CN110100991A - A kind of preparation method of long-acting food preservative - Google Patents
A kind of preparation method of long-acting food preservative Download PDFInfo
- Publication number
- CN110100991A CN110100991A CN201910462271.1A CN201910462271A CN110100991A CN 110100991 A CN110100991 A CN 110100991A CN 201910462271 A CN201910462271 A CN 201910462271A CN 110100991 A CN110100991 A CN 110100991A
- Authority
- CN
- China
- Prior art keywords
- long
- cocoon
- preparation
- silkworm
- food preservative
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 47
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 36
- 239000005452 food preservative Substances 0.000 title claims abstract description 36
- 241000255789 Bombyx mori Species 0.000 claims abstract description 73
- 230000010355 oscillation Effects 0.000 claims abstract description 43
- 241001529742 Rosmarinus Species 0.000 claims abstract description 28
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 241000241413 Propolis Species 0.000 claims abstract description 24
- 229940069949 propolis Drugs 0.000 claims abstract description 24
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 18
- 230000008018 melting Effects 0.000 claims abstract description 16
- 238000002844 melting Methods 0.000 claims abstract description 16
- 102000016943 Muramidase Human genes 0.000 claims abstract description 13
- 108010014251 Muramidase Proteins 0.000 claims abstract description 13
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 13
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 13
- 239000004325 lysozyme Substances 0.000 claims abstract description 13
- 229960000274 lysozyme Drugs 0.000 claims abstract description 13
- 108010016290 deoxyribonucleoprotamine Proteins 0.000 claims abstract description 12
- 235000020748 rosemary extract Nutrition 0.000 claims abstract description 12
- 229920001661 Chitosan Polymers 0.000 claims abstract description 11
- 108090000787 Subtilisin Proteins 0.000 claims abstract description 4
- 229940092258 rosemary extract Drugs 0.000 claims abstract description 4
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 claims abstract description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 32
- 239000000047 product Substances 0.000 claims description 28
- 235000013305 food Nutrition 0.000 claims description 27
- 239000000284 extract Substances 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 10
- 238000009413 insulation Methods 0.000 claims description 9
- 238000011068 loading method Methods 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 7
- 239000010903 husk Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000004821 distillation Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000010902 straw Substances 0.000 claims description 2
- 238000000605 extraction Methods 0.000 abstract description 8
- 239000003960 organic solvent Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 9
- 239000000243 solution Substances 0.000 description 8
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 6
- 239000002002 slurry Substances 0.000 description 6
- 241000256844 Apis mellifera Species 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 239000003292 glue Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 241000193830 Bacillus <bacterium> Species 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000004471 Glycine Substances 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241001092070 Eriobotrya Species 0.000 description 2
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 2
- 108010056079 Subtilisins Proteins 0.000 description 2
- 102000005158 Subtilisins Human genes 0.000 description 2
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 210000004907 gland Anatomy 0.000 description 2
- 239000011261 inert gas Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 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 1
- 241000256837 Apidae Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 239000004288 Sodium dehydroacetate Substances 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013064 chemical raw material Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 229940109262 curcumin Drugs 0.000 description 1
- 235000012754 curcumin Nutrition 0.000 description 1
- 239000004148 curcumin Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 235000010298 natamycin Nutrition 0.000 description 1
- 239000004311 natamycin Substances 0.000 description 1
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 description 1
- 229960003255 natamycin Drugs 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 239000010668 rosemary oil Substances 0.000 description 1
- 229940058206 rosemary oil Drugs 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 1
- 229940079839 sodium dehydroacetate Drugs 0.000 description 1
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000011232 storage material Substances 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000000341 volatile oil 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
- 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
- A23L3/3526—Organic compounds containing nitrogen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
Abstract
The present invention relates to a kind of preparation methods of long-acting food preservative, belong to antistaling agent preparation technical field.The present invention is extracted to obtain rosemary extraction product first with organic solvent, silk cocoon is peeled off again and takes out silkworm chrysalis and husking, obtain silkworm cocoon, silkworm cocoon and subtilisin solution are mixed into oscillation treatment, obtain pretreatment silkworm cocoon, then by chitosan and rosemary extract product and lysozyme and nucleoprotamine mix after obtain pulpous state product and be fitted into silkworm cocoon, and it is packaged with the propolis of melting, up to long-acting food preservative, food preservative fresh-keeping validity period produced by the present invention is long, has broad application prospects.
Description
Technical field
The present invention relates to a kind of preparation methods of long-acting food preservative, belong to antistaling agent preparation technical field.
Background technique
Currently, various processed foods are varied, but all there are problems that a fresh-keeping and storage, how to guarantee longer
The quality and flavor of time, which will not degenerate, solves this problem it is necessary to use different antistaling agents.Select suitable antistaling agent
Not only to consider Costco Wholesale, fresh-keeping effect, while be also contemplated that its safety, enhance food additives safety this be into
For a urgent problem.
With the development of national economy, the requirement to food is higher and higher, and the freshness of food is that people detect food peace
One of full important indicator.Food is in packaging, transport, storage, and easily microbial contamination causes food apoilage,
In general, the mode of food fresh keeping includes vacuum packaging, cold-storage material freezing, filling with inert gas and addition food preservative etc.,
It is wherein vacuum-packed and the mode higher cost of filling with inert gas, packed and transported is inconvenient；Food preservative is food fresh keeping letter
Single effective mode.
Existing food preservative is generally composed of chemicals, there is certain toxicity, and wherein added with antibacterial
Agent, although natamycin its have preferable function and effect to yeast and mold, its use cost is high, and rotten to food is caused
The bacterium lost does not have any effect；Sodium dehydroacetate is used alone, although there is certain work to part mould, saccharomycete and bacterium
With to cannot act on all microorganisms, and if reaching ideal role effect, dosage is big, and safety cannot get
It ensures；Potassium sorbate is used alone due to its antimicrobial spectrum and the limitation of action pH, cannot equally reach comparatively ideal effect effect
Fruit.
Food preservative refers to for preventing food in storage, the process of circulation, goes bad due to caused by microbial reproduction,
Or since storage sales terms are not good at, deterioration, color decline occur for food interior quality, to improve storage life, extend edible valence
It is worth and the additive used in food.Currently, the requirement of processed food and day increase severely.Processed food is vulnerable to microorganism dirt
Dye, thus the problem of extension Food Shelf-life and freshness date, just seems particularly significant.It is the addition preservative that used in the past, mould proof
The methods of agent, antioxidant increase people to the worry of secure context.Deoxidier is that same food is sealed in packaging together
, by absorbing oxygen therein, to prevent the food spoilage problem due to caused by Food Oxidation and microbial growth.By
It is not required to be added in food oxygen necessary to can cutting off microorganism growth and Food Oxidation in deoxidier, so as to avoid adding
Add safety problem caused by agent.
Propolis is that the secretion such as secretion and its mandibular gland, wax gland such as worker honeybees foraging activity longevity glue source propolis are mixed to form
A kind of adhesivity substance with soft fragrance, be that honeybee is used to repair lair and interior environment disinfection and sterilization and resist disease to protect
A kind of particular matter of insect pest and pathogenic microorganism invasion lair.Total Flavones From Propolis content is very high, is that human body is necessary
One of nutrient cannot synthesize in vivo, can only absorb from diet, therefore propolis is both natural health care and naturally resists
Raw element can be used as efficient natural preservative and anti-oxidant with strong broad-spectrum antiseptic, antioxidant activity and film forming characteristics
Agent.
But existing food preservative main component is all chemical raw material, is used for a long time, may cause harm to the human body,
Irremediable loss is caused, as people advocate green food, also proposed certain requirement to antistaling agent.First, it is desirable that
Antistaling agent will not damage food and human body；The second, require the time of good preservation effect, fresh-keeping long.
Therefore, invent that a kind of fresh keeping time is long, the New Cut Flower Fresh Keeping harmless to food and human body, to antistaling agent technology of preparing
Field has positive meaning.
Summary of the invention
Present invention mainly solves the technical issues of, be all chemical former for common food preservative main component at present
Material, be used for a long time, may cause harm to the human body, and it is fresh-keeping when length defect, provide a kind of long-acting food fresh keeping
The preparation method of agent.
In order to solve the above-mentioned technical problem, the technical scheme adopted by the invention is that:
A kind of preparation method of long-acting food preservative, it is characterised in that specific preparation step are as follows:
Propolis is put into beaker, is heated to 90~100 DEG C, 15~20min of stirring fusing obtains melting propolis, by pulpous state
Mixture is fitted into pretreatment silkworm cocoon, is sealed silk cocoon notch with melting propolis after loading, and moving into blast drier will
It is dried, and long-acting food preservative is obtained；
The preparation step of the paste mixture are as follows:
It is packed into beaker after chitosan and rosemary are extracted product and lysozyme and nucleoprotamine mixing, with blender with 200
The revolving speed of~300r/min is stirred 15~20min, obtains paste mixture；
The rosemary extracts the preparation step of product are as follows:
It weighs rosemary blade to be put into tissue pulverizer, crushes 20~30min and obtain crushed material, crushed material and acetone are mixed
After be put into sonic oscillation instrument, sonic oscillation extract 50~60min, extract is put into distilling apparatus, at 100~105 DEG C
Lower distillation removes acetone, obtains rosemary and extracts product；
The preparation step of the pretreatment silkworm cocoon are as follows:
(1) silk cocoon is taken to be put into baking oven, setting temperature is 90~100 DEG C, dries 2~3h, is cooled to room temperature after taking-up, removes surface
It is longitudinally peeled off, takes out silkworm chrysalis and husking, obtain silkworm cocoon by husks, by obtained silkworm cocoon and mass fraction be 10% it is withered
Straw mycoproteinase solution is mixed to get mixed liquor；
(2) mixed liquor is put into microwave oscillation instrument, thermal-insulation microwave 20~30min of oscillation treatment, microwave oscillation after treatment,
It is separated by filtration removal filtrate, obtains pretreatment silkworm cocoon.
In the specific preparation step of the long-acting food preservative, paste mixture is fitted into the loading in pretreatment silkworm cocoon
Amount is the half of silkworm cocoon volume.
In the preparation step of the paste mixture, chitosan and rosemary extract product and lysozyme and nucleoprotamine
Mass ratio be 1:3:1:1.
The rosemary extracts in the preparation step of product, and the mass ratio of crushed material and acetone is 1:8.
The rosemary extracts in the preparation step of product, and the temperature that sonic oscillation extracts is preferably 80~100 DEG C, ultrasound
The frequency of mechanical shaking extraction is preferably 30~40kHz, and the power that sonic oscillation extracts is preferably 100~200W.
In the preparation step (1) of the pretreatment silkworm cocoon, subtilopeptidase A that silkworm cocoon and mass fraction are 10%
The mass ratio of solution is 1:3.
In the preparation step (2) of the pretreatment silkworm cocoon, the temperature of thermal-insulation microwave oscillation treatment is preferably 35~45 DEG C.
The method have the benefit that:
The present invention is extracted to obtain rosemary extraction product first with organic solvent, then silk cocoon is peeled off and takes out silkworm chrysalis and husking, is obtained
To silkworm cocoon, silkworm cocoon and subtilisin solution are mixed into oscillation treatment, pretreatment silkworm cocoon is obtained, then gathers shell
Sugar and rosemary extract product and lysozyme and nucleoprotamine mix after obtain pulpous state product and be fitted into silkworm cocoon, be used in combination
The propolis of melting is packaged to get long-acting food preservative, and food preservative prepared by the present invention is all made with natural material,
To food and the equal fanout free region of human body, it is that the fan with antibacterial effect changes that the rosemary that the present invention extracts, which extracts main component in product,
Essential oil and natural rosemary antioxidant with oxidation resistanct fresh-keeping effect, and the present invention is also with subtilopeptidase A pair
Silkworm cocoon is pre-processed, so that silkworm cocoon surface portion protein ingredient enzymatic hydrolysis generates glycine, the silk cocoon housing hole after enzymatic hydrolysis
Gap rate increases, and surface hydrophilicity amino and carboxyl are exposed, and a large amount of glycine exposures, and then chitosan and spare fan change
It obtains pulpous state product after perfume extraction product and lysozyme and nucleoprotamine mixing to be fitted into pretreatment silkworm cocoon, and with resistance
Oxygen, hinder microorganism, reduce moisture evaporation propolis encapsulation, food preservative of the invention when in use, due to used
Pretreatment silkworm cocoon, there is porous structure and surface to be rich in polar group, and polar group has hydrophilic interaction, they can
To adsorb the steam in air under the conditions of normal air humidity (40~60%), so that internal slurry meets water dilution, increase
Add mobility, and contacted with natural flow regime with fresh-keeping food is needed, the slurry dilution flowed out in silk cocoon is due to strong
The presence of volatility Rosemary Oil, can carry fresh-keeping at Brownian movement is allocated as in pulpous state dilution, and be full of to fresh-keeping
Around food, the proliferation of food surrounding bacterial microorganism is prevented, while the Rosemary antioxidant ingredient being full of around food is also
Have the function of eliminating free radical, reaches oxidation resistanct fresh-keeping effect, and lysozyme has bacteriolysis, and pretreatment silkworm cocoon table
Its anti-corrosion effect can be improved after the glycine mixing that face has, effectively extend fresh-keeping duration, meanwhile, the present invention pre-processes silkworm
Cocoon shell has porous structure, good aeration and water penetration, plays the role of being sustained the fresh-keeping object of internal pulpous state, further prolong
The fresh-keeping duration for having grown antistaling agent, has broad application prospects.
Specific embodiment
It weighs rosemary blade to be put into tissue pulverizer, crushes 20~30min and obtain crushed material, by crushed material and acetone
In mass ratio to be put into sonic oscillation instrument after 1:8 mixing, at 80~100 DEG C with the frequency of 30~40kHz and 100~
The power sonic oscillation of 200W extracts 50~60min, and extract is put into distilling apparatus, and removal is distilled at 100~105 DEG C
Acetone obtains rosemary and extracts product, spare；Silk cocoon is taken to be put into baking oven, setting temperature is 90~100 DEG C, dries 2~3h, takes
It is cooled to room temperature after out, removes surface husks, it is longitudinally peeled off, silkworm chrysalis and husking is taken out, obtains silkworm cocoon, the silkworm that will be obtained
The subtilisin solution that cocoon shell and mass fraction are 10% is that 1:3 is mixed to get mixed liquor in mass ratio；Mixed liquor is put
Enter in microwave shaker, 20~30min of thermal-insulation microwave oscillation treatment at 35~45 DEG C, microwave oscillation after treatment, filters
Separation removal filtrate obtains pretreatment silkworm cocoon, and naturally dry, spare；Chitosan and spare rosemary are extracted into product
And lysozyme and nucleoprotamine are to be packed into beaker after 1:3:1:1 is mixed in mass ratio, with blender with 200~300r/min's
Revolving speed is stirred 15~20min, obtains paste mixture；Propolis is put into beaker, 90~100 DEG C is heated to, stirs
It mixes 15~20min of fusing and obtains melting propolis, paste mixture obtained above is fitted into spare pretreatment silkworm cocoon, is filled
Enter the half that amount is silkworm cocoon volume, sealed silk cocoon notch with melting propolis after loading, immigration blast drier by its
It is dry, obtain long-acting food preservative.
Example 1
The preparation of Rosmarinus officinalis extract:
It weighs rosemary blade to be put into tissue pulverizer, crushes 20min and obtain crushed material, in mass ratio by crushed material and acetone
To be put into sonic oscillation instrument after 1:8 mixing, with the extraction of the power sonic oscillation of the frequency of 30kHz and 100W at 80 DEG C
Extract is put into distilling apparatus by 50min, and the distillation removal acetone at 100 DEG C obtains rosemary and extracts product, spare；
The pretreatment of silkworm cocoon:
(1) silk cocoon is taken to be put into baking oven, setting temperature is 90 DEG C, dries 2h, is cooled to room temperature after taking-up, removes surface husks, will
It is longitudinally peeled off, and is taken out silkworm chrysalis and husking, is obtained silkworm cocoon, the hay bacillus for being 10% by obtained silkworm cocoon and mass fraction
Protein enzyme solution is that 1:3 is mixed to get mixed liquor in mass ratio；
(2) mixed liquor is put into microwave oscillation instrument, the thermal-insulation microwave oscillation treatment 20min at 35 DEG C, microwave oscillation processing knot
Shu Hou is separated by filtration removal filtrate, obtains pretreatment silkworm cocoon, and naturally dry, spare；
The preparation of paste mixture:
Chitosan and spare rosemary are extracted into product and lysozyme and nucleoprotamine is after 1:3:1:1 is mixed in mass ratio
It is packed into beaker, 15min is stirred with the revolving speed of 200r/min with blender, obtains paste mixture；
The preparation of long-acting food preservative:
Propolis is put into beaker, is heated to 90 DEG C, stirring fusing 15min obtains melting propolis, by slurry obtained above
Shape mixture is fitted into spare pretreatment silkworm cocoon, and charge weight is the half of silkworm cocoon volume, with melting bee after loading
Glue seals silk cocoon notch, moves into blast drier and is dried, obtains long-acting food preservative.
Example 2
The preparation of Rosmarinus officinalis extract:
It weighs rosemary blade to be put into tissue pulverizer, crushes 23min and obtain crushed material, in mass ratio by crushed material and acetone
To be put into sonic oscillation instrument after 1:8 mixing, with the extraction of the power sonic oscillation of the frequency of 33kHz and 130W at 85 DEG C
Extract is put into distilling apparatus by 53min, and the distillation removal acetone at 103 DEG C obtains rosemary and extracts product, spare；
The pretreatment of silkworm cocoon:
(1) silk cocoon is taken to be put into baking oven, setting temperature is 93 DEG C, dries 2h, is cooled to room temperature after taking-up, removes surface husks, will
It is longitudinally peeled off, and is taken out silkworm chrysalis and husking, is obtained silkworm cocoon, the hay bacillus for being 10% by obtained silkworm cocoon and mass fraction
Protein enzyme solution is that 1:3 is mixed to get mixed liquor in mass ratio；
(2) mixed liquor is put into microwave oscillation instrument, the thermal-insulation microwave oscillation treatment 23min at 37 DEG C, microwave oscillation processing knot
Shu Hou is separated by filtration removal filtrate, obtains pretreatment silkworm cocoon, and naturally dry, spare；
The preparation of paste mixture:
Chitosan and spare rosemary are extracted into product and lysozyme and nucleoprotamine is after 1:3:1:1 is mixed in mass ratio
It is packed into beaker, 16min is stirred with the revolving speed of 230r/min with blender, obtains paste mixture；
The preparation of long-acting food preservative:
Propolis is put into beaker, is heated to 93 DEG C, stirring fusing 17min obtains melting propolis, by slurry obtained above
Shape mixture is fitted into spare pretreatment silkworm cocoon, and charge weight is the half of silkworm cocoon volume, with melting bee after loading
Glue seals silk cocoon notch, moves into blast drier and is dried, obtains long-acting food preservative.
Example 3
The preparation of Rosmarinus officinalis extract:
It weighs rosemary blade to be put into tissue pulverizer, crushes 28min and obtain crushed material, in mass ratio by crushed material and acetone
To be put into sonic oscillation instrument after 1:8 mixing, with the extraction of the power sonic oscillation of the frequency of 38kHz and 180W at 95 DEG C
Extract is put into distilling apparatus by 58min, and the distillation removal acetone at 103 DEG C obtains rosemary and extracts product, spare；
The pretreatment of silkworm cocoon:
(1) silk cocoon is taken to be put into baking oven, setting temperature is 98 DEG C, dries 2h, is cooled to room temperature after taking-up, removes surface husks, will
It is longitudinally peeled off, and is taken out silkworm chrysalis and husking, is obtained silkworm cocoon, the hay bacillus for being 10% by obtained silkworm cocoon and mass fraction
Protein enzyme solution is that 1:3 is mixed to get mixed liquor in mass ratio；
(2) mixed liquor is put into microwave oscillation instrument, the thermal-insulation microwave oscillation treatment 28min at 43 DEG C, microwave oscillation processing knot
Shu Hou is separated by filtration removal filtrate, obtains pretreatment silkworm cocoon, and naturally dry, spare；
The preparation of paste mixture:
Chitosan and spare rosemary are extracted into product and lysozyme and nucleoprotamine is after 1:3:1:1 is mixed in mass ratio
It is packed into beaker, 18min is stirred with the revolving speed of 280r/min with blender, obtains paste mixture；
The preparation of long-acting food preservative:
Propolis is put into beaker, is heated to 98 DEG C, stirring fusing 19min obtains melting propolis, by slurry obtained above
Shape mixture is fitted into spare pretreatment silkworm cocoon, and charge weight is the half of silkworm cocoon volume, with melting bee after loading
Glue seals silk cocoon notch, moves into blast drier and is dried, obtains long-acting food preservative.
Example 4
The preparation of Rosmarinus officinalis extract:
It weighs rosemary blade to be put into tissue pulverizer, crushes 30min and obtain crushed material, in mass ratio by crushed material and acetone
To be put into sonic oscillation instrument after 1:8 mixing, with the extraction of the power sonic oscillation of the frequency of 40kHz and 200W at 100 DEG C
Extract is put into distilling apparatus by 60min, and the distillation removal acetone at 105 DEG C obtains rosemary and extracts product, spare；
The pretreatment of silkworm cocoon:
(1) silk cocoon is taken to be put into baking oven, setting temperature is 100 DEG C, dries 3h, is cooled to room temperature after taking-up, removes surface husks, will
It is longitudinally peeled off, and is taken out silkworm chrysalis and husking, is obtained silkworm cocoon, the hay bacillus for being 10% by obtained silkworm cocoon and mass fraction
Protein enzyme solution is that 1:3 is mixed to get mixed liquor in mass ratio；
(2) mixed liquor is put into microwave oscillation instrument, the thermal-insulation microwave oscillation treatment 30min at 45 DEG C, microwave oscillation processing knot
Shu Hou is separated by filtration removal filtrate, obtains pretreatment silkworm cocoon, and naturally dry, spare；
The preparation of paste mixture:
Chitosan and spare rosemary are extracted into product and lysozyme and nucleoprotamine is after 1:3:1:1 is mixed in mass ratio
It is packed into beaker, 20min is stirred with the revolving speed of 300r/min with blender, obtains paste mixture；
The preparation of long-acting food preservative:
Propolis is put into beaker, is heated to 100 DEG C, stirring fusing 20min obtains melting propolis, by slurry obtained above
Shape mixture is fitted into spare pretreatment silkworm cocoon, and charge weight is the half of silkworm cocoon volume, with melting bee after loading
Glue seals silk cocoon notch, moves into blast drier and is dried, obtains long-acting food preservative.
Reference examples
The silkworm cocoon produced using Changzhou company coats curcumin fruit antistaling agent as reference examples；
Performance detection is carried out to the fruit antistaling agent in fruit antistaling agent produced by the present invention and reference examples respectively, testing result is such as
Shown in table 1:
Detection method: fruit antistaling agent is placed on loquat storeroom, antistaling agent needed for every 100~200kg loquat is 20~30
Piece, the healthy fruit after detection is stored 10 days, 20 days and 30 days respectively.
1 performance test results of table
| Detection project | Example 1 | Example 2 | Example 3 | Example 4 | Reference examples |
| Healthy fruit (%) after storage 10 days | 95 | 96 | 99 | 99 | 70 |
| Healthy fruit (%) after storage 20 days | 85 | 87 | 90 | 92 | 30 |
| Healthy fruit (%) after storage 30 days | 70 | 75 | 78 | 80 | 0 |
Food preservative fresh-keeping validity period produced by the present invention is long it can be seen from detection data in upper table, has wide answer
Use prospect.
Claims (7)
1. a kind of preparation method of long-acting food preservative, it is characterised in that specific preparation step are as follows:
Propolis is put into beaker, is heated to 90~100 DEG C, 15~20min of stirring fusing obtains melting propolis, by pulpous state
Mixture is fitted into pretreatment silkworm cocoon, is sealed silk cocoon notch with melting propolis after loading, and moving into blast drier will
It is dried, and long-acting food preservative is obtained；
The preparation step of the paste mixture are as follows:
It is packed into beaker after chitosan and rosemary are extracted product and lysozyme and nucleoprotamine mixing, with blender with 200
The revolving speed of~300r/min is stirred 15~20min, obtains paste mixture；
The rosemary extracts the preparation step of product are as follows:
It weighs rosemary blade to be put into tissue pulverizer, crushes 20~30min and obtain crushed material, crushed material and acetone are mixed
After be put into sonic oscillation instrument, sonic oscillation extract 50~60min, extract is put into distilling apparatus, at 100~105 DEG C
Lower distillation removes acetone, obtains rosemary and extracts product；
The preparation step of the pretreatment silkworm cocoon are as follows:
(1) silk cocoon is taken to be put into baking oven, setting temperature is 90~100 DEG C, dries 2~3h, is cooled to room temperature after taking-up, removes surface
It is longitudinally peeled off, takes out silkworm chrysalis and husking, obtain silkworm cocoon by husks, by obtained silkworm cocoon and mass fraction be 10% it is withered
Straw mycoproteinase solution is mixed to get mixed liquor；
(2) mixed liquor is put into microwave oscillation instrument, thermal-insulation microwave 20~30min of oscillation treatment, microwave oscillation after treatment,
It is separated by filtration removal filtrate, obtains pretreatment silkworm cocoon.
2. a kind of preparation method of long-acting food preservative according to claim 1, it is characterised in that: the long-acting food
In the specific preparation step of antistaling agent, the charge weight that paste mixture is fitted into pretreatment silkworm cocoon is the one of silkworm cocoon volume
Half.
3. a kind of preparation method of long-acting food preservative according to claim 1, it is characterised in that: the pulpous state mixing
In the preparation step of object, chitosan and rosemary extract the mass ratio of product and lysozyme and nucleoprotamine as 1:3:1:1.
4. a kind of preparation method of long-acting food preservative according to claim 1, it is characterised in that: the rosemary mentions
It takes in the preparation step of product, the mass ratio of crushed material and acetone is 1:8.
5. a kind of preparation method of long-acting food preservative according to claim 1, it is characterised in that: the rosemary mentions
It takes in the preparation step of product, the temperature that sonic oscillation extracts is preferably 80~100 DEG C, and the frequency that sonic oscillation extracts is preferably
30~40kHz, the power that sonic oscillation extracts is preferably 100~200W.
6. a kind of preparation method of long-acting food preservative according to claim 1, it is characterised in that: the pretreatment silkworm
In the preparation step (1) of cocoon shell, the mass ratio for the subtilisin solution that silkworm cocoon and mass fraction are 10% is 1:3.
7. a kind of preparation method of long-acting food preservative according to claim 1, it is characterised in that: the pretreatment silkworm
In the preparation step (2) of cocoon shell, the temperature of thermal-insulation microwave oscillation treatment is preferably 35~45 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910462271.1A CN110100991A (en) | 2019-05-30 | 2019-05-30 | A kind of preparation method of long-acting food preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910462271.1A CN110100991A (en) | 2019-05-30 | 2019-05-30 | A kind of preparation method of long-acting food preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110100991A true CN110100991A (en) | 2019-08-09 |
Family
ID=67493056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910462271.1A Pending CN110100991A (en) | 2019-05-30 | 2019-05-30 | A kind of preparation method of long-acting food preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110100991A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1305730A (en) * | 2001-02-15 | 2001-08-01 | 邹远东 | Enzymolyzed silk product and its preparing process and application |
| CN1374003A (en) * | 2002-03-27 | 2002-10-16 | 上海宇盛科技有限公司 | Biological fruit and vegetable preservative |
| CN101475807A (en) * | 2009-01-12 | 2009-07-08 | 高政 | Ultrasonic assisted production technology for extracting rosemary antioxidant |
| CN103789846A (en) * | 2014-01-20 | 2014-05-14 | 丹东中天柞蚕生物科技有限公司 | Process method for refining neutral protease from tussah cocoon shell |
| CN104447295A (en) * | 2014-10-27 | 2015-03-25 | 江南大学 | Preparation method of high-temperature-resistant antioxidant for improving fried food storage quality |
| CN105213447A (en) * | 2015-10-22 | 2016-01-06 | 丁玉琴 | The method of comprehensive utilization of a kind of Caulis Trachelospermi |
| CN105341144A (en) * | 2015-10-01 | 2016-02-24 | 常州市奥普泰科光电有限公司 | Preparation method of fruit fresh keeping agent made in manner that silkworm cocoon casings are coated with curcumin |
| CN107258884A (en) * | 2017-06-23 | 2017-10-20 | 升阳食品（武汉）有限公司 | A kind of pork composite preservative and preparation method thereof |
| CN108936198A (en) * | 2018-08-01 | 2018-12-07 | 漳州龙文琪睿生物科技有限公司 | One Plant Extracts prepare the preparation method of green preservative |
| CN109498829A (en) * | 2018-10-25 | 2019-03-22 | 江苏科技大学 | Fibroin wound dressing and its preparation method and application |
-
2019
- 2019-05-30 CN CN201910462271.1A patent/CN110100991A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1305730A (en) * | 2001-02-15 | 2001-08-01 | 邹远东 | Enzymolyzed silk product and its preparing process and application |
| CN1374003A (en) * | 2002-03-27 | 2002-10-16 | 上海宇盛科技有限公司 | Biological fruit and vegetable preservative |
| CN101475807A (en) * | 2009-01-12 | 2009-07-08 | 高政 | Ultrasonic assisted production technology for extracting rosemary antioxidant |
| CN103789846A (en) * | 2014-01-20 | 2014-05-14 | 丹东中天柞蚕生物科技有限公司 | Process method for refining neutral protease from tussah cocoon shell |
| CN104447295A (en) * | 2014-10-27 | 2015-03-25 | 江南大学 | Preparation method of high-temperature-resistant antioxidant for improving fried food storage quality |
| CN105341144A (en) * | 2015-10-01 | 2016-02-24 | 常州市奥普泰科光电有限公司 | Preparation method of fruit fresh keeping agent made in manner that silkworm cocoon casings are coated with curcumin |
| CN105213447A (en) * | 2015-10-22 | 2016-01-06 | 丁玉琴 | The method of comprehensive utilization of a kind of Caulis Trachelospermi |
| CN107258884A (en) * | 2017-06-23 | 2017-10-20 | 升阳食品（武汉）有限公司 | A kind of pork composite preservative and preparation method thereof |
| CN108936198A (en) * | 2018-08-01 | 2018-12-07 | 漳州龙文琪睿生物科技有限公司 | One Plant Extracts prepare the preparation method of green preservative |
| CN109498829A (en) * | 2018-10-25 | 2019-03-22 | 江苏科技大学 | Fibroin wound dressing and its preparation method and application |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102018263B (en) | Purely natural essential oil composition for keeping fresh and preparation method and using method thereof | |
| CN106259830A (en) | A kind of aquatic products composite fresh-keeping agent prescription | |
| CN102805143A (en) | Preparation method for pork preservative | |
| CN104245943A (en) | Composition comprising fermentation products from bacillus subtilis | |
| CN106070538A (en) | A kind of biogenic seafood nourishing antistaling agent | |
| EA015921B1 (en) | Demucilaged flax sprouts, process for production thereof, use thereof, process for recovering mucilaginous substance and application thereof | |
| JP2004154055A (en) | Fish and shellfish treated with lactobacillus culture solution having antibacterial and antioxidative functions | |
| CN107484816A (en) | A kind of Chinese toon storage fresh-keeping and processing method | |
| CN106665820A (en) | Preparation method of edible fruit/vegetable coating agent | |
| JPH0338829B2 (en) | ||
| CN112544689B (en) | Preparation method of green slow-release type fresh-keeping liner applied to fresh aquatic products and meat fresh keeping | |
| CN107788104A (en) | A kind of fresh-cut fruit and vegetable antistaling agent and preparation method thereof and application method | |
| CN106279730A (en) | A kind of raw meat preservative film and using method thereof | |
| CN110100991A (en) | A kind of preparation method of long-acting food preservative | |
| CN102326826A (en) | Production method of alcohol-based bamboo leaf sterilizing and fresh-keeping solution | |
| CN111802448A (en) | Compound plant essential oil sterilization preservative and preparation method thereof | |
| CN102326845A (en) | Production method for alcohol based ginger sterilization and refreshment liquid | |
| CN113207945A (en) | Preparation method and application of allium mongolicum regel aqueous extract | |
| CN105454976A (en) | Plant essential oil compound preservative and application thereof in preservation of living spirulina beverage | |
| KR102448416B1 (en) | A manufacturing method of health supplement for improving liver injury comprising Protaetia brevitarsis larvae and Vitamin C | |
| CN112956527B (en) | Plant antibacterial liquid and application thereof | |
| CN102334725A (en) | Method for preparing alcohol-based garlic sterilizing refreshing liquid | |
| CN108402381A (en) | A kind of bacteriocin stabilisation protective agent composition | |
| CN108739974B (en) | Natural biological preservative compounded for sashimi | |
| RU2277339C2 (en) | Composition for fish foodstuff conservation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |