CN1068714A - The preparation method that contains the soy sauce of vegetable preservative - Google Patents
The preparation method that contains the soy sauce of vegetable preservative Download PDFInfo
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- CN1068714A CN1068714A CN91106749A CN91106749A CN1068714A CN 1068714 A CN1068714 A CN 1068714A CN 91106749 A CN91106749 A CN 91106749A CN 91106749 A CN91106749 A CN 91106749A CN 1068714 A CN1068714 A CN 1068714A
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- soy sauce
- garlic
- garlic oil
- preparation
- vegetable preservative
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Abstract
The preparation method that contains the soy sauce of vegetable preservative belongs to the preservation of flavouring.The present invention adopts the low-temperature reduced-pressure distillating method to extract garlic oil from garlic bulb, then garlic oil is added and make anticorrisive agent in the soy sauce, the addition of anticorrisive agent is more than 0.1%, make the soy sauce that anticorrisive agent is made with garlic oil, not only harmless to health, and bactericidal action is arranged, the antisepsis of not only having prolongs storage period, and garlic perfume is arranged slightly, increase mouthfeel; And not increasing production cost, is a kind of preparation method with soy sauce of promotional value.
Description
The preparation method that contains the soy sauce of vegetable preservative belongs to the preservation of flavouring.
At present, permit in the foreign foods health legislation that the anticorrisive agent that is used for the sauce antisepsis mildew-resistant has benzoic acid (benzoic acid), Sodium Benzoate (sodium benzoate), parabens, prokeyvit (" Japanese soy sauce is brewageed general purpose discipline ").The anticorrisive agent that China's health allows to use also has sorbic acid, potassium sorbate, calcium propionate and ethylparaben (GB2760-86) except that benzoic acid, Sodium Benzoate.
Foregoing preservatives is chemical synthetic drug, hygiene department for the people ' s health strict regulations the highest consumption of anticorrisive agent, surpass 0.1% as the maximum use amount of Sodium Benzoate, potassium sorbate is inaccurate.Current in order to reduce public hazards, nontoxic natural antiseptic agent is all being sought by various countries, but still is not reported.
The present invention is intended to replace chemical preservative with vegetable preservative, to reduce the harm of chemical substance to human health.
The technical scheme that realizes task of the present invention is that the addition that adds garlic oil in vegetable preservative-garlic oil of extracting, the soy sauce in soy sauce from garlic bulb is more than 0.1%, the extracting method of garlic oil is to smash to pieces with the garlic bulb of peeling with a certain proportion of ethanol, airtight immersion is more than 12 hours, centrifugal or filter, supernatant temperature 50-55 ℃, pressure less than the condition of 760mmHg under decompression distillation extract the garlic oil ethanol water.
Be described in further detail the present invention below.
Contain garlic oil (Oleum Allii) in the bulb of Liliaceae allium garlic (Allium Satirum .l).The oily liquids of this yellow of extracting from garlic bulb can be used for the illness that bacterium and mycotic infection cause in medical treatment, its active ingredient is allicin and has volatility reproducibility sulfur-containing compound-allyl sulfides analog derivative.The data report is arranged, when allicin is diluted to finite concentration, the Cao Lanshi positive and negative bacteria are had inhibitory action.What exist in the garlic tissue is allicin precursor-garlic aminoacid, and it decomposes the generation allicin under big allinase effect, and its conversion process is as follows:
Allicin and allyl sulfides analog derivative thereof are insoluble in water, are soluble in organic solvents such as ethanol, ether, chloroform, benzene, and have reproducibility.The present invention adopts the ethanol extraction process under the low-temperature reduced-pressure distillation condition to extract the garlic oil alcoholic solution of low concentration.Its concrete grammar is as follows:
(1) soak: with the garlic bulb peeling, by the edible industrial alcohol of 1: 1 ratio adding equivalent, smash to pieces with tissue mashing machine and to make it to become starchiness in 5 minutes, airtight then immersion is more than 12 hours.
(2) centrifugal or filtration: get supernatant with 2000 rev/mins speed after centrifugal 10 minutes, or get supernatant with filter method.
(3) low-temperature reduced-pressure distillation: supernatant distills in vacuum distillation apparatus, and temperature remains between 50-55 ℃, distills under the 700-720mmHg pressure condition.
(4) reclaim ethanol: supernatant is distilled at 1/3 o'clock in the bottle to be distilled, reclaims ethanol in the receiving bottle.
(5) produce garlic oil: after reclaiming ethanol, continue decompression distillation behind the raffinate thin up in the cucurbit, be steamed into the yellowish-brown glue until liquid, at this moment, it is about 10% garlic oil alcohol water blend that the weak yellow liquid in the receiving bottle is concentration.The per kilogram garlic can be extracted the garlic oil anticorrisive agent of 200-500ml about 10%.
Above-mentioned garlic oil joined makes anticorrisive agent in the soy sauce, addition more than 0.1% all can, but along with the increase of garlic oil concentration, the garlic stink is obvious gradually.The garlic oil addition was at 0.1% o'clock, and not only soy sauce does not have garlic odour, and favorable anti-corrosion effect, and every sanitary index of soy sauce all meets the GB2717-81 " sauce sanitary standard " of national regulation, and total number of bacteria is far below set quota.The soy sauce that with the garlic oil is anticorrisive agent is preserved half a year under field conditions (factors), and quality does not have any change, preserves 1 year, though the nutritional labeling of soy sauce descends to some extent, acidity increases, and mildew even deposit more than 1 year, does not lose " spending in vain " yet.
Not only harmless with the soy sauce that vegetable preservative-garlic oil is made to health, and also have bactericidal action; The antisepsis of not only having prolongs storage period, and garlic perfume is arranged slightly, increases mouthfeel; Its production cost is identical with the soy sauce of making anticorrisive agent with Sodium Benzoate simultaneously, is a kind of preparation method with soy sauce of promotional value.
Example 1
The soy sauce in 10 ponds, each pond is 500 kilograms, the garlic oil that in the soy sauce in 8 ponds, adds 0.1% concentration respectively, the Sodium Benzoate of adding 0.1% in the soy sauce in 2 ponds, preserve after three months, with not having any spending in vain around the surface in 8 soy sauce ponds of garlic oil and the oil sump, and all spend in vain around soy sauce surface and oil sump in 2 ponds that add Sodium Benzoate.
Example 2
In soy sauce, add 1% respectively, the garlic oil of 0.1% two kind of concentration, observe after half a year not have and go mouldy, through tasting free from extraneous odour, observe still not have after 1 year and go mouldy, trial test turns sour.
Example 3
Garlic oil with 0.1% is added in the soy sauce of three kinds (special grade soy, full pin mushroom sauce and common soy sauce) and delivers to province food inspection station and detect, and conclusion is a favorable anti-corrosion effect.
Claims (3)
1, a kind of preparation method that contains the soy sauce of vegetable preservative is characterized in that adding the vegetable preservative-garlic oil that extracts from garlic bulb in soy sauce.
2, by the described preparation method that contains the soy sauce of vegetable preservative of claim 1, the addition that it is characterized in that garlic oil in the soy sauce is more than 0.1%.
3, by the described preparation method that contains the soy sauce of vegetable preservative of claim 1, the extracting method that it is characterized in that adding the vegetable preservative-garlic oil in the soy sauce is to smash to pieces with the garlic bulb of peeling with a certain proportion of ethanol, airtight immersion is more than 12 hours, centrifugal again or filter, supernatant is at temperature 50-55 ℃, and pressure extracts the garlic oil ethanol water less than decompression distillation under the condition of 760mmHg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91106749A CN1068714A (en) | 1991-07-17 | 1991-07-17 | The preparation method that contains the soy sauce of vegetable preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91106749A CN1068714A (en) | 1991-07-17 | 1991-07-17 | The preparation method that contains the soy sauce of vegetable preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1068714A true CN1068714A (en) | 1993-02-10 |
Family
ID=4908129
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91106749A Pending CN1068714A (en) | 1991-07-17 | 1991-07-17 | The preparation method that contains the soy sauce of vegetable preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1068714A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0745332A1 (en) | 1995-06-01 | 1996-12-04 | N.V. Nutricia | Clinical nutritional composition |
| CN101849559A (en) * | 2010-05-25 | 2010-10-06 | 浙江康特生物科技有限公司 | In vitro diagnostic kit preservative with dual effects |
| CN102524245A (en) * | 2011-12-15 | 2012-07-04 | 河南科技大学 | Preparation method of plant unbleached impregnated specimen |
| CN101326987B (en) * | 2008-04-18 | 2013-01-23 | 广东广益科技实业有限公司 | Foodstuff flavourings bag with preserving function |
| CN103229857A (en) * | 2013-04-25 | 2013-08-07 | 西华大学 | Quenching and extracting process of onion oil and garlic oil |
-
1991
- 1991-07-17 CN CN91106749A patent/CN1068714A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0745332A1 (en) | 1995-06-01 | 1996-12-04 | N.V. Nutricia | Clinical nutritional composition |
| EP0745332B1 (en) * | 1995-06-01 | 2004-09-29 | N.V. Nutricia | Clinical nutritional composition |
| CN101326987B (en) * | 2008-04-18 | 2013-01-23 | 广东广益科技实业有限公司 | Foodstuff flavourings bag with preserving function |
| CN101849559A (en) * | 2010-05-25 | 2010-10-06 | 浙江康特生物科技有限公司 | In vitro diagnostic kit preservative with dual effects |
| CN101849559B (en) * | 2010-05-25 | 2012-12-19 | 浙江康特生物科技有限公司 | In vitro diagnostic kit preservative with dual effects |
| CN102524245A (en) * | 2011-12-15 | 2012-07-04 | 河南科技大学 | Preparation method of plant unbleached impregnated specimen |
| CN103229857A (en) * | 2013-04-25 | 2013-08-07 | 西华大学 | Quenching and extracting process of onion oil and garlic oil |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |