CN1374003A - Biological fruit and vegetable preservative - Google Patents

Biological fruit and vegetable preservative Download PDF

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Publication number
CN1374003A
CN1374003A CN 02111171 CN02111171A CN1374003A CN 1374003 A CN1374003 A CN 1374003A CN 02111171 CN02111171 CN 02111171 CN 02111171 A CN02111171 A CN 02111171A CN 1374003 A CN1374003 A CN 1374003A
Authority
CN
China
Prior art keywords
lysozyme
fruit
compound formulation
lacticin
nucleoprotamine
Prior art date
Application number
CN 02111171
Other languages
Chinese (zh)
Inventor
陈新宇
翁清清
周润琦
陈石根
李致勋
Original Assignee
上海宇盛科技有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 上海宇盛科技有限公司 filed Critical 上海宇盛科技有限公司
Priority to CN 02111171 priority Critical patent/CN1374003A/en
Publication of CN1374003A publication Critical patent/CN1374003A/en

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Abstract

The biological fruit and vegetable preservative as one biological preparation has no harm of residual chemical matter on human body and is favorable to environment protection. It has wide-spectrum bacteria preventing and killing effect and can maintain the color, fragrance, taste and other natural property of fruits and vegetable.

Description

A kind of biological antistaling agent for garden stuff
Technical field
The invention belongs to technical field of bioengineering, be specifically related to a kind of bio-preservative that is used for fruits and vegetables.
Background technology
China is large agricultural country, and produce are abundant, and best in quality, wherein having many is characteristic fruits and vegetables of China, the genseng radish in the golden melon of Chongming, Lanxi for example, and they are not only of fine quality delicious, nutritious, also have plurality of health care functions, so favored by people.But, since production later stage of these fruits and vegetables lack scientific management so that gather and transporting procedures in regular meeting in various degree rotten rotting taken place; Simultaneously, because the hysteresis of garden stuff processing technology, tend to cause that product is rotten, deliquescing, variable color, be difficult to reach the requirement of green processing food.The change of fruit-vegetable quality on the one hand is because infringement, the infection of bacterium etc., also relates to the series of biochemical reactions of fruits and vegetables itself on the one hand.This just requires fruits and vegetables to use a series of antistaling agent or preservation method in storage, transportation.
Storage chemical is the main flow of present domestic preserving fruit and vegetable utilizing, and its technology is simple, operation easily, but its cost of labor height, and the input in large-scale storehouse is also excessive, and common peasant household is difficult for bearing.The more important thing is that present most of storage chemicals all have medicament residue in various degree, occur the phenomenon that the melon and fruit mouthfeel descends easily.
It is with refrigeration machine the fresh-keeping warehouse temperature to be dropped to the storage temperature that fruits and vegetables need that machinery refrigeration is stored, and carries out storage fresh-keeping in conjunction with fresh-keeping medicine simultaneously, and still, there are the many shortcomings of degradation under cost of labor height, medicament residue, the mouthfeel equally in this method.
Air-conditioned cold store is fresh-keeping to be when keeping suitable low temperature, reduces the oxygen content in the environmental gas, increases inert gases such as nitrogen, breathe by suppressing fruit, the method that reduces nutriment consumption reaches fresh-keeping purpose, but this method energy consumption is big, complicated operation, investment is big, is not easy to generally promote.
Above-mentioned preservation method all has certain drawback, and the problem of the anti-corrosive fresh-keeping of fruits and vegetables and the original local flavor of maintenance is still and does not all obtain a problem that satisfactorily resolves for many years.
Summary of the invention
The objective of the invention is under the prerequisite of the various chemosterilants of avoiding in the past adopting, according to the life science principle, adopt modern biotechnology, particularly adopt the bio-enzyme engineering technology to come to carry out fresh-keeping to fruits and vegetables, not only make product can reach the requirement of food hygiene, the standard that meets green processing food, and can make the packing melon and fruit can keep the color of original melon and fruit, natural flavour mountaineous and quality such as crisp.
The bio-preservative that the present invention proposes is a primary raw material with lysozyme compound formulation, lacticin, nucleoprotamine, shitosan, Tea Polyphenols, is auxiliary material with phytic acid, lactic acid, vitamin C, spice, propolis etc., and is formulated through certain proportion.
The lysozyme compound formulation that uses in this antistaling agent is a kind of biology enzyme, comprises glycosidase, peptase and lysozyme, and the part by weight of three's mixing is: peptase 1---30%, and glycosidase 1---30%, all the other are lysozyme.It is not only to gram-positive bacteria, also Gram-negative bacteria such as Escherichia coli, salmonella, aerobacteria, proteus etc. are had and suppress and bactericidal action, also having inhibition and these enzymes of bactericidal action all to derive from biology to pathomycete such as Candida albicans etc. simultaneously, is the food additives of permitting use.
The lacticin that the present invention uses is the germ killing drugs through the FAO/WHO approval, but can kill multiple gram-positive bacteria, food spoilage bacterium and pathogen such as Listeria etc., is anticorrisive agent nontoxic, that can be used for food; Nucleoprotamine is a natural antibacterial agent; Shitosan is natural antiseptic and inhibiting bacteria function agent, and Escherichia coli, staphylococcus aureus, hay bacillus etc. are all had good killing effect; Tea Polyphenols is natural antioxidant and bactericide.
The auxiliary material that use among the present invention are harmless to the human body beneficial, and use through national health department's approval.
The present invention also used generally acknowledged, through the spice of the food and medicament dual-purpose of relevant department's approval, as garlic, fennel, Chinese cassia tree, Chinese prickly ash etc.
This antistaling agent uses sterilized water preparation and dilution.
Among the present invention, the reasonable weight proportion of the each component of use is as follows:
Lysozyme compound formulation 0.2---2%
Lacticin 0---0.25%
Nucleoprotamine 0---0.5%
Shitosan 0---2%
Tea Polyphenols 0---0.1%
Phytic acid 0---2%
Lactic acid 0---2%
Vitamin C 0---0.5%
Propolis 0---0.1%
Spice 0---0.1% all the other be water.
Among the present invention, the better weight proportion of the each component of use is as follows:
Lysozyme compound formulation 0.8---1.5%
Lacticin 0.1---0.2%
Nucleoprotamine 0.1---0.3%
Shitosan 0.1---1%
Tea Polyphenols 0.05---0.1%
Phytic acid 1---2%
Lactic acid 1---2%
Vitamin C 0.2---0.5%
Propolis 0---0.1%
Spice 0.02---0.1% all the other be water.
Preparing process of the present invention gets final product for above-mentioned component is fully mixed.
The fruits and vegetables that the antistaling agent that the present invention proposes was handled the quality standard that should reach be:
The organoleptic indicator: color, smell and taste etc. keep the good previous level of religion, keep the mouthfeel such as crisp, tender of fruits and vegetables.
Physical and chemical index:
Arsenic: press GB 5009.11-35 regulation ,≤0.5%mg/kg
Plumbous: as to press GB 5009.12-85 regulation ,≤1.0%mg/kg
Anticorrisive agent: press GB 5009.29-85 regulation
Moisture content: press GB 5009.3-85 regulation
Acidity: press GB 5009.85 regulations
Ammonia nitrogen: press GB 5009.30-85 regulation
Microbiological indicator:
Total plate count: cfu/G≤1000
Coliform number: MPN/100g≤30
Pathogenic bacteria: must not detect.
The specific embodiment
Further describe the present invention by the following examples.
Embodiment 1, is No. 1 prescription, lysozyme compound formulation 1%, and lacticin 0.2%, nucleoprotamine 0.3%, shitosan 1.5%, Tea Polyphenols 0.05%, vitamin C 0.3%, propolis 0.05%, spice 0.1%, all the other are water.
Embodiment 2, are No. 2 prescriptions, lysozyme compound formulation 1.4%, and lacticin 0.16%, nucleoprotamine 0.4% shitosan 1% Tea Polyphenols 0.08%,
Embodiment 3, are No. 3 prescriptions, the lysozyme compound formulation, and lacticin, Tea Polyphenols, all the other are water.
Three kinds of different Example formulations all have anti-bacterial refreshing effect preferably through test, meet the requirement of every index, are qualified bioengineering green preservative products.

Claims (2)

1, a kind of fruit and vegetable fresh-keeping agent, it is characterized in that with lysozyme compound formulation, lacticin, nucleoprotamine, shitosan, Tea Polyphenols be primary raw material, with phytic acid, lactic acid, vitamin C, spice, propolis etc. is auxiliary material, formulated through certain proportion; The weight proportion of each component is as follows:
Lysozyme compound formulation 0.2---2%
Lacticin 0---0.25%
Nucleoprotamine 0---0.5%
Shitosan 0---2%
Tea Polyphenols 0---0.1%
Phytic acid 0---2%
Lactic acid 0---2%
Vitamin C 0---0.5%
Propolis 0---0.1%
Spice 0---0.1% all the other be water;
Above-mentioned lysozyme compound formulation is formulated by glycosidase, peptase and lysozyme, and the part by weight that the three mixes is: peptase 1-30%, and glycosidase 1-30%, all the other are lysozyme.
2, fruit and vegetable fresh-keeping agent according to claim 1 is characterized in that the weight proportion of described each component is as follows:
Lysozyme compound formulation 0.8---1.5%
Lacticin 0.1---0.2%
Nucleoprotamine 0.1---0.3%
Shitosan 0.1---1%
Tea Polyphenols 0.05---0.1%
Phytic acid 1---2%
Lactic acid 1---2%
Vitamin C 0.2---0.5%
Propolis 0---0.1%
Spice 0.02---0.1% all the other be water.
CN 02111171 2002-03-27 2002-03-27 Biological fruit and vegetable preservative CN1374003A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 02111171 CN1374003A (en) 2002-03-27 2002-03-27 Biological fruit and vegetable preservative

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 02111171 CN1374003A (en) 2002-03-27 2002-03-27 Biological fruit and vegetable preservative

Publications (1)

Publication Number Publication Date
CN1374003A true CN1374003A (en) 2002-10-16

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Application Number Title Priority Date Filing Date
CN 02111171 CN1374003A (en) 2002-03-27 2002-03-27 Biological fruit and vegetable preservative

Country Status (1)

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CN (1) CN1374003A (en)

Cited By (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1298260C (en) * 2005-11-01 2007-02-07 中国农业大学 Sterilizing freshness preserving agent and its use
CN100389667C (en) * 2006-03-14 2008-05-28 中国农业科学院茶叶研究所 Green-tea biological antistaling agent at normal temperature and use thereof
CN101313697B (en) * 2008-07-04 2010-10-06 浙江大学 Natural fruits and vegetables deoxidization antistaling agent
CN101999738A (en) * 2010-11-15 2011-04-06 河南工业大学 Method for preparing raw wet flour product preservative
CN101326929B (en) * 2008-07-30 2011-05-18 沈阳化工学院 Strawberry compound antistaling agent and preparation thereof
CN101536708B (en) * 2009-04-27 2011-07-27 广水市仁健食品有限公司 Natural food antiseptic and preservation agent and preparation method thereof
CN101507448B (en) * 2009-03-02 2012-02-01 浙江省安吉嘉翔食品有限公司 Boiled bamboo shoots biological preserving method and biological preservative thereof
CN102405935A (en) * 2011-10-28 2012-04-11 中山市康乃欣生物医疗科技有限公司 Protamine compounded preparation, preparation method and application thereof
CN102405965A (en) * 2011-11-24 2012-04-11 西华大学 Method for preparing biogenic biphase coating anti-staling agent for pickle stem tuber raw materials
CN101653164B (en) * 2009-08-26 2012-05-30 大湖水殖股份有限公司 De-fishy preservative of freshwater chilled fresh fish and preparing method thereof
CN102960437A (en) * 2012-11-23 2013-03-13 苏州科技学院 Environment-friendly healthy red bayberry preservative and preservation technology
CN103039596A (en) * 2012-12-10 2013-04-17 青岛海芬海洋生物科技有限公司 Fruit fresh-keeping liquid containing marine biological components
CN103444860A (en) * 2012-11-12 2013-12-18 陈小强 Preparation method of tea polysaccharide composite film biological preservative and application of biological preservative in fruits and vegetables
CN103931759A (en) * 2014-04-30 2014-07-23 湖北神地农业科贸有限公司 Lysozyme-based universal-type fruit film coated preservative as well as using method thereof
CN104397148A (en) * 2014-11-24 2015-03-11 柳州市天姿园艺有限公司 Special preservative for prunes
CN104642517A (en) * 2015-01-26 2015-05-27 谢光业 Preservative for loquat fruits
CN104782751A (en) * 2015-04-02 2015-07-22 太仓市荣德生物技术研究所 Natural antibacterial anti-corrosion preparation
CN105054219A (en) * 2015-09-18 2015-11-18 四川省汇泉罐头食品有限公司 Compound food preservative
CN105105276A (en) * 2015-09-18 2015-12-02 四川省汇泉罐头食品有限公司 Natural food preservative
CN106070538A (en) * 2016-08-15 2016-11-09 黎建波 A kind of biogenic seafood nourishing antistaling agent
CN106343010A (en) * 2016-08-29 2017-01-25 王开 Vegetable preservative containing plant essential oil and application
CN106359567A (en) * 2016-08-29 2017-02-01 王开 Fresh keeping agent containing essential oil, for fruits, and application
CN106509080A (en) * 2016-12-16 2017-03-22 常州市好利莱光电科技有限公司 Preparation method of litchi preservative fresh-keeping agent
CN106973987A (en) * 2017-04-28 2017-07-25 农玉金 A kind of red bayberry coating antistaling agent and preparation method thereof
CN110100991A (en) * 2019-05-30 2019-08-09 周江尚 A kind of preparation method of long-acting food preservative

Cited By (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1298260C (en) * 2005-11-01 2007-02-07 中国农业大学 Sterilizing freshness preserving agent and its use
CN100389667C (en) * 2006-03-14 2008-05-28 中国农业科学院茶叶研究所 Green-tea biological antistaling agent at normal temperature and use thereof
CN101313697B (en) * 2008-07-04 2010-10-06 浙江大学 Natural fruits and vegetables deoxidization antistaling agent
CN101326929B (en) * 2008-07-30 2011-05-18 沈阳化工学院 Strawberry compound antistaling agent and preparation thereof
CN101507448B (en) * 2009-03-02 2012-02-01 浙江省安吉嘉翔食品有限公司 Boiled bamboo shoots biological preserving method and biological preservative thereof
CN101536708B (en) * 2009-04-27 2011-07-27 广水市仁健食品有限公司 Natural food antiseptic and preservation agent and preparation method thereof
CN101653164B (en) * 2009-08-26 2012-05-30 大湖水殖股份有限公司 De-fishy preservative of freshwater chilled fresh fish and preparing method thereof
CN101999738A (en) * 2010-11-15 2011-04-06 河南工业大学 Method for preparing raw wet flour product preservative
CN101999738B (en) * 2010-11-15 2012-07-25 河南工业大学 Method for preparing raw wet flour product preservative
CN102405935A (en) * 2011-10-28 2012-04-11 中山市康乃欣生物医疗科技有限公司 Protamine compounded preparation, preparation method and application thereof
CN102405965A (en) * 2011-11-24 2012-04-11 西华大学 Method for preparing biogenic biphase coating anti-staling agent for pickle stem tuber raw materials
CN102405965B (en) * 2011-11-24 2012-12-12 西华大学 Method for preparing biogenic biphase coating anti-staling agent for pickle stem tuber raw materials
CN103444860B (en) * 2012-11-12 2015-03-18 陈小强 Preparation method of tea polysaccharide composite film biological preservative and application of biological preservative in fruits and vegetables
CN103444860A (en) * 2012-11-12 2013-12-18 陈小强 Preparation method of tea polysaccharide composite film biological preservative and application of biological preservative in fruits and vegetables
CN102960437A (en) * 2012-11-23 2013-03-13 苏州科技学院 Environment-friendly healthy red bayberry preservative and preservation technology
CN103039596A (en) * 2012-12-10 2013-04-17 青岛海芬海洋生物科技有限公司 Fruit fresh-keeping liquid containing marine biological components
CN103931759B (en) * 2014-04-30 2016-07-06 湖北神地农业科贸有限公司 A kind of universal fruit coating antistaling agent based on lysozyme and using method thereof
CN103931759A (en) * 2014-04-30 2014-07-23 湖北神地农业科贸有限公司 Lysozyme-based universal-type fruit film coated preservative as well as using method thereof
CN104397148A (en) * 2014-11-24 2015-03-11 柳州市天姿园艺有限公司 Special preservative for prunes
CN104642517A (en) * 2015-01-26 2015-05-27 谢光业 Preservative for loquat fruits
CN104782751A (en) * 2015-04-02 2015-07-22 太仓市荣德生物技术研究所 Natural antibacterial anti-corrosion preparation
CN105054219A (en) * 2015-09-18 2015-11-18 四川省汇泉罐头食品有限公司 Compound food preservative
CN105105276A (en) * 2015-09-18 2015-12-02 四川省汇泉罐头食品有限公司 Natural food preservative
CN106070538A (en) * 2016-08-15 2016-11-09 黎建波 A kind of biogenic seafood nourishing antistaling agent
CN106343010A (en) * 2016-08-29 2017-01-25 王开 Vegetable preservative containing plant essential oil and application
CN106359567A (en) * 2016-08-29 2017-02-01 王开 Fresh keeping agent containing essential oil, for fruits, and application
CN106509080A (en) * 2016-12-16 2017-03-22 常州市好利莱光电科技有限公司 Preparation method of litchi preservative fresh-keeping agent
CN106973987A (en) * 2017-04-28 2017-07-25 农玉金 A kind of red bayberry coating antistaling agent and preparation method thereof
CN110100991A (en) * 2019-05-30 2019-08-09 周江尚 A kind of preparation method of long-acting food preservative

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