CN110200190A - Harmful microbe spice composition in a kind of inhibition food - Google Patents
Harmful microbe spice composition in a kind of inhibition food Download PDFInfo
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- CN110200190A CN110200190A CN201910649333.XA CN201910649333A CN110200190A CN 110200190 A CN110200190 A CN 110200190A CN 201910649333 A CN201910649333 A CN 201910649333A CN 110200190 A CN110200190 A CN 110200190A
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- food
- spice composition
- harmful microbe
- linalool
- eugenol
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- 239000000203 mixture Substances 0.000 title claims abstract description 34
- 235000013305 food Nutrition 0.000 title claims abstract description 33
- 235000013599 spices Nutrition 0.000 title claims abstract description 33
- 230000005764 inhibitory process Effects 0.000 title claims abstract description 14
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims abstract description 24
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 claims abstract description 12
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 claims abstract description 12
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims abstract description 12
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 claims abstract description 12
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 claims abstract description 12
- 239000005770 Eugenol Substances 0.000 claims abstract description 12
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229930016911 cinnamic acid Natural products 0.000 claims abstract description 12
- 235000013985 cinnamic acid Nutrition 0.000 claims abstract description 12
- 229960002217 eugenol Drugs 0.000 claims abstract description 12
- 229930007744 linalool Natural products 0.000 claims abstract description 12
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims abstract description 12
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229940043350 citral Drugs 0.000 claims abstract description 10
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 claims abstract description 10
- 230000002401 inhibitory effect Effects 0.000 claims abstract description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 12
- 239000003205 fragrance Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000000341 volatile oil Substances 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 4
- 238000010790 dilution Methods 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 3
- 229920000053 polysorbate 80 Polymers 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000248349 Citrus limon Species 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 150000001299 aldehydes Chemical class 0.000 claims description 2
- 239000000084 colloidal system Substances 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 241000588724 Escherichia coli Species 0.000 abstract description 4
- 241000607142 Salmonella Species 0.000 abstract description 4
- 241000607768 Shigella Species 0.000 abstract description 4
- 241000191967 Staphylococcus aureus Species 0.000 abstract description 4
- 241000607598 Vibrio Species 0.000 abstract description 4
- 231100000252 nontoxic Toxicity 0.000 abstract description 4
- 230000003000 nontoxic effect Effects 0.000 abstract description 4
- 241000193755 Bacillus cereus Species 0.000 abstract description 3
- 241000186779 Listeria monocytogenes Species 0.000 abstract description 3
- 244000078673 foodborn pathogen Species 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 11
- 239000001963 growth medium Substances 0.000 description 8
- 239000002304 perfume Substances 0.000 description 8
- 239000000654 additive Substances 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 239000006916 nutrient agar Substances 0.000 description 5
- 239000003755 preservative agent Substances 0.000 description 5
- 230000002335 preservative effect Effects 0.000 description 5
- 238000007711 solidification Methods 0.000 description 4
- 230000008023 solidification Effects 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 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 2
- 241000233866 Fungi Species 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 235000019249 food preservative Nutrition 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 241000186781 Listeria Species 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 231100000734 genotoxic potential Toxicity 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 231100000350 mutagenesis Toxicity 0.000 description 1
- 238000007747 plating Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005482 strain hardening Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012549 training Methods 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
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3445—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention relates to field of food safety, more particularly to harmful microbe spice composition in a kind of inhibition food, it is characterised in that it includes following components in percentage by weight, citral 5%~50%, cinnamic acid 10%~50%, linalool 5%~50%, eugenol 1%~40%；The present invention has the characteristics that safe, natural, nontoxic, there is inhibiting effect to food-borne pathogens such as staphylococcus aureus, escherichia coli, salmonella, Shigella, vibrio parahaemolytious, Listeria monocytogenes, bacillus cereus, can effectively prevent food apoilage, Shelf-life.
Description
Technical field
The present invention relates to field of food safety, and in particular to harmful microbe spice composition in a kind of inhibition food.
Background technique
Status of the anti-corrosive fresh-keeping in modern food industry is more and more important, the whole world every year due to corruption caused by food
Loss up to 20%, causes huge economic loss, wherein putrid and deteriorated the most serious caused by microorganism, and many corruption
Microorganism is also food-borne pathogenic microorganism simultaneously.Food industry at present is using processing method (hot-working, cold working, height
Pressure, microwave, irradiation etc.) with the mode of preservative synergy to carry out food antiseptic fresh-keeping.Being become using antisepsis antistaling agent is prevented
Food apoilage, Shelf-life and a kind of means the most convenient, economical and effective for ensuring Safety of Food Quality, it is special
It is not that the advantages that chemical synthesis preservative is easy to use with its, additive amount is small, low in cost, significant effect is widely applied.
But the genotoxic potential of chemical synthesis preservative (carcinogenicity, teratogenesis, mutagenesis) makes it ensure the same of food safety in anti-corrosion
When bring new food-safety problem.Therefore, efficient, safe and stable new food preservative is developed to be of great significance.
Fragrance essential oil have the characteristics that it is safe, natural, nontoxic, research fragrance essential oil as preservative be it is domestic and international in recent years
Open up the research hotspot of novel foodstuff anti-corrosion frontier.In recent years it has been demonstrate,proved by numerous studies in relation to the effect of fragrance essential oil anti-corrosive antibacterial
It is real, safe and efficient, economic anti-corrosive antibacterial substance is screened out from it as food preservative, is had broad application prospects.
Summary of the invention
Based on the above issues, the purpose of the present invention is to provide a kind of perfume (or spice) of harmful microorganism growth and breeding in inhibition food
Feed composition provides a kind of efficient, safe, natural, nontoxic antiseptic and antibiotic agent for food, medicine.
The purpose of the invention is achieved by the following technical solution:
Harmful microbe spice composition in a kind of inhibition food, the component including following weight ratio, citral 5%~
50%, cinnamic acid 10%~50%, linalool 5%~50%, eugenol 1%~40%.
Preferably, harmful microbe spice composition in a kind of inhibition food, the component including following weight ratio, lemon
Aldehyde 10%~40%, cinnamic acid 15%~40%, linalool 10%~40%, eugenol 5%~30%.
Preferably, citral, cinnamic acid, linalool, eugenol derive from plants essential oil rich in these fragrance, natural
Equivalent flavorant.
Preferably, it is a kind of inhibit food in harmful microbe spice composition application method are as follows: by above-mentioned citral,
Cinnamic acid, linalool, eugenol use after being mixed directly in proportion, or with solvent dissolved dilution, addition carrier after use.
Preferably, spice composition is directly made an addition in food when use, or be placed in food packaging, pass through volatilization
Gas phase reaches bacteriostasis.
Preferably, the solvent is water, propylene glycol, edible alcohol, grease, the one or more of them in Tween-80.
Preferably, the carrier is starch, colloid, the one or more of them in dextrin.
Above-mentioned technical proposal has the advantages that
1. the combinations of perfumes mixed using citral, cinnamic acid, linalool, eugenol by above-mentioned weight percent
Object, relatively chemical synthetic preservative have the characteristics that safe, natural, nontoxic.
2. the synergistic function between fragrance component enables spice composition effectively to inhibit the growth of microorganism, especially right
Staphylococcus aureus, escherichia coli, salmonella, Shigella, vibrio parahaemolytious, Listeria monocytogenes, waxy bud
Spore bacillus has strong inhibitory effect, can effectively prevent food apoilage, Shelf-life.
3. the usage amount of spice composition is smaller, flavour of food products will not be significantly affected.
Specific embodiment
For the ease of the understanding of those skilled in the art, below with reference to embodiment, the present invention is further illustrated, real
The content for applying example is not limitation of the invention.
Embodiment one
Harmful microbe spice composition in a kind of inhibition food, the component including following weight ratio, citral 30%,
Cinnamic acid 30%, linalool 15%, eugenol 25%.
It takes above-mentioned mono-isolate to mix in closed glass container according to the above ratio, obtains spice composition.
Embodiment two
Harmful microbe spice composition in a kind of inhibition food, the component including following weight ratio, citral 25%,
Cinnamic acid 35%, linalool 25%, eugenol 15%.
It takes above-mentioned mono-isolate to mix in closed glass container according to the above ratio, propylene glycol dilution is added, wherein fragrant
Feed composition 5wt%, propylene glycol 95wt%, the spice composition after being diluted.
Embodiment three
Harmful microbe spice composition in a kind of inhibition food, the component including following weight ratio, citral 10%,
Cinnamic acid 35%, linalool 35%, eugenol 20%.
Take above-mentioned mono-isolate to mix in closed glass container according to the above ratio, be added blending gellan gum, distilled water,
Tween-80 obtains the spice composition of gel-type.
Test case one
Sterile working pipettes 15mL nutrient agar to culture dish, after culture medium solidification, opens culture ware lid, will
Culture medium exposure is inoculated with 2h naturally in air.
The centre in culture dish is added dropwise in the spice composition that Example one obtains, and separately takes one group of culture dish addition phase
The aqua sterilisa of same volume, as blank group；Culture ware lid is covered, is sealed, is cultivated at 37 DEG C for 24 hours, observes bacterial growth situation.
The amount of added spice composition calculates addition with the complete volatile concentrations 0.05 ‰ in space and (volatilizees completely dense in space
Degree=addition concentration of perfume × additive amount/spatial volume).
Test case two
Sterile working pipettes 15mL nutrient agar to culture dish, after culture medium solidification, opens culture ware lid, will
Culture medium exposure is inoculated with 2h naturally in air.
The centre in culture dish is added dropwise in the spice composition that Example one obtains, and separately takes one group of culture dish addition phase
The aqua sterilisa of same volume, as blank group；Culture ware lid is covered, is sealed, 3d is cultivated at 25 DEG C, observes fungus growth situation.
The amount of added spice composition calculates addition with the complete volatile concentrations 0.05 ‰ in space and (volatilizees completely dense in space
Degree=addition concentration of perfume × additive amount/spatial volume).
Test case three
Sterile working pipettes 15mL nutrient agar to culture dish, after culture medium solidification, opens culture ware lid, will
Culture medium exposure is inoculated with 2h naturally in air.
A small pieces aseptic filter paper piece is pasted in culture ware lid medial center, the combinations of perfumes after the dilution that Example two obtains
Object is added dropwise in the aqua sterilisa on filter paper, separately taking the aseptic filter paper piece in one group of culture ware lid to add same volume, as blank
Group；Culture ware lid is covered, is cultivated at 37 DEG C for 24 hours, observes bacterial growth situation.
The amount of added spice composition calculates addition with the complete volatile concentrations 0.05 ‰ in space and (volatilizees completely dense in space
Degree=addition concentration of perfume × additive amount/spatial volume).
Test case four
Sterile working pipettes 15mL nutrient agar to culture dish, after culture medium solidification, opens culture ware lid, will
Culture medium exposure is inoculated with 2h naturally in air.
Paste a small pieces aseptic filter paper piece in culture ware lid medial center, spice composition that Example two obtains be added dropwise in
On filter paper, the aseptic filter paper piece in one group of culture ware lid is separately taken to add the aqua sterilisa of same volume, as blank group；Cover training
Ware lid is supported, 3d is cultivated in sealing at 25 DEG C, observes fungus growth situation.
The amount of added spice composition calculates addition with the complete volatile concentrations 0.05 ‰ in space and (volatilizees completely dense in space
Degree=addition concentration of perfume × additive amount/spatial volume).
1 test case one to four of table observes comparison table
Wherein, bacteriostasis rate=(blank group clump count-test group clump count)/blank group clump count
Test case five
Staphylococcus aureus, escherichia coli, salmonella, Shigella, vibrio parahaemolytious, Dan Zeng are cultivated respectively
Listeria, bacillus cereus, it is 10 that cell concentration, which is made,6-107The uniform bacteria suspension or spore suspension of CFU/mL is added dropwise
The above-mentioned suspension of 1mL is coated with so uniform that contain bacterium plate in nutrient agar.
The 15 μ L of spice composition of Example one is added drop-wise on sterile 10mmol/L circle filter paper, aseptically
Filter paper is attached to the center of bacterium plating medium, bacterium plate is then placed in 37 DEG C and is cultivated 1 day, the size of inhibition zone is measured；
The bacterium plate for separately taking the same terms, is added 5% potassium sorbate aqueous solution of same volume, as control experiment, experimental result is such as
Shown in table 2.
2 antibacterial circle diameter table of comparisons unit of table: mm
| Strain | Embodiment one | 5% potassium sorbate |
| Staphylococcus aureus | 44.1 | 35.2 |
| Escherichia coli | 40.6 | 32.8 |
| Salmonella | 41.2 | 35.6 |
| Shigella | 42.5 | 31.9 |
| Vibrio parahaemolytious | 43.6 | 32.5 |
| Listeria monocytogenes | 40.8 | 23.1 |
| Bacillus cereus | 41.9 | 29.5 |
Test case six
It takes and is put in respectively with two, a batch of bread in the glassware of two sealings, wherein the ware of a glassware
Lid inside is stained with the gel-type spice composition of the preparation of embodiment three, and another group is used as blank control, is sealed.
(space is complete with the complete calculating of volatile concentrations 0.05 ‰ addition in space for the amount of added gel-type spice composition
Volatile concentrations=addition concentration of perfume × additive amount/spatial volume).
The above-mentioned glassware equipped with bread is placed in 25 DEG C, is placed five days in the environment of relative humidity 85%, viewing surface
Packet variation.
3 test case six of table observes comparison table
| Test group | Blank group | |
| Situation | It is unchanged | There are peculiar smell, mildew |
The above test case shows that this spice composition has strong inhibiting effect to microorganism, can effectively prevent food spoilage
Rotten, Shelf-life.
Above-described embodiment is the preferable implementation of the present invention, and in addition to this, the present invention can be existing with other way, not
Be detached from present inventive concept under the premise of it is any obviously replace it is within the scope of the present invention.
Claims (7)
1. harmful microbe spice composition in a kind of inhibition food, which is characterized in that the component including following weight ratio, lemon
Lemon aldehyde 5%~50%, cinnamic acid 10%~50%, linalool 5%~50%, eugenol 1%~40%.
2. inhibiting harmful microbe spice composition in food according to claim 1, which is characterized in that including following heavy
The component of amount ratio, citral 10%~40%, cinnamic acid 15%~40%, linalool 10%~40%, eugenol 5%~
30%.
3. harmful microbe spice composition in -2 inhibition food according to claim 1, which is characterized in that citral,
Cinnamic acid, linalool, eugenol derive from the flavorant of plants essential oil rich in these fragrance, natural equivalent.
4. harmful microbe spice composition in inhibition food according to claim 1 to 2, which is characterized in that it is used
Method are as follows: used after being mixed directly each component by claim 1-2 any proportion, or with solvent dissolved dilution, addition
It is used after carrier.
5. application method according to claim 4, which is characterized in that spice composition is directly made an addition to food when use
In, or be placed in food packaging.
6. application method according to claim 4, it is characterised in that: the solvent is water, propylene glycol, edible alcohol, oil
One or more of them in rouge, Tween-80.
7. application method according to claim 4, it is characterised in that: the carrier is starch, colloid, its in dextrin
In it is one or more.
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| CN201910649333.XA CN110200190A (en) | 2019-07-18 | 2019-07-18 | Harmful microbe spice composition in a kind of inhibition food |
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| Application Number | Priority Date | Filing Date | Title |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110897005A (en) * | 2019-11-15 | 2020-03-24 | 华南理工大学 | Method for sterilizing gram-negative pathogenic bacteria in milk |
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2019
- 2019-07-18 CN CN201910649333.XA patent/CN110200190A/en active Pending
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|---|---|---|---|---|
| CN101411538A (en) * | 2008-11-14 | 2009-04-22 | 广东工业大学 | Spice composition for inhibiting food spoilage microorganisms |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110897005A (en) * | 2019-11-15 | 2020-03-24 | 华南理工大学 | Method for sterilizing gram-negative pathogenic bacteria in milk |
| CN110897005B (en) * | 2019-11-15 | 2022-12-16 | 华南理工大学 | Method for sterilizing gram-negative pathogenic bacteria in milk |
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Application publication date: 20190906 |