CN109845774A - The plant-derived compound preservative of food-grade is baking the application in based article - Google Patents
The plant-derived compound preservative of food-grade is baking the application in based article Download PDFInfo
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Abstract
The plant-derived compound preservative of food-grade is baking the application in based article, it is related to a kind of application of natural bacteriostatic anti-corrosion material.The invention aims to solve the problems, such as that the shelf-life of existing chemical preservative is short, can have side effect to the bad sense organ of food bring and excessive intake chemical preservative.The plant-derived compound preservative of food-grade is used to prepare baking based article, and the plant-derived compound preservative of food-grade is 0.04% ~ 0.08% baking the additive amount in based article；The plant-derived compound preservative of food-grade includes cinnamic acid, eugenol and carypohyllene.It is originated from natural the invention has the advantages that: the ingredient of the plant-derived compound preservative of one, food-grade, ingredient safety is higher, and has a better suitability with food original flavor, edible for a long time, using will not bring side effect to body.Two, additive amount is no more than 0.08%, and extended shelf-life can be realized to 12 months.The present invention is suitable for baking the antibacterial anti-corrosion of based article.
Description
Technical field
The present invention relates to a kind of applications of natural bacteriostatic anti-corrosion material.
Background technique
The reason of food apoilage is to cause food apoilage by the breeding of microorganism；Or the work because of oxygen in air
With, cause bake based article food in ingredient oxidation deterioration；Because baking oxidizing ferment, peroxidating contained by based article food product
The effect of enzyme, amylase, protease etc. promotes the metabolic progress of food, generates heat, vapor and carbon dioxide, causes
Food spoilage.In the factors of food spoilage, the pollution of microorganism is most active, most common factor, is played a leading role.Ring
Microorganism is nowhere not present in border, food is in production, processing, transport, storage, sales process, it is easy to microbial contamination.
As long as proper temperature, microorganism will growth and breeding, decompose food in nutrient, to meet itself needs.At this moment in food
Protein be just destroyed, food can stink and tart flavour, loses original toughness and elasticity, and color can also occur
Variation.
Common chemical preservative includes sodium benzoate etc. in food, and there is potential safety winds for the use of chemical preservative
The problem of danger and environmental pollution, the shelf-life of existing chemical preservative is short；Chemical preservative can give the bad sense organ of food bring,
Such as astringent taste or bitter taste etc., and generally require to add more additives such as sugar, colloid, plant fat etc. in food to cover
Lid and masking chemical preservative can give the bad sense organ of food bring.The bacteriostatic agent cost of existing natural bacteriostatic agent is excessively high, nothing
Method industrially large-scale application the problem of；The smell residual of frequently seen plants based bacteriostat will affect the flavor of raw material, so that planting
Material resource bacteriostatic agent is not used in baking goods.Currently, generally using potassium sorbate, calcium propionate, sulfurous acid in baking goods
The chemical syntheses preservative such as hydrogen sodium, though preservative is one kind of food additives, the safety of its ingredient becomes people pass
The focus of note.At China " food additives use sanitary standard " though the strict regulations type of preservative, quality standard and adding
Add dosage, but excessively intake chemical preservative can have the problems such as side effect, such as cause the disorder of human metabolism, and
The shelf-life of existing chemical preservative is short.
Summary of the invention
The invention aims to solve the shelf-life of existing chemical preservative it is short, can to the bad sense organ of food bring and
Excessive intake chemical preservative can have side effect, and provide a kind of plant-derived compound preservative of food-grade and baking
Application in based article.
The present invention provides the plant-derived compound preservatives of food-grade to bake the application in based article, the food-grade plant
Material resource compound preservative is used to prepare baking based article, and the plant-derived compound preservative of food-grade is in baking based article
Additive amount be 0.04%~0.08%；The plant-derived compound preservative of food-grade includes cinnamic acid, eugenol and China pink
Alkene.
Further, the plant-derived compound preservative of the food-grade include in parts by weight 15~85 portions of cinnamic acids, 3~
60 parts of eugenols and 0.2~15 part of carypohyllene.
Preferably, the plant-derived compound preservative of the food-grade include in parts by weight 60~65 portions of cinnamic acids, 20~
28 parts of eugenols and 2~9 parts of carypohyllenes.
Further, the based article that bakes is including at least any in cake, cake, biscuit, moon cake, egg roll, bread
One kind further includes that other bake based article.
Further, the baking based article is cake, prepares cake mistake using the plant-derived compound preservative of food-grade
Cheng Zhong, the plant-derived compound preservative of food-grade makes process processed in musculus cutaneus and fillings process processed is added, and food-grade is planted in musculus cutaneus
The additive amount of material resource compound preservative is the 0.07% of musculus cutaneus quality；The plant-derived compound preservative of food-grade adds in fillings
Dosage is the 0.07% of fillings quality；
Further, the baking based article is cake, prepares cake mistake using the plant-derived compound preservative of food-grade
Cheng Zhong, the plant-derived compound preservative of food-grade are added with face process, the additive amount of the plant-derived compound preservative of food-grade
It is the 0.08% of cake total mass of raw material.
Further, the baking based article is biscuit, prepares biscuit mistake using the plant-derived compound preservative of food-grade
Cheng Zhong, the plant-derived compound preservative of food-grade are added with face process, the additive amount of the plant-derived compound preservative of food-grade
It is 0.07%.
Further, the baking based article is moon cake, prepares moon cake mistake using the plant-derived compound preservative of food-grade
Cheng Zhong, the plant-derived compound preservative of food-grade makes process processed in musculus cutaneus and fillings process processed is added, and food-grade is planted in musculus cutaneus
The additive amount of material resource compound preservative is the 0.07% of musculus cutaneus quality；The plant-derived compound preservative of food-grade adds in fillings
Dosage is the 0.07% of fillings quality.
Further, the baking based article is egg roll, prepares egg roll mistake using the plant-derived compound preservative of food-grade
Cheng Zhong, the plant-derived compound preservative of food-grade are added with face process, the additive amount of the plant-derived compound preservative of food-grade
It is the 0.07% of egg roll total mass of raw material.
Further, the baking based article is bread, prepares bread mistake using the plant-derived compound preservative of food-grade
Cheng Zhong, the plant-derived compound preservative of food-grade are added with face process, the additive amount of the plant-derived compound preservative of food-grade
It is the 0.07% of bread raw materials gross mass.
Beneficial effects of the present invention:
One, the present invention use for food-grade plant source compound preservative include spice, Chinese herbal medicine, tea polyphenols,
Pectin zymolyte, bamboo extractive etc., they belong to the direct extract of natural plants, can prevent the life of various bacteria, mould
It is long, it is ideal natural bacteriostatic anti-corrosion material, the present invention extracts cinnamic acid using the plant of integration of drinking and medicinal herbs on its basis
And eugenol, and carypohyllene is added, the plant-derived compound preservative of food-grade is prepared.
Two, the present invention is added to the plant-derived compound preservative of food-grade in baking based article production process, instead of
Traditional chemical preservative, the plant-derived compound preservative of food-grade are extracted using the plant of integration of drinking and medicinal herbs, are had well
The effect suppressed growth of microorganism, thus reach effectively extend food holding time, antimicrobial spectrum is wide, and with food original flavor
There is better suitability, there is no smell residual after use, and keep the flavor of original food, avoids using chemical preservative meeting
The problem of sense organ bad to food bring, when baking based article using the plant-derived compound preservative preparation of food-grade, food
The plant-derived compound preservative of grade is baking the additive amount in based article no more than 0.08%, and extended shelf-life can be realized to 12
A month.The plant-derived compound preservative additive amount of food-grade of the present invention is small, therefore cost is too low, is suitble to industrially answer on a large scale
With.
Three, the plant-derived compound preservative of food-grade of the present invention is the direct extract from natural plants, makes the peace of food
Quan Xinggeng high, therefore compared with chemical synthesis preservative, in the time range for guaranteeing Food Shelf-life, similar in anti-corrosion effect
Under the conditions of eat for a long time, using side effect will not be brought to body.And the plant-derived compound preservative of food-grade of the present invention
Use be not present security risk and environmental pollution the problem of.
Specific embodiment
Embodiment 1:
The preparation method of the plant-derived compound preservative of food-grade:
(1), prepare the plant extracts containing cinnamic acid: the cinnamon bark powder that steam distillation takes 60kg finely ground is put into
In flask, adds water 160L, load onto condenser pipe, be heated to reflux 10min.It is poured into after cooling and carries out steam distillation in cucurbit, received
Collect 80~100L of distillate；
Distillate is transferred in separatory funnel, is extracted twice with every part of 40L ether.Water layer is discarded, ether layer moves into small
In test tube, a small amount of anhydrous sodium sulfate is added and dries, after 20min, pours out extract liquor, boils off second with heating water bath in draught cupboard
Ether is to get the plant extracts containing cinnamic acid；
(2), it prepares the plant extracts containing eugenol: weighing cloves bud 15kg, add water 90L after cucurbit immersion,
Carry out steam distillation is directly heated, distillate about 30L is collected；
Resulting distillate is placed in separatory funnel, is extracted with ethyl acetate (each 20L) twice, upper layer acetic acid second is merged
Ester extract liquor (upper layer acetic acid ethyl acetate extract contains eugenol) carries out ethyl acetate removal later to get the plant containing eugenol
Extract.
(3), agitated kettle is preheated to 60 DEG C, preheated 5 minutes, revolving speed is adjusted to 15r/min, opens agitated kettle, is added
Plant extracts containing cinnamic acid, the plant extracts containing eugenol and carypohyllene (being purchased from one base Industrial Co., Ltd. of Shanghai) are altogether
100kg is counted, agitated kettle revolving speed is adjusted to 100r/min, is stirred 50 minutes, is dispensed after stirring plant-derived compound to get food-grade
Bacteriostatic agent；The mass fraction of cinnamic acid is 55% in the plant-derived compound preservative of food-grade, the mass fraction of eugenol
It is 12%, the mass fraction of carypohyllene is 12%.
Performance detection, specific detection method and inspection are carried out to the plant-derived compound preservative of food-grade that embodiment 1 obtains
It is as follows to survey result:
(1) to rosemary oil, BHT (2,6 di tert butyl 4 methyl phenol) and the plant-derived compound preservative of food-grade
Carry out sensory evaluation comparison:
Sensory evaluation describes data referring to table 1.
Table 1
The sense organ of rosemary oil, BHT (2,6 di tert butyl 4 methyl phenol) and the plant-derived compound preservative of food-grade
Evaluation result is as shown in table 2.
Table 2
There is light fragrance by the plant-derived compound preservative of food-grade that embodiment 1 known to table 2 obtains, system is uniform
Stablize, miscellaneous gas is very light, and smell is coordinated.
(2) to rosemary oil, BHT (2,6 di tert butyl 4 methyl phenol) and the plant-derived compound preservative of food-grade
It carries out antioxygenic property detection: being tested by the DPPH free radical of the plant-derived compound preservative of food-grade, illustrate that embodiment 1 is eaten
The plant-derived compound preservative of grade also has an antioxidation other than bacteria resistance function, antioxygenic property better than rosemary oil and
BHT。
(3) Antifungal activity experimental program
For trying strain are as follows: staphylococcus aureus, Escherichia coli, Candida albicans, pseudomonas aeruginosa, aspergillus niger.
Using the minimum suppression for the plant-derived compound preservative of food-grade that fluid nutrient medium Dilution embodiment 1 obtains
Bacteria concentration MIC, the specific method is as follows:
(1) preparation of culture medium: nutrient broth medium；
(2) preparation of bacteria suspension: staphylococcus aureus, the Escherichia coli after activation and the copper after activation after taking activation
Green Pseudomonas alba is respectively prepared 1 × 10 in sterile purified water8The bacteria suspension of cfu/mL；Candida albicans bacterium after taking activation
1 × 10 is respectively prepared in sterile purified water with the aspergillus niger after activation7The bacteria suspension of cfu/mL；Above-mentioned bacterium and true is taken respectively
The bacteria suspension 1mL of bacterium is uniformly mixed for use in sterilizing test tubes, obtains plastc ring；
(3) preparation of the test tube containing antiseptic composition: the plant-derived compound preservative of food-grade obtained using embodiment 1
It is respectively 0.025%, 0.05%, 0.10%, 0.20%, 0.40% and 0.80% to contain with nutrient broth medium configuration concentration
The nutrient broth medium of bacteriostatic agent；
(4) minimum inhibitory concentration detects: plastc ring 0.1ml being taken to be separately added into the battalion of 10mL various concentration bacteriostatic agent
It supports in broth bouillon, and is uniformly mixed；Three groups of parallel test groups are set, and wherein the observation of bacterium is placed in 37 DEG C of cultures for 24 hours, very
The observation of bacterium is placed in 28 DEG C of culture 48h；It is inhaled in the nutrient broth medium of various concentration bacteriostatic agent respectively after culture
It takes 1ml in plate, pours into appropriate culture medium, bacterium observation is placed in 37 DEG C of cultures for 24 hours, and the observation of fungi is placed in 28 DEG C of cultures
48h；Flat-plate bacterial colony sum is obtained, is averaged.
Antifungal activity result data (MIC) is as shown in table 3:
Table 3
Note: "-" indicates no bacterium growth, and "+" indicates few bacterium, and " ++ " indicates that a small number of bacterium " ++ " indicate a large amount of
Bacterium.
As can be seen that the plant-derived compound preservative minimal inhibitory concentration of food-grade that embodiment 1 obtains is from table 3
0.05%, when the plant-derived compound preservative additive amount of the food-grade that embodiment 1 obtains is not less than 0.05%, embodiment 1
The plant-derived compound preservative of the food-grade arrived is false to staphylococcus aureus, pseudomonas aeruginosa, escherichia coli, white
Silk 5 kinds of mushrooms of yeast and aspergillus niger can play inhibiting effect simultaneously.
(4) the Antifungal activity experimental program under condition of different pH: to be tested under condition of different pH according to (three) Antifungal activity
The routine experiment method of scheme detects its Antifungal activity under condition of different pH, and the results are shown in Table 4:
Table 4
Note: "-" indicates no bacterium growth, and "+" indicates few bacterium, and " ++ " indicates that a small number of bacterium " +++ " indicate a large amount of
Bacterium.
By table 4 it is found that soda acid of the obtained plant-derived compound preservative of food-grade of embodiment 1 in pH between 4-10
In range, there is good Antifungal activity.
(5) high-temperature stability is tested
Under the high temperature conditions according to the routine experiment method of (three) Antifungal activity experimental program, it is detected in different high temperature items
The Antifungal activity of the nutrient broth medium for the bacteriostatic agent that concentration is 0.05% under part, the results are shown in Table 5:
Table 5
Note: "-" indicates no bacterium growth, and "+" indicates few bacterium, and " ++ " indicates that a small number of bacterium " +++ " indicate a large amount of
Bacterium.
Known by table 5, the plant-derived compound preservative of the food-grade that embodiment 1 obtains is different to different temperature conditions
Stability, the experimental results showed that, temperature be 100 DEG C hereinafter, the obtained plant-derived compound preservative of food-grade of embodiment 1 still
It can keep excellent fungistatic effect.
Embodiment 2:
Cake is prepared using the plant-derived compound preservative of food-grade method particularly includes:
Stock: flour 23g, egg 20g, edible oil 10g, white granulated sugar 5g, salt 2g and fillings 40g are used；
Prepare cake: 1., musculus cutaneus production: by the plant-derived compound preservative of food-grade and flour, egg, edible oil, white
After granulated sugar and salt mixing plus water carries out and face, obtains musculus cutaneus；2., fillings processed: into fillings processed be added food-grade it is plant-derived
Compound preservative and frying；The additive amount of the plant-derived compound preservative of food-grade is musculus cutaneus quality in the musculus cutaneus
0.07%, the additive amount of the plant-derived compound preservative of food-grade is the 0.07% of fillings quality in fillings；It is above-mentioned to be used as experiment
Group.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of food-grade in the musculus cutaneus is musculus cutaneus matter
The 0.04% of amount, the additive amount of the plant-derived compound preservative of food-grade is the 0.04% of fillings quality in fillings, is prepared
Cake.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of food-grade in the musculus cutaneus is musculus cutaneus matter
The 0.05% of amount, the additive amount of the plant-derived compound preservative of food-grade is the 0.05% of fillings quality in fillings, is prepared
Cake.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of food-grade in the musculus cutaneus is musculus cutaneus matter
The 0.06% of amount, the additive amount of the plant-derived compound preservative of food-grade is the 0.06% of fillings quality in fillings, is prepared
Cake.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of food-grade in the musculus cutaneus is musculus cutaneus matter
The 0.08% of amount, the additive amount of the plant-derived compound preservative of food-grade is the 0.08% of fillings quality in fillings, is prepared
Cake.
Control group: unlike experimental group, control group is using sodium propionate as preservative；Sodium propionate be added to for
The 0.25% of musculus cutaneus quality, the 0.25% of fillings quality.
Blank group: the additive amount of the plant-derived compound preservative of food-grade is 0 in blank group, carries out preparing cake.
The plant-derived compound preservative of the food-grade includes 60 portions of cinnamic acids, 28 parts of eugenols and 2 parts of carypohyllenes；
Use standard No. for the progress shelf-life detection of the national standard of GB 7099, testing result table is as indicated with 6；
Table 6
Note: " X " indicates that bacterium number amount is overproof in table.
Known by table 6, when the additive amount of the plant-derived compound preservative of food-grade reaches the 0.07% of cake quality, is protected
The matter phase up to 12 months, has reached effect identical with common chemical preservative.
Embodiment 3:
Cake is prepared using the plant-derived compound preservative of food-grade method particularly includes:
Stock: flour 50g, egg 30g, white granulated sugar 5g, edible oil 5g, hydrogenated vegetable oil 10g are used；
It prepares cake: successively dismissing through egg and face, injection molding, baking and decoration process, obtain cake finished product.Food-grade
Plant-derived compound preservative is added with face process, and the additive amount of the plant-derived compound preservative of food-grade is that cake raw material is total
The 0.08% of quality.It is above-mentioned to be used as experimental group.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is the total matter of cake raw material
The 0.04% of amount, carries out preparing cake.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is the total matter of cake raw material
The 0.05% of amount, carries out preparing cake.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is the total matter of cake raw material
The 0.06% of amount, carries out preparing cake.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is the total matter of cake raw material
The 0.07% of amount, carries out preparing cake.
Control group: unlike experimental group, control group is using sodium propionate as preservative；The additive amount of sodium propionate is
The 0.25% of cake total mass of raw material carries out preparing cake.
Blank group: the additive amount of the plant-derived compound preservative of food-grade is 0 in blank group, carries out preparing cake.
The plant-derived compound preservative of the food-grade includes 60 portions of cinnamic acids, 21 parts of eugenols and 9 parts of carypohyllenes；
Use standard No. for the progress shelf-life detection of the national standard of GB/T 31059, testing result is as shown in table 7；
Table 7
Note: " X " indicates that bacterium number amount is overproof in table.
Known by table 7, when the additive amount of the plant-derived compound preservative of food-grade reaches the 0.08% of cake quality, is protected
The matter phase up to 8 months, has reached effect identical with common chemical preservative.
Embodiment 4:
Wafer is prepared using the plant-derived compound preservative of food-grade method particularly includes:
Stock: flour 20g, fillings 60g, edible oil 15g, salt 5g are used；It further include that white granulated sugar is appropriate.
Prepare wafer: successively through and face, molding and roasting procedure, obtain wafer finished product.Food-grade plant source
Property compound preservative be added with face process, the additive amount of the plant-derived compound preservative of food-grade is the total matter of wafer raw material
The 0.07% of amount.It is above-mentioned to be used as experimental group.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is wafer raw material
The 0.04% of gross mass carries out wafer.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is wafer raw material
The 0.05% of gross mass carries out preparing wafer.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is wafer raw material
The 0.06% of gross mass carries out preparing wafer.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is wafer raw material
The 0.08% of gross mass carries out preparing wafer.
Control group: unlike experimental group, control group is using sodium hydrogensulfite as preservative；Sodium hydrogensulfite
Additive amount is the 0.1% of cake total mass of raw material, carries out preparing wafer.
Blank group: the additive amount of the plant-derived compound preservative of food-grade is 0 in blank group, carries out preparing wafer.
The plant-derived compound preservative of the food-grade includes 60 portions of cinnamic acids, 25 parts of eugenols and 7 parts of carypohyllenes；
Use standard No. for the progress shelf-life detection of the national standard of GB7100, testing result is as shown in table 8；
Table 8
Note: " X " indicates that bacterium number amount is overproof in table.
Known by table 8, when the additive amount of the plant-derived compound preservative of food-grade reaches the 0.07% of cake quality, is protected
The matter phase up to 12 months, has reached effect identical with common chemical preservative.
Embodiment 5:
Moon cake is prepared using the plant-derived compound preservative of food-grade method particularly includes:
Stock: flour 20g, fillings 60g, edible oil 15g, salt 5g are used；
It prepares moon cake: successively through musculus cutaneus production, fillings processed and roasting procedure, obtaining moon cake finished product.Food-grade is plant-derived
Compound preservative makes process processed in musculus cutaneus and fillings process processed is added, and the plant-derived compound preservative of food-grade adds in musculus cutaneus
Dosage is the 0.07% of musculus cutaneus quality；The additive amount of the plant-derived compound preservative of food-grade is fillings quality in fillings
0.07%, it is above-mentioned to be used as experimental group.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of food-grade in the musculus cutaneus is musculus cutaneus matter
The 0.04% of amount；The additive amount of the plant-derived compound preservative of food-grade is the 0.04% of fillings quality in fillings.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of food-grade in the musculus cutaneus is musculus cutaneus matter
The 0.05% of amount；The additive amount of the plant-derived compound preservative of food-grade is the 0.05% of fillings quality in fillings.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of food-grade in the musculus cutaneus is musculus cutaneus matter
The 0.06% of amount；The additive amount of the plant-derived compound preservative of food-grade is the 0.06% of fillings quality in fillings.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of food-grade in the musculus cutaneus is musculus cutaneus matter
The 0.08% of amount；The additive amount of the plant-derived compound preservative of food-grade is the 0.08% of fillings quality in fillings.
Control group: unlike experimental group, control group is using potassium sorbate as preservative；The addition of potassium sorbate
Amount is the 0.1% of moon cake total mass of raw material, carries out preparing moon cake.
Blank group: the additive amount of the plant-derived compound preservative of food-grade is 0 in blank group, carries out preparing moon cake.
The plant-derived compound preservative of the food-grade includes 60 portions of cinnamic acids, 20 parts of eugenols and 8 parts of carypohyllenes；
Use standard No. for the progress shelf-life detection of the national standard of GB/T 19855, testing result is as shown in table 9；
Table 9
Note: " X " indicates that bacterium number amount is overproof in table.
Known by table 9, when the additive amount of the plant-derived compound preservative of food-grade reaches the 0.07% of moon cake quality, is protected
The matter phase up to 12 months, has reached effect identical with common chemical preservative.
Embodiment 6:
Egg roll is prepared using the plant-derived compound preservative of food-grade method particularly includes:
Stock: flour 40g, egg 40g, white granulated sugar 15g, salt 5g are used；
It prepares egg roll: successively dismissing through egg and face, molding and roasting procedure, obtain egg roll finished product.The food-grade is planted
Material resource compound preservative is added with face process, and the additive amount of the plant-derived compound preservative of food-grade is the total matter of egg roll raw material
The 0.07% of amount.It is above-mentioned to be used as experimental group.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is the total matter of egg roll raw material
The 0.04% of amount.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is the total matter of egg roll raw material
The 0.05% of amount.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is the total matter of egg roll raw material
The 0.06% of amount.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is the total matter of egg roll raw material
The 0.08% of amount.
Control group: unlike experimental group, control group is using sodium hydrogensulfite as preservative；Sodium hydrogensulfite
Additive amount is the 0.1% of egg roll total mass of raw material, carries out preparing egg roll.
Blank group: the additive amount of the plant-derived compound preservative of food-grade is 0 in blank group, carries out preparing egg roll.
The plant-derived compound preservative of the food-grade includes 60 portions of cinnamic acids, 23 parts of eugenols and 7 parts of carypohyllenes；
Use standard No. for the progress shelf-life detection of the national standard of GB 7100, testing result is as shown in table 10；
Table 10
Note: " X " indicates that bacterium number amount is overproof in table.
Known by table 10, when the additive amount of the plant-derived compound preservative of food-grade reaches the 0.07% of egg roll quality,
Shelf-life up to 12 months, has reached effect identical with common chemical preservative.
Embodiment 7:
Bread is prepared using the plant-derived compound preservative of food-grade method particularly includes:
Stock: flour 80g, egg 10g, white granulated sugar 10g are used；
It prepares bread: successively through powder mixing and roasting procedure, obtaining bread products.The food-grade is plant-derived multiple
It closes bacteriostatic agent to be added with face process, the additive amount of the plant-derived compound preservative of food-grade is bread raw materials gross mass
0.07%.It is above-mentioned to be used as experimental group.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is the total matter of bread raw materials
The 0.04% of amount.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is the total matter of bread raw materials
The 0.05% of amount.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is the total matter of bread raw materials
The 0.06% of amount.
Wherein, in experimental group, the additive amount for adjusting the plant-derived compound preservative of the food-grade is the total matter of bread raw materials
The 0.08% of amount.
Control group: unlike experimental group, control group is using calcium propionate as preservative；The additive amount of calcium propionate is
The 0.1% of egg roll total mass of raw material carries out preparing bread.
Blank group: the additive amount of the plant-derived compound preservative of food-grade is 0 in blank group, carries out preparing bread.
The plant-derived compound preservative of the food-grade includes 60 portions of cinnamic acids, 26 parts of eugenols and 7 parts of carypohyllenes；
Use standard No. for the progress shelf-life detection of the national standard of GB 7099, testing result is as shown in table 11；
Table 11
Note: " X " indicates that bacterium number amount is overproof in table.
Known by table 11, when the additive amount of the plant-derived compound preservative of food-grade reaches the 0.07% of Bread Quality,
Shelf-life up to 12 months, has reached effect identical with common chemical preservative.
Claims (10)
1. the plant-derived compound preservative of food-grade is baking the application in based article, it is characterised in that the food-grade plant source
Property compound preservative bake based article in additive amount be 0.04% ~ 0.08%；The plant-derived compound preservative of food-grade
Including cinnamic acid, eugenol and carypohyllene.
2. the plant-derived compound preservative of food-grade according to claim 1 is baking the application in based article, feature
It is that the plant-derived compound preservative of the food-grade includes 15 ~ 85 portions of cinnamic acids, 3 ~ 60 parts of eugenols and 0.2 in parts by weight
~ 15 parts of carypohyllenes.
3. the plant-derived compound preservative of food-grade according to claim 1 or 2 is baking the application in based article, special
Sign be the plant-derived compound preservative of the food-grade include in parts by weight 60 ~ 65 portions of cinnamic acids, 20 ~ 28 parts of eugenols and
2 ~ 9 parts of carypohyllenes.
4. the plant-derived compound preservative of food-grade according to claim 3 is baking the application in based article, feature
It is the baking based article including at least any one in cake, cake, biscuit, moon cake, egg roll, bread.
5. the plant-derived compound preservative of food-grade according to claim 3 is baking the application in based article, feature
It is that the baking based article is cake, during preparing cake using the plant-derived compound preservative of food-grade, food-grade is planted
Material resource compound preservative makes process processed in musculus cutaneus and fillings process processed is added, and food-grade is plant-derived compound antibacterial in musculus cutaneus
The additive amount of agent is the 0.07% of musculus cutaneus quality；The additive amount of the plant-derived compound preservative of food-grade is fillings quality in fillings
0.07%.
6. the plant-derived compound preservative of food-grade according to claim 3 is baking the application in based article, feature
It is that the baking based article is cake, during preparing cake using the plant-derived compound preservative of food-grade, food-grade is planted
Material resource compound preservative is added with face process, and the additive amount of the plant-derived compound preservative of food-grade is the total matter of cake raw material
The 0.08% of amount.
7. the plant-derived compound preservative of food-grade according to claim 3 is baking the application in based article, feature
It is that the baking based article is biscuit, during preparing biscuit using the plant-derived compound preservative of food-grade, food-grade is planted
Material resource compound preservative is added with face process, and the additive amount of the plant-derived compound preservative of food-grade is 0.07%.
8. the plant-derived compound preservative of food-grade according to claim 3 is baking the application in based article, feature
It is that the baking based article is moon cake, during preparing moon cake using the plant-derived compound preservative of food-grade, food-grade is planted
Material resource compound preservative makes process processed in musculus cutaneus and fillings process processed is added, and food-grade is plant-derived compound antibacterial in musculus cutaneus
The additive amount of agent is the 0.07% of musculus cutaneus quality；The additive amount of the plant-derived compound preservative of food-grade is fillings quality in fillings
0.07%.
9. the plant-derived compound preservative of food-grade according to claim 3 is baking the application in based article, feature
It is that the baking based article is egg roll, during preparing egg roll using the plant-derived compound preservative of food-grade, food-grade is planted
Material resource compound preservative is added with face process, and the additive amount of the plant-derived compound preservative of food-grade is the total matter of egg roll raw material
The 0.07% of amount.
10. the plant-derived compound preservative of food-grade according to claim 3 is baking the application in based article, feature
It is that the baking based article is bread, during preparing bread using the plant-derived compound preservative of food-grade, food-grade is planted
Material resource compound preservative is added with face process, and the additive amount of the plant-derived compound preservative of food-grade is the total matter of bread raw materials
The 0.07% of amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811631128.2A CN109845774A (en) | 2018-12-29 | 2018-12-29 | The plant-derived compound preservative of food-grade is baking the application in based article |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811631128.2A CN109845774A (en) | 2018-12-29 | 2018-12-29 | The plant-derived compound preservative of food-grade is baking the application in based article |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109845774A true CN109845774A (en) | 2019-06-07 |
Family
ID=66893165
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811631128.2A Withdrawn CN109845774A (en) | 2018-12-29 | 2018-12-29 | The plant-derived compound preservative of food-grade is baking the application in based article |
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| Country | Link |
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| CN (1) | CN109845774A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021184633A1 (en) * | 2020-03-18 | 2021-09-23 | 珠海市自然之旅生物技术有限公司 | Composite plant extract having preservative and antibacterial functions, preparation method therefor and application thereof |
-
2018
- 2018-12-29 CN CN201811631128.2A patent/CN109845774A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021184633A1 (en) * | 2020-03-18 | 2021-09-23 | 珠海市自然之旅生物技术有限公司 | Composite plant extract having preservative and antibacterial functions, preparation method therefor and application thereof |
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Application publication date: 20190607 |