CN108902644A - A kind of food preservative and preparation method thereof - Google Patents
A kind of food preservative and preparation method thereof Download PDFInfo
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- CN108902644A CN108902644A CN201810809268.8A CN201810809268A CN108902644A CN 108902644 A CN108902644 A CN 108902644A CN 201810809268 A CN201810809268 A CN 201810809268A CN 108902644 A CN108902644 A CN 108902644A
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- parts
- lotus leaf
- food preservative
- lemon extract
- leaf extracts
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- 235000019249 food preservative Nutrition 0.000 title claims abstract description 33
- 239000005452 food preservative Substances 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000284 extract Substances 0.000 claims abstract description 56
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 49
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 49
- 229920001661 Chitosan Polymers 0.000 claims abstract description 19
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 19
- 108010053775 Nisin Proteins 0.000 claims abstract description 19
- 239000002253 acid Substances 0.000 claims abstract description 19
- 239000000845 maltitol Substances 0.000 claims abstract description 19
- 235000010449 maltitol Nutrition 0.000 claims abstract description 19
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 19
- 229940035436 maltitol Drugs 0.000 claims abstract description 19
- 239000004309 nisin Substances 0.000 claims abstract description 19
- 235000010297 nisin Nutrition 0.000 claims abstract description 19
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 19
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 19
- 102000016943 Muramidase Human genes 0.000 claims abstract description 18
- 108010014251 Muramidase Proteins 0.000 claims abstract description 18
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 18
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 18
- 239000004325 lysozyme Substances 0.000 claims abstract description 18
- 229960000274 lysozyme Drugs 0.000 claims abstract description 18
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000661 sodium alginate Substances 0.000 claims abstract description 17
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 17
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 17
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 claims abstract 5
- 240000002853 Nelumbo nucifera Species 0.000 claims description 19
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 19
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 19
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 8
- 239000011734 sodium Substances 0.000 claims description 8
- 229910052708 sodium Inorganic materials 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 6
- 238000004821 distillation Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000011574 phosphorus Substances 0.000 claims description 6
- 229910052698 phosphorus Inorganic materials 0.000 claims description 6
- 229940083542 sodium Drugs 0.000 claims description 6
- 235000015424 sodium Nutrition 0.000 claims description 6
- 238000001256 steam distillation Methods 0.000 claims description 6
- 235000010443 alginic acid Nutrition 0.000 claims 2
- 239000000783 alginic acid Substances 0.000 claims 2
- 229960001126 alginic acid Drugs 0.000 claims 2
- 229920000615 alginic acid Polymers 0.000 claims 2
- 150000004781 alginic acids Chemical class 0.000 claims 2
- 239000000463 material Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 231100001261 hazardous Toxicity 0.000 abstract 1
- 231100000956 nontoxicity Toxicity 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 14
- 239000007788 liquid Substances 0.000 description 5
- 150000001336 alkenes Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 2
- 241001108921 Asclepias asperula Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 230000009466 transformation Effects 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
- A23L3/3535—Organic compounds containing sulfur
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L3/3571—Microorganisms; Enzymes
-
- 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
- A23L3/358—Inorganic compounds
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of food preservative and preparation method thereof, food preservative includes each component of following parts by weight：20-30 parts of nisin, 5-15 parts of chitosan, 10-15 parts of lemon extract, 6-10 parts of calgon, 10-16 parts of lysozyme, 5-12 parts of sodium alginate, 2-6 parts of 2,4- second dienoic acid, 2-4 parts of tea polyphenols, 3-7 parts of maltitol, 5-10 parts of Lotus Leaf Extracts.Food preservative provided by the invention and preparation method thereof, each component material source is extensive, is easy to get to, nontoxicity non-hazardous to human body, safety coefficient is high, and green, environmental protection can effectively inhibit mould etc. to grow, and fresh-keeping effect is excellent, preparation is simple, applied widely, low in cost, has a extensive future.
Description
Technical field
The present invention relates to food preservative technology fields, and in particular to a kind of food preservative and preparation method thereof.
Background technique
To extend the shelf life of food, keeping the original nutritional ingredient of food and color, smell and taste constant, each businessman is the Eight Immortals
Crossing sea, each show his special prowess, and the way generallyd use at present is addition chemical synthesis substance and natural materials as food preservative, but
The safety that generates therewith, toxicity problem remain to be discussed, such as may cause the benzoate of food poisoning, usage amount by
Strict control considers that people pursue green, the high of pollution-free life, develop more green and healthy antistaling agent be the people it
Required, the people institutes to.
Summary of the invention
In order to solve the problems existing in the prior art, the present invention provides a kind of food preservatives and preparation method thereof.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of food preservative, each component including following parts by weight：20-30 parts of nisin, 5-15 parts of chitosan,
10-15 parts of lemon extract, 6-10 parts of calgon, 10-16 parts of lysozyme, 5-12 parts of sodium alginate, 2,4- second two
2-6 parts of olefin(e) acid, 2-4 parts of tea polyphenols, 3-7 parts of maltitol, 5-10 parts of Lotus Leaf Extracts.
Further, each component including following parts by weight：25 parts of nisin, 10 parts of chitosan, lemon mention
Take 12 parts of liquid, 8 parts of calgon, 14 parts of lysozyme, 7 parts of sodium alginate, 4 parts of 2,4- second dienoic acid, tea polyphenols 4
Part, 6 parts of maltitol, 8 parts of Lotus Leaf Extracts.
Further, each component including following parts by weight：20 parts of nisin, 6 parts of chitosan, lemon are extracted
10 parts of liquid, 7 parts of calgon, 12 parts of lysozyme, 6 parts of sodium alginate, 2 parts of 2,4- second dienoic acid, 3 parts of tea polyphenols,
4 parts of maltitol, 6 parts of Lotus Leaf Extracts.
Further, the lemon extract is extracted from lemon and is obtained, and Lotus Leaf Extracts are extracted from lotus leaf and obtained.
Further, include the following steps：
Step（1）, under normal temperature and pressure conditions, if taking several Fresh Lemons for cleaning up and dry plate lotus leaf respectively, distillation
For a period of time, required lemon extract and Lotus Leaf Extracts are obtained；
Step（2）, by step（1）Lemon extract obtained and Lotus Leaf Extracts and nisin, chitosan, six inclined phosphorus
Sour sodium, lysozyme, sodium alginate, 2,4- second dienoic acid, tea polyphenols and maltitol ratio in parts by weight mix, spare；
Step（3）, by step（2）Obtained product is put into a centrifuge, in centrifugal rotational speed 300-600r/min, centrifugation frequency
It is centrifuged 12-16min under the conditions of 7000-8500Hz, is then cleaned and is filtered, required food preservative is obtained.
Further, step（1）In, under normal temperature and pressure conditions, take respectively several Fresh Lemons for cleaning up and
If dry plate lotus leaf, 25-50min is distilled using steam distillation.
Compared with prior art, beneficial effects of the present invention are：
The invention discloses a kind of food preservative and preparation method thereof, food preservative includes each group of following parts by weight
Point：20-30 parts of nisin, 5-15 parts of chitosan, 10-15 parts of lemon extract, 6-10 parts of calgon, bacteriolyze
10-16 parts of enzyme, 5-12 parts of sodium alginate, 2-6 parts of 2,4- second dienoic acid, 2-4 parts of tea polyphenols, 3-7 parts of maltitol, lotus
5-10 parts of leaf extract.Food preservative provided by the invention and preparation method thereof, each component material source extensively, be easy to get to,
Non-hazardous to human body, non-toxic, safety coefficient is high, and green, environmental protection can effectively inhibit mould etc. to grow, and fresh-keeping effect is excellent, system
It is standby simple, it is applied widely, it is low in cost, it has a extensive future.
Specific embodiment
The present invention will be further explained combined with specific embodiments below.
Embodiment 1
A kind of food preservative, each component including following parts by weight：20-30 parts of nisin, 5-15 parts of chitosan,
10-15 parts of lemon extract, 6-10 parts of calgon, 10-16 parts of lysozyme, 5-12 parts of sodium alginate, 2,4- second two
2-6 parts of olefin(e) acid, 2-4 parts of tea polyphenols, 3-7 parts of maltitol, 5-10 parts of Lotus Leaf Extracts.
Preferably, each component including following parts by weight：25 parts of nisin, 10 parts of chitosan, lemon are extracted
12 parts of liquid, 8 parts of calgon, 14 parts of lysozyme, 7 parts of sodium alginate, 4 parts of 2,4- second dienoic acid, 4 parts of tea polyphenols,
6 parts of maltitol, 8 parts of Lotus Leaf Extracts.
Lemon extract is extracted from lemon and is obtained, and Lotus Leaf Extracts are extracted from lotus leaf and obtained.
A kind of preparation method of food preservative, includes the following steps：
Step（1）, under normal temperature and pressure conditions, if taking several Fresh Lemons for cleaning up and dry plate lotus leaf respectively, distillation
For a period of time, required lemon extract and Lotus Leaf Extracts are obtained；
Step（2）, by step（1）Lemon extract obtained and Lotus Leaf Extracts and nisin, chitosan, six inclined phosphorus
Sour sodium, lysozyme, sodium alginate, 2,4- second dienoic acid, tea polyphenols and maltitol ratio in parts by weight mix, spare；
Step（3）, by step（2）Obtained product is put into a centrifuge, in centrifugal rotational speed 300-600r/min, centrifugation frequency
It is centrifuged 12-16min under the conditions of 7000-8500Hz, is then cleaned and is filtered, required food preservative is obtained.
Step（1）In, under normal temperature and pressure conditions, if taking several Fresh Lemons cleaned up and dry plate lotus respectively
Leaf distills 25-50min using steam distillation.
Embodiment 2
A kind of food preservative, each component including following parts by weight：20 parts of nisin, 6 parts of chitosan, lemon mention
Take 10 parts of liquid, 7 parts of calgon, 12 parts of lysozyme, 6 parts of sodium alginate, 2 parts of 2,4- second dienoic acid, tea polyphenols 3
Part, 4 parts of maltitol, 6 parts of Lotus Leaf Extracts.
Lemon extract is extracted from lemon and is obtained, and Lotus Leaf Extracts are extracted from lotus leaf and obtained.
A kind of preparation method of food preservative, includes the following steps：
Step（1）, under normal temperature and pressure conditions, if taking several Fresh Lemons for cleaning up and dry plate lotus leaf respectively, distillation
For a period of time, required lemon extract and Lotus Leaf Extracts are obtained；
Step（2）, by step（1）Lemon extract obtained and Lotus Leaf Extracts and nisin, chitosan, six inclined phosphorus
Sour sodium, lysozyme, sodium alginate, 2,4- second dienoic acid, tea polyphenols and maltitol ratio in parts by weight mix, spare；
Step（3）, by step（2）Obtained product is put into a centrifuge, in centrifugal rotational speed 300-600r/min, centrifugation frequency
It is centrifuged 12-16min under the conditions of 7000-8500Hz, is then cleaned and is filtered, required food preservative is obtained.
Step（1）In, under normal temperature and pressure conditions, if taking several Fresh Lemons cleaned up and dry plate lotus respectively
Leaf distills 25-50min using steam distillation.
Embodiment 3
A kind of food preservative, each component including following parts by weight：20 parts of nisin, 15 parts of chitosan, lemon
15 parts of extracting solution, 10 parts of calgon, 16 parts of lysozyme, 12 parts of sodium alginate, 6 parts of 2,4- second dienoic acid, tea polyphenols
4 parts, 7 parts of maltitol, 10 parts of Lotus Leaf Extracts.
Lemon extract is extracted from lemon and is obtained, and Lotus Leaf Extracts are extracted from lotus leaf and obtained.
A kind of preparation method of food preservative, includes the following steps：
Step（1）, under normal temperature and pressure conditions, if taking several Fresh Lemons for cleaning up and dry plate lotus leaf respectively, distillation
For a period of time, required lemon extract and Lotus Leaf Extracts are obtained；
Step（2）, by step（1）Lemon extract obtained and Lotus Leaf Extracts and nisin, chitosan, six inclined phosphorus
Sour sodium, lysozyme, sodium alginate, 2,4- second dienoic acid, tea polyphenols and maltitol ratio in parts by weight mix, spare；
Step（3）, by step（2）Obtained product is put into a centrifuge, in centrifugal rotational speed 300-600r/min, centrifugation frequency
It is centrifuged 12-16min under the conditions of 7000-8500Hz, is then cleaned and is filtered, required food preservative is obtained.
Step（1）In, under normal temperature and pressure conditions, if taking several Fresh Lemons cleaned up and dry plate lotus respectively
Leaf distills 25-50min using steam distillation.
Embodiment 4
A kind of food preservative, each component including following parts by weight：30 parts of nisin, 5 parts of chitosan, lemon mention
Take 10 parts of liquid, 6 parts of calgon, 10 parts of lysozyme, 5 parts of sodium alginate, 2 parts of 2,4- second dienoic acid, tea polyphenols 2
Part, 3 parts of maltitol, 5 parts of Lotus Leaf Extracts.
Lemon extract is extracted from lemon and is obtained, and Lotus Leaf Extracts are extracted from lotus leaf and obtained.
A kind of preparation method of food preservative, includes the following steps：
Step（1）, under normal temperature and pressure conditions, if taking several Fresh Lemons for cleaning up and dry plate lotus leaf respectively, distillation
For a period of time, required lemon extract and Lotus Leaf Extracts are obtained；
Step（2）, by step（1）Lemon extract obtained and Lotus Leaf Extracts and nisin, chitosan, six inclined phosphorus
Sour sodium, lysozyme, sodium alginate, 2,4- second dienoic acid, tea polyphenols and maltitol ratio in parts by weight mix, spare；
Step（3）, by step（2）Obtained product is put into a centrifuge, in centrifugal rotational speed 300-600r/min, centrifugation frequency
It is centrifuged 12-16min under the conditions of 7000-8500Hz, is then cleaned and is filtered, required food preservative is obtained.
Step（1）In, under normal temperature and pressure conditions, if taking several Fresh Lemons cleaned up and dry plate lotus respectively
Leaf distills 25-50min using steam distillation.
The above embodiments do not limit the invention in any form, all to be obtained by the way of equivalent substitution or equivalent transformation
Technical solution, all fall within protection scope of the present invention.
Claims (6)
1. a kind of food preservative, which is characterized in that each component including following parts by weight：20-30 parts of nisin,
5-15 parts of chitosan, 10-15 parts of lemon extract, 6-10 parts of calgon, 10-16 parts of lysozyme, sodium alginate 5-
12 parts, 2-6 parts of 2,4- second dienoic acid, 2-4 parts of tea polyphenols, 3-7 parts of maltitol, 5-10 parts of Lotus Leaf Extracts.
2. a kind of food preservative according to claim 1, which is characterized in that each component including following parts by weight：
25 parts of nisin, 10 parts of chitosan, 12 parts of lemon extract, 8 parts of calgon, 14 parts of lysozyme, alginic acid
7 parts of sodium, 4 parts of 2,4- second dienoic acid, 4 parts of tea polyphenols, 6 parts of maltitol, 8 parts of Lotus Leaf Extracts.
3. a kind of food preservative according to claim 1, which is characterized in that each component including following parts by weight：
20 parts of nisin, 6 parts of chitosan, 10 parts of lemon extract, 7 parts of calgon, 12 parts of lysozyme, alginic acid
6 parts of sodium, 2 parts of 2,4- second dienoic acid, 3 parts of tea polyphenols, 4 parts of maltitol, 6 parts of Lotus Leaf Extracts.
4. a kind of food preservative according to claim 1, which is characterized in that the lemon extract is extracted from lemon
It obtains, Lotus Leaf Extracts are extracted from lotus leaf and obtained.
5. a kind of preparation method of food preservative according to claim 1 to 4, which is characterized in that including following step
Suddenly：
Step（1）, under normal temperature and pressure conditions, if taking several Fresh Lemons for cleaning up and dry plate lotus leaf respectively, distillation
For a period of time, required lemon extract and Lotus Leaf Extracts are obtained；
Step（2）, by step（1）Lemon extract obtained and Lotus Leaf Extracts and nisin, chitosan, six inclined phosphorus
Sour sodium, lysozyme, sodium alginate, 2,4- second dienoic acid, tea polyphenols and maltitol ratio in parts by weight mix, spare；
Step（3）, by step（2）Obtained product is put into a centrifuge, in centrifugal rotational speed 300-600r/min, centrifugation frequency
It is centrifuged 12-16min under the conditions of 7000-8500Hz, is then cleaned and is filtered, required food preservative is obtained.
6. a kind of preparation method of food preservative according to claim 5, which is characterized in that step（1）In, in room temperature
Under condition of normal pressure, if taking several Fresh Lemons and dry plate lotus leaf cleaned up respectively, 25- is distilled using steam distillation
50min。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109820129A (en) * | 2019-04-16 | 2019-05-31 | 上海菩圆生物科技有限公司 | A kind of wet Flour product antistaling agent of life and preparation method thereof |
| CN113396970A (en) * | 2021-06-04 | 2021-09-17 | 江苏派乐滋食品有限公司 | Fruit and vegetable coating agent and preparation method thereof |
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| CN103099294A (en) * | 2011-11-15 | 2013-05-15 | 浙江海洋学院 | Natural preservative regarding lotus leaves as raw material and preparation method thereof |
| CN104082830A (en) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | Composite biological antiseptic antistaling agent |
| CN106393357A (en) * | 2016-09-29 | 2017-02-15 | 阜南县星光工艺品有限公司 | Plant extract preservative |
| CN107173663A (en) * | 2017-04-25 | 2017-09-19 | 黄莹 | A kind of food preservative |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103099294A (en) * | 2011-11-15 | 2013-05-15 | 浙江海洋学院 | Natural preservative regarding lotus leaves as raw material and preparation method thereof |
| CN104082830A (en) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | Composite biological antiseptic antistaling agent |
| CN106393357A (en) * | 2016-09-29 | 2017-02-15 | 阜南县星光工艺品有限公司 | Plant extract preservative |
| CN107173663A (en) * | 2017-04-25 | 2017-09-19 | 黄莹 | A kind of food preservative |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109820129A (en) * | 2019-04-16 | 2019-05-31 | 上海菩圆生物科技有限公司 | A kind of wet Flour product antistaling agent of life and preparation method thereof |
| CN113396970A (en) * | 2021-06-04 | 2021-09-17 | 江苏派乐滋食品有限公司 | Fruit and vegetable coating agent and preparation method thereof |
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