CN107950855A - A kind of natural anticorrosion compound for food and preparation method thereof - Google Patents
A kind of natural anticorrosion compound for food and preparation method thereof Download PDFInfo
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- CN107950855A CN107950855A CN201610898482.6A CN201610898482A CN107950855A CN 107950855 A CN107950855 A CN 107950855A CN 201610898482 A CN201610898482 A CN 201610898482A CN 107950855 A CN107950855 A CN 107950855A
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- cassia bark
- antiseptic agent
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- 235000013305 food Nutrition 0.000 title abstract description 18
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 150000001875 compounds Chemical class 0.000 title abstract description 3
- 239000000284 extract Substances 0.000 claims abstract description 34
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 28
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 28
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 22
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 22
- 239000004599 antimicrobial Substances 0.000 claims abstract description 19
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 12
- 238000005260 corrosion Methods 0.000 claims abstract description 12
- 239000000706 filtrate Substances 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000002137 ultrasound extraction Methods 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 241000283690 Bos taurus Species 0.000 abstract description 12
- 235000014360 Punica granatum Nutrition 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 11
- 239000003755 preservative agent Substances 0.000 abstract description 10
- 230000002335 preservative effect Effects 0.000 abstract description 9
- 241000191967 Staphylococcus aureus Species 0.000 abstract description 4
- 238000001228 spectrum Methods 0.000 abstract description 4
- 231100000331 toxic Toxicity 0.000 abstract description 4
- 230000002588 toxic effect Effects 0.000 abstract description 4
- 241000588724 Escherichia coli Species 0.000 abstract description 3
- 230000000845 anti-microbial effect Effects 0.000 abstract description 3
- 230000002421 anti-septic effect Effects 0.000 abstract description 3
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 3
- 230000002147 killing effect Effects 0.000 abstract description 3
- 244000294611 Punica granatum Species 0.000 abstract 1
- 230000001629 suppression Effects 0.000 abstract 1
- 241000219991 Lythraceae Species 0.000 description 11
- 241000894006 Bacteria Species 0.000 description 9
- 239000000243 solution Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000011812 mixed powder Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- JGSARLDLIJGVTE-UHFFFAOYSA-N 3,3-dimethyl-7-oxo-6-[(2-phenylacetyl)amino]-4-thia-1-azabicyclo[3.2.0]heptane-2-carboxylic acid Chemical compound O=C1N2C(C(O)=O)C(C)(C)SC2C1NC(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000009920 food preservation Methods 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 235000019249 food preservative Nutrition 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000419 plant extract Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 235000010199 sorbic acid Nutrition 0.000 description 2
- 239000004334 sorbic acid Substances 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-M 4-hydroxybenzoate Chemical compound OC1=CC=C(C([O-])=O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-M 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 241000222122 Candida albicans Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 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
- 230000008901 benefit Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 229940095731 candida albicans Drugs 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000000386 microscopy Methods 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
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000003643 water by type Substances 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
- A23L3/3472—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
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)
- Medicines Containing Plant Substances (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention provides a kind of natural anticorrosion compound for food and preparation method thereof, the preparation method for the natural antiseptic agent being made of cloves, cassia bark and pomegranate rind extract, the preservative has suppression and killing effect to mould, Escherichia coli, staphylococcus aureus etc., component is all from natural, have no toxic side effect, and antimicrobial spectrum is wide, reagent preparation is cheap, easy to operate.Food antiseptic is can be applied to, it is notable to be specifically for use in anti-corrosion effect in thick chilli sauce.
Description
Technical field
The invention belongs to food antiseptic technical field, is related to a kind of preparation method and its use of plant extract natural antiseptic agent
On the way, more particularly to a kind of extracting method using cloves, cassia bark and granatum as the natural antiseptic agent of raw material, and it is peppery for food
The anti-corrosion of green pepper sauce.
Background technology
The anti-corrosion of food and anti-oxidant problem are the preservations of the key, especially thick chilli sauce of food preservation, if anti-corrosion and
Antioxidant system fails, and gently then changes flavor, heavy then mouldy corruption.Because food contains substantial amounts of nutriment and water in itself
Point, it is very suitable for microorganism growth.If food preservation is improper, substantial amounts of microbial reproduction is just had, causes food spoilage to become
Matter.In the production of thick chilli sauce, processing, transport and storage process, mould and its toxin cause product different degrees of pollution
So as to cause economic loss.The food preservative used in food industry mainly has three major types：Benzoic acid and its esters, sorbic acid
And its esters and p-hydroxybenzoate.They are all chemical synthesis class additives, because of cheap and favorable anti-corrosion effect
In the food industry using most.But the food preservative of these chemical syntheses in use more or less can be to food
Flavor produce certain harmful effect.Some components in food react with preservative, may make preservative part or complete
Fail in portion.Some preservatives also can be reduced to D-sorbite by the microorganism decomposition in food, such as sorbic acid by lactic acid bacteria, can
As its carbon source, make microorganism amount reproduction.If improper use, can also toxic side effect be produced to human body.Multiple states in the world
Family has strictly limited the use scope of chemical preservative, with the improvement of people ' s living standards and the pass to health
Note, with advancing for Food Engineering Development, production green, the food of safety become current trend.Therefore, exploitation is high
Effect, wide spectrum, the natural antiseptic agent of safety and stability are of great significance food industry.Plant extracts as anticorrosive additive with
Its mainstream that is nontoxic, will being researched and developed without the advantage such as the resistance to the action of a drug and economic and practical as food additives from now on.
The content of the invention
The object of the present invention is to provide a kind of cloves, cassia bark and pomegranate rind extract, to the mould in thick chilli sauce, large intestine bar
Bacterium, staphylococcus aureus etc., which have, to be suppressed and killing effect, and component has no toxic side effect all from natural, and antimicrobial spectrum
Extensively.It is cheap using reagent price the present invention also provides the preparation method of cloves, cassia bark and pomegranate rind extract, it is easy to operate.
The technical solution adopted by the present invention：A kind of natural antiseptic agent using cloves, cassia bark and granatum as raw material, this is natural
Preservative is the extract of cloves, cassia bark and granatum, specific extracting method：In advance by cloves, cassia bark and granatum Chinese medicine
Pulverizer crushes respectively, and it is spare to cross 100 mesh sieves.20-40 portions of flos caryophyllis are taken by quality, 20-50 divides cassia bark, 10-30 parts of granatums
It is sufficiently mixed.After mixing with Extraction solvent in mass ratio 1：15-30 is mixed, ultrasonic extraction 60-180min, mistake at 50-80 DEG C
Filter, obtains filter residue and filtrate, filter residue is repeated extraction 1-3 times by identical method, last merging filtrate is dense as vacuum by filtrate
In contracting tank, concentrated at 4 DEG C, obtain medicinal extract.Medicinal extract is subjected to vacuum freeze drying, crushed after being dried to 150 mesh, packaging
The natural antiseptic agent using flos caryophylli, cassia bark and pomegranate rind extract as raw material is obtained afterwards.
It is preferred that the Extraction solvent is the ethanol solution of 40-98%.
It is preferred that the cloves is flos caryophylli or Fructus Caryophylli.
Present invention also offers a kind of anti-corrosion application of above-mentioned natural antiseptic agent in thick chilli sauce.
Embodiment
First, the preparation of cloves, cassia bark and pomegranate rind extract (natural antiseptic agent).
Embodiment 1：
Take cloves, cassia bark and granatum to be crushed respectively with medicinal herb grinder in right amount, it is spare to cross 100 mesh sieves.Take after pulverizing and sieving
Cloves 300g, cassia bark 400g and granatum 300g mixing.By mixed-powder and 50% ethanol solution in mass ratio 1:30 ratio
Mixing；Mixture is inserted in ultrasonic instrument, the ultrasonic extraction 180min at 60 DEG C, filter, obtain filtrate and filter residue；By filter residue
In the same manner repeat extraction 3 times, after merging filtrate；By filtrate as in vacuum concentration pot, carried out at 4 DEG C dense
Contracting, obtains medicinal extract.Medicinal extract is subjected to vacuum freeze drying, crushed after being dried to 150 mesh, obtains with flos caryophylli, cassia bark after packaging
With the natural antiseptic agent that pomegranate rind extract is raw material.
Embodiment 2：
Take cloves, cassia bark and granatum to be crushed respectively with medicinal herb grinder in right amount, it is spare to cross 100 mesh sieves.Take after pulverizing and sieving
Cloves 350g, cassia bark 450g and granatum 200g mixing.By mixed-powder and 70% ethanol solution in mass ratio 1:20 ratio
Mixing；Mixture is inserted in ultrasonic instrument, the ultrasonic extraction 120min at 70 DEG C, filter, obtain filtrate and filter residue；By filter residue
In the same manner repeat extraction 2 times, after merging filtrate；By filtrate as in vacuum concentration pot, carried out at 4 DEG C dense
Contracting, obtains medicinal extract.Medicinal extract is subjected to vacuum freeze drying, crushed after being dried to 150 mesh, obtains with flos caryophylli, cassia bark after packaging
With the natural antiseptic agent that pomegranate rind extract is raw material.
Embodiment 3：
Take cloves, cassia bark and granatum to be crushed respectively with medicinal herb grinder in right amount, it is spare to cross 100 mesh sieves.Take after pulverizing and sieving
Cloves 400g, cassia bark 500g and granatum 100g mixing.By mixed-powder and 90% ethanol solution in mass ratio 1:15 ratio
Mixing；Mixture is inserted in ultrasonic instrument, the ultrasonic extraction 60min at 80 DEG C, filter, obtain filtrate and filter residue；By filter residue
In the same manner repeat extraction 1 time, after merging filtrate；By filtrate as in vacuum concentration pot, carried out at 4 DEG C dense
Contracting, obtains medicinal extract.Medicinal extract is subjected to vacuum freeze drying, crushed after being dried to 150 mesh, obtains with flos caryophylli, cassia bark after packaging
With the natural antiseptic agent that pomegranate rind extract is raw material..
2nd, the fungistatic effect of extract.
It is for examination strain：Escherichia coli, staphylococcus aureus, Candida albicans and aspergillus niger.This is measured using K-B methods
The bacteriostatic activity of cloves, cassia bark and pomegranate rind extract in invention.Method is as follows：
(1) preparation of the antibacterial scraps of paper：The extract lg in embodiment 1,2,3 is weighed respectively, is dissolved with 98% ethanol of 9ml, dissolving
Add afterwards in the cillin bottle for the scraps of paper that sterilize equipped with 50 6mm, 37 DEG C of freeze-day with constant temperature are spare；At the same time weigh respectively 1g potassium sorbates and
Sodium benzoate adds the dissolving of 9ml sterile purified waters, is added after dissolving in the cillin bottle for the scraps of paper that sterilize equipped with 50 6mm, 37 DEG C of perseverances
Warm drying for standby；
(2) preparation of bacteria suspension：Taking the strain after activation, the bacteria suspension of 0.5 Maxwell degree is made in bacterium in sterile saline,
Microscopy, which counts, after mould and yeast configure confirms；
(3) preparation of culture medium：By operation instruction, MH agar mediums are prepared, sterilizing is stand-by；
(4) bacteriostatic test：Prepared culture medium is changed into 4mm thickness, the tablet of diameter 9cm, takes 0.1ml concentration to exist after to be solidified
106-107Bacteria suspension between cfu/ml, with spreading rod even spread, is prepared on culture medium with aseptic nipper gripping is above-mentioned
The antibacterial scraps of paper patch with tablet centre, gently flatten, every group three are parallel.One blank control group is set at the same time, and use is sterile
Tweezers gripping is sticked immersed with the scraps of paper of physiological saline.Then plate will be patted everywhere to cultivate under relevant temperature, bacterium is in 37 DEG C
Lower culture 24h, mould and yeast cultivate 48h at 28 DEG C.Each antibacterial circle diameter size is measured using crossing method after taking-up,
Calculate average value.Inhibitory action the results are shown in Table 1.
The inhibitory action of 1 cloves of table, cassia bark and pomegranate rind extract to bacterium
As can be seen from Table 1, preservative of the invention has broad-spectrum antibacterial effect, and fungistatic effect is better than chemical preservative mountain
Potassium sorbate and sodium benzoate.
3rd, extract is applied to the anti-corrosion effect of thick chilli sauce
Experiment thick chilli sauce is produced by Hunan company pilot production line, is tested and is divided into two groups, 1 group be blank control group (according to
Normal process flow production is not added with any preservative), another group is addition extract group.Extract addition group adds embodiment 3
In extract, additive amount 0.1%.After filling, be placed in 30 DEG C of temperature, relative humidity be 70% under conditions of place, every 7 days
Once observe, total plate count inspection is carried out from random sampling in every group, until total plate count occur exceeded for blank control group.It is empty
White control group occurs every 2 months carrying out random test total plate count to addition extract group after bacterium colony is exceeded, and by a definite date 24
A month.It the results are shown in Table 2.
2 cloves of table, cassia bark and pomegranate rind extract natural antiseptic agent are applied to thick chilli sauce anti-corrosion
| Test group | 0d | 7d | 14d | 21d | 28d | 35d | 42d | 49d | 56d |
| Blank control (cfu/g) | <10 | <10 | <10 | <10 | <10 | <10 | <10 | <10 | 170 |
| Addition group (cfu/g) | <10 | <10 | <10 | <10 | <10 | <10 | <10 | <10 | <10 |
Blank control group occur bacterium colony it is exceeded after every 2 months to addition extract group carry out random test total plate count,
24 months by a definite date.It the results are shown in Table 3.
3 extract of table is applied to the anti-corrosion effect of thick chilli sauce
| Test group | 2m | 4m | 6m | 8m | 10m | 12m | 14m | 16m | 18m |
| Addition group (cfu/g) | <10 | <10 | <10 | <10 | <10 | <10 | <10 | <10 | 110 |
From table 2 and table 3, cloves, cassia bark and pomegranate rind extract natural antiseptic agent are fairly good to the anti-corrosion effect of thick chilli sauce,
It is at least 16 months, it is longer than the common chemical preservation system shelf life of 1 year.
In conclusion the preservative for preparing of the present invention have to mould, Escherichia coli, staphylococcus aureus etc. suppress and
Killing effect, component has no toxic side effect all from natural, and antimicrobial spectrum is wide, and reagent preparation is cheap, easy to operate.
Food antiseptic is can be applied to, it is notable to be specifically for use in anti-corrosion effect in thick chilli sauce.
Claims (4)
1. a kind of natural antiseptic agent using cloves, cassia bark and granatum as raw material, it is characterised in that the natural antiseptic agent is public fourth
The extract of fragrant, cassia bark and granatum, specific extracting method：Cloves, cassia bark and granatum medicinal herb grinder are distinguished in advance
Crush, it is spare to cross 100 mesh sieves；
20-40 portions of flos caryophyllis are taken by quality, 20-50 divides cassia bark, and 10-30 parts of granatums are sufficiently mixed；
After mixing with Extraction solvent in mass ratio 1：15-30 is mixed, ultrasonic extraction 60-180 minutes at 50-80 DEG C；Filtering, obtains
Filter residue and filtrate, extraction 1-3 times, last merging filtrate, by filtrate as vacuum concentration pot are repeated by filter residue by identical method
In, concentrated at 4 DEG C, obtain medicinal extract；
Medicinal extract is subjected to vacuum freeze drying, crushed after being dried to 150 mesh, obtains with flos caryophylli, cassia bark and granatum after packaging
Extract is the natural antiseptic agent of raw material.
2. natural antiseptic agent according to claim 1, it is characterised in that the Extraction solvent is that the ethanol of 40-98% is molten
Liquid.
3. natural antiseptic agent according to claim 1, it is characterised in that the cloves is flos caryophylli or Fructus Caryophylli.
A kind of 4. anti-corrosion application of the natural antiseptic agent any one of claims 1 to 3 in thick chilli sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610898482.6A CN107950855A (en) | 2016-10-14 | 2016-10-14 | A kind of natural anticorrosion compound for food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610898482.6A CN107950855A (en) | 2016-10-14 | 2016-10-14 | A kind of natural anticorrosion compound for food and preparation method thereof |
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| CN201610898482.6A Pending CN107950855A (en) | 2016-10-14 | 2016-10-14 | A kind of natural anticorrosion compound for food and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329401A (en) * | 2018-08-16 | 2019-02-15 | 贵州省贵三红食品有限公司 | A kind of preservative for chilli products |
| CN110169560A (en) * | 2019-06-19 | 2019-08-27 | 武汉轻工大学 | A kind of spice extract and spice extract liposome and preparation method and application |
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| CN109329401A (en) * | 2018-08-16 | 2019-02-15 | 贵州省贵三红食品有限公司 | A kind of preservative for chilli products |
| CN110169560A (en) * | 2019-06-19 | 2019-08-27 | 武汉轻工大学 | A kind of spice extract and spice extract liposome and preparation method and application |
| CN110169560B (en) * | 2019-06-19 | 2021-08-17 | 武汉轻工大学 | Spice extract and spice extract liposome as well as preparation method and application thereof |
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