CN109259043A - A method of extracting natural bacteriostatic agent from capsicum leaf - Google Patents
A method of extracting natural bacteriostatic agent from capsicum leaf Download PDFInfo
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- CN109259043A CN109259043A CN201811222190.6A CN201811222190A CN109259043A CN 109259043 A CN109259043 A CN 109259043A CN 201811222190 A CN201811222190 A CN 201811222190A CN 109259043 A CN109259043 A CN 109259043A
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- capsicum leaf
- bacteriostatic agent
- leaf
- capsicum
- natural bacteriostatic
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 77
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 77
- 239000000022 bacteriostatic agent Substances 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 39
- 240000008574 Capsicum frutescens Species 0.000 title claims description 80
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 235000013305 food Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 239000000284 extract Substances 0.000 claims abstract description 22
- 241000208293 Capsicum Species 0.000 claims abstract description 17
- 238000000605 extraction Methods 0.000 claims abstract description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- 239000000706 filtrate Substances 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 14
- 238000004108 freeze drying Methods 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 238000002604 ultrasonography Methods 0.000 claims description 10
- 239000001569 carbon dioxide Substances 0.000 claims description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000002390 rotary evaporation Methods 0.000 claims description 5
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 239000002068 microbial inoculum Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000001629 suppression Effects 0.000 claims description 3
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 16
- 235000016709 nutrition Nutrition 0.000 abstract description 16
- 230000035764 nutrition Effects 0.000 abstract description 7
- 230000001476 alcoholic effect Effects 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 238000010790 dilution Methods 0.000 abstract description 4
- 239000012895 dilution Substances 0.000 abstract description 4
- 239000000243 solution Substances 0.000 abstract description 4
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 238000002137 ultrasound extraction Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 13
- 230000008901 benefit Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000003755 preservative agent Substances 0.000 description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 230000001408 fungistatic effect Effects 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- 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 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004302 potassium sorbate Substances 0.000 description 3
- 235000010241 potassium sorbate Nutrition 0.000 description 3
- 229940069338 potassium sorbate Drugs 0.000 description 3
- 238000000746 purification Methods 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 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 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 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 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 108010016290 deoxyribonucleoprotamine Proteins 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- -1 that His mycin Proteins 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000002699 waste material 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
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/137—Delbrueckii
-
- 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)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention mainly relates to food additives processing technique fields, disclose a kind of method that natural bacteriostatic agent is extracted from capsicum leaf, comprising: raw material selection, primary extraction, second extraction, fermentation, extraction, concentration；The method provided by the invention that natural bacteriostatic agent is extracted from capsicum leaf, method is simple, cheap, bacteriostasis rate reaches 87.4% after 100 times of obtained natural bacteriostatic dilution agent, the added value of capsicum leaf is significantly improved, food bacteriostatic agent type in the market is increased, improves foodsafety；The capsicum leaf for selecting the specific period keeps the yield of capsicum leaf high, full of nutrition, improves the utilization rate of capsicum leaf；Capsicum leaf adds water to carry out high temperature ultrasonic extraction after crushing into capsicum leaf, destroys the institutional framework of capsicum leaf, the water soluble ingredient in rapidly extracting capsicum leaf；Alcoholic solution is added into filter residue after primary extraction, and carries out low temperature ultrasonic, sufficiently extracts the alcohol-soluble nutritional ingredient in raw material, improves raw material availability.
Description
Technical field
The invention mainly relates to food additives processing technique fields, more particularly to one kind, and natural suppression is extracted from capsicum leaf
The method of microbial inoculum.
Background technique
Capsicum leaf is full of nutrition, and various amino acid, the content of minerals and vitamins are also higher than capsicum, and capsicum leaf is also
It can play the role of antibacterial desinsection, can be with dual-purpose of drug and food, but China is all by the peppery of the overwhelming majority when planting capsicum at present
Green pepper leaf is directly thrown away, and causes greatly to waste, but also pollute the environment.
Currently in order to extending the shelf life of food, preservative or bacteriostatic agent can be all added in food, common chemistry closes
At preservative have sodium benzoate, dehydroactic acid sodium, sorbic acid, calcium propionate, potassium sorbate etc., additive amount is few, can effectively press down
Bacterium, but will affect the flavor of food, some illegal businessmans are in addition in order to speculate often by the exceeded addition of preservative, for a long time
It is edible that very big harm can be generated to human health；Common natural fermented type preservative have lysozyme, nisin, that
His mycin, nucleoprotamine etc., but price is more expensive, most enterprises are all difficult to bear；There are also some plant extract preservatives, such as
Tea polyphenols, essential oil, allicin etc., can play certain bacteriostasis, but fungistatic effect is weak when additive amount is few, Bu Nengming
The aobvious shelf life for extending food, again can have an impact the mouthfeel of food itself when additive amount is more, therefore the application in food
It is more difficult；And the bacteriostatic agent itself extracted from capsicum leaf contains multiple nutritional components, color pale green will not be to food itself
Flavor and taste have an impact.
Summary of the invention
In order to make up the defect of prior art, the object of the present invention is to provide one kind, and natural bacteriostatic agent is extracted from capsicum leaf
Method.
A method of extracting natural bacteriostatic agent from capsicum leaf, comprising the following steps:
(1) raw material selects: the capsicum leaf in 7 ~ October is selected, keeps the yield of capsicum leaf high, it is full of nutrition, and improve the benefit of capsicum leaf
With rate, cleaning up, freeze-drying to water content is 0 ~ 10%, it is spare, obtain chilli leaf；
(2) primary to extract: chilli leaf being crushed to 1 ~ 3mm, 70 ~ 80 times of chilli leaf weight amounts are added into chilli leaf
Pure water destroys the institutional framework of capsicum leaf in 45 ~ 50 DEG C, 32 ~ 34kHz, 20 ~ 30min of ultrasound, in rapidly extracting capsicum leaf
Water soluble ingredient, filtering, obtains first-time filtrate and a filter residue；
(3) it is molten that the alcohol that the volume fraction of 65 ~ 75 times of a filter residue weight amounts is 77 ~ 79% second extraction: is added to a filter residue
Liquid sufficiently extracts the alcohol-soluble nutritional ingredient in raw material in 6 ~ 10 DEG C, 30 ~ 32kHz, 25 ~ 35min of ultrasound, improves raw material and utilizes
Rate, filtering, obtains secondary filtrate and secondary filter residue；
(4) ferment: the lactic acid bacteria into secondary filter residue after access activation, access amount are the 2 ~ 3% of secondary filter residue weight, and mixing is equal
Even, prior to 18 ~ 20 DEG C 3 ~ 4d of fermentation sufficiently decompose the institutional framework of capsicum leaf, promote effective component release in capsicum leaf, increase
Fragrance and nutritional ingredient, filtering, obtain fermentation liquid and fermentation residue；
(5) it extracts: fermentation residue is placed in supercritical carbon dioxide extracting kettle, fixedly separated kettle II pressure is 9 ~ 10MPa, temperature
It is 31 ~ 32 DEG C, flow is 23 ~ 24kg/h, 3 ~ 4h of dynamic circulation, sufficiently extracts the effective component in capsicum leaf, improves raw material benefit
With rate, mass production cost is saved, extract liquor is obtained；
(6) be concentrated: first-time filtrate, secondary filtrate, fermentation liquid and extract liquor mixed, rotary evaporation in vacuo to alcohol-free, then into
Row freeze-drying to water content is 0 ~ 6%, obtains natural bacteriostatic agent.
The lactic acid bacteria of the step (4), is made of the bacterial strain of following parts by weight: Lactobacillus delbrueckii 21 ~ 23, Bifidobacterium 14
~ 16, lactobacillus bulgaricus 5 ~ 7.
The freeze-drying of the step (6), cryogenic temperature are -44 ~ -46 DEG C.
The natural bacteriostatic agent that the method that natural bacteriostatic agent is extracted from capsicum leaf is prepared.
The application method of the natural bacteriostatic agent takes the natural bacteriostatic agent of food weight 0.5 ~ 0.7%, is added 100 ~ 120 times
The water of amount, be uniformly mixed, be added raw-food material in, carry out the preparation of subsequent technique, can also Direct spraying in food surface or ice
It is easy to use in case.
The invention has the advantages that the method provided by the invention for extracting natural bacteriostatic agent from capsicum leaf, method is simple, valence
Lattice are cheap, and bacteriostasis rate reaches 87.4% after 100 times of obtained natural bacteriostatic dilution agent, hence it is evident that improve the added value of capsicum leaf, increase
Add food bacteriostatic agent type in the market, improves foodsafety；The capsicum leaf for selecting the specific period, makes the yield of capsicum leaf
Height, it is full of nutrition, improve the utilization rate of capsicum leaf；Capsicum leaf adds water to carry out high temperature ultrasonic extraction after crushing into capsicum leaf, breaks
The institutional framework of bad capsicum leaf, the water soluble ingredient in rapidly extracting capsicum leaf；It is molten that alcohol is added after primary extraction into filter residue
Liquid, and low temperature ultrasonic is carried out, the alcohol-soluble nutritional ingredient in raw material is sufficiently extracted, raw material availability is improved；Second extraction is backward
Lactic acid bacteria is accessed in filter residue, various lactobacillus is fermented, and the institutional framework of capsicum leaf is sufficiently decomposed, and is promoted in capsicum leaf effectively
Ingredient release, tarts up and nutritional ingredient；Fermentation residue is placed in supercritical carbon dioxide extracting kettle after fermentation, carries out super face
Boundary's carbon dioxide abstraction sufficiently extracts the effective component in capsicum leaf, improves raw material availability, saves mass production cost；Make
Used time will can be added in raw-food material after natural bacteriostatic dilution agent, can also be right with Direct spraying in food surface and refrigerator
Food in refrigerator carries out further antibacterial, easy to use, extension Food Shelf-life.
Specific embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A method of extracting natural bacteriostatic agent from capsicum leaf, comprising the following steps:
(1) raw material selects: the capsicum leaf in 7 ~ October is selected, keeps the yield of capsicum leaf high, it is full of nutrition, and improve the benefit of capsicum leaf
With rate, cleaning up, freeze-drying to water content is 0 ~ 10%, it is spare, obtain chilli leaf；
(2) primary to extract: chilli leaf being crushed to 1 ~ 3mm, the pure of 70 times of chilli leaf weight amounts is added into chilli leaf
Water purification destroys the institutional framework of capsicum leaf in 45 DEG C, 32kHz ultrasound 20min, the water soluble ingredient in rapidly extracting capsicum leaf,
Filtering, obtains first-time filtrate and a filter residue；
(3) second extraction: the alcoholic solution that the volume fraction of 65 times of a filter residue weight amounts is 77% is added to a filter residue, in 6
DEG C, 30kHz ultrasound 25min, sufficiently extract raw material in alcohol-soluble nutritional ingredient, improve raw material availability, filtering, obtain secondary filter
Liquid and secondary filter residue；
(4) ferment: the lactic acid bacteria into secondary filter residue after access activation, access amount are the 2% of secondary filter residue weight, are uniformly mixed,
Prior to 18 DEG C fermentation 3d sufficiently decompose the institutional framework of capsicum leaf, promote effective component release in capsicum leaf, tart up and seek
It forms point, filtering obtains fermentation liquid and fermentation residue；The lactic acid bacteria is made of: Lactobacillus delbrueckii the bacterial strain of following parts by weight
21, Bifidobacterium 14, lactobacillus bulgaricus 5；
(5) it extracts: fermentation residue is placed in supercritical carbon dioxide extracting kettle, fixedly separated kettle II pressure is 9MPa, and temperature is
31 DEG C, flow 23kg/h, dynamic circulation 3h, the effective component in capsicum leaf is sufficiently extracted, raw material availability is improved, saved big
Production cost is measured, extract liquor is obtained；
(6) be concentrated: first-time filtrate, secondary filtrate, fermentation liquid and extract liquor mixed, rotary evaporation in vacuo to alcohol-free, then into
Row freeze-drying to water content is 0 ~ 6%, and cryogenic temperature is -44 DEG C, obtains natural bacteriostatic agent.
The natural bacteriostatic agent that the method that natural bacteriostatic agent is extracted from capsicum leaf is prepared.
The application method of the natural bacteriostatic agent takes the natural bacteriostatic agent of food weight 0.5%, and the water of 100 times of amounts is added,
Be uniformly mixed, be added raw-food material in, carry out the preparation of subsequent technique, can also Direct spraying in food surface or refrigerator, make
With conveniently.
Embodiment 2
A method of extracting natural bacteriostatic agent from capsicum leaf, comprising the following steps:
(1) raw material selects: the capsicum leaf in 7 ~ October is selected, keeps the yield of capsicum leaf high, it is full of nutrition, and improve the benefit of capsicum leaf
With rate, cleaning up, freeze-drying to water content is 0 ~ 10%, it is spare, obtain chilli leaf；
(2) primary to extract: chilli leaf being crushed to 1 ~ 3mm, the pure of 75 times of chilli leaf weight amounts is added into chilli leaf
Water purification destroys the institutional framework of capsicum leaf in 48 DEG C, 33kHz ultrasound 25min, the water soluble ingredient in rapidly extracting capsicum leaf,
Filtering, obtains first-time filtrate and a filter residue；
(3) second extraction: the alcoholic solution that the volume fraction of 70 times of a filter residue weight amounts is 78% is added to a filter residue, in 8
DEG C, 31kHz ultrasound 30min, sufficiently extract raw material in alcohol-soluble nutritional ingredient, improve raw material availability, filtering, obtain secondary filter
Liquid and secondary filter residue；
(4) ferment: the lactic acid bacteria into secondary filter residue after access activation, access amount are the 2.5% of secondary filter residue weight, and mixing is equal
Even, prior to 19 DEG C fermentation 4d sufficiently decompose the institutional framework of capsicum leaf, promote effective component release in capsicum leaf, tart up
And nutritional ingredient, filtering obtain fermentation liquid and fermentation residue；The lactic acid bacteria is made of the bacterial strain of following parts by weight: De Shi cream bar
Bacterium 22, Bifidobacterium 15, lactobacillus bulgaricus 6；
(5) it extracts: fermentation residue is placed in supercritical carbon dioxide extracting kettle, fixedly separated kettle II pressure is 9MPa, and temperature is
32 DEG C, flow 23kg/h, dynamic circulation 4h, the effective component in capsicum leaf is sufficiently extracted, raw material availability is improved, saved big
Production cost is measured, extract liquor is obtained；
(6) be concentrated: first-time filtrate, secondary filtrate, fermentation liquid and extract liquor mixed, rotary evaporation in vacuo to alcohol-free, then into
Row freeze-drying to water content is 0 ~ 6%, and cryogenic temperature is -45 DEG C, obtains natural bacteriostatic agent.
The natural bacteriostatic agent that the method that natural bacteriostatic agent is extracted from capsicum leaf is prepared.
The application method of the natural bacteriostatic agent takes the natural bacteriostatic agent of food weight 0.6%, and the water of 110 times of amounts is added,
Be uniformly mixed, be added raw-food material in, carry out the preparation of subsequent technique, can also Direct spraying in food surface or refrigerator, make
With conveniently.
Embodiment 3
A method of extracting natural bacteriostatic agent from capsicum leaf, comprising the following steps:
(1) raw material selects: the capsicum leaf in 7 ~ October is selected, keeps the yield of capsicum leaf high, it is full of nutrition, and improve the benefit of capsicum leaf
With rate, cleaning up, freeze-drying to water content is 0 ~ 10%, it is spare, obtain chilli leaf；
(2) primary to extract: chilli leaf being crushed to 1 ~ 3mm, the pure of 80 times of chilli leaf weight amounts is added into chilli leaf
Water purification destroys the institutional framework of capsicum leaf in 50 DEG C, 34kHz ultrasound 30min, the water soluble ingredient in rapidly extracting capsicum leaf,
Filtering, obtains first-time filtrate and a filter residue；
(3) second extraction: being added the alcoholic solution that the volume fraction of 75 times of a filter residue weight amounts is 79% to a filter residue, in
10 DEG C, 32kHz ultrasound 35min sufficiently extract the alcohol-soluble nutritional ingredient in raw material, improve raw material availability, and filtering obtains secondary
Filtrate and secondary filter residue；
(4) ferment: the lactic acid bacteria into secondary filter residue after access activation, access amount are the 3% of secondary filter residue weight, are uniformly mixed,
Prior to 20 DEG C fermentation 4d sufficiently decompose the institutional framework of capsicum leaf, promote effective component release in capsicum leaf, tart up and seek
It forms point, filtering obtains fermentation liquid and fermentation residue；The lactic acid bacteria is made of: Lactobacillus delbrueckii the bacterial strain of following parts by weight
23, Bifidobacterium 16, lactobacillus bulgaricus 7；
(5) it extracts: fermentation residue is placed in supercritical carbon dioxide extracting kettle, fixedly separated kettle II pressure is 10MPa, and temperature is
32 DEG C, flow 24kg/h, dynamic circulation 4h, the effective component in capsicum leaf is sufficiently extracted, raw material availability is improved, saved big
Production cost is measured, extract liquor is obtained；
(6) be concentrated: first-time filtrate, secondary filtrate, fermentation liquid and extract liquor mixed, rotary evaporation in vacuo to alcohol-free, then into
Row freeze-drying to water content is 0 ~ 6%, and cryogenic temperature is -46 DEG C, obtains natural bacteriostatic agent.
The natural bacteriostatic agent that the method that natural bacteriostatic agent is extracted from capsicum leaf is prepared.
The application method of the natural bacteriostatic agent takes the natural bacteriostatic agent of food weight 0.7%, and the water of 120 times of amounts is added,
Be uniformly mixed, be added raw-food material in, carry out the preparation of subsequent technique, can also Direct spraying in food surface or refrigerator, make
With conveniently.
Comparative example 1
The capsicum leaf in June, remaining method, with embodiment 1 are selected in step (1).
Comparative example 2
It removes step (2), accordingly extends the time of step (3), remaining method, with embodiment 1.
Comparative example 3
It removes step (3), accordingly extends the time of step (2), remaining method, with embodiment 1.
Comparative example 4
Lactic acid bacteria in step (4) is changed to saccharomycete, remaining method, with embodiment 1.
Comparative example 5
It removes step (5), accordingly extends the time of step (3), remaining method, with embodiment 1.
Comparative example 6
Existing commercial anticorrosive agent potassium sorbate.
Comparative example 6
Existing commercially available bacteriostatic agent allicin.
The fungistatic effect of bacteriostatic agent in embodiment and comparative example:
The bacteriostatic agent 5g of selection example and comparative example respectively dilutes 100 times with distilled water, the bacteriostatic agent system after each group is diluted
It is standby that mould is coated with into each group culture dish at culture product, the bacteriostasis rate of each group bacteriostatic agent is detected, each test is repeated 3 times, as a result
It is averaged, and 10 professionals is asked to carry out subjective appreciation to the bacteriostatic agent after each group dilution, each group suppression is evaluated by smell
The whether irritant smell of microbial inoculum, and recorded, the fungistatic effect table 1 of bacteriostatic agent in embodiment and comparative example.
Table 1: the fungistatic effect of bacteriostatic agent in embodiment and comparative example
Note: "-" is indicated without "+" indicates, and quantity is more, and degree is more serious.
From table 1, it can be seen that the bacteriostatic agent of embodiment, bacteriostasis rate is obviously high compared with comparative example 1 ~ 5, with the mountain in comparative example 6
Potassium sorbate effect is suitable, and the bacteriostatic agent in the application does not have penetrating odor, will not influence the flavor of food itself, mouthfeel
It is good, illustrate that bacteriostatic agent of the invention has preferable application effect.
Claims (5)
1. a kind of method for extracting natural bacteriostatic agent from capsicum leaf, which comprises the following steps:
(1) raw material selects: the capsicum leaf in 7 ~ October is selected, is cleaned up, freeze-drying to water content is 0 ~ 10%, and it is spare, it obtains
Chilli leaf；
(2) primary to extract: chilli leaf being crushed to 1 ~ 3mm, 70 ~ 80 times of chilli leaf weight amounts are added into chilli leaf
Pure water, in 45 ~ 50 DEG C, 32 ~ 34kHz, 20 ~ 30min of ultrasound, filtering obtains first-time filtrate and a filter residue；
(3) it is molten that the alcohol that the volume fraction of 65 ~ 75 times of a filter residue weight amounts is 77 ~ 79% second extraction: is added to a filter residue
Liquid, in 6 ~ 10 DEG C, 30 ~ 32kHz, 25 ~ 35min of ultrasound, filtering obtains secondary filtrate and secondary filter residue；
(4) ferment: the lactic acid bacteria into secondary filter residue after access activation, access amount are the 2 ~ 3% of secondary filter residue weight, and mixing is equal
Even, prior to 18 ~ 20 DEG C 3 ~ 4d of fermentation, filtering obtains fermentation liquid and fermentation residue；
(5) it extracts: fermentation residue is placed in supercritical carbon dioxide extracting kettle, fixedly separated kettle II pressure is 9 ~ 10MPa, temperature
It is 31 ~ 32 DEG C, flow is 23 ~ 24kg/h, and 3 ~ 4h of dynamic circulation obtains extract liquor；
(6) be concentrated: first-time filtrate, secondary filtrate, fermentation liquid and extract liquor mixed, rotary evaporation in vacuo to alcohol-free, then into
Row freeze-drying to water content is 0 ~ 6%, obtains natural bacteriostatic agent.
2. the method for natural bacteriostatic agent is extracted from capsicum leaf according to claim 1, which is characterized in that the step (4)
Lactic acid bacteria, be made of the bacterial strain of following parts by weight: Lactobacillus delbrueckii 21 ~ 23, Bifidobacterium 14 ~ 16, lactobacillus bulgaricus 5
~7。
3. the method for natural bacteriostatic agent is extracted from capsicum leaf according to claim 1, which is characterized in that the step (6)
Freeze-drying, cryogenic temperature be -44 ~ -46 DEG C.
4. the natural suppression that a kind of method for extracting natural bacteriostatic agent described in any one of claim 1 ~ 3 from capsicum leaf is prepared
Microbial inoculum.
5. a kind of application method of natural bacteriostatic agent described in claim 5, which is characterized in that take the day of food weight 0.5 ~ 0.7%
The water of 100 ~ 120 times of amounts is added in right bacteriostatic agent, is uniformly mixed, and is added in raw-food material, carries out the preparation of subsequent technique, can also
Direct spraying is in food surface or refrigerator.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116098949A (en) * | 2023-02-13 | 2023-05-12 | 长治市全民大健康产业研究院 | Natural plant preparation with antibacterial and anti-inflammatory functions prepared based on pepper leaves and preparation method thereof |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116098949A (en) * | 2023-02-13 | 2023-05-12 | 长治市全民大健康产业研究院 | Natural plant preparation with antibacterial and anti-inflammatory functions prepared based on pepper leaves and preparation method thereof |
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