CN110692896A - 一种利用香料发酵制备的天然防腐剂及其制备方法 - Google Patents
一种利用香料发酵制备的天然防腐剂及其制备方法 Download PDFInfo
- Publication number
- CN110692896A CN110692896A CN201910920663.8A CN201910920663A CN110692896A CN 110692896 A CN110692896 A CN 110692896A CN 201910920663 A CN201910920663 A CN 201910920663A CN 110692896 A CN110692896 A CN 110692896A
- Authority
- CN
- China
- Prior art keywords
- parts
- spice
- husked millet
- fermentation
- mixture
- 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.)
- Withdrawn
Links
- 235000013599 spices Nutrition 0.000 title claims abstract description 54
- 239000003755 preservative agent Substances 0.000 title claims abstract description 28
- 230000002335 preservative effect Effects 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 64
- 235000019713 millet Nutrition 0.000 claims abstract description 64
- 238000000855 fermentation Methods 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 239000000203 mixture Substances 0.000 claims abstract description 31
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000004863 Frankincense Substances 0.000 claims abstract description 11
- 235000003717 Boswellia sacra Nutrition 0.000 claims abstract description 10
- 240000007551 Boswellia serrata Species 0.000 claims abstract description 10
- 235000012035 Boswellia serrata Nutrition 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 241000218645 Cedrus Species 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 10
- 240000007311 Commiphora myrrha Species 0.000 claims abstract description 10
- 235000006965 Commiphora myrrha Nutrition 0.000 claims abstract description 10
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 10
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 10
- 240000002657 Thymus vulgaris Species 0.000 claims abstract description 10
- 235000007303 Thymus vulgaris Nutrition 0.000 claims abstract description 10
- 239000002304 perfume Substances 0.000 claims abstract description 10
- 239000001585 thymus vulgaris Substances 0.000 claims abstract description 10
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 239000007788 liquid Substances 0.000 claims description 50
- 238000001035 drying Methods 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 17
- 238000002791 soaking Methods 0.000 claims description 17
- 239000000706 filtrate Substances 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims description 7
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 claims description 7
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 claims description 7
- 244000082946 Tarchonanthus camphoratus Species 0.000 claims description 7
- 235000005701 Tarchonanthus camphoratus Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 8
- 230000001954 sterilising effect Effects 0.000 abstract description 5
- 230000002421 anti-septic effect Effects 0.000 abstract description 3
- 239000005445 natural material Substances 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 238000005536 corrosion prevention Methods 0.000 abstract description 2
- 230000007794 irritation Effects 0.000 abstract description 2
- 231100000957 no side effect Toxicity 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 238000004321 preservation Methods 0.000 description 8
- 241000722363 Piper Species 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 244000005700 microbiome Species 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 229930000044 secondary metabolite Natural products 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 229930182555 Penicillin Natural products 0.000 description 2
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 229940088710 antibiotic agent Drugs 0.000 description 2
- -1 daily necessities Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 229940049954 penicillin Drugs 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 241000717739 Boswellia sacra Species 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241001057584 Myrrha Species 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000000507 anthelmentic effect Effects 0.000 description 1
- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Natural products CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 description 1
- 150000004056 anthraquinones Chemical class 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000002790 anti-mutagenic effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- YBHILYKTIRIUTE-UHFFFAOYSA-N berberine Chemical compound C1=C2CC[N+]3=CC4=C(OC)C(OC)=CC=C4C=C3C2=CC2=C1OCO2 YBHILYKTIRIUTE-UHFFFAOYSA-N 0.000 description 1
- 229940093265 berberine Drugs 0.000 description 1
- QISXPYZVZJBNDM-UHFFFAOYSA-N berberine Natural products COc1ccc2C=C3N(Cc2c1OC)C=Cc4cc5OCOc5cc34 QISXPYZVZJBNDM-UHFFFAOYSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229940097217 cardiac glycoside Drugs 0.000 description 1
- 239000002368 cardiac glycoside Substances 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 239000013064 chemical raw material Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- LPMXVESGRSUGHW-HBYQJFLCSA-N ouabain Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1C[C@@]2(O)CC[C@H]3[C@@]4(O)CC[C@H](C=5COC(=O)C=5)[C@@]4(C)C[C@@H](O)[C@@H]3[C@@]2(CO)[C@H](O)C1 LPMXVESGRSUGHW-HBYQJFLCSA-N 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229930002534 steroid glycoside Natural products 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
- A61K8/922—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of vegetable origin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/10—General cosmetic use
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/52—Stabilizers
- A61K2800/524—Preservatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Birds (AREA)
- Epidemiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dermatology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种利用香料发酵制备的天然防腐剂及其制备方法,一种利用香料发酵制备的天然防腐剂,其原料包括香料混合物、黍米、水以及酵母菌,香料混合物、黍米和水的质量比为1:(0.5‑1):(30‑50),酵母菌和黍米的质量比为1:40‑50。香料混合物至少包括以下按重量份计的原料:乳香50‑60份、没药50‑60份、迷迭香20‑30份、百里香20‑30份、香柏20‑30份、桂皮20‑30份、良姜10‑15份、花椒5‑10份。本发明利用香料发酵制备的天然防腐剂气味芬芳,具有消毒杀菌防腐的功能,原料取自纯天然物质,不含合成化合物成分,对皮肤没有刺激性,安全性高;本发明使用时无副作用,防腐效果明显。
Description
技术领域
本发明属于中药技术领域,具体涉及一种利用香料发酵制备的天然防腐剂及其制备方法。
背景技术
远古时代,科学技术不发达,为了防腐,古人在实践中摸索出了各种防腐方法,其中,用香料或将香料酿造后作防腐剂就是其中的一种方法。中国最早关于药酒的记载出现在“甲骨文”中,“鬯其酒”,其中鬯是指一种祭祀用的香酒;后汉班固《白虎通义·考黜》解释:“鬯者,以百草之香,郁金合而酿之为鬯。”可见,鬯是用香料和黑黍酿造而成的一种香酒;《周礼》中的记载说明了这种酒的用途:“王崩,大肆,以鬯。”这句的意思是说帝王驾崩之后,用鬯酒洗浴其尸身,这样可较长时间地保持不腐烂,可以看出,用香料酿造的酒具有防腐的作用。1972年,长沙马王堆汉墓出土的两千年前钦侯夫人尸体保存完好,浸泡尸体的液体中被检测到有乙醇和乙酸,说明使用了经过酿造的酒精和乙酸做防腐剂。
古埃及人是最早使用香料防腐的民族,木乃伊的防腐处理中使用香料对尸体防腐是非常重要的一个环节;中国古代一位宋人文惟简在《虏迁事实》描述契丹人“丧葬”条中说道:“起富贵之家,人有亡者,以刃破腹,取其肠胃涤之,实以香药、盐矾,五彩缝之……耶律德光之死,盖用此法”。由此可见,香料防腐在古代被许多民族采用。
现代人的生活中,防腐剂的使用不可缺少,食品、化妆品、日用品、药品等均含有防腐剂,而目前所使用的化工原料防腐剂,毒副作用较大,古人的防腐技术无疑给我们制备纯天然、无毒无害、安全可靠的防腐剂很多启发。
发明内容
鉴于此,本发明的目的在于,提供一种利用香料发酵制备的天然防腐剂及其制备方法,该防腐剂气味芬芳,具有消毒杀菌防腐的功能,原料取自纯天然物质,不含合成化合物成分,对皮肤没有刺激性,安全性高。
为了达到上述发明目的,进而采取的技术方案如下:
一种利用香料发酵制备的天然防腐剂的制备方法,包括以下步骤:
1)选料:按照香料配方配比,称取各原料,粉碎后混合,得到香料混合物;
2)炮制:按照香料混合物、黍米和水的质量比为1:(0.5-1):(30-50)将香料混合物浸和黍米浸泡在水中,混合均匀后形成香料-黍米液,浸泡6-10小时;
3)蒸煮:将步骤2)中浸泡好的香料-黍米液,加热煮沸10-20分钟后,停止加热,冷却至25-30℃;
4)发酵:按照酵母菌:黍米的质量比为1:40-50将酵母菌加至冷却后的香料-黍米液中并搅拌均匀,随后将此含有酵母菌的香料-黍米液转移至发酵罐中,控制温度为20-30℃,密封罐口,避光放置3-5个月进行发酵,发酵期间不定期将罐内液体摇匀;
5)过滤:将4)中发酵好的香料-黍米液进行过滤,取滤液;
6)浓缩干燥:将滤液自然风干或在40-60℃烘箱中干燥成固体粉末,即为成品。
一种利用香料发酵制备的天然防腐剂,其原料包括香料混合物、黍米、水以及酵母菌,所述香料混合物、黍米和水的质量比为1:(0.5-1):(30-50),所述酵母菌和黍米的质量比为1:40-50。
较佳的,所述香料混合物至少包括以下按重量份计的原料:乳香50-60份、没药50-60份、迷迭香20-30份、百里香20-30份、香柏20-30份、桂皮20-30份、良姜10-15份、花椒5-10份。
更佳的,所述香料混合物还包括松香和樟木。
更佳的,所述香料混合物包括以下按重量份计的原料:乳香50-60份、没药50-60份、迷迭香20-30份、百里香20-30份、香柏20-30份、桂皮20-30份、良姜10-15份、花椒5-10份、松香20-30份、樟木20-30份。
本发明的有益效果是:本发明使用香料为原料,通过发酵制备天然的防腐剂。香料发酵过程会产生醇、酸、酮等产物;微生物在生长代谢过程中产生各种酶及微生物发酵产生的各种抗生素;同时,微生物有着非常强大的分解转化物质的能力,并能产生丰富的次生代谢产物,这些产物,具有杀菌消毒防腐的作用。本发明制备出的防腐剂气味芬芳,具有消毒杀菌防腐的功能;本发明防腐剂原料取自纯天然物质,不含化学成分,对皮肤没有刺激性,安全性高;本发明使用过程无副作用,防腐效果明显。
具体实施方式
下面给出的实施例拟对本发明作进一步说明,但不能理解为是对本发明保护范围的限制,本领域技术人员根据本发明内容对本发明的一些非本质的改进和调整,仍属于本发明的保护范围。
受古人防腐技术的启发,本专利提出使用香料为原料,加入黍米,通过发酵制备天然的防腐剂的方法。香料发酵过程会产生醇、酸、酮等产物,黍米发酵后可转化为酒精,提高防腐剂中的酒精含量。这样,酒精作为溶剂,可从中草药以及发酵过程中浸出更多有效成分。发酵过程中的酵母菌和霉菌等微生物在生长代谢过程中产生各种酶及微生物发酵产生的各种抗生素,例如霉菌中的青霉,代谢产生青霉素,可以抗病毒细菌;同时,微生物有着非常强大的分解转化物质的能力,并能产生丰富的次生代谢产物,例如生物碱、黄酮、香豆素、木脂素、挥发油、蒽醌、皂甙以及强心甙等等,这些次生代谢产物具有杀菌消毒防腐的作用。例如:生物碱中的小檗碱具有抗菌作用;黄酮能清除心血管中垃圾和的自由基,去除细菌,寄生虫等;中药挥发油具有抗炎、抗过敏、抗微生物、抗突变和抗癌、驱虫作用、酶抑制作用、对中枢神经系统的作用、对呼吸系统的作用等。
实施例1
1)选料:称取乳香50g、没药50g、迷迭香20g、百里香20g、香柏20g、桂皮20g、良姜10g、花椒5g,将上述香料粉碎后混合,得到香料混合物;
2)炮制:将上述香料混合物浸泡于6kg水中,同时,在水中加入100g黍米,混合均匀后形成香料-黍米液,浸泡10小时;
3)蒸煮:将步骤2)中浸泡好的香料-黍米液,加热煮沸20分钟后,停止加热,冷却至25-30℃;
4)发酵:将2g酵母菌加至冷却后的香料-黍米液中并搅拌均匀,随后将此含有酵母菌的香料-黍米液转移至发酵罐中,控制温度为20-30℃,密封罐口,避光放置3-5个月进行发酵,发酵期间不定期将罐内液体摇匀;
5)过滤:将4)中发酵好的香料-黍米液进行过滤,取滤液;
6)浓缩干燥:将滤液自然风干成固体粉末,即为成品。
实施例2
1)选料:称取乳香55g、没药55g、迷迭香25g、百里香25g、香柏25g、桂皮25g、良姜13g、花椒7g,将上述香料粉碎后混合,得到香料混合物;
2)炮制:将上述香料混合物浸泡于9kg水中,同时,在水中加入180g黍米,混合均匀后形成香料-黍米液,浸泡10小时;
3)蒸煮:将步骤2)中浸泡好的香料-黍米液,加热煮沸20分钟后,停止加热,冷却至25-30℃;
4)发酵:将4g酵母菌加至冷却后的香料-黍米液中并搅拌均匀,随后将此含有酵母菌的香料-黍米液转移至发酵罐中,控制温度为20-30℃,密封罐口,避光放置3-5个月进行发酵,发酵期间不定期将罐内液体摇匀;
5)过滤:将4)中发酵好的香料-黍米液进行过滤,取滤液;
6)浓缩干燥:将滤液自然风干成固体粉末,即为成品。
实施例3
1)选料:称取乳香60g、没药60g、迷迭香30g、百里香30g、香柏30g、桂皮30g、良姜15g、花椒10g,将上述香料粉碎后混合,得到香料混合物;
2)炮制:将上述香料混合物浸泡于13kg水中,同时,在水中加入260g黍米,混合均匀后形成香料-黍米液,浸泡10小时;
3)蒸煮:将步骤2)中浸泡好的香料-黍米液,加热煮沸20分钟后,停止加热,冷却至25-30℃;
4)发酵:将6g酵母菌加至冷却后的香料-黍米液中并搅拌均匀,随后将此含有酵母菌的香料-黍米液转移至发酵罐中,控制温度为20-30℃,密封罐口,避光放置3-5个月进行发酵,发酵期间不定期将罐内液体摇匀;
5)过滤:将4)中发酵好的香料-黍米液进行过滤,取滤液;
6)浓缩干燥:将滤液自然风干成固体粉末,即为成品。
实施例4
1)选料:称取乳香60g、没药60g、迷迭香20g、百里香20g、香柏20g、桂皮20g、良姜10g、花椒5g、松香20g、樟木20g,将上述香料粉碎后混合,得到香料混合物;
2)炮制:将上述香料混合物浸泡于8kg水中,同时,在水中加入130g黍米,混合均匀后形成香料-黍米液,浸泡6小时;
3)蒸煮:将步骤2)中浸泡好的香料-黍米液,加热煮沸20分钟后,停止加热,冷却至25-30℃;
4)发酵:将3g酵母菌加至冷却后的香料-黍米液中并搅拌均匀,随后将此含有酵母菌的香料-黍米液转移至发酵罐中,控制温度为20-30℃,密封罐口,避光放置3-5个月进行发酵,发酵期间不定期将罐内液体摇匀;
5)过滤:将4)中发酵好的香料-黍米液进行过滤,取滤液;
6)浓缩干燥:将滤液在40℃烘箱中干燥成固体粉末,即为成品。
实施例5
1)选料:称取乳香50g、没药50g、迷迭香30g、百里香30g、香柏30g、桂皮30g、良姜15g、花椒10g、松香30g、樟木30g,将上述香料粉碎后混合,得到香料混合物;
2)炮制:将上述香料混合物浸泡于12kg水中,同时,在水中加入210g黍米,混合均匀后形成香料-黍米液,浸泡6小时;
3)蒸煮:将步骤2)中浸泡好的香料-黍米液,加热煮沸20分钟后,停止加热,冷却至25-30℃;
4)发酵:将5g酵母菌加至冷却后的香料-黍米液中并搅拌均匀,随后将此含有酵母菌的香料-黍米液转移至发酵罐中,控制温度为20-30℃,密封罐口,避光放置3-5个月进行发酵,发酵期间不定期将罐内液体摇匀;
5)过滤:将4)中发酵好的香料-黍米液进行过滤,取滤液;
6)浓缩干燥:将滤液在40℃烘箱中干燥成固体粉末,即为成品。
实施例6
1)选料:称取乳香55g、没药55g、迷迭香25g、百里香25g、香柏25g、桂皮25g、良姜12g、花椒7g、松香25g、樟木25g,将上述香料粉碎后混合,得到香料混合物;
2)炮制:将上述香料混合物浸泡于13kg水中,同时,在水中加入270g黍米,混合均匀后形成香料-黍米液,浸泡6小时;
3)蒸煮:将步骤2)中浸泡好的香料-黍米液,加热煮沸20分钟后,停止加热,冷却至25-30℃;
4)发酵:将6g酵母菌加至冷却后的香料-黍米液中并搅拌均匀,随后将此含有酵母菌的香料-黍米液转移至发酵罐中,控制温度为20-30℃,密封罐口,避光放置3-5个月进行发酵,发酵期间不定期将罐内液体摇匀;
5)过滤:将4)中发酵好的香料-黍米液进行过滤,取滤液;
6)浓缩干燥:将滤液在40℃烘箱中干燥成固体粉末,即为成品。
使用方法:在对液体进行防腐时,按液体与本天然防腐剂的质量比1:0.05将本天然防腐剂加入到需要防腐的液体中,与需要防腐的液体混合后,搅拌均匀。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进或组合等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种利用香料发酵制备天然防腐剂的方法,其特征在于,包括以下步骤:
1)选料:按照香料配方配比,称取各原料,粉碎后混合,得到香料混合物;
2)炮制:按照香料混合物、黍米和水的质量比为1:(0.5-1):(30-50)将香料混合物浸和黍米浸泡在水中,混合均匀后形成香料-黍米液,浸泡6-10小时;
3)蒸煮:将步骤2)中浸泡好的香料-黍米液,加热煮沸10-20分钟后,停止加热,冷却至25-30℃;
4)发酵:按照酵母菌:黍米的质量比为1:40-50将酵母菌加至冷却后的香料-黍米液中并搅拌均匀,随后将此含有酵母菌的香料-黍米液转移至发酵罐中,控制温度为20-30℃,密封罐口,避光放置3-5个月进行发酵,发酵期间不定期将罐内液体摇匀;
5)过滤:将4)中发酵好的香料-黍米液进行过滤,取滤液;
6)浓缩干燥:将滤液自然风干或在40-60℃烘箱中干燥成固体粉末,即为成品。
2.一种利用香料发酵制备的天然防腐剂,其特征在于:其原料包括香料混合物、黍米、水以及酵母菌,所述香料混合物、黍米和水的质量比为1:(0.5-1):(30-50),所述酵母菌和黍米的质量比为1:40-50。
3.根据权利要求2所述的一种利用香料发酵制备的天然防腐剂,其特征在于:所述香料混合物至少包括以下按重量份计的原料:乳香50-60份、没药50-60份、迷迭香20-30份、百里香20-30份、香柏20-30份、桂皮20-30份、良姜10-15份、花椒5-10份。
4.根据权利要求3所述的一种利用香料发酵制备的天然防腐剂,其特征在于:所述香料混合物还包括松香和樟木。
5.根据权利要求4所述的一种利用香料发酵制备的天然防腐剂,其特征在于:所述香料混合物包括以下按重量份计的原料:乳香50-60份、没药50-60份、迷迭香20-30份、百里香20-30份、香柏20-30份、桂皮20-30份、良姜10-15份、花椒5-10份、松香20-30份、樟木20-30份。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910920663.8A CN110692896A (zh) | 2019-09-27 | 2019-09-27 | 一种利用香料发酵制备的天然防腐剂及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910920663.8A CN110692896A (zh) | 2019-09-27 | 2019-09-27 | 一种利用香料发酵制备的天然防腐剂及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110692896A true CN110692896A (zh) | 2020-01-17 |
Family
ID=69197532
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910920663.8A Withdrawn CN110692896A (zh) | 2019-09-27 | 2019-09-27 | 一种利用香料发酵制备的天然防腐剂及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110692896A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111096944A (zh) * | 2020-02-19 | 2020-05-05 | 山西大学 | 天然植物发酵制备香水的方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105560148A (zh) * | 2015-12-30 | 2016-05-11 | 庄奇陵 | 一种具有天然防腐功能的护肤品原液及其提取工艺 |
CN107495068A (zh) * | 2017-09-01 | 2017-12-22 | 广西顶俏食品有限公司 | 一种酱油防腐剂及制备工艺 |
CN107518245A (zh) * | 2017-09-08 | 2017-12-29 | 郭迎庆 | 一种食品防腐剂的制备方法 |
TR201905742A2 (tr) * | 2019-04-17 | 2019-05-21 | Nanobiotech Arge Inovasyon Saglik Ueruenleri Sanayi Ve Ticaret Ltd Sirketi | El dezenfeksi̇yonu i̇çi̇n bi̇tki̇sel kompozi̇syon |
CN110101760A (zh) * | 2019-05-15 | 2019-08-09 | 山西大学 | 一种外用中草药及其液态发酵工艺 |
-
2019
- 2019-09-27 CN CN201910920663.8A patent/CN110692896A/zh not_active Withdrawn
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105560148A (zh) * | 2015-12-30 | 2016-05-11 | 庄奇陵 | 一种具有天然防腐功能的护肤品原液及其提取工艺 |
CN107495068A (zh) * | 2017-09-01 | 2017-12-22 | 广西顶俏食品有限公司 | 一种酱油防腐剂及制备工艺 |
CN107518245A (zh) * | 2017-09-08 | 2017-12-29 | 郭迎庆 | 一种食品防腐剂的制备方法 |
TR201905742A2 (tr) * | 2019-04-17 | 2019-05-21 | Nanobiotech Arge Inovasyon Saglik Ueruenleri Sanayi Ve Ticaret Ltd Sirketi | El dezenfeksi̇yonu i̇çi̇n bi̇tki̇sel kompozi̇syon |
CN110101760A (zh) * | 2019-05-15 | 2019-08-09 | 山西大学 | 一种外用中草药及其液态发酵工艺 |
Non-Patent Citations (2)
Title |
---|
喻致祥: "烹调作料酒研制报告", 《食品与发酵工业》 * |
幸治梅等: "天然植物香料在食品中的利用现状", 《中国食品添加剂》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111096944A (zh) * | 2020-02-19 | 2020-05-05 | 山西大学 | 天然植物发酵制备香水的方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104286247B (zh) | 一种脱毒银杏茶的制作方法 | |
CN108096112B (zh) | 一种具有防腐功效的植物组合物及其制备方法 | |
KR101054041B1 (ko) | 황칠나무를 이용한 발효산물과 발효추출물을 대량가공 하는 제조방법 및 조성물 | |
CN106035609A (zh) | 一种生物源复合猪肉保鲜剂 | |
CN103749564B (zh) | 一种植物复方消毒剂及其制备方法 | |
KR101407051B1 (ko) | 부추추출물을 이용한 천연 항균 및 탈취제와 그 제조방법 | |
CN105532767A (zh) | 一种杀虫剂、制备方法及其应用 | |
CN109355136A (zh) | 一种金莲花精油的制备方法及其手工皂 | |
CN105432695A (zh) | 一种新型杀虫剂、制备方法及其应用 | |
CN105284942A (zh) | 一种新型植物源杀虫剂、制备方法及其应用 | |
CN105379780A (zh) | 一种杀虫剂、制备方法及其应用 | |
CN108812998A (zh) | 一种朝鲜蓟红茶菌饮料及其制备方法 | |
CN105248469A (zh) | 一种植物源杀虫剂、制备方法及其应用 | |
CN107347987A (zh) | 一种果蔬保鲜剂 | |
CN110692896A (zh) | 一种利用香料发酵制备的天然防腐剂及其制备方法 | |
CN104206450A (zh) | 一种中药与表面活性剂复配的电热蚊香液及制备方法 | |
KR100879051B1 (ko) | 무좀 치료용 약학 조성물 | |
CN109055047A (zh) | 一种防蚊的儿童洗衣液 | |
CN109350570B (zh) | 一种基于天然植物成分的化妆品防腐剂及其应用 | |
CN104984098A (zh) | 一种酱香白酒酒糟生产浴足粉的方法 | |
KR101349101B1 (ko) | 천연살균제 조성물 및 그 제조방법 | |
CN107469026A (zh) | 一种增强鲑鱼类免疫力的中草药免疫增强剂及其用途 | |
CN111345325A (zh) | 利用中草药酿造技术制备消毒剂的方法 | |
CN110327250B (zh) | 一种纯天然口腔杀菌喷雾剂及其制备方法 | |
KR101357168B1 (ko) | 부추추출물을 이용한 항균 토시 및 그 제조방법 |
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 | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200117 |