CN108902642A - 一种食物用绿色防腐剂及其制备方法 - Google Patents
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Abstract
本发明公开了一种食物用绿色防腐剂及其制备方法，防腐剂包括以下重量份数的各组分：纳他霉素12‑25份、ε‑聚赖氨酸10‑18份、壳聚糖2‑6份、高粱酒1‑4份、丙酸钙5‑10份、溶菌酶5‑9份、茶多酚4‑10份、连翘提取物3‑8份、猕猴桃提取物3‑8份、丁香提取物3‑6份、芦荟提取物1‑5份、覆盆子提取物2‑10份。本发明提供的食物用绿色防腐剂及其制备方法，各组分材料来源广泛、生活中易得，对人体无危害，无毒性，安全系数高，抗氧化效果良好，有效抑制多种细菌滋生，水溶性好，绿色、环保，制备简单，成本低廉，应用前景广阔。
Description
技术领域
本发明涉及食品防腐技术领域，具体涉及一种食物用绿色防腐剂及其制备方法。
背景技术
食品中经常会添加一定量的防腐剂，以延长食品的保质期，但通常使用的防腐剂大多为化学防腐剂，虽剂量小，但对于消费者而言，天然防腐剂更加符合消费者需求，为享受到高质量的生活标准，消费者也更希望科研工作者尽快研制绿色、健康的防腐剂并通过商家投放使用。
发明内容
为解决现有技术存在的问题，本发明提供了一种食物用绿色防腐剂及其制备方法。
为实现上述目的，本发明采用的技术方案为：
一种食物用绿色防腐剂，包括以下重量份数的各组分：纳他霉素 12-25份、ε-聚赖氨酸10-18份、壳聚糖 2-6份、高粱酒 1-4份、丙酸钙 5-10份、溶菌酶 5-9份、茶多酚 4-10份、连翘提取物 3-8份、猕猴桃提取物 3-8份、丁香提取物 3-6份、芦荟提取物 1-5份、覆盆子提取物 2-10份。
进一步的，包括以下重量份数的各组分：纳他霉素 15份、ε-聚赖氨酸 14份、壳聚糖 4份、高粱酒 3份、丙酸钙 6份、溶菌酶 7份、茶多酚 7份、连翘提取物 6份、猕猴桃提取物 7份、丁香提取物 4份、芦荟提取物 3份、覆盆子提取物 6份。
进一步的，包括以下重量份数的各组分：纳他霉素 20份、ε-聚赖氨酸 16份、壳聚糖 5份、高粱酒 3份、丙酸钙 8份、溶菌酶 8份、茶多酚 9份、连翘提取物 7份、猕猴桃提取物 6份、丁香提取物 5份、芦荟提取物 4份、覆盆子提取物 8份。
进一步的，包括以下重量份数的各组分：纳他霉素 12份、ε-聚赖氨酸 10份、壳聚糖 3份、高粱酒 2份、丙酸钙 6份、溶菌酶 6份、茶多酚 4份、连翘提取物 3份、猕猴桃提取物 4份、丁香提取物 3份、芦荟提取物 2份、覆盆子提取物 5份。
进一步的，所述连翘提取物、猕猴桃提取物、丁香提取物、芦荟提取物和覆盆子提取物分别从连翘、去皮猕猴桃、丁香花、芦荟和覆盆子中提取得到。
进一步的，包括以下步骤：
步骤a、在常温常压条件下，将连翘、已去除表皮的猕猴桃、丁香花、芦荟和覆盆子清洗干净并分别捣碎，随后分别进行蒸馏提取3.5-7h，分别得到对应的连翘提取物、猕猴桃提取物、丁香提取物、芦荟提取物和覆盆子提取物；
步骤b、将步骤a制得的五种提取物混合，随后依次加入高粱酒、纳他霉素、ε-聚赖氨酸、壳聚糖、丙酸钙、溶菌酶和茶多酚，按一定的重量份数比混合均匀，备用；
步骤c、将步骤b得到的产物在离心转速600-750r/min、离心频率7000Hz条件下离心处理一段时间后取出，过滤出精华得所需防腐剂。
与现有技术相比，本发明的有益效果为：
本发明公开了一种食物用绿色防腐剂及其制备方法，防腐剂包括以下重量份数的各组分：纳他霉素 12-25份、ε-聚赖氨酸 10-18份、壳聚糖 2-6份、高粱酒 1-4份、丙酸钙 5-10份、溶菌酶 5-9份、茶多酚 4-10份、连翘提取物 3-8份、猕猴桃提取物 3-8份、丁香提取物3-6份、芦荟提取物 1-5份、覆盆子提取物 2-10份。本发明提供的食物用绿色防腐剂及其制备方法，各组分材料来源广泛、生活中易得，对人体无危害，无毒性，安全系数高，抗氧化效果良好，有效抑制多种细菌滋生，水溶性好，绿色、环保，制备简单，成本低廉，应用前景广阔。
具体实施方式
下面结合具体实施例对本发明作更进一步的说明。
实施例1
一种食物用绿色防腐剂，包括以下重量份数的各组分：纳他霉素 12-25份、ε-聚赖氨酸10-18份、壳聚糖 2-6份、高粱酒 1-4份、丙酸钙 5-10份、溶菌酶 5-9份、茶多酚 4-10份、连翘提取物 3-8份、猕猴桃提取物 3-8份、丁香提取物 3-6份、芦荟提取物 1-5份、覆盆子提取物 2-10份。
优选的，纳他霉素 15份、ε-聚赖氨酸 14份、壳聚糖 4份、高粱酒 3份、丙酸钙 6份、溶菌酶 7份、茶多酚 7份、连翘提取物 6份、猕猴桃提取物 7份、丁香提取物 4份、芦荟提取物 3份、覆盆子提取物 6份。
连翘提取物、猕猴桃提取物、丁香提取物、芦荟提取物和覆盆子提取物分别从连翘、去皮猕猴桃、丁香花、芦荟和覆盆子中提取得到。
一种食物用绿色防腐剂的制备方法，包括以下步骤：
步骤a、在常温常压条件下，将连翘、已去除表皮的猕猴桃、丁香花、芦荟和覆盆子清洗干净并分别捣碎，随后分别进行蒸馏提取3.5-7h，分别得到对应的连翘提取物、猕猴桃提取物、丁香提取物、芦荟提取物和覆盆子提取物；
步骤b、将步骤a制得的五种提取物混合，随后依次加入高粱酒、纳他霉素、ε-聚赖氨酸、壳聚糖、丙酸钙、溶菌酶和茶多酚，按一定的重量份数比混合均匀，备用；
步骤c、将步骤b得到的产物在离心转速600-750r/min、离心频率7000Hz条件下离心处理一段时间后取出，过滤出精华得所需防腐剂。
余同实施例1。
实施例2
一种食物用绿色防腐剂，包括以下重量份数的各组分：纳他霉素 20份、ε-聚赖氨酸 16份、壳聚糖 5份、高粱酒 3份、丙酸钙 8份、溶菌酶 8份、茶多酚 9份、连翘提取物 7份、猕猴桃提取物 6份、丁香提取物 5份、芦荟提取物 4份、覆盆子提取物 8份。
连翘提取物、猕猴桃提取物、丁香提取物、芦荟提取物和覆盆子提取物分别从连翘、去皮猕猴桃、丁香花、芦荟和覆盆子中提取得到。
一种食物用绿色防腐剂的制备方法，包括以下步骤：
步骤a、在常温常压条件下，将连翘、已去除表皮的猕猴桃、丁香花、芦荟和覆盆子清洗干净并分别捣碎，随后分别进行蒸馏提取3.5-7h，分别得到对应的连翘提取物、猕猴桃提取物、丁香提取物、芦荟提取物和覆盆子提取物；
步骤b、将步骤a制得的五种提取物混合，随后依次加入高粱酒、纳他霉素、ε-聚赖氨酸、壳聚糖、丙酸钙、溶菌酶和茶多酚，按一定的重量份数比混合均匀，备用；
步骤c、将步骤b得到的产物在离心转速600-750r/min、离心频率7000Hz条件下离心处理一段时间后取出，过滤出精华得所需防腐剂。
余同实施例1。
实施例3
一种食物用绿色防腐剂，包括以下重量份数的各组分：纳他霉素 12份、ε-聚赖氨酸 10份、壳聚糖 3份、高粱酒 2份、丙酸钙 6份、溶菌酶 6份、茶多酚 4份、连翘提取物 3份、猕猴桃提取物 4份、丁香提取物 3份、芦荟提取物 2份、覆盆子提取物 5份。
连翘提取物、猕猴桃提取物、丁香提取物、芦荟提取物和覆盆子提取物分别从连翘、去皮猕猴桃、丁香花、芦荟和覆盆子中提取得到。
一种食物用绿色防腐剂的制备方法，包括以下步骤：
步骤a、在常温常压条件下，将连翘、已去除表皮的猕猴桃、丁香花、芦荟和覆盆子清洗干净并分别捣碎，随后分别进行蒸馏提取3.5-7h，分别得到对应的连翘提取物、猕猴桃提取物、丁香提取物、芦荟提取物和覆盆子提取物；
步骤b、将步骤a制得的五种提取物混合，随后依次加入高粱酒、纳他霉素、ε-聚赖氨酸、壳聚糖、丙酸钙、溶菌酶和茶多酚，按一定的重量份数比混合均匀，备用；
步骤c、将步骤b得到的产物在离心转速600-750r/min、离心频率7000Hz条件下离心处理一段时间后取出，过滤出精华得所需防腐剂。
余同实施例1。
实施例4
一种食物用绿色防腐剂，包括以下重量份数的各组分：纳他霉素 12份、ε-聚赖氨酸 18份、壳聚糖 6份、高粱酒 4份、丙酸钙 10份、溶菌酶 9份、茶多酚 10份、连翘提取物 8份、猕猴桃提取物 8份、丁香提取物 6份、芦荟提取物 5份、覆盆子提取物 10份。
连翘提取物、猕猴桃提取物、丁香提取物、芦荟提取物和覆盆子提取物分别从连翘、去皮猕猴桃、丁香花、芦荟和覆盆子中提取得到。
一种食物用绿色防腐剂的制备方法，包括以下步骤：
步骤a、在常温常压条件下，将连翘、已去除表皮的猕猴桃、丁香花、芦荟和覆盆子清洗干净并分别捣碎，随后分别进行蒸馏提取3.5-7h，分别得到对应的连翘提取物、猕猴桃提取物、丁香提取物、芦荟提取物和覆盆子提取物；
步骤b、将步骤a制得的五种提取物混合，随后依次加入高粱酒、纳他霉素、ε-聚赖氨酸、壳聚糖、丙酸钙、溶菌酶和茶多酚，按一定的重量份数比混合均匀，备用；
步骤c、将步骤b得到的产物在离心转速600-750r/min、离心频率7000Hz条件下离心处理一段时间后取出，过滤出精华得所需防腐剂。
余同实施例1。
实施例5
一种食物用绿色防腐剂，包括以下重量份数的各组分：纳他霉素 25份、ε-聚赖氨酸 10份、壳聚糖 2份、高粱酒 1份、丙酸钙 5份、溶菌酶 5份、茶多酚 4份、连翘提取物 3份、猕猴桃提取物 3份、丁香提取物 3份、芦荟提取物 1份、覆盆子提取物 2份。
连翘提取物、猕猴桃提取物、丁香提取物、芦荟提取物和覆盆子提取物分别从连翘、去皮猕猴桃、丁香花、芦荟和覆盆子中提取得到。
一种食物用绿色防腐剂的制备方法，包括以下步骤：
步骤a、在常温常压条件下，将连翘、已去除表皮的猕猴桃、丁香花、芦荟和覆盆子清洗干净并分别捣碎，随后分别进行蒸馏提取3.5-7h，分别得到对应的连翘提取物、猕猴桃提取物、丁香提取物、芦荟提取物和覆盆子提取物；
步骤b、将步骤a制得的五种提取物混合，随后依次加入高粱酒、纳他霉素、ε-聚赖氨酸、壳聚糖、丙酸钙、溶菌酶和茶多酚，按一定的重量份数比混合均匀，备用；
步骤c、将步骤b得到的产物在离心转速600-750r/min、离心频率7000Hz条件下离心处理一段时间后取出，过滤出精华得所需防腐剂。
余同实施例1。
上述实施例不以任何形式限制本发明，凡采用等同替换或等效变换的方式所获得的技术方案，均落在本发明的保护范围。
Claims (6)
1.一种食物用绿色防腐剂，其特征在于，包括以下重量份数的各组分：纳他霉素 12-25份、ε-聚赖氨酸 10-18份、壳聚糖 2-6份、高粱酒 1-4份、丙酸钙 5-10份、溶菌酶 5-9份、茶多酚 4-10份、连翘提取物 3-8份、猕猴桃提取物 3-8份、丁香提取物 3-6份、芦荟提取物1-5份、覆盆子提取物 2-10份。
2.根据权利要求1所述的一种食物用绿色防腐剂，其特征在于，包括以下重量份数的各组分：纳他霉素 15份、ε-聚赖氨酸 14份、壳聚糖 4份、高粱酒 3份、丙酸钙 6份、溶菌酶 7份、茶多酚 7份、连翘提取物 6份、猕猴桃提取物 7份、丁香提取物 4份、芦荟提取物 3份、覆盆子提取物 6份。
3.根据权利要求1所述的一种食物用绿色防腐剂，其特征在于，包括以下重量份数的各组分：纳他霉素 20份、ε-聚赖氨酸 16份、壳聚糖 5份、高粱酒 3份、丙酸钙 8份、溶菌酶 8份、茶多酚 9份、连翘提取物 7份、猕猴桃提取物 6份、丁香提取物 5份、芦荟提取物 4份、覆盆子提取物 8份。
4.根据权利要求1所述的一种食物用绿色防腐剂，其特征在于，包括以下重量份数的各组分：纳他霉素 12份、ε-聚赖氨酸 10份、壳聚糖 3份、高粱酒 2份、丙酸钙 6份、溶菌酶 6份、茶多酚 4份、连翘提取物 3份、猕猴桃提取物 4份、丁香提取物 3份、芦荟提取物 2份、覆盆子提取物 5份。
5.根据权利要求1所述的一种食物用绿色防腐剂，其特征在于，所述连翘提取物、猕猴桃提取物、丁香提取物、芦荟提取物和覆盆子提取物分别从连翘、去皮猕猴桃、丁香花、芦荟和覆盆子中提取得到。
6.根据权利要求1-4任一所述的一种食物用绿色防腐剂的制备方法，其特征在于，包括以下步骤：
步骤a、在常温常压条件下，将连翘、已去除表皮的猕猴桃、丁香花、芦荟和覆盆子清洗干净并分别捣碎，随后分别进行蒸馏提取3.5-7h，分别得到对应的连翘提取物、猕猴桃提取物、丁香提取物、芦荟提取物和覆盆子提取物；
步骤b、将步骤a制得的五种提取物混合，随后依次加入高粱酒、纳他霉素、ε-聚赖氨酸、壳聚糖、丙酸钙、溶菌酶和茶多酚，按一定的重量份数比混合均匀，备用；
步骤c、将步骤b得到的产物在离心转速600-750r/min、离心频率7000Hz条件下离心处理一段时间后取出，过滤出精华得所需防腐剂。
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| CN102763886A (zh) * | 2012-06-29 | 2012-11-07 | 占协琼 | 一种食品防腐剂 |
| CN104082830A (zh) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | 一种复合生物防腐保鲜剂 |
| CN106376824A (zh) * | 2016-09-07 | 2017-02-08 | 马鞍山纽泽科技服务有限公司 | 一种环保型食品防腐剂 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763886A (zh) * | 2012-06-29 | 2012-11-07 | 占协琼 | 一种食品防腐剂 |
| CN104082830A (zh) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | 一种复合生物防腐保鲜剂 |
| CN106376824A (zh) * | 2016-09-07 | 2017-02-08 | 马鞍山纽泽科技服务有限公司 | 一种环保型食品防腐剂 |
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