CN115486478A - Preservative composition for protein beverage and preparation method thereof - Google Patents
Preservative composition for protein beverage and preparation method thereof Download PDFInfo
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- CN115486478A CN115486478A CN202211227917.6A CN202211227917A CN115486478A CN 115486478 A CN115486478 A CN 115486478A CN 202211227917 A CN202211227917 A CN 202211227917A CN 115486478 A CN115486478 A CN 115486478A
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- 230000002335 preservative effect Effects 0.000 title claims abstract description 92
- 239000003755 preservative agent Substances 0.000 title claims abstract description 91
- 239000000203 mixture Substances 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims abstract description 40
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 29
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 40
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 35
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 34
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 claims abstract description 25
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229940030275 epigallocatechin gallate Drugs 0.000 claims abstract description 25
- 235000010298 natamycin Nutrition 0.000 claims abstract description 16
- 239000004311 natamycin Substances 0.000 claims abstract description 16
- 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 claims abstract description 16
- 229960003255 natamycin Drugs 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 14
- 229930195729 fatty acid Natural products 0.000 claims abstract description 14
- 239000000194 fatty acid Substances 0.000 claims abstract description 14
- 239000005720 sucrose Substances 0.000 claims abstract description 14
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 229960004793 sucrose Drugs 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 230000002421 anti-septic effect Effects 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 241000628997 Flos Species 0.000 claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 28
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 12
- 108010053775 Nisin Proteins 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 239000004309 nisin Substances 0.000 claims description 12
- 235000010297 nisin Nutrition 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 238000002137 ultrasound extraction Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 231100000252 nontoxic Toxicity 0.000 abstract description 4
- 230000003000 nontoxic effect Effects 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 7
- 230000003385 bacteriostatic effect Effects 0.000 description 5
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 4
- 238000001228 spectrum Methods 0.000 description 3
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 2
- 239000005770 Eugenol Substances 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000007797 corrosion Effects 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000000850 deacetylating effect Effects 0.000 description 2
- 230000000593 degrading effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229960002217 eugenol Drugs 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000003071 parasitic effect Effects 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000005711 Benzoic acid Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000061408 Eugenia caryophyllata Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The application relates to the field of compound preservatives, and particularly discloses a preservative composition for a protein beverage and a preparation method thereof. The preservative composition for the protein beverage comprises the following raw materials in parts by weight: 10 to 30 parts of chitosan oligosaccharide, 10 to 20 parts of clove extract and 8978 parts of epigallocatechin gallate 1~3. A preparation method of a preservative composition for protein beverages comprises the following steps: mixing chitosan oligosaccharide, flos Caryophylli extract, epigallocatechin gallate, natamycin, and sucrose fatty acid ester under stirring to obtain antiseptic composition. The preservative composition has good preservative performance, and is natural and non-toxic.
Description
Technical Field
The application relates to the field of compound preservatives, in particular to a preservative composition for protein beverages and a preparation method thereof.
Background
The protein beverage is made up by using milk product or fruit and kernel of plant with a certain protein content as raw material through the processes of processing or fermentation, and contains lots of fat, minerals and vitamins, etc. and is an essential nutrient component for promoting growth and development of human body. Preservatives are often added during the preparation of the beverage to facilitate long-term storage of the beverage. Three types of preservatives commonly used at present are benzoic acid and sodium salts, sorbic acid and potassium salts and parabens, and the three types of preservatives have good preservative performance but have certain toxicity.
Disclosure of Invention
In order to develop a preservative which is non-toxic and has good preservative performance, the application provides a preservative composition for protein beverages and a preparation method thereof.
In a first aspect, the present application provides a preservative composition for protein beverages, which adopts the following technical scheme: the preservative composition for the protein beverage comprises the following raw materials in parts by weight: 10 to 30 portions of chitosan oligosaccharide, 10 to 20 portions of clove extract and 1 to 3 portions of epigallocatechin gallate.
By adopting the technical scheme, the chitosan oligosaccharide is micromolecular polysaccharide obtained by deacetylating and degrading chitin, and has good antiseptic and antibacterial properties; the clove extract contains eugenol and other active substances, and has higher bacteriostatic action; epigallocatechin gallate is the main component in tea polyphenol, and has excellent antibacterial and antioxidant performance, so that the preservative composition comprising chitosan oligosaccharide, clove extract and epigallocatechin gallate has excellent preservative performance and no toxicity.
In a specific embodiment, the weight ratio of said epigallocatechin gallate, said clove extract and said chitosan oligosaccharide is 1: (7-9): (9-11).
By adopting the technical scheme, the proportion of epigallocatechin gallate, clove extract and chitosan oligosaccharide is further limited in the application, so that the antiseptic property of the antiseptic composition is further improved.
In a specific embodiment, the raw materials of the preservative composition further comprise the following components in parts by weight: 800 to 1200 parts of water and 0.1 to 0.6 part of nisin.
By adopting the technical scheme, the prepared preservative composition has good antibacterial performance and a wider antibacterial spectrum by utilizing the matching of the chitosan oligosaccharide and the nisin, so that the preservative performance of the preservative composition is improved.
In a specific embodiment, the preparation method of the clove extract comprises the following steps:
crushing: drying and crushing clove leaves to obtain crushed materials;
soaking: adding the crushed materials into ethanol, and soaking to obtain a soaking solution; ultrasonic extraction and filtration are carried out to obtain filtrate;
and (3) vacuum concentration: vacuum concentrating the filtrate to obtain flos Caryophylli extract.
By adopting the technical scheme, firstly, the clove leaves are crushed, then soaked, extracted, filtered and concentrated in vacuum, and the clove extract with higher antibacterial performance is obtained.
In a specific possible embodiment, in the soaking step, the volume ratio of the crushed aggregates to the ethanol is 1: (8-12).
By adopting the technical scheme, in the soaking step, the proportion of the crushed materials to the ethanol is further limited, so that the active ingredients in the clove are fully dissolved in the ethanol, and the antibacterial property of the prepared clove extract is improved conveniently.
In a specific embodiment, the raw materials of the preservative composition further comprise the following components in parts by weight: 0.1 to 1 portion of natamycin and 0.1 to 0.5 portion of sucrose fatty acid ester.
By adopting the technical scheme, the natamycin has a higher inhibiting effect on fungi, the sucrose fatty acid ester has a certain fresh-keeping effect, and the bacteriostatic effect of the natamycin can be promoted.
In a second aspect, the present application provides a method for preparing a preservative composition for protein beverages, which adopts the following technical scheme:
a preparation method of a preservative composition for protein beverages comprises the following steps:
mixing chitosan oligosaccharide, flos Caryophylli extract, epigallocatechin gallate, natamycin, and sucrose fatty acid ester under stirring to obtain antiseptic composition.
By adopting the technical scheme and utilizing the method, the preservative composition with better preservative property is prepared.
In a specific embodiment, when the raw materials of the preservative composition further comprise water, nisin, the preservative composition is prepared by a method comprising the steps of:
adding chitosan oligosaccharide and nisin into water, stirring and mixing uniformly to obtain a mixed solution, adjusting the pH =3-5 of the mixed solution, heating and reacting at 50-70 ℃, cooling, and freeze-drying to obtain modified chitosan oligosaccharide;
stirring and mixing modified chitosan oligosaccharide, flos Caryophylli extract, epigallocatechin gallate, natamycin, and sucrose fatty acid ester to obtain antiseptic composition.
By adopting the technical scheme, firstly, nisin is utilized to modify chitosan oligosaccharide to obtain modified chitosan oligosaccharide, and then the modified chitosan oligosaccharide, clove extract, epigallocatechin gallate, natamycin and sucrose fatty acid ester are stirred and mixed uniformly to prepare the preservative composition with better preservative property.
In summary, the present application includes at least one of the following beneficial technical effects:
1. the chitosan oligosaccharide is micromolecular polysaccharide obtained by deacetylating and degrading chitin, and has good antiseptic and antibacterial properties; the clove extract contains eugenol and other active substances, and has high bacteriostatic action; epigallocatechin gallate is the main component in tea polyphenol and has excellent antibacterial and antioxidant performance, so that the preservative composition consisting of chitosan oligosaccharide, clove extract and epigallocatechin gallate has excellent preservative performance and is nontoxic;
2. according to the application, the prepared preservative composition has good antibacterial performance and a wider antibacterial spectrum by utilizing the matching of the chitosan oligosaccharide and the nisin, so that the preservative performance of the preservative composition is improved;
3. according to the method, firstly, nisin is used for modifying chitosan oligosaccharide to obtain modified chitosan oligosaccharide, and then the modified chitosan oligosaccharide, clove extract, epigallocatechin gallate, natamycin and sucrose fatty acid ester are stirred and mixed uniformly, so that the corrosion resistance of the prepared preservative composition is further improved.
Detailed Description
The present application will be described in further detail with reference to examples.
All the starting materials in the examples are commercially available.
Preparation example
Preparation example 1
Preparation example 1 provides a method for preparing a clove extract, comprising the steps of:
crushing: drying and crushing clove leaves at 55 ℃ to obtain crushed materials;
soaking: adding the crushed materials into 95% ethanol by mass, and soaking for 3 days to obtain a soaking solution; ultrasonic extracting for 1h, and filtering to obtain filtrate; wherein the volume ratio of the crushed aggregates to the ethanol is 1:6;
and (3) vacuum concentration: vacuum concentrating the filtrate at 50 deg.C to obtain flos Caryophylli extract.
Preparation example 2
Preparation example 2 differs from preparation example 1 in that the volume ratio of crushed material to ethanol was 1: the remaining steps correspond to preparation example 1.
Preparation example 3
Preparation 3 differs from preparation 1 in that the volume ratio of crushed material to ethanol was 1: the remaining steps correspond to preparation example 1.
Preparation example 4
Preparation 4 differs from preparation 1 in that the volume ratio of crushed material to ethanol was 1:12, the remaining steps correspond to preparation 1.
Preparation example 5
Preparation 5 differs from preparation 1 in that the volume ratio of crushed material to ethanol was 1:14, the remaining steps correspond to preparation example 1.
Examples
Example 1
Example 1 provides a method of preparing a preservative composition for a protein beverage comprising the steps of:
10kg of chitosan oligosaccharide, 10kg of clove extract of preparation example 1, and 1kg of epigallocatechin gallate were mixed and stirred uniformly to obtain a preservative composition.
Examples 2 to 7
Examples 2-7 differ from example 1 in the proportions of the raw materials of the preservative composition and are detailed in table 1.
TABLE 1 formulation ratios of preservative composition raw materials in examples 1-7
Examples 8 to 11
Examples 8-11 differ from example 2 in the choice of clove extract and are detailed in table 2.
TABLE 2 selection of clove extract in examples 8-11
| Sample (I) | Clove extract |
| Example 8 | Preparation example 2 |
| Example 9 | Preparation example 3 |
| Example 10 | Preparation example 4 |
| Example 11 | Preparation example 5 |
Example 12
Example 12 provides a method of preparing a preservative composition for a protein beverage, comprising the steps of:
adding 20kg of chitosan oligosaccharide and 0.4kg of nisin into 1000kg of water, stirring and mixing uniformly to obtain a mixed solution, adjusting the pH =4 of the mixed solution by using food-grade hydrochloric acid, heating and reacting at 60 ℃ for 24h, cooling, and then freeze-drying at-18 ℃ to obtain modified chitosan oligosaccharide, and stirring and mixing uniformly 20kg of chitosan oligosaccharide, 15kg of clove extract in preparation example 3 and 2kg of epigallocatechin gallate to obtain the preservative composition.
Example 13
Example 13 differs from example 12 in that 20kg of chitosan oligosaccharide, 15kg of clove extract of preparative example 3, 2kg of epigallocatechin gallate and 0.5kg of natamycin were mixed well with stirring to obtain a preservative composition, and the remaining steps were identical to example 12.
Example 14
Example 14 differs from example 12 in that 20kg of chitosan oligosaccharide, 15kg of clove extract of preparation example 3, 2kg of epigallocatechin gallate and 0.3kg of sucrose fatty acid ester were mixed well with stirring to obtain a preservative composition, and the remaining steps were identical to example 12.
Example 15
Example 15 differs from example 12 in that 20kg of chitosan oligosaccharide, 15kg of clove extract of preparation example 3, 2kg of epigallocatechin gallate, 0.5kg of natamycin and 0.3kg of sucrose fatty acid ester were mixed well with stirring to obtain a preservative composition, and the remaining steps were identical to example 12.
Comparative example
Comparative example 1
Comparative example 1 provides a method for preparing a preservative composition for protein beverages, comprising the steps of:
10kg of chitosan oligosaccharide and 11kg of the clove extract of preparation example 1 were mixed and stirred uniformly to obtain a preservative composition.
Comparative example 2
Comparative example 2 provides a method for preparing a preservative composition for protein beverages, comprising the steps of:
20kg of chitosan oligosaccharide and 1kg of epigallocatechin gallate are stirred and mixed uniformly to obtain the preservative composition.
Performance test
Corrosion resistance: the preservative composition in each example was added to a protein beverage, and the protein beverage was stored at 4 ℃ for 30 days, 60 days, and 90 days, respectively, and the total number of parasitic bacterial colonies in the protein beverage was measured, and the smaller the total number of parasitic bacterial colonies, the better the preservative performance of the preservative composition.
TABLE 3 Performance test results for preservative compositions
By combining the embodiment 1, the comparative example 1 and the comparative example 2, the preservative composition in the embodiment 1 has the best preservative effect, and the preservative composition consisting of the chitosan oligosaccharide, the clove extract and the epigallocatechin gallate is nontoxic and has better preservative performance, and the protein beverage can be preserved for at least 90 days when being added into the protein beverage.
In examples 2, the preservative composition of examples 1 to 3 had the best preservative effect, and it was found that when the preservative composition was prepared, the amount of the raw material used was increased, and the preservative performance of the prepared preservative composition tended to increase first and then decrease.
With reference to examples 2 and 4 to 7, the preservative compositions of examples 2, 5 and 6 have better preservative performance, and it can be seen that the ratio of epigallocatechin gallate, clove extract and chitosan oligosaccharide in the raw materials is preferably 1: (7-9): (9-11), the preservative composition prepared has good preservative effect.
Combining example 2 and examples 8-11, the preservative compositions of examples 8-10 showed better preservative performance, and it can be seen that the volume ratio of the particles to ethanol is preferably 1: (8-12), so that the active ingredients in the clove are fully dissolved in the ethanol, thereby improving the bacteriostatic property of the prepared clove extract, and further improving the preservative property of the prepared preservative composition.
Combining example 9 and example 12, the preservative performance of the preservative composition in example 12 is better than that of example 9, and it can be seen that when the preservative composition is prepared, firstly nisin is used to modify chitosan oligosaccharide, so that the chitosan oligosaccharide not only has good antibacterial performance, but also has a wider antibacterial spectrum, thereby improving the preservative performance of the prepared preservative composition.
With reference to example 12 and examples 13 to 15, the preservative composition of example 15 has the best preservative performance, and it can be seen that natamycin and sucrose fatty acid ester are added to the raw materials during the preparation of the preservative composition, the natamycin has a high inhibitory effect on fungi, and the sucrose fatty acid ester promotes the bacteriostatic effect of the natamycin, thereby further improving the preservative performance of the prepared preservative composition.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. A preservative composition for protein beverages, characterized by: the preservative composition comprises the following raw materials in parts by weight: 10 to 30 parts of chitosan oligosaccharide, 10 to 20 parts of clove extract and 8978 parts of epigallocatechin gallate 1~3.
2. The preservative composition for protein beverages according to claim 1, characterized in that: the weight ratio of the epigallocatechin gallate to the clove extract to the chitosan oligosaccharide is 1: (7-9): (9-11).
3. The preservative composition for protein beverages according to claim 1, characterized in that: the preservative composition also comprises the following components in parts by weight: 800 to 1200 parts of water and 0.1 to 0.6 part of nisin.
4. The preservative composition for protein beverages according to claim 1, characterized in that: the preparation method of the clove extract comprises the following steps:
crushing: drying and crushing clove leaves to obtain crushed materials;
soaking: adding the crushed materials into ethanol, and soaking to obtain a soaking solution; ultrasonic extraction and filtration are carried out to obtain filtrate;
and (3) vacuum concentration: concentrating the filtrate under vacuum to obtain flos Caryophylli extract.
5. The preservative composition for protein beverages according to claim 4, characterized in that: in the soaking step, the volume ratio of the crushed aggregates to the ethanol is 1: (8-12).
6. The preservative composition for protein beverages according to claim 1, characterized in that: the preservative composition also comprises the following components in parts by weight: 0.1 to 1 part of natamycin and 0.1 to 0.5 part of sucrose fatty acid ester.
7. A method of preparing a preservative composition for protein beverages as claimed in any of claims 1 to 6, wherein: the method comprises the following steps:
mixing chitosan oligosaccharide, flos Caryophylli extract, epigallocatechin gallate, natamycin, and sucrose fatty acid ester under stirring to obtain antiseptic composition.
8. The method for producing the preservative composition for protein beverages according to claim 7, characterized in that: when the raw materials of the preservative composition also comprise water and nisin, the preparation method of the preservative composition comprises the following steps:
adding chitosan oligosaccharide and nisin into water, stirring and mixing uniformly to obtain a mixed solution, adjusting the pH =3-5 of the mixed solution, heating and reacting at 50-70 ℃, cooling, and freeze-drying to obtain modified chitosan oligosaccharide;
stirring and mixing modified chitosan oligosaccharide, flos Caryophylli extract, epigallocatechin gallate, natamycin, and sucrose fatty acid ester to obtain antiseptic composition.
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