CN1692838A - Natural biological antiseptic type antistaling agent - Google Patents
Natural biological antiseptic type antistaling agent Download PDFInfo
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- CN1692838A CN1692838A CN 200510046392 CN200510046392A CN1692838A CN 1692838 A CN1692838 A CN 1692838A CN 200510046392 CN200510046392 CN 200510046392 CN 200510046392 A CN200510046392 A CN 200510046392A CN 1692838 A CN1692838 A CN 1692838A
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- natural biological
- nisin
- bifidobacterium
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Abstract
A biological antistaling agent with broad spectrum and high safety to human body is prepared from Maijinli apple vinegar, nisin, bifidobacterium extract, chitosan and thiapolyphenol through concentrating the metabolite of apple vinegar, freeze-drying, and sequentially mixing it with others.
Description
Technical field: the present invention relates to a kind of natural biological antiseptic type antistaling agent in the food technology field.
Background technology: at present, food additives are for improving food quality, class and color, smell and taste, fresh-keeping for guaranteeing the quality of raw-food material and even finished product, for improving nutritive value of food, for carrying out smoothly and all many-sides such as exploitation of new product of food processing technology, all bringing into play very important effect, because the fast development of food industry, food additives have become the important component part of modern food industry, and have become the important motive force of food industry technological progress and scientific and technical innovation.
According to statistics, it is various putrid and deteriorated that the whole world has the food loss of 10%-20% to come from approximately, adopts anticorrisive agent to suppress microorganism in food industry, and delaying corruption is one of fresh-keeping important technology of current food antiseptic.Anticorrisive agent mainly can be divided into chemical synthesis anticorrisive agent and natural biological antiseptic agent two big classes according to its source and characteristic.The anticorrisive agent that is used for food abroad has a lot, and only there are 32 kinds of food antiseptics that allow use in China.But chemical synthesis anticorrisive agents such as a large amount of still benzoic acid that use and salt, sorbic acid and salt thereof, parabens, sodium dehydroacetate, nipalgin complex ester, nitrite.In use, people find that gradually many chemical preservatives affect health, carcinogenicity, teratogenesis are arranged and easily cause problems such as food poisoning.Its application more and more is subjected to the restriction of numerous countries.
According to the Chinese Consumers' Association's caution, " consumer selects green answering the first-selected food that contain natural antiseptic agent under the situation as much as possible, selects health, relieved consumption." in world grocery trade IFT meeting, given prominence to food with healthy, advocate natural, nutrition, multi-functional food additives become the annual meeting focus.Along with green health consumption has become new consumption fashion, the idea of first-selected green natural food is deep-rooted in the heart the consumer.Anticorrisive agent also develops towards safety, nutrition, non-harmful direction.Even to this day, a kind of biological antiseptic preservative safer, nonhazardous that urgently waits in expectation of food industry both at home and abroad comes out, and replaces chemical preservative to ensure that people's is healthy.Natural biological antiseptic type antistaling agent is to pollute and cause putrid and deteriorated and use the chemical synthesis anticorrisive agent that the puzzlement that the health effects aspect is faced is begun one's study at the thing that very easily is subjected in the food storage process supporting one's family.
After the 1950's, tens kinds of biological rhzomorphs have been had been found that, certified biological bacteria have nisin (Nisin) that streptococcus lactis produces, Bifidobacterium element, lysozyme, Natamycin, tylosin, poly-lysin, yeast sanguinariness toxin, moldin, antibiotic etc. and comes into the market in succession, and up to the present, have only several biological rhzomorphs to form small-scale production, the beginning that natural antiseptic agent is used has been started in the appearance of these biological preservatives, but also exist the cost height, be of limited application, act on single, use problem such as inconvenience.How finding a kind of safer, more efficient, more nutrition and inexpensive substitute, is a great problem that is worth capturing.Therefore develop a kind of natural biological antiseptic type antistaling agent is new problem anxious to be solved both at home and abroad always.
Summary of the invention: the object of the present invention is achieved like this: its formula for a product is Mai Jinli apple vinegar: 50%-60%; Nisin: 10%-20%; Bifidobacterium element: 10%-20%; Shitosan: 4-6%; Tea Polyphenols: 4-6%; Its product technology is, Mai Jinli apple vinegar metabolite warp is concentrated, freeze drying gained flour and natural biological antibacterial material nisin, the Bifidobacterium element, shitosan, Tea Polyphenols press down sterilization idiocratic, at the microorganism gram-positive bacteria that causes food spoilage, mould, saccharomycete, Escherichia coli and their reproduction speed, utilize theoretical slow release method of fence and directed compounded technology, concentrate with the Mai Jinli apple vinegar, freeze drying gained flour is main carrier process and nisin, the Bifidobacterium element is composite, draw best natural biological antibacterial material proportioning and proportional quantity, mixed shitosan at last again, two kinds of natural biological antibacterial materials of Tea Polyphenols filter out optimum formula, make its Synergistic, have complementary advantages, reach anti-corrosive fresh-keeping, economic security, the nutrition regulating action; Its another product technology is, by in Mai Jinli apple vinegar sweat, the plain bacterial strain of compound nisin and Bifidobacterium carries out mixed culture fermentation, and last metabolite is through concentrated, freeze drying gained mixture, composite again natural biological antibacterial material shitosan, Tea Polyphenols.
Main points of the present invention are its prescription and manufacture craft.Its technological principle is, with the acetic acid bacteria is starting strain, adopt nitrosoguanidine, dithyl sulfate or the gene engineering method of ultraviolet ray, radiation gamma and the chemistry of physics to carry out the complex mutation processing, to change the hereditary capacity and the metabolic pathway of bacterial classification, filter out another acetic acid bacterial strain, improve the antibiotic property of metabolite.Through repeatedly analytical test, the antibacterial substance that produces in its metabolic process with this bacterium is a main component, meets biological food anticorrisive agent condition, and is harmless fully to human body; In alimentary canal, be degraded to the normal composition of food; When being heat-treated, food is degraded to harmless composition; Do not influence the alimentary canal normal flora; Not influencing medicinal antibiotic uses.The Mai Jinli apple vinegar has bacteriostasis, and nisin has the good restraining effect to gram-positive bacteria, and the Bifidobacterium element has immune anti-infectious function, and shitosan has the characteristic of broad-spectrum antiseptic.Through the repetition test demonstration, the present technology maturation of this product, technological design science, reasonable, stable and reliable product quality meet the requirement of food additives GB2760-1996 " food additives use sanitary standard " and Chinese agriculture industry standard NY/T392-2000 " pollution-free food food additives " usage criteria.
Natural biological antiseptic type antistaling agent compared with prior art, have that design science, technology are easy to manufacture, safe and harmless to human body, the broad-spectrum antiseptic favorable anti-corrosion effect, easy to use, cost is lower, adjust acid-base balance in the body, improve advantage such as gut flora nutrition regulating action, will be widely used in the food technology field.
The specific embodiment:
Embodiment one, by prescription Mai Jinli apple vinegar 6000 gram metabolites warps are concentrated, freeze drying gained flour and natural biological antibacterial material nisin 1500 grams, plain 1500 grams of Bifidobacterium, shitosan 500 grams, Tea Polyphenols 500 gram press down sterilization idiocratic, at the microorganism gram-positive bacteria that causes food spoilage, mould, saccharomycete, Escherichia coli and their reproduction speed, utilize theoretical slow release method of fence and directed compounded technology, concentrate with the Mai Jinli apple vinegar, freeze drying gained flour is main carrier process and nisin, the Bifidobacterium element is composite, draw best natural biological antibacterial material proportioning and proportional quantity, mixed shitosan at last again, two kinds of natural biological antibacterial materials of Tea Polyphenols, filter out optimum formula, make its Synergistic, have complementary advantages, reach anti-corrosive fresh-keeping, economic security, the nutrition regulating action.
Embodiment two, restrain in the sweats at Mai Jinli apple vinegar 6000 by prescription, the plain 1500 gram bacterial strains of compound nisin 1500 grams and Bifidobacterium carry out mixed culture fermentation, last metabolite is through concentrated, freeze drying gained mixture, composite again natural biological antibacterial material shitosan 500 grams, Tea Polyphenols 500 grams.
Claims (3)
1, a kind of natural biological antiseptic type antistaling agent is characterized in that: its formula for a product is that the Mai Jinli apple vinegar separates purification composition: 50%-60%; Nisin: 10%-20%; Bifidobacterium element: 10%-20%; Shitosan: 4-6%; Tea Polyphenols: 4-6%.
2, a kind of natural biological antiseptic type antistaling agent according to claim 1, it is characterized in that: its product technology is, its product technology is, Mai Jinli apple vinegar metabolite warp is concentrated, freeze drying gained flour and natural biological antibacterial material nisin, the Bifidobacterium element, shitosan, Tea Polyphenols press down sterilization idiocratic, at the microorganism gram-positive bacteria that causes food spoilage, mould, saccharomycete, Escherichia coli and their reproduction speed, utilize theoretical slow release method of fence and directed compounded technology, concentrate with the Mai Jinli apple vinegar, freeze drying gained flour is main carrier process and nisin, the Bifidobacterium element is composite, draw best natural biological antibacterial material proportioning and proportional quantity, mixed shitosan at last again, two kinds of natural biological antibacterial materials of Tea Polyphenols filter out optimum formula, make its Synergistic, have complementary advantages, reach anti-corrosive fresh-keeping, economic security, the nutrition regulating action.
3, a kind of natural biological antiseptic type antistaling agent according to claim 1, it is characterized in that: its another product technology is, by in Mai Jinli apple vinegar sweat, the plain bacterial strain of compound nisin and Bifidobacterium carries out mixed culture fermentation, last metabolite is through concentrated, freeze drying gained mixture, composite again natural biological antibacterial material shitosan, Tea Polyphenols.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510046392 CN1692838A (en) | 2005-05-11 | 2005-05-11 | Natural biological antiseptic type antistaling agent |
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| CN 200510046392 CN1692838A (en) | 2005-05-11 | 2005-05-11 | Natural biological antiseptic type antistaling agent |
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| CN1692838A true CN1692838A (en) | 2005-11-09 |
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| CN 200510046392 Pending CN1692838A (en) | 2005-05-11 | 2005-05-11 | Natural biological antiseptic type antistaling agent |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101288420B (en) * | 2007-04-20 | 2011-10-05 | 上海海洋大学 | Asparagus fresh-keeping technique at low temperature |
| CN102232609A (en) * | 2011-08-09 | 2011-11-09 | 四川高金食品股份有限公司 | Pectin hydrolysate natural food preservative and method for preparing same |
| CN102870862A (en) * | 2012-09-11 | 2013-01-16 | 启东市万隆电气光源有限公司 | Preservative for fresh meat |
| CN103125590A (en) * | 2011-11-21 | 2013-06-05 | 南通中科睿智科技服务有限公司 | Grape biological fresh-keeping agent and preparation method thereof |
| CN104489854A (en) * | 2014-12-22 | 2015-04-08 | 贵州省健康茶科技有限公司 | Lagerstroemia speciosa preservative |
| CN105076354A (en) * | 2015-09-30 | 2015-11-25 | 田芳 | Apple preservation method |
| CN106070538A (en) * | 2016-08-15 | 2016-11-09 | 黎建波 | A kind of biogenic seafood nourishing antistaling agent |
| CN106107412A (en) * | 2016-07-25 | 2016-11-16 | 柳州中品科技有限公司 | A kind of fruit jam antisepsis antistaling agent and preparation method thereof |
| CN106213364A (en) * | 2016-07-25 | 2016-12-14 | 柳州中品科技有限公司 | A kind of long shelf-life health preserving watermelon peel jam and preparation method thereof |
| CN106387785A (en) * | 2016-07-25 | 2017-02-15 | 柳州中品科技有限公司 | Aging preventing solanum muricatum fruit jam having long shelf life and preparation method thereof |
| CN106509059A (en) * | 2016-10-29 | 2017-03-22 | 常州市鼎升环保科技有限公司 | Preparation method of food fresh keeping agent having biological sources |
| CN107161425A (en) * | 2017-05-15 | 2017-09-15 | 重庆凰巢实业有限公司 | A kind of self-heating chafing dish and its sterilization packaging method |
-
2005
- 2005-05-11 CN CN 200510046392 patent/CN1692838A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101288420B (en) * | 2007-04-20 | 2011-10-05 | 上海海洋大学 | Asparagus fresh-keeping technique at low temperature |
| CN102232609A (en) * | 2011-08-09 | 2011-11-09 | 四川高金食品股份有限公司 | Pectin hydrolysate natural food preservative and method for preparing same |
| CN103125590A (en) * | 2011-11-21 | 2013-06-05 | 南通中科睿智科技服务有限公司 | Grape biological fresh-keeping agent and preparation method thereof |
| CN102870862A (en) * | 2012-09-11 | 2013-01-16 | 启东市万隆电气光源有限公司 | Preservative for fresh meat |
| CN104489854A (en) * | 2014-12-22 | 2015-04-08 | 贵州省健康茶科技有限公司 | Lagerstroemia speciosa preservative |
| CN105076354A (en) * | 2015-09-30 | 2015-11-25 | 田芳 | Apple preservation method |
| CN105076354B (en) * | 2015-09-30 | 2018-09-11 | 田芳 | A kind of preservation method of apple |
| CN106107412A (en) * | 2016-07-25 | 2016-11-16 | 柳州中品科技有限公司 | A kind of fruit jam antisepsis antistaling agent and preparation method thereof |
| CN106213364A (en) * | 2016-07-25 | 2016-12-14 | 柳州中品科技有限公司 | A kind of long shelf-life health preserving watermelon peel jam and preparation method thereof |
| CN106387785A (en) * | 2016-07-25 | 2017-02-15 | 柳州中品科技有限公司 | Aging preventing solanum muricatum fruit jam having long shelf life and preparation method thereof |
| CN106070538A (en) * | 2016-08-15 | 2016-11-09 | 黎建波 | A kind of biogenic seafood nourishing antistaling agent |
| CN106509059A (en) * | 2016-10-29 | 2017-03-22 | 常州市鼎升环保科技有限公司 | Preparation method of food fresh keeping agent having biological sources |
| CN107161425A (en) * | 2017-05-15 | 2017-09-15 | 重庆凰巢实业有限公司 | A kind of self-heating chafing dish and its sterilization packaging method |
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