CN107712548A - A kind of preparation method of bamboo extractive for food fresh keeping - Google Patents
A kind of preparation method of bamboo extractive for food fresh keeping Download PDFInfo
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- CN107712548A CN107712548A CN201711121428.1A CN201711121428A CN107712548A CN 107712548 A CN107712548 A CN 107712548A CN 201711121428 A CN201711121428 A CN 201711121428A CN 107712548 A CN107712548 A CN 107712548A
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- bamboo
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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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a kind of preparation method of the bamboo extractive for food fresh keeping.The leaf of bamboo is crushed using cellulase auxiliary plant pulverizer, and with lactic acid bacteria mixed fermentation, alkaline solution water extraction is carried out after adding active dry yeast, obtain the crude extract of polysaccharide and flavones, elute, be concentrated by evaporation and be spray-dried through macroporous absorbent resin, you can obtain the bamboo extractive available for food fresh keeping.The extract that this method obtains is good to the inhibitory action of food pollutant bacteria, and people are met to natural, nutrition, the requirement of safety food, simultaneously by carrying out cellulase addi-tional crusher and lactobacillus-fermented storage to the fresh leaf of bamboo, active component contained therein easily leaches, whole process cost is low, efficiency high.
Description
Technical field
The present invention relates to food processing field, and in particular to the extraction of food preservative, is used to eat more particularly to one kind
The preparation method of the fresh-keeping bamboo extractive of product.
Background technology
Food problems are an important topics closely bound up with people's life, and food fresh keeping problem is even more it in weight
Weight.Food preservative technology is a new and high technology, and for a long time, numerous scientists and scientific worker lead in food preservative technology
Arduous exploration and research have been carried out in domain.With the progress and development of modern science and technology, for the research of food preservative technology
Stronger technical conditions and equipment guarantee are provided with exploitation so that this new and high technology obtains more quick hair
Exhibition, many countries have all researched and developed out substantial amounts of new product and new technology in the field.
Currently used food storage method includes heat treatment, low temperature, drying, sugaring, salt marsh, sootiness etc..These methods
Although the shelf-life of food can be extended, there is weak point, as freezing energy expenditure is high；Heating, drying and impregnation method
Destructible food original local flavor；Sootiness can cause carcinogenic substance substantially increase etc. in food.Therefore, novel food antistaling technology obtains
Quick development is arrived, these new preservation technologies can not only keep the original flavor of food, and more traditional preservation technology
More energy-conserving and environment-protective, storage period are also significantly increased.
In many novel food antistaling technologies, the antistaling agent extracted in natural animal-plant can avoid typically synthesizing antistaling agent
The adverse effect brought to human health, such as Tea Polyphenols, propolis extract, citrus peel extract, konjacmannan, milt egg
In vain, the cyanidenon in forsythia suspense extraction, Rosmarinus officinalis extract, phytic acid, peanut shell, chitosan, flavone compound etc., its
Middle flavone compound is a kind of polyphenol compound that is widely distributed in plant, having multiple biological activities, and it is in plant
Growth, develop, bloom, result and antibacterial diseases prevention etc. play an important role, its have obvious antiulcer, spasmolysis,
The physiological actions such as antibacterial, anti-inflammatory, reducing blood lipid and analgesia, also there is superoxide radical etc. in stronger removing organism,
Had broad application prospects in the nutrition of the mankind, health and disease prevention and cure, food antiseptic fresh-keeping aspect technology increasingly
It is taken seriously.The extracting method of existing flavone compound has organic solvent extraction, supercritical fluid extraction, ultrasound to carry
Follow the example of, semi-bionic extraction method method, aqueous two-phase extraction etc..
Chinese invention patent application number 201511031397.1 discloses a kind of method that bamboo-leaves flavones are extracted from the leaf of bamboo,
Comprise the following steps：Bamboo-leaves flavones are extracted from the leaf of bamboo using high-pressure homogenization method and obtain crude extract, then using prepared
Bamboo-leaves flavones in amidatioon magnetic adsorbent selective absorption crude extract, so as to simply and efficiently realize point of bamboo-leaves flavones
From.
Chinese invention patent application number 201110406495.4 discloses a kind of method for extracting bamboo-leaves flavones, will dry bamboo
Leaf and solid-phase reagent, which are all put into ball mill, to be ground uniformly, is taken out ball-milled powder, water is added into the ball-milled powder, room temperature is stirred
Mix uniformly, filter to get filtrate A, and concentration adds inorganic acid and adjusts pH value；Filter to get filtrate B, and liquor B is first through macroreticular resin chromatographic column
By the use of water as eluent, then with 50%~80% ethanol water elute, collect eluent, concentration boil off solvent, do
It is dry to obtain bamboo leaf flavone.
Chinese invention patent application number 201110123617.9 discloses a kind of method that flavones is extracted from haw berry, this
The haw juice that invention is obtained by complex enzyme extraction haw berry ferments 15-16 days through sugaring, active grape wine dry ferment, obtains mountain
Short, bristly hair or beard preparation, after ferment, precipitate, be filtrated to get the flavones preparation rich in flavones.
Chinese invention patent application number 201710019655.7 discloses a Plant Extracts, the food containing plant extracts
Antistaling agent and its application are savored, takes plant friuit-pit to add retort, when being heated to 235 DEG C, constant temperature 2.5 hours, then temperature rises to
380 DEG C maintain 1.5 hours；The dry distillation liquid of day part is collected, mixing, 60 hours is stood, sedimentation separation, is isolated with siphonage
Bright layer；The hyaline layer liquid isolated is added into 6% activated carbon, 85 DEG C is heated to and maintains 40 minutes, filtering, collect filtered fluid,
Filtrate is put in distillation still, 120 DEG C are distilled 3 hours, are collected distillate, are produced product.
The many synthetics confrontation healths synthesized according to above-mentioned, in existing scheme in based food antistaling agent have one
Fixed adverse effect, and in general natural extract antistaling agent is antibacterial, antioxidation is bad, has efficient food preservation
Flavone compound general extracting method extraction time is long, the defects of extraction efficiency is poor, solvent usage amount is big, in consideration of it,
The present invention proposes a kind of preparation method of the innovative bamboo extractive for food fresh keeping, can effectively solve above-mentioned technology
Problem.
The content of the invention
It is unfavorable to health for the wider synthesis based food antistaling agent of application at present, and in general natural extract is protected
Fresh effect effect is bad, and the general extracting method with the flavone compound of efficient food preservation has extraction time
Long, the defects of extraction efficiency is poor, solvent usage amount is big, a kind of preparation of bamboo extractive for food fresh keeping of present invention proposition
Method, so that while effectively real efficient food is fresh-keeping, it ensure that the high efficiency and low cost of extraction process.
Concrete technical scheme of the present invention is as follows：
A kind of preparation method of bamboo extractive for food fresh keeping, the preparation of the bamboo extractive for food fresh keeping
Process is：
（1）The fresh leaf of bamboo is cleaned and cleaned up, is well mixed with cellulase, 40 ~ 50 DEG C of 1 ~ 2h of standing is heated to, uses
Plant pulverizer is crushed, and makes the cell wall rupture that the leaf of bamboo is tough and tensile, in favor of the leaching of antipathogenic composition；
（2）By step（1）The broken leaf of bamboo is well mixed with lactic acid bacteria, is added in closed container, is placed in the environment of dark humidity
30 ~ 40h of lower fermentation；
（3）To step（2）Fermentate in add active dry yeast, be well mixed, add pH value be 9 ~ 11 alkaline aqueous solution
In, after 5 ~ 8h of water extraction Polysaccharides in Bamboo Leaves and flavones crude extract；
（4）By step（3）Crude extract by macroporous absorbent resin, elution remove depigmentaton, reheats and is evaporated concentration, treats
After moisture content is less than 30%, the atomization of extract solution high speed centrifugation is turned into by fine droplets, and and hot-air using spray dryer
The rapid drying of contact is solid granulates, produces the bamboo extractive available for food fresh keeping.
Preferably, step（1）The leaf of bamboo is arrow bamboo, cizu, Dan Zhu, lubricum, mottled bamboo, bamboo, fishscale bamboo, Mo Zhu, white
The ripe leaf of at least one of powder bamboo, fishpole bamboo, piano wire bamboo, fernleaf hedge bamboo, Fang Zhu, the bamboo palm, bamboo hat bamboo or Dendrocalamus sinicus；It is described
Cellulase in bacterium, fungi or animal body by producing, by circumscribed 1,4 beta-glucanase, Endo-β-glucanase and β-grape
Glycosidase forms；The mixing quality ratio of the leaf of bamboo and cellulase is 50:1~100:1.
Preferably, step（1）The particle diameter of the fresh leaf of bamboo after crushed is 10 ~ 20 mesh.
Preferably, step（2）The lactic acid bacteria is Bifidobacterium, saccharomycete, clostridium butyricum, lactobacillus, galactococcus or put
At least one of line bacterium；The mixing quality ratio of the broken leaf of bamboo and lactic acid bacteria is 10:1~20:1.
Preferably, step（3）The active dry yeast is that molasses or starch are made；The molasses are cane molasses or beet
Molasses；The starch is at least one of cornstarch, tapioca, potato starch or starch from sweet potato；The fermentate with
The mixing quality ratio of active dry yeast is 6:1~7:1.
Preferably, step（3）The alkaline aqueous solution is sodium hydroxide, potassium hydroxide, magnesium hydroxide or calcium hydroxide
The aqueous solution.
Preferably, step（3）The solid-to-liquid ratio of the water extraction system is 1:5~1:4.
Preferably, step（4）The macroporous absorbent resin aperture is 100 ~ 1000nm；The elution of the macroporous absorbent resin
Flow velocity is 2 ~ 4mL/min；The heating-up temperature of the evaporation and concentration is 90 ~ 110 DEG C.
Lactic fermentation is a kind of anaerobic fermentation as caused by lactic acid bacteria, is a kind of non-pathogenic bacteria, in its fermentation process
And any toxin or toxic product are not formed in product.Lactic acid bacteria is acidproof, and lactic acid caused by its metabolism can decline pH value, so as to
Food is prevented to play a part of extending food nature storage life by other microorganism pollutions and putrid and deteriorated.By bamboo in the present invention
Leaf obtains extract with lactic fermentation, can effectively utilize the antibacterial characteristics of lactic acid bacteria in itself, is protected so as to improve final gained food
Fresh dose of anti-corrosive antibacterial characteristic.
The experimental results are shown in recent years, before fermentation technique has applications well in terms of the exploitation of plant Effect raw material
Scape, first green plants resource are infinitely possible to fermentation technique offer in itself containing abundant biomass resource, in addition, fermentation
Technology has advantageous advantage in enhancing plant material effect, reduction side effect etc..Flavonoids in for plant
Compound, as a kind of bioactive substance, typically there are sequestered and the class of glucoside type two in plant, it is yellow by fermentation technique
Ketone will mainly exist in a free form, and research shows, sequestered flavone compound has stronger bioactivity than glucoside type,
After the auxiliary by cellulase, so as to there is extraordinary effect in terms of its leaching.
The food preservative that present invention extraction obtains, extracts what is obtained with direct ion exchanger resin method, organic solvent method
Food preservative compares, and in bacteriostasis, foodsafety, and cycle extraction time and unit extraction cost, has
Obvious advantage, as shown in table 1.
Table 1：
The invention provides a kind of preparation method of the bamboo extractive for food fresh keeping, and compared with prior art, it is protruded
The characteristics of and excellent effect be：
1st, the method using the food preservative in lactic acid bacteria and the active dry yeast fermentation extraction leaf of bamboo is proposed.
2nd, by carrying out cellulase addi-tional crusher and lactobacillus-fermented storage to the fresh leaf of bamboo, active component is advantageous to
Leaching, saved the energy, reduced production cost.
3rd, the bamboo extractive has antibacterial, antioxidation, and inhibition zone is larger, has to some food pollutant bacterias
Preferable inhibition.
4th, this method extraction time is shorter, efficiency high；Using bamboo extractive as food preservative freshness retaining agent, people is met
To natural, nutrition, the requirement of safety food.
Embodiment
Below by way of embodiment, the present invention is described in further detail, but this should not be interpreted as to the present invention
Scope be only limitted to following example.In the case where not departing from above method thought of the present invention, according to ordinary skill
The various replacements or change that knowledge and customary means are made, should be included in the scope of the present invention.
Embodiment 1
（1）The fresh leaf of bamboo is cleaned and cleaned up, is well mixed with cellulase, 50 DEG C of standing 2h are heated to, using plant
Pulverizer is crushed, and makes the cell wall rupture that the leaf of bamboo is tough and tensile, in favor of the leaching of antipathogenic composition；The leaf of bamboo is arrow bamboo climax leaves
Son；The mixing quality ratio of the leaf of bamboo and cellulase is 100:1；The particle diameter of the leaf of bamboo after crushed is 20 mesh；
（2）By step（1）The broken leaf of bamboo is well mixed with lactic acid bacteria, is added in closed container, is placed in the environment of dark humidity
Lower fermentation 30h；Lactic acid bacteria is Bifidobacterium；The mixing quality ratio of the broken leaf of bamboo and lactic acid bacteria is 20:1；
（3）To step（2）Fermentate in add active dry yeast, be well mixed, add pH value be 11 alkaline aqueous solution in,
The crude extract of Polysaccharides in Bamboo Leaves and flavones is obtained after water extraction 5h；Alkaline aqueous solution is sodium hydrate aqueous solution；Fermentate is done with activity
The mixing quality ratio of yeast is 7:1；The solid-to-liquid ratio of water extraction system is 1:4；
（4）By step（3）Crude extract by macroporous absorbent resin, elution remove depigmentaton, reheats and is evaporated concentration, treats
After moisture content is less than 30%, the atomization of extract solution high speed centrifugation is turned into by fine droplets, and and hot-air using spray dryer
The rapid drying of contact is solid granulates, produces the bamboo extractive available for food fresh keeping；The aperture of macroporous absorbent resin is
1000nm；Elution flow rate is 4mL/min；The heating-up temperature of evaporation and concentration is 90 DEG C.
The food preservative that embodiment 1 is extracted, its inhibition zone size, extraction time, security and unit extraction cost are such as
Shown in table 2.
Embodiment 2
（1）The fresh leaf of bamboo is cleaned and cleaned up, is well mixed with cellulase, 50 DEG C of standing 2h are heated to, using plant
Pulverizer is crushed, and makes the cell wall rupture that the leaf of bamboo is tough and tensile, in favor of the leaching of antipathogenic composition；The leaf of bamboo is cizu climax leaves
Son；The mixing quality ratio of the leaf of bamboo and cellulase is 50:1；The particle diameter of the leaf of bamboo after crushed is 20 mesh；
（2）By step（1）The broken leaf of bamboo is well mixed with lactic acid bacteria, is added in closed container, is placed in the environment of dark humidity
Lower fermentation 30h；Lactic acid bacteria is saccharomycete；The mixing quality ratio of the broken leaf of bamboo and lactic acid bacteria is 10:1；
（3）To step（2）Fermentate in add active dry yeast, be well mixed, add pH value be 9 alkaline aqueous solution in,
The crude extract of Polysaccharides in Bamboo Leaves and flavones is obtained after water extraction 8h；Alkaline aqueous solution is potassium hydroxide aqueous solution；Fermentate is done with activity
The mixing quality ratio of yeast is 6:1；The solid-to-liquid ratio of water extraction system is 1:4；
（4）By step（3）Crude extract by macroporous absorbent resin, elution remove depigmentaton, reheats and is evaporated concentration, treats
After moisture content is less than 30%, the atomization of extract solution high speed centrifugation is turned into by fine droplets, and and hot-air using spray dryer
The rapid drying of contact is solid granulates, produces the bamboo extractive available for food fresh keeping；The aperture of macroporous absorbent resin is
500nm；Elution flow rate is 2mL/min；The heating-up temperature of evaporation and concentration is 90 DEG C.
The food preservative that embodiment 2 is extracted, its inhibition zone size, extraction time, security and unit extraction cost are such as
Shown in table 2.
Embodiment 3
（1）The fresh leaf of bamboo is cleaned and cleaned up, is well mixed with cellulase, 45 DEG C of standing 1h are heated to, using plant
Pulverizer is crushed, and makes the cell wall rupture that the leaf of bamboo is tough and tensile, in favor of the leaching of antipathogenic composition；The leaf of bamboo is single bamboo climax leaves
Son；The mixing quality ratio of the leaf of bamboo and cellulase is 90:1；The particle diameter of the leaf of bamboo after crushed is 15 mesh；
（2）By step（1）The broken leaf of bamboo is well mixed with lactic acid bacteria, is added in closed container, is placed in the environment of dark humidity
Lower fermentation 36h；Lactic acid bacteria is clostridium butyricum；The mixing quality ratio of the broken leaf of bamboo and lactic acid bacteria is 15:1；
（3）To step（2）Fermentate in add active dry yeast, be well mixed, add pH value be 10 alkaline aqueous solution in,
The crude extract of Polysaccharides in Bamboo Leaves and flavones is obtained after water extraction 7h；Alkaline aqueous solution is magnesium hydroxide aqueous solution；Fermentate is done with activity
The mixing quality ratio of yeast is 6:1；The solid-to-liquid ratio of water extraction system is 1:5；
（4）By step（3）Crude extract by macroporous absorbent resin, elution remove depigmentaton, reheats and is evaporated concentration, treats
After moisture content is less than 30%, the atomization of extract solution high speed centrifugation is turned into by fine droplets, and and hot-air using spray dryer
The rapid drying of contact is solid granulates, produces the bamboo extractive available for food fresh keeping；The aperture of macroporous absorbent resin is
200nm；Elution flow rate is 3mL/min；The heating-up temperature of evaporation and concentration is 100 DEG C.
The food preservative that embodiment 3 is extracted, its inhibition zone size, extraction time, security and unit extraction cost are such as
Shown in table 2.
Embodiment 4
（1）The fresh leaf of bamboo is cleaned and cleaned up, is well mixed with cellulase, 40 DEG C of standing 1.5h are heated to, using plant
Thing pulverizer is crushed, and makes the cell wall rupture that the leaf of bamboo is tough and tensile, in favor of the leaching of antipathogenic composition；The leaf of bamboo is that lubricum is ripe
Leaf；The mixing quality ratio of the leaf of bamboo and cellulase is 70:1；The particle diameter of the leaf of bamboo after crushed is 12 mesh；
（2）By step（1）The broken leaf of bamboo is well mixed with lactic acid bacteria, is added in closed container, is placed in the environment of dark humidity
Lower fermentation 32h；Lactic acid bacteria is lactobacillus；The mixing quality ratio of the broken leaf of bamboo and lactic acid bacteria is 18:1；
（3）To step（2）Fermentate in add active dry yeast, be well mixed, add pH value be 9 alkaline aqueous solution in,
The crude extract of Polysaccharides in Bamboo Leaves and flavones is obtained after water extraction 7h；Alkaline aqueous solution is calcium hydroxide aqueous solution；Fermentate is done with activity
The mixing quality ratio of yeast is 7:1；The solid-to-liquid ratio of water extraction system is 1:5；
（4）By step（3）Crude extract by macroporous absorbent resin, elution remove depigmentaton, reheats and is evaporated concentration, treats
After moisture content is less than 30%, the atomization of extract solution high speed centrifugation is turned into by fine droplets, and and hot-air using spray dryer
The rapid drying of contact is solid granulates, produces the bamboo extractive available for food fresh keeping；The aperture of macroporous absorbent resin is
400nm；Elution flow rate is 3mL/min；The heating-up temperature of evaporation and concentration is 95 DEG C.
The food preservative that embodiment 4 is extracted, its inhibition zone size, extraction time, security and unit extraction cost are such as
Shown in table 2.
Embodiment 5
（1）The fresh leaf of bamboo is cleaned and cleaned up, is well mixed with cellulase, 48 DEG C of standing 1h are heated to, using plant
Pulverizer is crushed, and makes the cell wall rupture that the leaf of bamboo is tough and tensile, in favor of the leaching of antipathogenic composition；The leaf of bamboo is mottled bamboo climax leaves
Son；The mixing quality ratio of the leaf of bamboo and cellulase is 50:1；The particle diameter of the leaf of bamboo after crushed is 16 mesh；
（2）By step（1）The broken leaf of bamboo is well mixed with lactic acid bacteria, is added in closed container, is placed in the environment of dark humidity
Lower fermentation 38h；Lactic acid bacteria is actinomyces；The mixing quality ratio of the broken leaf of bamboo and lactic acid bacteria is 10:1；
（3）To step（2）Fermentate in add active dry yeast, be well mixed, add pH value be 11 alkaline aqueous solution in,
The crude extract of Polysaccharides in Bamboo Leaves and flavones is obtained after water extraction 6h；Alkaline aqueous solution is calcium hydroxide aqueous solution；Fermentate is done with activity
The mixing quality ratio of yeast is 6:1；The solid-to-liquid ratio of water extraction system is 1:4；
（4）By step（3）Crude extract by macroporous absorbent resin, elution remove depigmentaton, reheats and is evaporated concentration, treats
After moisture content is less than 30%, the atomization of extract solution high speed centrifugation is turned into by fine droplets, and and hot-air using spray dryer
The rapid drying of contact is solid granulates, produces the bamboo extractive available for food fresh keeping；The aperture of macroporous absorbent resin is
1000nm；Elution flow rate is 2mL/min；The heating-up temperature of evaporation and concentration is 110 DEG C.
The food preservative that embodiment 5 is extracted, its inhibition zone size, extraction time, security and unit extraction cost are such as
Shown in table 2.
Embodiment 6
（1）The fresh leaf of bamboo is cleaned and cleaned up, is well mixed with cellulase, 40 DEG C of standing 2h are heated to, using plant
Pulverizer is crushed, and makes the cell wall rupture that the leaf of bamboo is tough and tensile, in favor of the leaching of antipathogenic composition；The leaf of bamboo is bamboo climax leaves
Son；The mixing quality ratio of the leaf of bamboo and cellulase is 100:1；The particle diameter of the leaf of bamboo after crushed is 10 mesh；
（2）By step（1）The broken leaf of bamboo is well mixed with lactic acid bacteria, is added in closed container, is placed in the environment of dark humidity
Lower fermentation 30h；Lactic acid bacteria is actinomyces；The mixing quality ratio of the broken leaf of bamboo and lactic acid bacteria is 20:1；
（3）To step（2）Fermentate in add active dry yeast, be well mixed, add pH value be 9 alkaline aqueous solution in,
The crude extract of Polysaccharides in Bamboo Leaves and flavones is obtained after water extraction 8h；Alkaline aqueous solution is sodium hydrate aqueous solution；Fermentate is done with activity
The mixing quality ratio of yeast is 7:1；The solid-to-liquid ratio of water extraction system is 1:5；
（4）By step（3）Crude extract by macroporous absorbent resin, elution remove depigmentaton, reheats and is evaporated concentration, treats
After moisture content is less than 30%, the atomization of extract solution high speed centrifugation is turned into by fine droplets, and and hot-air using spray dryer
The rapid drying of contact is solid granulates, produces the bamboo extractive available for food fresh keeping；The aperture of macroporous absorbent resin is
100nm；Elution flow rate is 2mL/min；The heating-up temperature of evaporation and concentration is 110 DEG C.
The food preservative that embodiment 6 is extracted, its inhibition zone size, extraction time, security and unit extraction cost are such as
Shown in table 2.
Comparative example 1
（1）The fresh leaf of bamboo is cleaned and cleaned up, is well mixed with cellulase, 40 DEG C of standing 2h are heated to, using plant
Pulverizer is crushed, and makes the cell wall rupture that the leaf of bamboo is tough and tensile, in favor of the leaching of antipathogenic composition；The leaf of bamboo is bamboo climax leaves
Son；The mixing quality ratio of the leaf of bamboo and cellulase is 100:1；The particle diameter of the leaf of bamboo after crushed is 10 mesh；
（2）By step（1）The broken leaf of bamboo add pH value be 9 alkaline aqueous solution in, soak water extraction 72h, obtain crude extract；
Alkaline aqueous solution is calcium hydroxide aqueous solution；The solid-to-liquid ratio of water extraction system is 1:5；
（3）By step（2）Crude extract by macroporous absorbent resin, elution remove depigmentaton, reheats and is evaporated concentration, treats
After moisture content is less than 30%, the atomization of extract solution high speed centrifugation is turned into by fine droplets, and and hot-air using spray dryer
The rapid drying of contact is solid granulates, produces the bamboo extractive available for food fresh keeping；The aperture of macroporous absorbent resin is
100nm；Elution flow rate is 2mL/min；The heating-up temperature of evaporation and concentration is 110 DEG C.
The food preservative that comparative example 1 is extracted, its inhibition zone size, extraction time, security and unit extraction cost are such as
Shown in table 2.
The bamboo extractive that embodiment 1-5, comparative example 1 are obtained is used for bacteriostatic test.From filter paper, after autoclaving,
It is dried for standby under the conditions of 60 DEG C.The bamboo extractive of same concentration is prepared, is configured to easily test with agar, Escherichia coli
Liquid, the fungistatic effect intuitively observed after 30 days after being infiltrated with filter paper.As shown in table 2.
Table 2：
Claims (8)
1. a kind of preparation method of bamboo extractive for food fresh keeping, the system of the bamboo extractive for food fresh keeping
It is for process：
（1）The fresh leaf of bamboo is cleaned and cleaned up, is well mixed with cellulase, 40 ~ 50 DEG C of 1 ~ 2h of standing is heated to, uses
Plant pulverizer is crushed, and makes the cell wall rupture that the leaf of bamboo is tough and tensile, in favor of the leaching of antipathogenic composition；
（2）By step（1）The broken leaf of bamboo is well mixed with lactic acid bacteria, is added in closed container, is placed in the environment of dark humidity
30 ~ 40h of lower fermentation；
（3）To step（2）Fermentate in add active dry yeast, be well mixed, add pH value be 9 ~ 11 alkaline aqueous solution
In, after 5 ~ 8h of water extraction Polysaccharides in Bamboo Leaves and flavones crude extract；
（4）By step（3）Crude extract by macroporous absorbent resin, elution remove depigmentaton, reheats and is evaporated concentration, treats
After moisture content is less than 30%, the atomization of extract solution high speed centrifugation is turned into by fine droplets, and and hot-air using spray dryer
The rapid drying of contact is solid granulates, produces the bamboo extractive available for food fresh keeping.
A kind of 2. preparation method of bamboo extractive for food fresh keeping according to claim 1, it is characterised in that：Step
（1）The leaf of bamboo be arrow bamboo, cizu, Dan Zhu, lubricum, mottled bamboo, bamboo, fishscale bamboo, Mo Zhu, white powder bamboo, fishpole bamboo, piano wire bamboo,
The ripe leaf of at least one of fernleaf hedge bamboo, Fang Zhu, the bamboo palm, bamboo hat bamboo or Dendrocalamus sinicus；The cellulase is by bacterium, fungi
Or produced in animal body, it is made up of circumscribed 1,4 beta-glucanase, Endo-β-glucanase and beta-glucosidase；The leaf of bamboo
Mixing quality ratio with cellulase is 50:1~100:1.
A kind of 3. preparation method of bamboo extractive for food fresh keeping according to claim 1, it is characterised in that：Step
（1）The particle diameter of the fresh leaf of bamboo after crushed is 10 ~ 20 mesh.
A kind of 4. preparation method of bamboo extractive for food fresh keeping according to claim 1, it is characterised in that：Step
（2）The lactic acid bacteria is at least one of Bifidobacterium, saccharomycete, clostridium butyricum, lactobacillus, galactococcus or actinomyces；Institute
The mixing quality ratio for stating the broken leaf of bamboo and lactic acid bacteria is 10:1~20:1.
A kind of 5. preparation method of bamboo extractive for food fresh keeping according to claim 1, it is characterised in that：Step
（3）The active dry yeast is that molasses or starch are made；The molasses are cane molasses or beet molasses；The starch is corn
At least one of starch, tapioca, potato starch or starch from sweet potato；The mixing quality of the fermentate and active dry yeast
Ratio is 6:1~7:1.
A kind of 6. preparation method of bamboo extractive for food fresh keeping according to claim 1, it is characterised in that：Step
（3）The alkaline aqueous solution is the aqueous solution of sodium hydroxide, potassium hydroxide, magnesium hydroxide or calcium hydroxide.
A kind of 7. preparation method of bamboo extractive for food fresh keeping according to claim 1, it is characterised in that：Step
（3）The solid-to-liquid ratio of the water extraction system is 1:5~1:4.
A kind of 8. preparation method of bamboo extractive for food fresh keeping according to claim 1, it is characterised in that：Step
（4）The macroporous absorbent resin aperture is 100 ~ 1000nm；The elution flow rate of the macroporous absorbent resin is 2 ~ 4mL/min；Institute
The heating-up temperature for stating evaporation and concentration is 90 ~ 110 DEG C.
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| CN108514065A (en) * | 2018-06-04 | 2018-09-11 | 李永华 | A kind of bamboo extractive and its application in food |
| CN108770919A (en) * | 2018-06-07 | 2018-11-09 | 山东港源海洋生物工程有限公司 | A kind of modified sodium alginate fruit antistaling agent and preparation method thereof |
| CN109170485A (en) * | 2018-08-28 | 2019-01-11 | 张清仲 | A kind of preparation method of leaf of bamboo extraction antistaling agent |
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