CN110037227A - Biological source food preservative material compositions, biological source food preservative and preparation method thereof - Google Patents
Biological source food preservative material compositions, biological source food preservative and preparation method thereof Download PDFInfo
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- CN110037227A CN110037227A CN201910394557.0A CN201910394557A CN110037227A CN 110037227 A CN110037227 A CN 110037227A CN 201910394557 A CN201910394557 A CN 201910394557A CN 110037227 A CN110037227 A CN 110037227A
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- 239000000203 mixture Substances 0.000 title claims abstract description 45
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 43
- 239000005452 food preservative Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000463 material Substances 0.000 title claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 240000002234 Allium sativum Species 0.000 claims abstract description 23
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 23
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 23
- 241001183967 Isodon Species 0.000 claims abstract description 23
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 23
- 108010053775 Nisin Proteins 0.000 claims abstract description 23
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 23
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 23
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 23
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 23
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 23
- 235000004611 garlic Nutrition 0.000 claims abstract description 23
- 235000008397 ginger Nutrition 0.000 claims abstract description 23
- 239000004309 nisin Substances 0.000 claims abstract description 23
- 235000010297 nisin Nutrition 0.000 claims abstract description 23
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 22
- 241001499733 Plantago asiatica Species 0.000 claims abstract description 22
- 229920001661 Chitosan Polymers 0.000 claims abstract description 21
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 13
- 239000001702 nutmeg Substances 0.000 claims abstract description 13
- 240000007232 Illicium verum Species 0.000 claims abstract description 10
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract 7
- 244000270834 Myristica fragrans Species 0.000 claims abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 32
- 239000000706 filtrate Substances 0.000 claims description 24
- 241000245665 Taraxacum Species 0.000 claims description 22
- 235000019441 ethanol Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 238000005292 vacuum distillation Methods 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 3
- 235000010894 Artemisia argyi Nutrition 0.000 claims description 2
- 244000030166 artemisia Species 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 12
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 17
- 241000234314 Zingiber Species 0.000 description 16
- 241000498779 Myristica Species 0.000 description 10
- 239000003755 preservative agent Substances 0.000 description 9
- 230000001954 sterilising effect Effects 0.000 description 9
- 230000002335 preservative effect Effects 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 241000233866 Fungi Species 0.000 description 5
- 238000005260 corrosion Methods 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 238000001914 filtration Methods 0.000 description 4
- 230000012010 growth Effects 0.000 description 4
- 238000009776 industrial production Methods 0.000 description 4
- 230000007774 longterm Effects 0.000 description 4
- 230000000452 restraining effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 230000002421 anti-septic effect Effects 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002351 wastewater Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
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- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000193155 Clostridium botulinum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000231286 Neottia Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000220287 Sedum rubrotinctum Species 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 241000194025 Streptococcus oralis Species 0.000 description 1
- 241000193996 Streptococcus pyogenes Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
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- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
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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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
Abstract
The invention discloses a kind of biological source food preservative material compositions, biological source food preservative and preparation method thereof, wherein, the biological source food preservative material compositions are made of nisin, chitosan, garlic, ginger, Chinese prickly ash, cloves, cortex cinnamomi, nutmeg, illiciumverum, fennel, honeysuckle, folium artemisiae argyi, Asiatic plantain, rabdosia lophanthide, dandelion and ethanol water.According to the technical solution of the present invention, it is convenient to realize preparation method, simple and easy, raw material sources are extensive, utilization rate is high, the good effect of feasibility.
Description
Technical field
The present invention relates to food preservative fields, and in particular, to biological source food preservative material compositions, biological source
Food preservative and preparation method thereof.
Background technique
Preservative, which refers to, can prevent or slow down the putrid and deteriorated substance of organic matter, add in food and medicine and cosmetics anti-
Rotten agent can inhibit the growth of the microorganisms such as fungi, bacterium and mould, achieve the effect that extend the shelf life.
Food apoilage is primarily referred to as the effect based on microorganism, and food quality is caused to decline or lose edible value
All variation.Food nutritional ingredient rich in itself most easily makes microorganism mass propagation, and eventually leads to the corruption of food
Lose rotten, therefore people attempt to be gone to prevent food spoilage with various methods, such as cryo-conservation, isolation air, drying, hypertonic, high
Acidity, using preservative etc., wherein the most commonly and effectively method is exactly to add preservative to inhibit or kill microorganism.
In order to improve shelf life, generally heat sterilization is used in food production or adds the conventional sterilization of chemical preservative
Method.However heat sterilizer greatly destroys the original local flavor and nutritional ingredient of food, that there is safety again is hidden for chemical preservative
Suffer from, excessive edible or long-term consumption can be detrimental to health, and researchers always search for novel food preservation process.Now
Study it is more there are two main classes, one kind be physical method for example ultra-high static pressure sterilizing, impulse electric field sterilizing, ultrasonic sterilization, arteries and veins
Wash sterilizing, irradiation sterilization and ultraviolet disinfection off, these sterilizing methods are while to food sterilizing, to the nutritional ingredient of food
It influences seldom, but there is also high equipment cost and operating safeties, it is most of to be also in conceptual phase.In addition one kind is exactly
Natural biological preservative.These preservatives are typically derived from plant, microorganism and animal body, because its is natural, efficient, nontoxic or
The significant properties such as low toxicity and the original local flavor for not destroying food, become the new lover in international food additive market.And existing skill
Biological food antiseptic is not easy to obtain there is raw material in art, and production technology is complicated, is not easy large-scale industrial production, so that raw
Material resource food preservative price is more expensive, is not easy to popularize.
Summary of the invention
For the above-mentioned prior art, it is convenient that the purpose of the present invention is to provide a kind of preparation methods, simple and easy, and raw material comes
Source is extensive, utilization rate is high, feasibility good biological source food preservative material compositions, biological source food preservative and its preparation
Method.
To achieve the goals above, the present invention provides a kind of biological source food preservative material compositions, wherein described
Biological source food preservative material compositions are by nisin, chitosan, garlic, ginger, Chinese prickly ash, cloves, cortex cinnamomi, Pork and beans
Cool, octagonal, fennel, honeysuckle, folium artemisiae argyi, Asiatic plantain, rabdosia lophanthide, dandelion and ethanol water composition；Wherein,
The content of nisin is 5-10 parts by weight, and the content of chitosan is 5-10 parts by weight, and the content of garlic is
4-8 parts by weight, the content of ginger are 10-15 parts by weight, and the content of Chinese prickly ash is 2-6 parts by weight, and the content of cloves is 1-5 weight
Part, the content of cortex cinnamomi is 2-8 parts by weight, and myristic content is 2-6 parts by weight, and octagonal content is 2-5 parts by weight, fennel
Content is 3-8 parts by weight, and the content of honeysuckle is 4-6 parts by weight, and the content of folium artemisiae argyi is 4-5 parts by weight, and the content of Asiatic plantain is
1-5 parts by weight, the content of rabdosia lophanthide are 1-2 parts by weight, and the content of dandelion is 0.5-1 parts by weight, the content of ethanol water
For 80-100 parts by weight.
The present invention also provides a kind of preparation methods of biological source food preservative, wherein the preparation method includes:
S1, raw material is weighed by biological source food preservative material compositions described above；
S2, by the raw material mixed grinding of garlic, ginger, Chinese prickly ash, cloves, cortex cinnamomi, nutmeg, illiciumverum and fennel to powder
Shape obtains mixture a；
S3, mixture a is added in 60-80 DEG C of ethanol water, after being stirred reflux 0.5-2h, is filtered to remove
Filter residue, and obtain filtrate b；
S4, the raw material of honeysuckle, folium artemisiae argyi, Asiatic plantain, rabdosia lophanthide and dandelion is mixed and is crushed, be then placed within 85-
6-18h is impregnated in 90 DEG C of water, obtains mixture c；
S5, mixture c is filtered, obtains filtrate d；
S6, nisin, chitosan, filtrate b and filtrate d are mixed, and by vacuum distillation remove water and
Alcohol solvent obtains extract e；
S7, extract e is placed on drying in 60-70 DEG C of baking oven, obtains biological source food preservative.
The present invention also provides a kind of biological source food preservative according to made from preparation method described above.
Through the above technical solutions, the preparation method of biological source food preservative of the invention is easy to operate, it is simple and easy,
Raw material sources are extensive, utilization rate is high, and feasibility is good, will not generate the harmful substances such as waste water, exhaust gas during the preparation process, be suitable for
Large-scale industrial production.The scope of restraining fungi of gained biological source food preservative is wide, and favorable anti-corrosion effect is able to extend the goods of food
The frame phase；Meanwhile having no toxic side effect, stability is good, can be protected from light place's long-term preservation, not influenced by temperature, pH, good water solubility adds
Add conveniently, can significantly extend shelf life of products, improve foodsafety, there are significant economic and social benefits.
Other features and advantages of the present invention will the following detailed description will be given in the detailed implementation section.
Specific embodiment
Detailed description of the preferred embodiments below.It should be understood that described herein specific
Embodiment is merely to illustrate and explain the present invention, and is not intended to restrict the invention.
The endpoint of disclosed range and any value are not limited to the accurate range or value herein, these ranges or
Value should be understood as comprising the value close to these ranges or value.For numberical range, between the endpoint value of each range, respectively
It can be combined with each other between the endpoint value of a range and individual point value, and individually between point value and obtain one or more
New numberical range, these numberical ranges should be considered as specific open herein.
The present invention provides a kind of biological source food preservative material compositions, wherein the biological source food preservative
Material compositions are by nisin, chitosan, garlic, ginger, Chinese prickly ash, cloves, cortex cinnamomi, nutmeg, illiciumverum, fennel, gold
Honeysuckle flower, folium artemisiae argyi, Asiatic plantain, rabdosia lophanthide, dandelion and ethanol water composition；Wherein,
The content of nisin is 5-10 parts by weight, and the content of chitosan is 5-10 parts by weight, and the content of garlic is
4-8 parts by weight, the content of ginger are 10-15 parts by weight, and the content of Chinese prickly ash is 2-6 parts by weight, and the content of cloves is 1-5 weight
Part, the content of cortex cinnamomi is 2-8 parts by weight, and myristic content is 2-6 parts by weight, and octagonal content is 2-5 parts by weight, fennel
Content is 3-8 parts by weight, and the content of honeysuckle is 4-6 parts by weight, and the content of folium artemisiae argyi is 4-5 parts by weight, and the content of Asiatic plantain is
1-5 parts by weight, the content of rabdosia lophanthide are 1-2 parts by weight, and the content of dandelion is 0.5-1 parts by weight, the content of ethanol water
For 80-100 parts by weight.
The preparation method of biological source food preservative of the invention is easy to operate, simple and easy, and raw material sources are extensive, utilize
Rate is high, and feasibility is good, will not generate the harmful substances such as waste water, exhaust gas during the preparation process, is suitable for large-scale industrial production.
The scope of restraining fungi of gained biological source food preservative is wide, and favorable anti-corrosion effect is able to extend the shelf life of food；Meanwhile nontoxic pair
Effect, stability is good, can be protected from light place's long-term preservation, not influenced by temperature, pH, good water solubility, and addition is convenient, can significantly extend
Shelf life of products improves foodsafety, has significant economic and social benefits.
In a preferred embodiment of the invention, in order to further increase its antibacterial anti-corrosion effect, nisin
The content of rhzomorph is 5 parts by weight, and the content of chitosan is 5 parts by weight, and the content of garlic is 4 parts by weight, and the content of ginger is 10
Parts by weight, the content of Chinese prickly ash are 2 parts by weight, and the content of cloves is 1 parts by weight, and the content of cortex cinnamomi is 2 parts by weight, myristic to contain
Amount is 2 parts by weight, and octagonal content is 2 parts by weight, and the content of fennel is 3 parts by weight, and the content of honeysuckle is 4 parts by weight, Chinese mugwort
The content of leaf is 4 parts by weight, and the content of Asiatic plantain is 1 parts by weight, and the content of rabdosia lophanthide is 1 parts by weight, and the content of dandelion is
0.5 parts by weight, the content of ethanol water are 80 parts by weight.
Similarly, in another preferred embodiment of the invention, the content of nisin is 8 parts by weight, shell
The content of glycan is 8 parts by weight, and the content of garlic is 6 parts by weight, and the content of ginger is 12 parts by weight, and the content of Chinese prickly ash is 4 weights
Part is measured, the content of cloves is 35 parts by weight, and the content of cortex cinnamomi is 5 parts by weight, and myristic content is 4 parts by weight, and octagonal contains
Amount is 3 parts by weight, and the content of fennel is 6 parts by weight, and the content of honeysuckle is 5 parts by weight, and the content of folium artemisiae argyi is 5 parts by weight, vehicle
The content of preceding grass is 3 parts by weight, and the content of rabdosia lophanthide is 2 parts by weight, and the content of dandelion is 1 parts by weight, ethanol water
Content is 90 parts by weight.
In a kind of more preferably embodiment of the invention, the content of nisin is 10 parts by weight, and shell is poly-
The content of sugar is 10 parts by weight, and the content of garlic is 8 parts by weight, and the content of ginger is 15 parts by weight, and the content of Chinese prickly ash is 6 weight
Part, the content of cloves is 5 parts by weight, and the content of cortex cinnamomi is 8 parts by weight, and myristic content is 6 parts by weight, and octagonal content is
5 parts by weight, the content of fennel are 8 parts by weight, and the content of honeysuckle is 6 parts by weight, and the content of folium artemisiae argyi is 5 parts by weight, Asiatic plantain
Content be 5 parts by weight, the content of rabdosia lophanthide is 2 parts by weight, and the content of dandelion is 1 parts by weight, the content of ethanol water
For 100 parts by weight.
Certainly, ethanol water here is to be mixed to get second alcohol and water, and the content of ethyl alcohol therein can be wide
Selection in range, in a preferred embodiment of the invention, for the biological source food antiseptic preferably improved
The antiseptic property of agent, the content of ethyl alcohol is 80-95% in the ethanol water.
The present invention also provides a kind of preparation methods of biological source food preservative, wherein the preparation method includes:
S1, raw material is weighed by biological source food preservative material compositions described above；
S2, by the raw material mixed grinding of garlic, ginger, Chinese prickly ash, cloves, cortex cinnamomi, nutmeg, illiciumverum and fennel to powder
Shape obtains mixture a；
S3, mixture a is added in 60-80 DEG C of ethanol water, after being stirred reflux 0.5-2h, is filtered to remove
Filter residue, and obtain filtrate b；
S4, the raw material of honeysuckle, folium artemisiae argyi, Asiatic plantain, rabdosia lophanthide and dandelion is mixed and is crushed, be then placed within 85-
6-18h is impregnated in 90 DEG C of water, obtains mixture c；
S5, mixture c is filtered, obtains filtrate d；
S6, nisin, chitosan, filtrate b and filtrate d are mixed, and by vacuum distillation remove water and
Alcohol solvent obtains extract e；
S7, extract e is placed on drying in 60-70 DEG C of baking oven, obtains biological source food preservative.
Certainly, biological source food preservative obtained can also first pack it here, then In Shade storage,
So that it can effectively be saved.
Here filtering can using skilled artisans appreciate that by the way of operated, for example, using filter paper
Or filter cloth is filtered, and the pore size filter of filter paper or filter cloth here can select according to actual needs, for example, in the present invention
A kind of preferred embodiment in, be filtered in step S3 and S5 using the filter clothes of 50 mesh.
The present invention also provides a kind of biological source food preservative according to made from preparation method described above.
The present invention will be described in detail by way of examples below.In following embodiment, ethanol water is contained by ethyl alcohol
Amount provides for the aqueous solution of 90% ethyl alcohol.
Embodiment 1
S1, weigh in the following proportions raw material (5 parts by weight of nisin, 5 parts by weight of chitosan, 4 parts by weight of garlic,
10 parts by weight of ginger, 2 parts by weight of Chinese prickly ash, 1 parts by weight of cloves, 2 parts by weight of cortex cinnamomi, 2 parts by weight of nutmeg, octagonal 2 parts by weight, fennel
Fragrant 3 parts by weight, 4 parts by weight of honeysuckle, 4 parts by weight of folium artemisiae argyi, 1 parts by weight of Asiatic plantain, 1 parts by weight of rabdosia lophanthide, 0.5 weight of dandelion
Part and 80 parts by weight of ethanol water)；
S2, the raw material of above-mentioned weighed garlic, ginger, Chinese prickly ash, cloves, cortex cinnamomi, nutmeg, illiciumverum and fennel is mixed and is ground
It is milled to powdered, obtains mixture a；
S3, mixture a is added in 60 DEG C of 80 parts by weight of ethanol aqueous solutions, after being stirred reflux 1h, crosses and filter out
Filter residue is removed, and obtains filtrate b；
S4, the raw material of honeysuckle, folium artemisiae argyi, Asiatic plantain, rabdosia lophanthide and dandelion is mixed and is crushed, be then placed within 85 DEG C
80 parts by weight water in impregnate 12h, obtain mixture c；
S5, mixture c is filtered, obtains filtrate d；
S6, nisin, chitosan, filtrate b and filtrate d are mixed, and by vacuum distillation remove water and
Alcohol solvent obtains extract e；
S7, extract e is placed on to drying in 60 DEG C of baking oven, is then packed, be placed in shady place storage, just
To biological source food preservative A1 (wherein, filtering uses the filter cloth of 50 mesh to be filtered in S3 and S5).
Embodiment 2
S1, weigh in the following proportions raw material (8 parts by weight of nisin, 8 parts by weight of chitosan, 6 parts by weight of garlic,
12 parts by weight of ginger, 4 parts by weight of Chinese prickly ash, 35 parts by weight of cloves, 5 parts by weight of cortex cinnamomi, 4 parts by weight of nutmeg, octagonal 3 parts by weight,
6 parts by weight of fennel, 5 parts by weight of honeysuckle, 5 parts by weight of folium artemisiae argyi, 3 parts by weight of Asiatic plantain, 2 parts by weight of rabdosia lophanthide, 1 weight of dandelion
Part and 90 parts by weight of ethanol water)；
S2, the raw material of above-mentioned weighed garlic, ginger, Chinese prickly ash, cloves, cortex cinnamomi, nutmeg, illiciumverum and fennel is mixed and is ground
It is milled to powdered, obtains mixture a；
S3, mixture a is added in 70 DEG C of 90 parts by weight of ethanol aqueous solutions, after being stirred reflux 1h, crosses and filter out
Filter residue is removed, and obtains filtrate b；
S4, the raw material of honeysuckle, folium artemisiae argyi, Asiatic plantain, rabdosia lophanthide and dandelion is mixed and is crushed, be then placed within 88 DEG C
90 parts by weight water in impregnate 12h, obtain mixture c；
S5, mixture c is filtered, obtains filtrate d；
S6, nisin, chitosan, filtrate b and filtrate d are mixed, and by vacuum distillation remove water and
Alcohol solvent obtains extract e；
S7, extract e is placed on to drying in 65 DEG C of baking oven, is then packed, be placed in shady place storage, just
To biological source food preservative A2 (wherein, filtering uses the filter cloth of 50 mesh to be filtered in S3 and S5).
Embodiment 3
S1, raw material (10 parts by weight of nisin, 10 parts by weight of chitosan, 8 weight of garlic are weighed in the following proportions
Part, 15 parts by weight of ginger, 6 parts by weight of Chinese prickly ash, 5 parts by weight of cloves, 8 parts by weight of cortex cinnamomi, 6 parts by weight of nutmeg, octagonal 5 weight
Part, 8 parts by weight of fennel, 6 parts by weight of honeysuckle, 5 parts by weight of folium artemisiae argyi, 5 parts by weight of Asiatic plantain, 2 parts by weight of rabdosia lophanthide, dandelion 1
100 parts by weight of parts by weight and ethanol water)；
S2, the raw material of above-mentioned weighed garlic, ginger, Chinese prickly ash, cloves, cortex cinnamomi, nutmeg, illiciumverum and fennel is mixed and is ground
It is milled to powdered, obtains mixture a；
S3, mixture a is added in 80 DEG C of 100 parts by weight of ethanol aqueous solutions, after being stirred reflux 1h, crosses and filter out
Filter residue is removed, and obtains filtrate b；
S4, the raw material of honeysuckle, folium artemisiae argyi, Asiatic plantain, rabdosia lophanthide and dandelion is mixed and is crushed, be then placed within 90 DEG C
100 parts by weight water in impregnate 12h, obtain mixture c；
S5, mixture c is filtered, obtains filtrate d；
S6, nisin, chitosan, filtrate b and filtrate d are mixed, and by vacuum distillation remove water and
Alcohol solvent obtains extract e；
S7, extract e is placed on to drying in 70 DEG C of baking oven, is then packed, be placed in shady place storage, just
To biological source food preservative A3 (wherein, filtering uses the filter cloth of 50 mesh to be filtered in S3 and S5).
Nisin effectively inhibits many gram-positive bacteriums for causing food spoilage, and such as clostridium botulinum is golden yellow
Color staphylococcus, Streptococcus hemolyticus, Listera, the growth and breeding of stearothermophilus bud pole bacterium, especially to generation spore
Gram-positive bacterium have special efficacy；Chitosan shows the effect that selectively height inhibits Streptococcus oralis growth, together
When have no effect on the growths of other beneficial bacterias；Garlic, ginger, Chinese prickly ash, cloves, cortex cinnamomi, nutmeg, illiciumverum, fennel, gold and silver
Flower, folium artemisiae argyi, Asiatic plantain, rabdosia lophanthide part and the extract of dandelion can complementary synergy, expand scope of restraining fungi, enhancing anti-corrosion is made
With all there is preferable fungistatic effect to bacterium, mould, saccharomycete.
The preparation method of biological preservative of the invention, easy to operate, simple and easy, raw material sources are extensive, utilization rate is high,
Feasibility is good, will not generate the harmful substances such as waste water, exhaust gas during the preparation process, is suitable for large-scale industrial production.Gained
The scope of restraining fungi of biological preservative is wide, favorable anti-corrosion effect, is able to extend the shelf life of food；Meanwhile having no toxic side effect, stability
It is good, it can be protected from light place's long-term preservation, not influenced by temperature, pH, good water solubility, addition is convenient, it can significantly extend shelf life of products,
Foodsafety is improved, there are significant economic and social benefits.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above
Detail within the scope of the technical concept of the present invention can be with various simple variants of the technical solution of the present invention are made, this
A little simple variants all belong to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance
In the case where shield, can be combined in any appropriate way, in order to avoid unnecessary repetition, the present invention to it is various can
No further explanation will be given for the combination of energy.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should also be regarded as the disclosure of the present invention.
Claims (8)
1. a kind of biological source food preservative material compositions, which is characterized in that the biological source food preservative combination of materials
Object is by nisin, chitosan, garlic, ginger, Chinese prickly ash, cloves, cortex cinnamomi, nutmeg, illiciumverum, fennel, honeysuckle, Chinese mugwort
Leaf, Asiatic plantain, rabdosia lophanthide, dandelion and ethanol water composition；Wherein,
The content of nisin is 5-10 parts by weight, and the content of chitosan is 5-10 parts by weight, and the content of garlic is 4-8 weight
Part is measured, the content of ginger is 10-15 parts by weight, and the content of Chinese prickly ash is 2-6 parts by weight, and the content of cloves is 1-5 parts by weight, cortex cinnamomi
Content be 2-8 parts by weight, myristic content is 2-6 parts by weight, and octagonal content is 2-5 parts by weight, and the content of fennel is
3-8 parts by weight, the content of honeysuckle are 4-6 parts by weight, and the content of folium artemisiae argyi is 4-5 parts by weight, and the content of Asiatic plantain is 1-5 weight
Part, the content of rabdosia lophanthide is 1-2 parts by weight, and the content of dandelion is 0.5-1 parts by weight, and the content of ethanol water is 80-100
Parts by weight.
2. biological source food preservative material compositions according to claim 1, wherein the content of nisin is
5 parts by weight, the content of chitosan are 5 parts by weight, and the content of garlic is 4 parts by weight, and the content of ginger is 10 parts by weight, Chinese prickly ash
Content is 2 parts by weight, and the content of cloves is 1 parts by weight, and the content of cortex cinnamomi is 2 parts by weight, and myristic content is 2 parts by weight,
Octagonal content is 2 parts by weight, and the content of fennel is 3 parts by weight, and the content of honeysuckle is 4 parts by weight, and the content of folium artemisiae argyi is 4 weights
Part is measured, the content of Asiatic plantain is 1 parts by weight, and the content of rabdosia lophanthide is 1 parts by weight, and the content of dandelion is 0.5 parts by weight, ethyl alcohol
The content of aqueous solution is 80 parts by weight.
3. biological source food preservative material compositions according to claim 1, wherein the content of nisin is
8 parts by weight, the content of chitosan are 8 parts by weight, and the content of garlic is 6 parts by weight, and the content of ginger is 12 parts by weight, Chinese prickly ash
Content is 4 parts by weight, and the content of cloves is 35 parts by weight, and the content of cortex cinnamomi is 5 parts by weight, and myristic content is 4 parts by weight,
Octagonal content is 3 parts by weight, and the content of fennel is 6 parts by weight, and the content of honeysuckle is 5 parts by weight, and the content of folium artemisiae argyi is 5 weights
Part is measured, the content of Asiatic plantain is 3 parts by weight, and the content of rabdosia lophanthide is 2 parts by weight, and the content of dandelion is 1 parts by weight, ethanol water
The content of solution is 90 parts by weight.
4. biological source food preservative material compositions according to claim 1, wherein the content of nisin is
10 parts by weight, the content of chitosan are 10 parts by weight, and the content of garlic is 8 parts by weight, and the content of ginger is 15 parts by weight, Chinese prickly ash
Content be 6 parts by weight, the content of cloves is 5 parts by weight, and the content of cortex cinnamomi is 8 parts by weight, and myristic content is 6 weight
Part, octagonal content is 5 parts by weight, and the content of fennel is 8 parts by weight, and the content of honeysuckle is 6 parts by weight, and the content of folium artemisiae argyi is
5 parts by weight, the content of Asiatic plantain are 5 parts by weight, and the content of rabdosia lophanthide is 2 parts by weight, and the content of dandelion is 1 parts by weight, second
The content of alcohol solution is 100 parts by weight.
5. biological source food preservative material compositions described in any one of -4 according to claim 1, wherein the ethyl alcohol
The content of ethyl alcohol is 80-95% in aqueous solution.
6. a kind of preparation method of biological source food preservative, which is characterized in that the preparation method includes:
S1, raw material is weighed by biological source food preservative material compositions described in any one of claim 1-5；
S2, by the raw material mixed grinding of garlic, ginger, Chinese prickly ash, cloves, cortex cinnamomi, nutmeg, illiciumverum and fennel to powdered, obtain
To mixture a；
S3, mixture a is added in 60-80 DEG C of ethanol water, after being stirred reflux 0.5-2h, is filtered to remove filter
Slag, and obtain filtrate b；
S4, the raw material of honeysuckle, folium artemisiae argyi, Asiatic plantain, rabdosia lophanthide and dandelion is mixed and is crushed, be then placed within 85-90 DEG C
Water in impregnate 6-18h, obtain mixture c；
S5, mixture c is filtered, obtains filtrate d；
S6, nisin, chitosan, filtrate b and filtrate d are mixed, and water and ethyl alcohol is removed by vacuum distillation
Solvent obtains extract e；
S7, extract e is placed on drying in 60-70 DEG C of baking oven, obtains biological source food preservative.
7. preparation method according to claim 6, wherein be filtered in step S3 and S5 using the filter cloth of 50 mesh.
8. biological source food preservative made from a kind of preparation method according to claim 6 or 7.
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| CN115486478A (en) * | 2022-10-09 | 2022-12-20 | 江苏天美健大自然生物工程有限公司 | Preservative composition for protein beverage and preparation method thereof |
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