CN112544687B - Preparation method of antibacterial powder - Google Patents
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- CN112544687B CN112544687B CN202011613069.3A CN202011613069A CN112544687B CN 112544687 B CN112544687 B CN 112544687B CN 202011613069 A CN202011613069 A CN 202011613069A CN 112544687 B CN112544687 B CN 112544687B
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- 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
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- 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
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- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J9/00—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a preparation method of antibacterial powder. The antibacterial powder is prepared by using spice essential oil and starch as main raw materials, pretreating the starch to obtain modified porous starch, and then performing processes of porous starch pre-gelatinization, stirring, liquid nitrogen quick freezing, vacuum drying, crushing and the like, so that the antibacterial powder with longer storage period and higher stability compared with the spice essential oil is obtained. In order to achieve the purpose of the invention, the invention solves the problems of low starch embedding rate, insufficient crushing degree of the antibacterial powder and the like in the research and development process, thereby obtaining the antibacterial powder with stronger preservation period and stability. The antibacterial powder prepared by the invention can be applied to a plurality of food fields such as meat product processing, fermented products, cured products and the like, and has higher practicability.
Description
Technical Field
The invention relates to a preparation method of antibacterial powder, and belongs to the field of food processing.
Background
Spices are a general term for edible plant materials with typical flavors such as spicy, hot, bitter and sweet flavors. In the food industry, spices have four basic effects of stimulating appetite, removing off-flavors, increasing aroma and coloring. In addition, the spice also has the functions of bacteriostasis, antisepsis and antioxidation, and biological functions of cytotoxicity, phototoxicity, mutagenicity prevention and the like.
Currently, the forms of use of spices include whole spices, powdered spices, sterilized spices, mixed spices, and spice extracts, wherein spice extracts include essential oils, oleoresins, spice emulsions, essences, microencapsulated spices, and dissolved or instant spices.
Essential oils are volatile oily liquids of the secondary metabolism of aromatic plants, obtained from different parts of the plant such as flowers, leaves, seeds, bark, fruits and roots. Research shows that various essential oil-containing spices have obvious inhibition effect on different types of microorganisms. The essential oil has great potential as a natural additive for food preservation. The natural aromatic smell and medicinal characteristics of the spice essential oil also enable the spice essential oil to be widely applied to the fields of spices, daily chemical industry, medicines and the like. However, essential oil has the characteristics of easy volatilization, easy oxidation, strong taste and the like, so that the development of the essential oil is limited to a certain extent.
To solve this problem, researchers at home and abroad have conducted various studies from controlling the extraction conditions of essential oils to controlling the preservation conditions, but at present, techniques for wrapping essential oils using starch as a raw material have been less developed.
Disclosure of Invention
Based on the reasons, the invention provides a preparation method of antibacterial powder, which is prepared by taking spice essential oil as a main raw material, embedding the essential oil by utilizing porous starch, and finally adopting the processes of liquid nitrogen quick freezing, vacuum drying and the like. The antibacterial powder obtained by the method can be stored at normal temperature, and can reduce the volatilization of essential oil in the storage period, thereby ensuring better stability. Meanwhile, the bacteriostatic powder obtained by the method can be directly applied to pickling and bacteriostasis of raw meat products, and can also be prepared into bacteriostatic liquid to be applied to bacteriostasis on the surfaces of cooked meat products and meat products in the production process. Meanwhile, the method can also be used for composite seasonings, cured products, pickles and other fermented products.
Aiming at the problems that the volatilization of the essential oil is reduced and the stability of the essential oil is ensured in the storage period when the starch is applied to the spice essential oil, the applicant specially makes the following researches:
firstly, the applicant directly uses the starch raw material to embed the spice essential oil according to a conventional method, and the result shows that the embedding degree is not high and the starch utilization rate is not high when the starch raw material is directly used for embedding, so that great material waste is caused; on the basis of prolonging the storage period of the spice essential oil and improving the stability, although the effect is improved to a certain extent, the effect is not obvious. In general, the utility is lacking. Then, the applicant improves the starch, the modified porous starch is adopted, the problem of low embedding degree is successfully solved, the storage period and the stability of the spice essential oil are remarkably improved, but the viscosity of the modified porous starch is changed, the drying time required by a conventional drying method such as microwave drying, vacuum freeze drying, heating drying and the like is longer, the bacteriostatic powder is easy to agglomerate, and the granularity cannot meet the requirement, so that the bacteriostatic effect same as that of directly using the spice essential oil cannot be achieved due to incomplete contact between the spice essential oil and food in the using process. Meanwhile, the antibacterial powder prepared by the method is solid powder, so that the packaging, the preservation and the transportation are more convenient compared with the common spice essential oil.
Therefore, the antibacterial powder obtained based on the method is obtained by solving a series of problems through a series of improvements on the basis of the conventional technology of the applicant. The bacteriostatic powder essential oil prepared by the invention has high embedding degree and strong stability in the quality guarantee period range, and can pass through a sieve of 100-200 meshes with fine granularity.
In summary, the specific scheme of the invention is as follows:
a preparation method of antibacterial powder comprises the following steps:
1. starch pretreatment: and (3) placing the starch and the compound enzyme solution in a constant-temperature water bath for magnetic stirring, and then adjusting the pH value with a sodium hydroxide solution to obtain a suspension. And then cooling the suspension for 30min at room temperature, carrying out suction filtration by using distilled water, washing by using water for 3 times and eluting by using absolute ethyl alcohol for 2 times, drying the obtained starch in a drying oven, and crushing by using a crusher to obtain the porous starch.
Further, the ratio of the starch to the complex enzyme solution is 1;
further, the compound enzyme solution is prepared by compounding alpha-amylase and glucoamylase according to the volume ratio of 1;
further, the complex enzyme solution is prepared by using a sodium acetate buffer solution with pH = 5.2;
further, the constant-temperature water bath temperature is 55-60 ℃, and the stirring time is 4-5h;
further, the concentration of the sodium hydroxide solution is 2mol/L, and the pH value is adjusted to 10.
2. Pre-gelatinization: adding water into the porous starch, heating and stirring to obtain pre-gelatinized porous starch;
further, the ratio of the porous starch to the water is 10
Further, the heating temperature is 30-40 ℃ and the time is 5-10min.
3. Stirring: performing magnetic stirring on the spice essential oil and the pre-gelatinized porous starch to obtain a mixture;
further, the spice essential oil is one or more of pepper essential oil, cinnamon essential oil, black pepper essential oil, fennel essential oil, mint essential oil and clove essential oil;
further, the volume ratio of the addition amount of the essential oil to the porous starch is 1-2;
further, when the spice essential oil is two or more than two essential oils, the adding proportion is any proportion;
furthermore, the stirring temperature is 20-25 ℃, the stirring time is 20-25min, and the stirring speed is 1040r/min.
4. Liquid nitrogen quick freezing: placing the mixture in a liquid nitrogen instant freezer, and adding liquid nitrogen for quick freezing;
further, the mixture is subpackaged according to 100-150g per portion;
further, the volume ratio of the mixture to the liquid nitrogen is 50;
5. and (3) vacuum drying: carrying out vacuum drying on the quick-frozen mixture by using a vacuum drying oven;
furthermore, the vacuum degree of the vacuum drying is-0.06-0.02 Mpa, the drying temperature is 50-70 ℃, and the drying time is 20-25h.
6. Crushing: and (3) putting the dried mixture into a grinder for grinding, and sieving by a 100-200-mesh sieve after grinding to obtain the antibacterial powder.
The invention has the beneficial effects that:
1. the invention adopts the modified porous starch, solves the problem of low embedding degree of common starch raw materials, prolongs the storage period of the spice essential oil and improves the stability.
2. The invention adopts the method of combining liquid nitrogen quick freezing with vacuum drying, solves the problem of drying agglomeration caused by the viscosity change of the modified starch, enables the bacteriostatic powder to pass through a 100-200-mesh sieve, and can achieve the same bacteriostatic effect as that of directly using spice essential oil when being used in food processing.
Drawings
Fig. 1 is a total oil content change test of bacteriostatic powder of experimental example 1 and comparative example 1.
FIG. 2 is a simplified process flow of the instant meat product.
Detailed Description
The present invention is described in detail below by way of examples, and it should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. The invention is susceptible to numerous insubstantial modifications and adaptations by those skilled in the art in view of the foregoing disclosure.
Example 1
A preparation method of antibacterial powder comprises the following steps:
1. starch pretreatment: 700ml of a complex enzyme solution (250 ml of an alpha-amylase solution and 450ml of a glucoamylase solution) prepared from 100g of starch and a sodium acetate buffer solution having a pH of =5.2 was placed in a thermostatic water bath at 57 ℃ and magnetically stirred for 4.5 hours, and then the pH was adjusted to 10 with a 2mol/L sodium hydroxide solution to obtain a suspension. And then cooling the suspension for 30min at room temperature, carrying out suction filtration by using distilled water, washing by using water for 3 times and eluting by using absolute ethyl alcohol for 2 times, drying the obtained starch in a drying oven, and crushing by using a crusher to obtain the porous starch.
2. Pre-gelatinization: taking 100g of porous starch, adding 11ml of water into the porous starch, and heating and stirring the porous starch at 35 ℃ for 7min to obtain pre-gelatinized porous starch;
3. stirring: uniformly mixing pericarpium Zanthoxyli essential oil, herba Menthae essential oil, and flos Caryophylli essential oil, adding 100ml of mixed essential oil, adding 110ml of pregelatinized porous starch, magnetically stirring at 22 deg.C for 22min, and stirring at 1040r/min to obtain mixture;
4. and (3) quick freezing by liquid nitrogen: placing the mixture into a liquid nitrogen instant freezer according to 120 g/part, and adding 30ml of liquid nitrogen for quick freezing;
5. and (3) vacuum drying: vacuum drying the quick-frozen mixture in a vacuum drying oven at vacuum degree of-0.05 Mpa and drying temperature of 60 deg.C for 23 hr;
6. crushing: and (3) placing the dried mixture into a grinder for grinding, and sieving the ground mixture with a 150-mesh sieve to obtain the antibacterial powder.
Example 2
A preparation method of antibacterial powder comprises the following steps:
1. starch pretreatment: 600ml of a complex enzyme solution (200 ml of an alpha-amylase solution and 400ml of a saccharifying enzyme solution) prepared from 100g of starch and a sodium acetate buffer solution with pH =5.2 was placed in a thermostatic water bath at 55 ℃ and magnetically stirred for 4 hours, and then the pH was adjusted to 10 with 2mol/L of a sodium hydroxide solution to obtain a suspension. And then cooling the suspension for 30min at room temperature, carrying out suction filtration by using distilled water, washing by using water for 3 times and eluting by using absolute ethyl alcohol for 2 times, drying the obtained starch in a drying oven, and crushing by using a crusher to obtain the porous starch.
2. Pre-gelatinization: taking 100g of porous starch, adding 10ml of water into the porous starch, and heating and stirring the porous starch at 30 ℃ for 5min to obtain pre-gelatinized porous starch;
3. stirring: mixing cortex Cinnamomi Japonici essential oil, fructus Piperis essential oil, and fructus Foeniculi essential oil uniformly, collecting 100ml mixed essential oil, adding 100ml pregelatinized porous starch, magnetically stirring at 20 deg.C for 20min at 1040r/min to obtain mixture;
4. and (3) quick freezing by liquid nitrogen: placing the mixture into a liquid nitrogen instant freezer according to 100 g/part, and adding 24ml of liquid nitrogen for quick freezing;
5. and (3) vacuum drying: vacuum drying the quick-frozen mixture in a vacuum drying oven at-0.06 Mpa for 20h at 50 deg.C;
6. crushing: and (3) putting the dried mixture into a grinder for grinding, and sieving the ground mixture by a 100-mesh sieve to obtain the antibacterial powder.
Example 3
A preparation method of antibacterial powder comprises the following steps:
1. starch pretreatment: 800ml of complex enzyme solution (200 ml of alpha-amylase solution and 500ml of glucoamylase solution) prepared from 100g of starch and a sodium acetate buffer solution with pH =5.2 was placed in a thermostatic water bath at 60 ℃ and magnetically stirred for 5 hours, and then the pH was adjusted to 10 with 2mol/L of sodium hydroxide solution to obtain a suspension. And then cooling the suspension for 30min at room temperature, carrying out suction filtration by using distilled water, washing by using water for 3 times and eluting by using absolute ethyl alcohol for 2 times, drying the obtained starch in a drying oven, and crushing by using a crusher to obtain the porous starch.
2. Pre-gelatinization: taking 100g of porous starch, adding 12ml of water into the porous starch, and heating and stirring the porous starch at 40 ℃ for 10min to obtain pre-gelatinized porous starch;
3. stirring: taking 100ml of pepper essential oil, adding 120ml of pre-gelatinized porous starch into the pepper essential oil, and magnetically stirring the mixture for 25min at the temperature of 25 ℃ at the stirring speed of 1040r/min to obtain a mixture;
4. liquid nitrogen quick freezing: placing the mixture into a liquid nitrogen instant freezer according to 150 g/part, and adding 45ml of liquid nitrogen for quick freezing;
5. and (3) vacuum drying: vacuum drying the quick-frozen mixture in a vacuum drying oven at-0.02 Mpa for 7-deg.C for 25 hr;
6. crushing: and (3) putting the dried mixture into a grinder for grinding, and sieving the ground mixture by a 200-mesh sieve to obtain the antibacterial powder.
Comparative example 1:
compared with the preparation method of the antibacterial powder in the example 1, the preparation method of the antibacterial powder in the comparative example 1 directly uses the starch raw material without starch pretreatment.
Comparative example 2:
compared with the embodiment 1, the preparation method of the antibacterial powder in the comparative example 2 does not adopt a liquid nitrogen quick-freezing mode, and a refrigerator is used for freezing.
Comparative example 3:
compared with the preparation method of the antibacterial powder in example 1, the preparation method of the antibacterial powder in comparative example 3 does not adopt a vacuum drying mode, and utilizes hot air for drying directly.
Comparative example 4:
compared with the preparation method of the embodiment 1, the preparation method of the antibacterial powder has the advantages that the comparative example 4 is directly dried by hot air without freezing.
Test example 1
Test of embedding rate and storage period of antibacterial powder
The embedding rate of the antibacterial powder can be compared by measuring the ratio of the difference between the total oil content and the surface oil content of the antibacterial powder to the total oil content of the antibacterial powder, the quality guarantee period is short as the spice essential oil has a low quality guarantee period due to the volatile property, the more the spice essential oil volatilizes in a certain time, the lower the stability of the spice essential oil is, the shorter the quality guarantee period is, and the total oil content of the spice essential oil gradually decreases along with the volatilization of the essential oil, so that the difference between the total oil content and the surface oil content of the antibacterial powder can be tested at intervals to express the stability of the antibacterial powder, and the storage period is presumed.
1. Measurement of embedding percentage (test objects are examples 1 to 3 and comparative example 1)
(1) And (3) determining the oil content on the surface of the antibacterial powder: accurately weighing 0.05g of an antibacterial powder sample, adding 10mL of 95% ethanol, rapidly filtering with a 0.22 mu m filter membrane, measuring a light absorption value at 273.5nm, and calculating the content of essential oil according to a standard curve.
(2) And (3) determining the total oil content of the bacteriostatic powder: accurately weighing 0.05g of an antibacterial powder sample, soaking the sample in 5mL of 95% ethanol for 20min, crushing the sample for 30min by ultrasound (20 ℃, 99W), filtering the crushed sample by using a filter membrane of 0.22 mu m, fixing the volume of the filtrate to 10mL by using 95% ethanol, measuring a light absorption value at 273.5nm, and calculating the essential oil content according to a standard curve.
Embedding percentage (%) = (Wt-Ws)/Wt × 100%
In the formula, wt is total oil content (mu L) of the antibacterial powder, and Wt is surface oil content (mu L) of the antibacterial powder
2. Stability determination (test object is example 1 and comparative example 1)
The prepared antibacterial powder is placed in a dryer and stored for 60 days at room temperature, a certain amount of samples are precisely weighed every 10 days, the total oil content of the antibacterial powder is measured, and the change of the storage period is deduced through the change of the total oil content. The method for measuring the total oil content is the same as the method for measuring the total oil content in the embedding rate measurement.
3. Analysis of results
(1) Standard curve of spice essential oil: the spice essential oil mixed with the three essential oils in the example 1 is scanned in a full waveband, so that the mixed spice essential oil has a maximum absorption peak at 273.5nm of an ultraviolet region, the absorption value is measured at 273.5nm in the experiment, and the obtained spice essential oil standard curve is as follows: y =6.305x+0.008 (R) 2 = 0.99), x is the spice essential oil content (μ L/mL), and y is the absorbance at 273.5 nm.
(2) The embedding rate results are shown in table 1:
and (4) analyzing results: from the above results, it can be seen that the embedding rate of experimental example 1.2.3 is much greater than that of comparative example 1, which shows that the embedding rate of the spice essential oil can be significantly increased by using the modified porous starch.
(3) The stability test results are shown in fig. 1:
according to the results in fig. 1, the total oil content of the bacteriostatic powder is in a descending trend on the whole, and for the experimental example 1, the total oil content of the bacteriostatic powder slowly decreases in the first 30 days, and the total oil content of the bacteriostatic powder obviously decreases after more than 30 days; in the comparative example 1, the total oil content of the bacteriostatic powder is obviously reduced in the first 30 days, and the total oil content of the bacteriostatic powder is slowly reduced after 40 days. It is shown that the stability of the antibacterial powder prepared by modified porous starch is far higher than that of the antibacterial powder prepared by directly utilizing starch in a certain storage period (30 d).
Test example 2: measurement of crushing degree
The crushing degree can represent the contact degree of the powder and the food when the antibacterial powder is used in the food antibacterial process, and the higher the crushing degree is, the higher the contact degree of the rest of the food is, the higher the function is. Influenced by starch viscosity, different drying methods are different in crushing granularity within a certain crushing time, so that the crushing degree of the antibacterial powder is tested by testing the sieving rate of the antibacterial powder which passes through a 150-mesh sieve after being crushed.
Degree of pulverization (%) = (m) 1 -m 2 )/ m 1×100%
Wherein m is 1 Is the total mass of the antibacterial powder before sievingAmount (g), m 1 The mass (g) of the sieved bacteriostatic powder
The results are shown in table 2:
and (4) analyzing results: from the above, in experimental example 1, the pulverization degree of the antibacterial powder obtained by the synergistic effect of the liquid nitrogen quick freezing and the vacuum drying is the highest, the pulverization degree obtained by neither of the liquid nitrogen quick freezing and the vacuum drying is the lowest, and the pulverization degree obtained by only one of the liquid nitrogen quick freezing and the vacuum drying is not the same as the pulverization degree obtained by the other of the liquid nitrogen quick freezing and the vacuum drying, so that the pulverization degree can be the largest only by simultaneously preparing the antibacterial powder by the liquid nitrogen quick freezing and the vacuum drying.
Test example 3: comparison of antibacterial effect of antibacterial powder and spice essential oil applied to food (taking meat product as an example)
Referring to the simplified processing flow of the instant meat product shown in fig. 2, in the process from slicing to mixing of the meat product, the meat product is easily polluted by microorganisms in the air due to long-term exposure to the air, and the two processes are often longer in duration, so that a condition for microorganism growth is provided, and the initial concentration of the microorganisms after sterilization is higher due to higher initial microorganism concentration, which affects the shelf life. Therefore, in the experiment, the bacteriostatic sample is added immediately after slicing, and then the instant meat product is preserved for 2 days at normal temperature without a sterilization process after mixing and packaging, so that the total number of bacterial colonies in the instant meat product is tested, and the bacteriostatic effect of the bacteriostatic sample is investigated.
1. In the experiment, the antibacterial powder prepared in the experimental example 1 and the mixed spice essential oil directly used in the experimental example 1 are taken as the research targets, two samples preserved under the same preservation condition of 0d, 10d, 20d and 30d are selected, and the antibacterial effect of the antibacterial powder applied to the meat product is respectively tested. Sample addition amount: all samples were added in an amount of 1% by weight of the meat product.
2. Determination of the total number of colonies: the total number of the bacterial colonies is determined according to the standard GB4789.2-2016 (national food safety Standard food microbiology detection Total number of bacterial colonies determination).
3. The results are shown in table 3:
as can be seen from Table 3, the total number of colonies measured by the treatment of the bacteriostatic powder in the 30-day storage period tends to increase, but the total number tends to be stable, which indicates that the bacteriostatic powder has stable quality and can achieve a good bacteriostatic effect in the 30-day storage period. However, for the mixed spice essential oil, the essential oil gradually volatilizes along with the increase of the preservation time, the bacteriostatic effect of the mixed spice essential oil is obviously reduced along with the increase of the preservation time within 30 days, and the mixed spice essential oil cannot be detected at the 30 th day, which indicates that the bacteriostatic effect is lost. In conclusion, the storage period and the stability of the antibacterial powder prepared by the method are greatly improved.
Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that while the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.
Claims (5)
1. A preparation method of antibacterial powder is characterized by comprising the following steps:
(1) Starch pretreatment: carrying out enzymolysis treatment on starch to obtain porous starch for later use;
(2) Pre-gelatinization: adding water into the porous starch, heating and stirring to obtain pre-gelatinized porous starch;
(3) Stirring: performing magnetic stirring on the spice essential oil and the pre-gelatinized porous starch to obtain a mixture;
(4) And (3) quick freezing by liquid nitrogen: carrying out liquid nitrogen quick freezing on the mixture to obtain a quick-frozen mixture;
(5) And (3) vacuum drying: vacuum drying the quick-frozen mixture to obtain a dry mixture;
(6) Crushing: pulverizing the dried mixture, and sieving with 100-200 mesh sieve to obtain antibacterial powder;
subpackaging the mixture in the step (4) according to 100-150g per part; the mass ratio of the mixture to the volume of the liquid nitrogen is 50-15 g/mL;
the vacuum degree of the vacuum drying in the step (5) is-0.06 to-0.02 Mpa, the drying temperature is 50 to 70 ℃, and the drying time is 20 to 25 hours;
the enzymolysis in the step (1) comprises the following steps:
(1) placing the starch and the compound enzyme solution in a constant-temperature water bath, magnetically stirring, and adjusting the pH to 10 by using 2mol/L sodium hydroxide solution to obtain a suspension;
(2) cooling the suspension at room temperature for 30min, vacuum filtering with distilled water, washing with water for 3 times, and eluting with anhydrous ethanol for 2 times;
(3) drying the content in an oven after elution, and crushing to obtain porous starch;
the mass of the starch and the volume ratio of the compound enzyme solution is 1; the temperature of the constant-temperature water bath is 55-60 ℃, and the stirring time is 4-5h;
the compound enzyme solution is prepared by compounding alpha-amylase solution and saccharifying enzyme solution according to the volume ratio of 1; the complex enzyme solution is prepared by using a sodium acetate buffer solution with pH = 5.2.
2. The method according to claim 1, wherein the heating temperature in the step (2) is 30-40 ℃ and the heating time is 5-10min; the ratio of the mass of the porous starch to the volume of water is 10.
3. The preparation method according to claim 1, wherein the spice essential oil in the step (3) is one or more of zanthoxylum bungeanum essential oil, cinnamon essential oil, black pepper essential oil, fennel essential oil, mint essential oil and clove essential oil, and when the spice essential oil is two or more, the addition ratio is any ratio.
4. The preparation method according to claim 1, wherein the volume ratio of the addition amount of the essential oil to the porous starch in the step (3) is 1.
5. The preparation method according to claim 1, wherein the stirring temperature in the step (3) is 20-25 ℃, the stirring time is 20-25min, and the stirring speed is 1040r/min.
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