CN107279667A - 一种食品防腐剂 - Google Patents
一种食品防腐剂 Download PDFInfo
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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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明公开了一种食品防腐剂，由以下重量份的原料组成：苦瓜提取物30‑40份、大蒜提取物10‑15份、抗氧剂20‑30分、抑菌剂10‑15份、氨基酸10‑15份、溶剂4‑8份。本发明具有极好的抑菌、灭菌效果，安全无毒，稳定性好，生产工艺简单，成本低廉，具有广阔的市场前景。
Description
技术领域
本发明涉及一种防腐剂，具体是一种食品防腐剂。
背景技术
食品防腐剂是指用于防止食品在储存、流通过程中，由于微生物繁殖引起的变质，或由于储存销售条件不善，食品内在品质发生劣变、色泽下降，为提高保存期，延长食用价值而在食品中使用的添加剂。
目前我国普遍使用的防腐剂有山梨酸及其盐、苯甲酸、亚硝酸盐等，其中以亚硝酸盐致癌的危险最大。山梨酸和山梨酸钾是国际上公认的安全防腐剂，但过量摄入也会影响人体新陈代谢的平衡，同时，它还会使食品的营养和风味受到破坏。
天然防腐剂具有抗菌性强、安全无毒、水溶性好、热稳定性好、作用范围广等合成防腐剂无法比拟的优点，但由于提取工艺要求高，工艺复杂，因此现有天然防腐剂因普遍存在价格偏高、应用范围不广等缺点而难以满足市场需求。
发明内容
本发明的目的是针对现有技术中存在的不足，提供一种剂量科学、安全无毒、防腐效果好的食品防腐剂。
本发明所要解决的技术问题是通过如下技术方案实现的：一种食品防腐剂，由以下重量份的原料组成：苦瓜提取物30-40份、大蒜提取物10-15份、抗氧剂20-30分、抑菌剂10-15份、氨基酸10-15份、溶剂4-8份。
所述苦瓜提取物是将苦瓜洗净搅成碎末，置回流抽提器用蒸馏水在常温下抽提2-5小时，经真空抽滤并浓缩制得的。
所述大蒜提取物是将大蒜去皮、蒸煮后压榨出蒜汁，经真空抽滤制得的。
所述抗氧剂是由α-胡萝卜素、β-隐黄素和辣椒红按重量比1：1：1的比例混合而成的。
所述抑菌剂是由橙皮素、菜菔素和芹菜素按重量比1：1：1的比例混合而成的。
所述氨基酸包括丙氨酸、胱氨酸、谷氨酸、丝氨酸、精氨酸、色氨酸、酪氨酸和鸟氨酸中的一种或几种。
所述溶剂包括乙酸乙酯、乙酸甲酯、石油醚、正己烷、正丁醇和异丁醇中的一种或几种。
制备时，将除溶剂外的所有原料按比例混合均匀，再经由溶剂萃取洗涤除味，经灭菌消毒后即可。
本发明具有极好的抑菌、灭菌效果，安全无毒，稳定性好，生产工艺简单，成本低廉，具有广阔的市场前景。
具体实施方式
下面结合实施例对本发明作进一步描述。
实施例1：一种食品防腐剂，由以下重量份的原料组成：苦瓜提取物30份、大蒜提取物10份、抗氧剂20分、抑菌剂10份、氨基酸10份、溶剂4份。
所述苦瓜提取物是将苦瓜洗净搅成碎末，置回流抽提器用蒸馏水在常温下抽提2-5小时，经真空抽滤并浓缩制得的。
所述大蒜提取物是将大蒜去皮、蒸煮后压榨出蒜汁，经真空抽滤制得的。
所述抗氧剂是由α-胡萝卜素、β-隐黄素和辣椒红按重量比1：1：1的比例混合而成的。
所述抑菌剂是由橙皮素、菜菔素和芹菜素按重量比1：1：1的比例混合而成的。
所述氨基酸包括丙氨酸、胱氨酸和谷氨酸。
所述溶剂包括乙酸乙酯和乙酸甲酯。
实施例2：一种食品防腐剂，由以下重量份的原料组成：苦瓜提取物40份、大蒜提取物15份、抗氧剂30分、抑菌剂15份、氨基酸15份、溶剂8份。
所述苦瓜提取物是将苦瓜洗净搅成碎末，置回流抽提器用蒸馏水在常温下抽提2-5小时，经真空抽滤并浓缩制得的。
所述大蒜提取物是将大蒜去皮、蒸煮后压榨出蒜汁，经真空抽滤制得的。
所述抗氧剂是由α-胡萝卜素、β-隐黄素和辣椒红按重量比1：1：1的比例混合而成的。
所述抑菌剂是由橙皮素、菜菔素和芹菜素按重量比1：1：1的比例混合而成的。
所述氨基酸包括丙氨酸、精氨酸、酪氨酸和鸟氨酸。
所述溶剂包括乙酸甲酯、石油醚、正己烷和正丁醇。
实施例3：一种食品防腐剂，由以下重量份的原料组成：苦瓜提取物35份、大蒜提取物12份、抗氧剂25分、抑菌剂12份、氨基酸12份、溶剂6份。
所述苦瓜提取物是将苦瓜洗净搅成碎末，置回流抽提器用蒸馏水在常温下抽提2-5小时，经真空抽滤并浓缩制得的。
所述大蒜提取物是将大蒜去皮、蒸煮后压榨出蒜汁，经真空抽滤制得的。
所述抗氧剂是由α-胡萝卜素、β-隐黄素和辣椒红按重量比1：1：1的比例混合而成的。
所述抑菌剂是由橙皮素、菜菔素和芹菜素按重量比1：1：1的比例混合而成的。
所述氨基酸包括胱氨酸、色氨酸、酪氨酸和鸟氨酸。
所述溶剂包括正丁醇和异丁醇。
Claims (7)
1.一种食品防腐剂，其特征在于：由以下重量份的原料组成：苦瓜提取物30-40份、大蒜提取物10-15份、抗氧剂20-30分、抑菌剂10-15份、氨基酸10-15份、溶剂4-8份。
2.根据权利要求1所述的一种食品防腐剂，其特征在于：所述苦瓜提取物是将苦瓜洗净搅成碎末，置回流抽提器用蒸馏水在常温下抽提2-5小时，经真空抽滤并浓缩制得的。
3.根据权利要求1所述的一种食品防腐剂，其特征在于：所述大蒜提取物是将大蒜去皮、蒸煮后压榨出蒜汁，经真空抽滤制得的。
4.根据权利要求1所述的一种食品防腐剂，其特征在于：所述抗氧剂是由α-胡萝卜素、β-隐黄素和辣椒红按重量比1：1：1的比例混合而成的。
5.根据权利要求1所述的一种食品防腐剂，其特征在于：所述抑菌剂是由橙皮素、菜菔素和芹菜素按重量比1：1：1的比例混合而成的。
6.根据权利要求1所述的一种食品防腐剂，其特征在于：所述氨基酸包括丙氨酸、胱氨酸、谷氨酸、丝氨酸、精氨酸、色氨酸、酪氨酸和鸟氨酸中的一种或几种。
7.根据权利要求1所述的一种食品防腐剂，其特征在于：所述溶剂包括乙酸乙酯、乙酸甲酯、石油醚、正己烷、正丁醇和异丁醇中的一种或几种。
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| CN1759763A (zh) * | 2005-09-22 | 2006-04-19 | 袁东武 | 天然食品防腐剂 |
| CN104544467A (zh) * | 2013-10-22 | 2015-04-29 | 邹文 | 食品防腐剂 |
| CN106616206A (zh) * | 2017-01-18 | 2017-05-10 | 李光 | 食品天然防腐剂 |
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| CN1759763A (zh) * | 2005-09-22 | 2006-04-19 | 袁东武 | 天然食品防腐剂 |
| CN104544467A (zh) * | 2013-10-22 | 2015-04-29 | 邹文 | 食品防腐剂 |
| CN106616206A (zh) * | 2017-01-18 | 2017-05-10 | 李光 | 食品天然防腐剂 |
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| CN115606733A (zh) * | 2022-08-29 | 2023-01-17 | 信阳农林学院 | 一种天然食品防腐剂及其制备方法和应用 |
| CN115606733B (zh) * | 2022-08-29 | 2023-11-17 | 信阳农林学院 | 一种天然食品防腐剂及其制备方法和应用 |
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