CN109221370A - A kind of preparation method of the fermented preparation of Chinese herb for egg fresh-keeping - Google Patents
A kind of preparation method of the fermented preparation of Chinese herb for egg fresh-keeping Download PDFInfo
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- CN109221370A CN109221370A CN201811016230.1A CN201811016230A CN109221370A CN 109221370 A CN109221370 A CN 109221370A CN 201811016230 A CN201811016230 A CN 201811016230A CN 109221370 A CN109221370 A CN 109221370A
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- slurries
- chinese herb
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
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Abstract
The invention discloses a kind of preparation methods of fermented preparation of Chinese herb for egg fresh-keeping, it is comprised the following steps that: (1) wearing into Chinese herbal medicine powder after mixing honeysuckle, dandelion, ginger, then water is added to be modulated into slurries in Chinese herbal medicine powder, amount of water is 1~10 times of quality of Flos Lonicerae；(2) slurries obtained in step (1) are heated to 95 DEG C~100 DEG C, and keep the temperature 2~5 hours to guarantee sufficiently sterilizing, be then cooled to 30 DEG C~40 DEG C；(3) it sterilizes into step (2), probiotics mixed bacteria liquid, dregs of beans, molasses is added in slurries after cooling, be sealed by fermentation 168~240 hours, after fermentation, through fermented preparation of Chinese herb is obtained by filtration.It is extracted in the present invention using effective component of the biofermentation technique to Chinese herbal medicine, acts synergistically to obtain preferable preservation of egg freshness using the effective component of thallus fermentation liquid and Chinese herbal medicine extract, method is easy, safety and environmental protection, is suitable for promoting.
Description
Technical field
The invention belongs to Chinese herbal medicines and technical field of microbial fermentation, and in particular to a kind of Chinese herbal medicine for egg fresh-keeping
The preparation method of fermentation preparation.
Background technique
China is egg big producer, and egg is a main farm produce and the common non-staple foodstuff of China resident in China
Product kind, the annual egg product yield in China reach tens of thousands of tons, are the necessary consumer goods of resident.Most of China's egg product without cleaning,
The processing such as disinfection, packaging, and it is directly entered the field of circulation, consumer is also accustomed to buying such fresh egg on the market, however this
A large amount of bacterium is not only carry in kind fresh egg, while also endangering the health of consumer.There is no cleaning, packaging of unified standard etc.
Processing not only reduces the grade of product sale, and the bottleneck of outlet.With the raising of the food-safe requirement of people, more
Sight is invested the cleaning egg that supermarket is sold come more people.The production for cleaning egg, is by fresh egg, by clear
It washes, sterilize, being classified, the product of the process such as coating-film fresh-keeping, in production link, the natural protection for destroying egg shell membrane is made
With, easily cause the putrid and deteriorated of egg, so to egg cleaning after, coating-film fresh-keeping processing is carried out, to extend the goods of egg
The frame phase, common coating-film fresh-keeping, chemicals used such as polyvinyl alcohol, atoleine, calcium hydroxide solution etc., these are all
Inedible substance will affect consumer health once eating by mistake.
Studies have shown that forming biomembrane using the thallus in thallus fermentation liquid itself or its metabolite, microorganism passes through
Ingredients such as exocellular polysaccharide (EPS) are secreted, one layer of fine and close film starvation is formed to the surface of egg, moisture is prevented to evaporate；
The nutritional ingredient of fresh-keeping microorganism and harmful microorganism competition egg surface simultaneously, to inhibit the growth of harmful bacteria, by short of money
Anti- effect also can inhibit or kill the harmful microorganism of egg surface.It is mentioned furthermore with the Chinese herbal medicine with anti-rotten bactericidal effect
Object is taken also to have stronger inhibitory or killing effect for the pathogenic bacteria of egg surface, the extraction of usual Chinese herbal medicine is using high temperature immersion or alcohol
It is mentioned with ether, effective component obtained is limited.Above technology all rests on single technological layer the fresh-keeping of egg,
It is all not ideal enough in practice although there is certain effect on egg fresh-keeping.
By continuous research and probe, we are sent out using the Chinese herbal medicine with anti-corrosion function by biology in pleasantly surprised discovery
Ferment technical treatment, obtained fermentation preparation, having has preferable preservation to egg.By Chinese herbal medicine and biofermentation technique two
Person, which organically combines, still belongs to rare, and the present invention is directly extracted using effective component of the biofermentation technique to Chinese herbal medicine, is used
The effective component of thallus fermentation liquid and Chinese herbal medicine extract acts synergistically to obtain preferable preservation of egg freshness, and method is easy, peace
Loopful is protected, and is suitable for promoting.
Summary of the invention
Technical problem to be solved by the present invention lies in provide a kind of system of fermented preparation of Chinese herb for egg fresh-keeping
Preparation Method, it is directly extracted using effective component of the biofermentation technique to Chinese herbal medicine, has preferable egg fresh-keeping effect
Fruit, method is easy, safety and environmental protection, is suitable for promoting.
A kind of preparation method of the fermented preparation of Chinese herb for egg fresh-keeping, it is comprised the following steps that:
(1) Chinese herbal medicine powder is worn into after mixing honeysuckle, dandelion, ginger, then adds water to be modulated into slurries in Chinese herbal medicine powder,
Amount of water is 1~10 times of quality of Flos Lonicerae；
(2) slurries obtained in step (1) are heated to 95 DEG C~100 DEG C, and it is abundant to guarantee to keep the temperature 2~5 hours
Sterilizing, is then cooled to 30 DEG C~40 DEG C；
(3) it sterilizes into step (2), probiotics mixed bacteria liquid, dregs of beans, molasses is added in slurries after cooling, be sealed by fermentation 168
~240 hours, after fermentation, through fermented preparation of Chinese herb is obtained by filtration.
As preferred case, the honeysuckle as described in step (1), dandelion, ginger are 100:40 by weight
~100:40~100 are mixed.
As preferred case, in the step (1), the thin of Chinese herbal medicine powder is worn into after honeysuckle, dandelion, ginger mixing
Degree control is more than 60 mesh.
As preferred case, in the step (1), amount of water is 4~6 times of quality of Flos Lonicerae.
As preferred case, fermentation temperature is 30 DEG C~40 DEG C in the step (3).
As preferred case, sterilizing described in the step (3), in slurries after cooling, the slurry of every 100 parts by weight
In liquid be added probiotics mixed bacteria liquid, dregs of beans, molasses weight part ratio be 5~10:5~10:1~6.
As preferred case, the probiotics mixed bacteria liquid in the step (3) is by saccharomycete bacterium solution, bacillus subtilis
Bacterium bacterium solution, lactic acid bacterial liquid weight part ratio are that 100:10~100:10~100 are formulated；The concentration of the saccharomycete bacterium solution
Contain viable count 1 × 10 for every milliliter8~2 × 108/cfu；The concentration of the bacillus subtilis bacterium solution is every milliliter and contains viable bacteria
Number 1 × 108~2 × 108/cfu ；The concentration of the lactic acid bacterial liquid is every milliliter and contains viable count 1 × 108~2 × 108/
cfu。
As preferred case, in the step (1), honeysuckle, dandelion, ginger be by weight 100:40~
60:20~30 are mixed.
As preferred case, in the step (3), in sterilizing, slurries after cooling, in the slurries of every 100 parts by weight
Be added probiotics mixed bacteria liquid, dregs of beans, molasses weight part ratio be 5~10:5~10:2~4.
The beneficial effects of the present invention are: being mentioned in the present invention using effective component of the biofermentation technique to Chinese herbal medicine
It takes, acts synergistically to obtain preferable preservation of egg freshness, method using the effective component of thallus fermentation liquid and Chinese herbal medicine extract
Simplicity, safety and environmental protection are suitable for promoting.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1
By 500 kilograms of honeysuckle, 300 kilograms of dandelion, with more than 200 kilograms of 60 mesh of co-grinding of ginger, add 2000 kilograms of water tune
At slurries, slurries obtained are heated to 95 DEG C~100 DEG C, and are continued to keep the temperature 2~5 hours to guarantee sufficiently sterilizing,
30 DEG C~40 DEG C are then cooled to, 200 kilograms of probiotics mixed bacteria liquid, dregs of beans are then added into sterilizing, slurries after cooling
It 150 kilograms and 60 kilograms of molasses, is sealed by fermentation 168~240 hours at 30 DEG C~40 DEG C, after fermentation, through being obtained by filtration
Fermented preparation of Chinese herb.
Embodiment 2
By 500 kilograms of honeysuckle, 200 kilograms of dandelion, with more than 100 kilograms of 60 mesh of co-grinding of ginger, add 1000 kilograms of water tune
At slurries, slurries obtained are heated to 95 DEG C~100 DEG C, and are continued to keep the temperature 2~5 hours to guarantee sufficiently sterilizing,
30 DEG C~40 DEG C are then cooled to, 90 kilograms of probiotics mixed bacteria liquid, dregs of beans are then added into sterilizing, slurries after cooling
It 130 kilograms and 70 kilograms of molasses, is sealed by fermentation 168~240 hours at 30 DEG C~40 DEG C, after fermentation, through being obtained by filtration
Fermented preparation of Chinese herb.
Embodiment 3
By 500 kilograms of honeysuckle, 500 kilograms of dandelion, with more than 500 kilograms of 60 mesh of co-grinding of ginger, add 4500 kilograms of water tune
At slurries, slurries obtained are heated to 95 DEG C~100 DEG C, and are continued to keep the temperature 2~5 hours to guarantee sufficiently sterilizing,
30 DEG C~40 DEG C are then cooled to, 600 kilograms of probiotics mixed bacteria liquid, dregs of beans are then added into sterilizing, slurries after cooling
It 600 kilograms and 360 kilograms of molasses, is sealed by fermentation 168~240 hours at 30 DEG C~40 DEG C, after fermentation, through being obtained by filtration
Fermented preparation of Chinese herb.
Honeysuckle: honeysuckle contains inositol, flavonoids, inositol, saponin, tannin, chlorogenic acid, isochlorogenic acid, reseda
The pharmacological components such as plain glycosides, to various pathogens such as staphylococcus aureus, hemolytic streptococcus, Escherichia coli, dysentery bar
The various pathogens such as bacterium, comma bacillus, typhoid bacillus, paratyphosum Bacterium and Causative virus etc. have stronger restraint.
Dandelion: composite family sagebruss complete stool is rich in essential oil, and main chemical compositions are eugenol, isoeugenol, cloves
Phenol methyl ether, citronellol, artemisol, piperitone-pinol, carvacrol, anethole, benzaldehyde etc., to common pathogenic bacteria have compared with
Strong inhibitory or killing effect.
Ginger: containing pungent and fragrant ingredient in ginger, containing zingerone, gingerol, starch and fiber, wherein turmeric
Contained curcumin and part volatile oil, has preferable inhibitory or killing effect to gold-coloured staphylococci.
Affiliated saccharomycete is antagonistic yeast, and preferable to pathogen antagonistic effect, lactic acid bacteria in the metabolic process, can produce
Many antibacterial substances such as raw lactein, environment pH value reduce, and have inhibiting effect, bud to many spoilage organisms and pathogenic bacteria
Spore bacillus is bacillus subtilis, and subtilin that bacillus subtilis thallus generates during the growth process, polymyxins, system are mould
Pathogenic bacteria are had apparent inhibiting effect by rhzomorph, gramicidins isoreactivity substance.
By Chinese herbal medicine fermenting additive product obtained in the present invention be used for egg fresh-keeping test method and result it is as follows:
Test method, selects certain laying hen, blue brown produced 1000 pieces of egg of egg-laying peak laying hen of sea, fresh with postpartum 12 hours
Egg is test material, is randomly divided into two groups, is handled with different antistaling process, and control group is not dealt with, and test group is sent out using Chinese herbal medicine
Ferment preparation impregnates 10 minutes, and naturally dry is stored at room temperature 30 days, and analysis is store at (25 DEG C, relative humidity 60~80%) of normal temperature condition
Hide the situation of change of egg quality index.Judge that egg is stored in normal temperature condition, quality changes are divided into 4 grades i.e.:
Fresh egg, secondary fresh egg, outmoded egg and addled egg.
Test result is as follows:
Test result show it is fresh-keeping using fermented preparation of Chinese herb, have apparent preservation of egg freshness, method is at low cost,
It is safe and environment-friendly, there is extensive promotional value.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (9)
1. a kind of preparation method of the fermented preparation of Chinese herb for egg fresh-keeping, it is characterised in that: it includes following technique step
It is rapid:
(1) Chinese herbal medicine powder is worn into after mixing honeysuckle, dandelion, ginger, then adds water to be modulated into slurries in Chinese herbal medicine powder,
Amount of water is 1~10 times of quality of Flos Lonicerae；
(2) slurries obtained in step (1) are heated to 95 DEG C~100 DEG C, and it is abundant to guarantee to keep the temperature 2~5 hours
Sterilizing, is then cooled to 30 DEG C~40 DEG C；
(3) it sterilizes into step (2), probiotics mixed bacteria liquid, dregs of beans, molasses is added in slurries after cooling, be sealed by fermentation 168
~240 hours, after fermentation, through fermented preparation of Chinese herb is obtained by filtration.
2. a kind of preparation method of fermented preparation of Chinese herb for egg fresh-keeping according to claim 1, feature exist
In: the honeysuckle as described in step (1), dandelion, ginger are that 100:40~100:40~100 are mixed by weight
It closes.
3. a kind of preparation method of fermented preparation of Chinese herb for egg fresh-keeping according to claim 1, feature exist
In: in the step (1), the fineness that Chinese herbal medicine powder is worn into after honeysuckle, dandelion, ginger mixing is controlled more than 60 mesh.
4. a kind of preparation method of fermented preparation of Chinese herb for egg fresh-keeping according to claim 1, feature exist
In: in the step (1), amount of water is 4~6 times of quality of Flos Lonicerae.
5. a kind of preparation method of fermented preparation of Chinese herb for egg fresh-keeping according to claim 1, feature exist
In: fermentation temperature is 30 DEG C~40 DEG C in the step (3).
6. a kind of preparation method of fermented preparation of Chinese herb for egg fresh-keeping according to claim 1, feature exist
In: probiotics mixing is added in sterilizing described in the step (3), slurries after cooling, in the slurries of every 100 parts by weight
Bacterium solution, dregs of beans, molasses weight part ratio be 5~10:5~10:1~6.
7. a kind of preparation method of fermented preparation of Chinese herb for egg fresh-keeping according to claim 1, feature exist
In: the probiotics mixed bacteria liquid in the step (3) is by saccharomycete bacterium solution, bacillus subtilis bacterium solution, lactic acid bacterial liquid
Weight part ratio is that 100:10~100:10~100 are formulated；The concentration of the saccharomycete bacterium solution is every milliliter and contains viable count 1
×108~2 × 108/cfu；The concentration of the bacillus subtilis bacterium solution is every milliliter and contains viable count 1 × 108~2 × 108/
cfu ；The concentration of the lactic acid bacterial liquid is every milliliter and contains viable count 1 × 108~2 × 108/cfu。
8. a kind of preparation side of the fermented preparation of Chinese herb for egg fresh-keeping described in any one of -7 according to claim 1
Method, it is characterised in that: in the step (1), honeysuckle, dandelion, ginger are 100:40~60:20~30 by weight
It is mixed.
9. a kind of preparation side of the fermented preparation of Chinese herb for egg fresh-keeping described in any one of -7 according to claim 1
Method, it is characterised in that: in the step (3), in sterilizing, slurries after cooling, be added in the slurries of every 100 parts by weight prebiotic
Bacterium mixed bacteria liquid, dregs of beans, molasses weight part ratio be 5~10:5~10:2~4.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811016230.1A CN109221370A (en) | 2018-09-02 | 2018-09-02 | A kind of preparation method of the fermented preparation of Chinese herb for egg fresh-keeping |
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| CN201811016230.1A CN109221370A (en) | 2018-09-02 | 2018-09-02 | A kind of preparation method of the fermented preparation of Chinese herb for egg fresh-keeping |
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Cited By (4)
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| CN110089552A (en) * | 2019-06-12 | 2019-08-06 | 广西水产畜牧学校 | A kind of channel catfish preservation method |
| CN110419565A (en) * | 2019-08-05 | 2019-11-08 | 厦门绿帝共享实业有限公司 | A kind of fresh-keeping fermentation liquid of novel meat deodorization and preparation method thereof |
| CN110876408A (en) * | 2019-11-29 | 2020-03-13 | 广东省农业科学院蚕业与农产品加工研究所 | Special natural antibacterial liquid for cooked marinated meat and preparation method and use method thereof |
| CN115736000A (en) * | 2022-11-24 | 2023-03-07 | 广东省领鲜食品科技有限公司 | Egg preservative and preparation method and application thereof |
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| CN110089552A (en) * | 2019-06-12 | 2019-08-06 | 广西水产畜牧学校 | A kind of channel catfish preservation method |
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| CN110876408A (en) * | 2019-11-29 | 2020-03-13 | 广东省农业科学院蚕业与农产品加工研究所 | Special natural antibacterial liquid for cooked marinated meat and preparation method and use method thereof |
| CN115736000A (en) * | 2022-11-24 | 2023-03-07 | 广东省领鲜食品科技有限公司 | Egg preservative and preparation method and application thereof |
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