CN106418110A - Natural antibacterial agent used in meat-flavored essence and preparation method thereof - Google Patents
Natural antibacterial agent used in meat-flavored essence and preparation method thereof Download PDFInfo
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- CN106418110A CN106418110A CN201610875424.1A CN201610875424A CN106418110A CN 106418110 A CN106418110 A CN 106418110A CN 201610875424 A CN201610875424 A CN 201610875424A CN 106418110 A CN106418110 A CN 106418110A
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- antibacterial
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- bacteriostatic agent
- natamycin
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000003242 anti bacterial agent Substances 0.000 title abstract description 5
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 15
- 239000000022 bacteriostatic agent Substances 0.000 claims abstract description 14
- 239000004311 natamycin Substances 0.000 claims abstract description 10
- 235000010298 natamycin Nutrition 0.000 claims abstract description 10
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims abstract description 10
- 229960003255 natamycin Drugs 0.000 claims abstract description 10
- 239000003910 polypeptide antibiotic agent Substances 0.000 claims abstract description 10
- 108010053775 Nisin Proteins 0.000 claims abstract description 9
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 9
- 239000004309 nisin Substances 0.000 claims abstract description 9
- 235000010297 nisin Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 4
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 4
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 4
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 4
- 239000008101 lactose Substances 0.000 claims abstract description 4
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 3
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 3
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 claims description 16
- 235000019634 flavors Nutrition 0.000 claims description 16
- 235000013372 meat Nutrition 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000001717 pathogenic effect Effects 0.000 claims 1
- 230000002421 anti-septic effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000000686 essence Substances 0.000 description 16
- 235000013305 food Nutrition 0.000 description 11
- 241000894006 Bacteria Species 0.000 description 7
- 239000003755 preservative agent Substances 0.000 description 5
- 230000002335 preservative effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 239000004599 antimicrobial Substances 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000305071 Enterobacterales Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 108010039918 Polylysine Proteins 0.000 description 1
- 239000004288 Sodium dehydroacetate Substances 0.000 description 1
- 239000004280 Sodium formate Substances 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 239000002068 microbial inoculum Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 1
- 229940079839 sodium dehydroacetate Drugs 0.000 description 1
- 235000017454 sodium diacetate Nutrition 0.000 description 1
- HLBBKKJFGFRGMU-UHFFFAOYSA-M sodium formate Chemical compound [Na+].[O-]C=O HLBBKKJFGFRGMU-UHFFFAOYSA-M 0.000 description 1
- 235000019254 sodium formate Nutrition 0.000 description 1
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/34635—Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a natural antibacterial agent used in meat-flavored essence and a preparation method thereof. The antibacterial agent is prepared from, by weight, 12.0-30.0% of maltodextrin, 1.0%-2.0% of emulsifier, 3.0-5.0% of Arabicgum, 10.0-15.0% of lactose, 15.0%-30.0% of mixed bacteriostatic agent and 40.0-70.0% of water, wherein the sum of the weight percentages of the components is 100%, the mixed bacteriostatic agent is the mixture of an antibacterial peptide, nisin and natamycin, and the mass ratio of the antibacterial peptide to the nisin to the natamycin is 1-3 to 3-5 to 5-7. The used antibacterial peptide, nisin and natamycin are natural ingredients. The natural antibacterial agent can be widely used in natural meat-flavored essence products and plays the best antibacterial and antiseptic effects inappropriate proportion.
Description
Technical field
The invention belongs to food processing field, it is related to a kind of antibacterial, particularly to a kind of for the suppression in meat flavor essence
Microbial inoculum and preparation method thereof.
Background technology
Along with the fast development of food and catering industry, driven the fast development of meat flavor essence, at present for natural
Meat flavor essence have become as the reason a kind of irresistible trend, this behind be exactly people food quality is had higher will
Ask, food enterprise more modernizes, catering industry starts Chain-orientation and scale, all can promote meat flavor essence towards high-quality side
To development.But it is necessary for here paying close attention to the Anticorrosion of natural meat flavour essence, because the essence preservative of natural class is necessary for
It is also natural.
The mankind in ancient times just have very deep understanding it was found that the method that much makes the food storage phase extend, example to anti-corrosion
As：Pickle, processed with honey, sootiness or deposit in underground, water.Traditional anti-corrosion method can not meet the industrialization of modern food
Demand.People use upper more efficient and convenient, low cost, nontoxic to the requirement for anticorrosion of food.Avoid using chemistry as far as possible
The preservative of product.The chemical preservation of early stage mainly has the high poison product such as formaldehyde, Nitrateses, investigated formic acid, benzene afterwards again
The tens of kinds of chemical preservatives such as sodium formate, sodium dehydroacetate, sodium diacetate.Food preservative is made to the development of modern food industry
Go out very big contribution.But contain the chemical composition of excessive synthetic in preservative, health can be produced unavoidably negative
Face rings.
With the development of industry and the demand of down-stream enterprise, natural preservative is inevitable trend.So food service industry
Middle exploitation natural antisepsis fresh-keeping agent will be an important task.Common natural antiseptic agent mainly has antibacterial peptide, breast on the market
Acid streptococci element, natamycin, tea polyphenols, rutin, shitosan, epsilon-polylysine, water-soluble chitosan oligosaccharide etc. by food row
Industry is adopted, but these situations about being all single use.The effective ingredient of each natural antiseptic agent and its mechanism of action are not
With, have only has inhibition to specified germ.So being difficult to play overall antiseptical effect.The microorganism of so product refers to
Mark always occurs underproof phenomenon, eventually results in the economy of enterprise and social sanction's degree all can incur loss.
Content of the invention
In view of current natural meat flavour essence is in the booming stage, occur that some natural meat flavour essences are corrupt unavoidably
Problem, while chemical food preservations action effect is obvious, again can on health produce impact the problems such as.Mesh of the present invention
Be to provide a kind of natural bacteriostatic agent and preparation method thereof, simple to operate and also there is very strong antiseptic and inhibiting bacteria function effect, from
And the shelf-life of meat flavor essence can be extended.
The technical solution used in the present invention is：
A kind of for the natural bacteriostatic agent in meat flavor essence, this antibacterial includes the component of following percentage by weight：Fructus Hordei Germinatus
Dextrin is 12.0-30.0%, emulsifying agent is 1.0%-2.0%, arabic gum is 3.0-5.0%, Lactose is 10.0-15.0%,
Mixing antibacterial accounts for 15.0%-30.0%；Water accounts for 40.0-70.0%；The percentage by weight sum of described component is 100%；Its
Described in mixing antibacterial be antibacterial peptide, nisin, the combination of natamycin, and the mass ratio of three is：Antibacterial
Peptide：Nisin：Natamycin=1-3:3-5:5-7.
Present invention also offers the preparation method of above-mentioned natural bacteriostatic agent, comprise the steps：By the mixing of described component all
Even, with high-speed emulsifying homogeneous machine in 10000～15000rpm condition down cut 3-5min, prepare emulsion；Then spray
Drying prepares powder natural bacteriostatic agent.
Preferably, the inlet temperature of described spray drying is 160～180 DEG C, and leaving air temp is 70～80 DEG C, charging rate
For 5～10mL/min.
The present invention is had the advantage that：
Antibacterial peptide used in the present invention, nisin, natamycin, are all natural components.Can widely answer
On natural meat flavour essence product, and under suitable proportioning, play optimal antibacterial, antiseptical effect.Fragrant for food
The meat flavor essence product of smart enterprise brings safe, green, healthy guarantee.
Specific embodiment
With reference to specific embodiment, the invention will be further described, but does not limit protection scope of the present invention.
Embodiment 1
A kind of natural bacteriostatic agent for meat flavor essence, this antibacterial includes the component of following percentage by weight：
Maltodextrin is 15.0%, emulsifying agent is 1.5%, arabic gum is 3.0%, Lactose is 10.0%, and mixing is antibacterial
Agent (antibacterial peptide：Nisin：Natamycin=1:3:5) account for 25.5%；Water accounts for 45.0%.
The preparation method of this natural bacteriostatic agent, comprises the steps：By above-mentioned material mix homogeneously, use high-speed emulsifying homogeneous
Machine, in 15000rpm condition down cut 5min, obtains emulsion；Finally it is spray-dried and prepare powder natural bacteriostatic agent.Institute
The inlet temperature stating spray drying is 180 DEG C, and leaving air temp is 80 DEG C, and charging rate is 8mL/min.
Fungistatic effect is tested
Separate from natural meat flavour essence, purification obtains lactobacilluss and enterobacteria, cultivated with culture medium respectively.
Fungistatic effect is passed judgment on using filter paper enzyme：1. with card punch, the filter paper of thickness 1.5mm is broken into diameter 5mm disk,
Parcel is after 160 DEG C of dry heat sterilization 2h.2. flat board preparation：It is used for each Selective agar medium heating and melting for examination bacterium by prepare,
It is poured in the culture dish of dry heat sterilization, standby after flat board solidification.3. bacteria suspension preparation：The bacterium picking of culture after activation
Add in 9mL physiological saline solution.Mix 1min with vortex mixed instrument.Become uniform bacteria suspension.4. aseptic absorption 0.2mL is each
For examination bacteria suspension in plate, coating is uniformly.5. filter paper is soaked respectively in the antibacterial liquid of the variable concentrations preparing in advance
Bubble 1min, takes out and is gently affixed on flat board, every plate uniformly puts 7 filter papers.6. plate is placed in 30 DEG C in constant incubator
Culture 48h.Measure each inhibition zone size with micrometer.
Gained antibacterial of the present invention does antibacterial reality by the microorganism with the antibacterial isolated in meat flavor essence and Mycophyta
Test.Compare with single antibacterial, measure each inhibition zone size, find that compound preservative effect is fairly obvious, can press down completely
Make putrefaction bacteria.
Claims (3)
1. a kind of for the natural bacteriostatic agent in meat flavor essence it is characterised in that：This antibacterial includes following percentage by weight
Component：Maltodextrin is 12.0-30.0%, emulsifying agent is 1.0%-2.0%, arabic gum is 3.0-5.0%, Lactose is
10.0-15.0%, mixing antibacterial accounts for 15.0%-30.0%；Water accounts for 40.0-70.0%；The percentage by weight of described component it
With for 100%；Wherein said mixing antibacterial is antibacterial peptide, nisin, the combination of natamycin, and the matter of three
Measuring ratio is：Antibacterial peptide：Nisin：Natamycin=1-3:3-5:5-7.
2. the natural bacteriostatic agent described in claim 1 preparation method it is characterised in that：Comprise the steps：By described component
Mix homogeneously, with high-speed emulsifying homogeneous machine in 10000～15000rpm condition down cut 3-5min, prepares emulsion；So
It is spray-dried afterwards and prepare powder natural bacteriostatic agent.
3. natural bacteriostatic agent according to claim 2 preparation method it is characterised in that：Described spray drying enter pathogenic wind-warm
Spend for 160～180 DEG C, leaving air temp is 70～80 DEG C, charging rate is 5～10mL/min.
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| CN201610875424.1A CN106418110A (en) | 2016-10-08 | 2016-10-08 | Natural antibacterial agent used in meat-flavored essence and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610875424.1A CN106418110A (en) | 2016-10-08 | 2016-10-08 | Natural antibacterial agent used in meat-flavored essence and preparation method thereof |
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Family
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| CN104472646A (en) * | 2014-11-10 | 2015-04-01 | 天津科技大学 | Preparation method of Nisin double layer microcapsule suitable for high temperature baking food |
| CN104491837A (en) * | 2014-10-30 | 2015-04-08 | 广东海纳川药业股份有限公司 | Antibacterial peptide preparation, and preparation method and application thereof |
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2016
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101715811A (en) * | 2009-11-13 | 2010-06-02 | 国家农产品保鲜工程技术研究中心（天津） | Nano biological fruits and vegetables coating agent and preparation method thereof |
| CN103040718A (en) * | 2012-12-20 | 2013-04-17 | 广州栋方日化有限公司 | Anti-corrosion composition, preparation method thereof and cosmetic |
| CN103355730A (en) * | 2013-08-06 | 2013-10-23 | 山东省蓝源生物工程有限公司 | Nisin composite biological preservative and preparation method thereof |
| CN104491837A (en) * | 2014-10-30 | 2015-04-08 | 广东海纳川药业股份有限公司 | Antibacterial peptide preparation, and preparation method and application thereof |
| CN104472646A (en) * | 2014-11-10 | 2015-04-01 | 天津科技大学 | Preparation method of Nisin double layer microcapsule suitable for high temperature baking food |
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Application publication date: 20170222 |