CN107080141A - 一种剁辣椒保鲜剂的配制方法 - Google Patents
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Abstract
本发明的技术方案是这样实现,该产品是以植物精油、乳酸链球菌素、水飞蓟提取物、羚甲基壳聚糖、罗伊氏菌素、玉米黄素、玉米提取物、丁酸钠、桑葚提取物、明角质、丁酸、山梨酸钾、水有机混合,科学配伍而成,专为剁辣椒保鲜而研发，由多种耐盐乳酸菌复配而成，利用乳酸菌发酵产酸抑制杂菌及腐败菌，可做到长期保持剁辣椒的辣度、色泽、风味及营养成分的剁辣椒保鲜剂配制方法。
Description
技术领域
本发明属于食品生物保鲜技术领域, 具体涉及具有预防食品腐败作用的抗菌物质为基本原料的一种剁辣椒保鲜剂的配制方法。
背景技术
农产品的保鲜加工是农业生产的继续，是农业再生产过程中的二产经济，发达国家均把产后贮藏加工放在农业的首要位置，除了保鲜加工带来的高附加值，仅减少现有农产品的损失，就可以为社会带来近千亿元的效益，剁辣椒是很多人家里必备的，不管是炒菜还是拌饭都可以，但剁辣椒保鲜时间不长，容易变酸、变质、变味，由此给剁辣椒加工企业造成巨大的经济损失。
发明内容
本发明的目的是根据上述不足之处,而研制一种专为剁辣椒保鲜而研发，由多种耐盐乳酸菌复配而成，利用乳酸菌发酵产酸抑制杂菌及腐败菌，可做到长期保持剁辣椒的辣度、色泽、风味及营养成分的剁辣椒保鲜剂配制方法。
本发明的技术方案是这样实现,该产品是以植物精油、乳酸链球菌素、水飞蓟提取物、羚甲基壳聚糖、罗伊氏菌素、玉米黄素、 玉米提取物、丁酸钠、桑葚提取物、明角质、丁酸、山梨酸钾、水有机混合,科学配伍而成,其配制方法如下:
配方(按重量百分比)
植物精油3.1% 乳酸链球菌素2.8% 水飞蓟提取物2.9%
羚甲基壳聚糖2.8% 罗伊氏菌素2.6% 玉米黄素2.3%
玉米提取物2.4% 丁酸钠2% 桑葚提取物2.2%
明角质2.1% 丁酸1.9% 山梨酸钾1.8%
水71.1%
配制工艺:
该剁辣椒保鲜剂是将上述产品按重量百分比配齐, 混合制成，其步骤：采用具有抑制杂菌及腐败菌的植物精油、乳酸链球菌素、水飞蓟提取物、羚甲基壳聚糖、罗伊氏菌素拌入第一个厌氧罐百分比一半的水中，搅拌275分钟，恒温33°C静置290分钟，专为剁辣椒保鲜而研发，由多种耐盐乳酸菌复配而成，利用乳酸菌发酵产酸抑制杂菌及腐败菌，再把玉米黄素、玉米提取物、丁酸钠、桑葚提取物、明角质、丁酸、山梨酸钾拌入第二个厌氧罐百分比一半的水中搅拌305分钟，恒温32°C静置305分钟，可做到长期保持剁辣椒的辣度、色泽、风味及营养成分，然后再把二个厌氧罐中的液体混合在一个厌氧罐中，搅拌310分钟，恒温厌氧125小时后即为成品。
有益效果：
专为剁辣椒保鲜而研发，由多种耐盐乳酸菌复配而成，利用乳酸菌发酵产酸抑制杂菌及腐败菌，可做到长期保持剁辣椒的辣度、色泽、风味及营养成分。
具体实施方式
本发明的剁辣椒保鲜剂主要由下述重量百分比原料组成，其步骤: 植物精油3.1%、乳酸链球菌素2.8%、水飞蓟提取物2.9%、羚甲基壳聚糖2.8%、罗伊氏菌素2.6%、玉米黄素2.3%、玉米提取物2.4%、丁酸钠2%、桑葚提取物2.2%、明角质2.1%、丁酸1.9%、山梨酸钾1.8%、水71.1%，混合制成，采用具有抑制杂菌及腐败菌的植物精油、乳酸链球菌素、水飞蓟提取物、羚甲基壳聚糖、罗伊氏菌素拌入第一个厌氧罐百分比一半的水中，搅拌275分钟，恒温33°C静置290分钟，专为剁辣椒保鲜而研发，由多种耐盐乳酸菌复配而成，利用乳酸菌发酵产酸抑制杂菌及腐败菌，再把玉米黄素、玉米提取物、丁酸钠、桑葚提取物、明角质、丁酸、山梨酸钾拌入第二个厌氧罐百分比一半的水中搅拌305分钟，恒温32°C静置305分钟，可做到长期保持剁辣椒的辣度、色泽、风味及营养成分，然后再把二个厌氧罐中的液体混合在一个厌氧罐中，搅拌310分钟，恒温厌氧125小时后即为成品。
Claims (1)
1.本发明的技术方案是这样实现,该产品是以植物精油、乳酸链球菌素、水飞蓟提取物、羚甲基壳聚糖、罗伊氏菌素、玉米黄素、 玉米提取物、丁酸钠、桑葚提取物、明角质、丁酸、山梨酸钾、水有机混合,科学配伍而成,其配制方法如下:
配方(按重量百分比)
植物精油3.1% 乳酸链球菌素2.8% 水飞蓟提取物2.9%
羚甲基壳聚糖2.8% 罗伊氏菌素2.6% 玉米黄素2.3%
玉米提取物2.4% 丁酸钠2% 桑葚提取物2.2%
明角质2.1% 丁酸1.9% 山梨酸钾1.8%
水71.1%
配制工艺:
该剁辣椒保鲜剂是将上述产品按重量百分比配齐, 混合制成，其步骤：采用具有抑制杂菌及腐败菌的植物精油、乳酸链球菌素、水飞蓟提取物、羚甲基壳聚糖、罗伊氏菌素拌入第一个厌氧罐百分比一半的水中，搅拌275分钟，恒温33°C静置290分钟，专为剁辣椒保鲜而研发，由多种耐盐乳酸菌复配而成，利用乳酸菌发酵产酸抑制杂菌及腐败菌，再把玉米黄素、玉米提取物、丁酸钠、桑葚提取物、明角质、丁酸、山梨酸钾拌入第二个厌氧罐百分比一半的水中搅拌305分钟，恒温32°C静置305分钟，可做到长期保持剁辣椒的辣度、色泽、风味及营养成分，然后再把二个厌氧罐中的液体混合在一个厌氧罐中，搅拌310分钟，恒温厌氧125小时后即为成品。
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| CN105343186A (zh) * | 2015-11-30 | 2016-02-24 | 华南理工大学 | 一种桑葚活性酚类化合物及其绿色提取纯化方法 |
| CN105614644A (zh) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | 一种生物防腐剂的配制方法 |
| CN106343010A (zh) * | 2016-08-29 | 2017-01-25 | 王开 | 一种含有植物精油的蔬菜保鲜剂及应用 |
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| CN101778642A (zh) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | 促进骨和关节的生长、修复以及维持的食品添加剂 |
| CN105343186A (zh) * | 2015-11-30 | 2016-02-24 | 华南理工大学 | 一种桑葚活性酚类化合物及其绿色提取纯化方法 |
| CN105614644A (zh) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | 一种生物防腐剂的配制方法 |
| CN106343010A (zh) * | 2016-08-29 | 2017-01-25 | 王开 | 一种含有植物精油的蔬菜保鲜剂及应用 |
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