CN102499268A - Compound antibacterial solution and antibacterial and sterilizing treatment method thereof - Google Patents
Compound antibacterial solution and antibacterial and sterilizing treatment method thereof Download PDFInfo
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- CN102499268A CN102499268A CN2011103349311A CN201110334931A CN102499268A CN 102499268 A CN102499268 A CN 102499268A CN 2011103349311 A CN2011103349311 A CN 2011103349311A CN 201110334931 A CN201110334931 A CN 201110334931A CN 102499268 A CN102499268 A CN 102499268A
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Abstract
The invention provides a compound antibacterial solution and a using method thereof. The technical scheme of the compound antibacterial solution and the method is that the compound antibacterial solution is composed of 2-20% volume concentration of edible organic acid, 10-50% volume concentration of alcohol and two or more than two kinds of 0.1-1mg/ml of natural edible polyphenols, and edible water in accordance with national health standard serves as the solvent. The compound antibacterial adopts natural edible components as raw materials, has good sterilizing effects on disease germs of aquatic products, has no negative influence on sensory characteristics of flavor and the like of the aquatic products, and has prospect in actual development and application. The method for treating the aquatic products through the compound antibacterial is convenient to operate, low in facility requirements and suitable for links of aquatic product production and processing and can be directly used in circulation consumption links.
Description
Technical field
The present invention relates to the food security technical field, particularly a kind of compound antibacterial liquid and antibacterial, sterilization processing method thereof.
Background technology
China recent years is because the microbial poisoning quantity of causing a disease in the aquatic products is remarkable ascendant trend, and wherein majority is because the pollution of vibrio parahemolyticus (Vibrio parahaemolyticus) causes, this in coastal cities still for giving prominence to; The first place that coastal cities often occupy food posioning by this microbial food poisoning.
According to national food-borne pathogens monitoring net statistics, 2000-2007, Shanghai City causes the mass poisoning incident by vibrio parahemolyticus and plays number and relate to patient's number and account for same period food poisoning respectively and play 57.4% and 56% of number and patient's number.Wherein most cases are owing to eating marine products such as fish, shrimp, shellfish, crab raw and using contaminated tableware to cause.
Jiangsu Prov. Disease Preventing and Controlling Center publish data shows, the recall rate of vibrio parahemolyticus all occupy the pathogenic bacteria first place in continuous 2 years commercially available aquatic products of 2008-2009, and the risk that causes food origin disease is higher.Vibrio parahemolyticus is a food-borne pathogens common in the aquatic food, extensively is present in seawater, bottom sediment and the marine product of inshore and Haihe River intersection, particularly summer, often has this bacterium in seawater and the marine product.The vibrio parahemolyticus common symptoms is an acute gastroenteritis, and be the high-incidence season summer, often causes mass poisoning.This shows; The loss that the food poisoning that vibrio parahemolyticus causes causes to people is huge; The technological emphasis that research improves the aquatic products edible safety is exactly to want to reach the vibrio parahemolyticus that directly effectively suppresses in the aquatic products, should property poisoning risk in microbial food source drop to minimum.
Some natural edible materials commonly used in the daily life itself just have fungistatic effect, like the Tea Polyphenols in the tea beverage, and the acetic acid in the vinegar, alcohol in the drinks or the like.These several kinds of natural components are to the existing pertinent literature report of the inhibition of vibrio parahemolyticus.Lu Xiaoqing etc. discover that to the Tea Polyphenols in the first infusion of common green tea, Oolong tea, Pu'er tea and black tea it is inhibited to vibrio parahemolyticus.Researchs such as Zhang Chaoying show that vinegar has killing effect to vibrio parahemolyticus, and have better stability.System researches such as Chen Ruiying the inhibition effect of wine to vibrio parahemolyticus in the oyster, the result shows and can be used for improving the safety of eating oyster raw.
In addition, application number " CN200810207509 ", the Chinese patent (application) of denomination of invention " a kind of method that adopts the natural bacteriostatic agent to improve the aquatic food safety " discloses and has used the safety that Tea Polyphenols improves aquatic products; Application number " CN200910098543 ", the Chinese patent (application) of denomination of invention " complex biological preservative and the method for using thereof that are used for surimi product " discloses the composite preservative that utilizes Tea Polyphenols etc. to process surimi product, is primarily aimed at putrefying bacteria; Application number " CN94111878 ", the Chinese patent (application) of denomination of invention " fresh keeping method for rice, dishes, steamed bread and tea and facility thereof and medicine vinegar " discloses and has utilized the medicine vinegar that contains vinegar that food is carried out bacteriostasis, preservation; Application number " CN94111629 ", the Chinese patent (application) of denomination of invention " preparation method of bacteriostic agent with fragrance " discloses the antibacterial seasoning that a kind of alcoholic spices can be used for salted vegetables; Application number " CN200710003593 "; The Chinese patent (application) of denomination of invention " Chinese herbal medicine antibiotic bacteriostat " discloses and a kind ofly can kill condition and the alcoholic food additives of non-conditioned pathogen such as Escherichia coli, staphylococcus aureus, Pseudomonas aeruginosa.
But above-mentioned these patents (application) do not relate to all that to utilize multiple edible natural with antibacterial substance aquatic products to be worked in coordination with antibacterial, particularly eat the edible safety of seafood raw to improve aquatic products.
Summary of the invention
Technical problem to be solved by this invention is to overcome the single defective of natural bacteriostatic agent composition in the prior art, and a kind of compound preservative is provided, and said compound preservative is particularly suitable for the sterilization processing to the vibrio parahemolyticus in the aquatic products.
Another problem to be solved by this invention is the method for using that above-mentioned compound preservative is provided.
In order to solve above-mentioned technical problem, technical scheme of the present invention is:
A kind of compound antibacterial liquid; It is characterized in that; Combined by edible organic acid volumetric concentration 2～20%, alcohol volumetric concentration 10～50% and edible natural two or more composition with polyphenol compound 0.1～1mg/ml, solvent is selected the drinkable water that meets state health standards for use.
Preferably, described edible organic acid is a food-grade acetic acid.
Preferably, described alcohol is anhydrous edible alcohol.
Preferably, described edible natural uses polyphenol compound to be the natural extract Tea Polyphenols.
Preferably, said compound antibacterial liquid is: alcohol volumetric concentration 12%, alimentary acetic acid volumetric concentration 5%, polyphenol content 0.125mg/ml.
A kind of compound antibacterial liquid is following to aquatic products sterilization, antibacterial processing method:
(1) with the aquatic products surface clean clean after; Be immersed in the freshly prepared antibacterial liquid (after the antibacterial liquid preparation to using the blanking time should not be above 1 hour; Low-temperature preservation can prolong its term of validity); The ratio of aquatic product quality and antibacterial liquid remains on about 1: 1～10, and promptly the 1L antibacterial liquid can be handled aquatic products 100～1000g;
(2) under normal temperature or 4 ℃ of conditions of low temperature, aquatic products are immersed in prescription reach more than half an hour in the liquid.
The aquatic product quality in the described step (1) and the ratio of antibacterial liquid remain on 1: 5～6.
The present invention has following characteristic and advantage:
1. the raw material that compound antibacterial liquid of the present invention adopted is alcohol, acetic acid and Tea Polyphenols, is the edible natural with bacteriostatic activity and uses composition, and the aquatic products pathogenic bacteria are had good inhibition effect.In addition, have synergistic effect between each formula components in the empirical tests antibacterial liquid, make each composition desired concn reduce greatly, can not have a negative impact, possess the prospect of actual Application and Development the organoleptic attributes such as local flavor of aquatic products itself.
2. the method that compound antibacterial liquid of the present invention is handled aquatic products is easy to operate, and equipment requirements is low, and raw material sources are abundant, cheap; But this method applied range is suitable for aquatic products production and processing link, also can directly use in circulation consumption link.
3. the employed raw material of compound antibacterial liquid of the present invention is harmless to human non-toxic, and it is residual in processing procedure, also can not to produce harmful substance, can reach safety, health, green and effect efficiently.
Embodiment
In order to make technological means of the present invention, creation characteristic, to reach purpose and effect and be easy to understand and understand, the present invention is done further elaboration below in conjunction with embodiment.
Explain that the anhydrous glacial acetic acid (food-grade) among the present invention is purchased the clear friendly food company in Korea S, edible alcohol is purchased the clever industry development Co., Ltd (concentration of alcohol 99.5%) of navigating in Shanghai, and Tea Polyphenols is available from Nuode Biological Ind Co., Ltd., Shanghai.
Embodiment 1
Oyster meat 25g (is contained vibrio parahemolyticus 1.23 * 10
6MPN/g, MPN are the unit of expression bacterial number in the three pipe maximum possible value methods.) place 225ml antibacterial liquid [12% volumetric concentration edible alcohol+5% volumetric concentration acetic acid+1mg/ml Tea Polyphenols] to handle 30 minutes, adopt National Standard Method to measure vibrio parahemolyticus and total number of bacteria, and with physiological saline as blank.The result shows, the detecting of no vibrio parahemolyticus in the oyster meat that antibacterial liquid is handled killed fully; Compare with control group, total number of bacteria has descended 99.9958%.
Embodiment 2
25g (contains vibrio parahemolyticus 1.62 * 10 with the salmon raw fish
5MPN/g) place 225ml antibacterial liquid [12% volumetric concentration edible alcohol+15% volumetric concentration acetic acid+0.125mg/ml Tea Polyphenols] low temperature (4 ℃) to handle 30 minutes, adopt National Standard Method to measure vibrio parahemolyticus and total number of bacteria.Compare with control group (physiological saline processing), vibrio parahemolyticus quantity has descended 92.41%, and total number of bacteria has descended 96.19%.
Embodiment 3
(peeled shrimp that shells contains vibrio parahemolyticus 3.24 * 10 with the 25g white shrimp
5MPN/g) place 225ml antibacterial liquid [12% volumetric concentration edible alcohol+5% volumetric concentration acetic acid+1mg/ml Tea Polyphenols] low temperature (4 ℃) to handle 30 minutes, adopt National Standard Method to measure vibrio parahemolyticus and total number of bacteria.Compare with control group (physiological saline processing), vibrio parahemolyticus quantity has descended 99.94%, and total number of bacteria has descended 99.89%.
Embodiment 4
Oyster meat 25g (is contained vibrio parahemolyticus 3.55 * 106MPN/g), places 225mL antibacterial liquid [50% volumetric concentration edible alcohol+0.125mg/ml Tea Polyphenols] low temperature (4 ℃) to handle after 1 hour, adopt National Standard Method to measure vibrio parahemolyticus quantity.Compare with control group (physiological saline processing), the bacteria reducing amount of vibrio parahemolyticus is greater than 99.99% in the oyster meat.
Embodiment 5
Oyster meat 25g (is contained vibrio parahemolyticus 8.91 * 10
6MPN/g), place 225mL antibacterial liquid [1mg/ml Tea Polyphenols+12% volumetric concentration edible alcohol] low temperature (4 ℃) to handle after 1 hour, adopt National Standard Method to measure vibrio parahemolyticus quantity.Compare with control group (physiological saline processing), the vibrio parahemolyticus quantity of processed group has reduced more than 99% than control group.
Embodiment 6
Oyster meat 25g (is contained vibrio parahemolyticus 6.21Log10 1.62 * 10
6MPN/g), place 225ml antibacterial liquid [20% volumetric concentration acetic acid+0.125ppm Tea Polyphenols] low temperature (4 ℃) to handle after 1 hour, adopt National Standard Method to measure vibrio parahemolyticus quantity, handle as blank with physiological saline simultaneously.Compare with control group, the vibrio parahemolyticus quantity of processed group has descended 93.69%.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; The present invention is not restricted to the described embodiments; That describes in the foregoing description and the specification just explains principle of the present invention; The present invention also has various changes and modifications under the prerequisite that does not break away from spirit and scope of the invention, and these variations and improvement all fall in the scope of the invention that requires protection.
Claims (7)
1. compound antibacterial liquid; It is characterized in that; Combined by edible organic acid volumetric concentration 2～20%, alcohol volumetric concentration 10～50% and edible natural two or more composition with polyphenol compound 0.11mg/ml, solvent is selected the drinkable water that meets state health standards for use.
2. compound antibacterial liquid according to claim 1 is characterized in that, described edible organic acid is food-grade anhydrous glacial acetic acid.
3. compound antibacterial liquid according to claim 1 is characterized in that, described alcohol is anhydrous edible alcohol.
4. compound antibacterial liquid according to claim 1 is characterized in that, described edible natural uses polyphenol compound to be the natural extract Tea Polyphenols.
5. compound antibacterial liquid according to claim 1 is characterized in that, preferred compound antibacterial liquid is: alcohol volumetric concentration 12%, alimentary acetic acid volumetric concentration 5%, polyphenol content 0.125mg/ml.
6. a compound antibacterial liquid comprises the steps: antibacterial, the sterilization processing method of aquatic products
(1) with the aquatic products surface clean clean after, be immersed in the freshly prepared compound antibacterial liquid, the ratio of aquatic product quality and antibacterial liquid remains on 1: 1～10;
(2) under normal temperature or 4 ℃ of conditions of low temperature, aquatic products are immersed in prescription reach more than half an hour in the liquid.
7. antibacterial, sterilization processing method according to claim 6 is characterized in that, the aquatic product quality in the described step (1) and the ratio of antibacterial liquid remain on 1: 5～6.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011103349311A CN102499268A (en) | 2011-10-28 | 2011-10-28 | Compound antibacterial solution and antibacterial and sterilizing treatment method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011103349311A CN102499268A (en) | 2011-10-28 | 2011-10-28 | Compound antibacterial solution and antibacterial and sterilizing treatment method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6368361B1 (en) * | 1999-05-18 | 2002-04-09 | Ito En, Ltd. | Manufacturing process of antibacterial fiber |
| CN101558781A (en) * | 2009-05-14 | 2009-10-21 | 浙江工商大学 | Composite biological antistaling agent for minced fillet product and method for using same |
| CN101744027A (en) * | 2008-12-22 | 2010-06-23 | 中国水产科学研究院东海水产研究所 | Method for improving safety of aquatic food by adopting natural bacteriostat |
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- 2011-10-28 CN CN2011103349311A patent/CN102499268A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6368361B1 (en) * | 1999-05-18 | 2002-04-09 | Ito En, Ltd. | Manufacturing process of antibacterial fiber |
| CN101744027A (en) * | 2008-12-22 | 2010-06-23 | 中国水产科学研究院东海水产研究所 | Method for improving safety of aquatic food by adopting natural bacteriostat |
| CN101558781A (en) * | 2009-05-14 | 2009-10-21 | 浙江工商大学 | Composite biological antistaling agent for minced fillet product and method for using same |
Non-Patent Citations (1)
| Title |
|---|
| 吴伟华 等: "几种天然食用成分对副溶血性弧菌抑菌作用研究", 《食品科学》, vol. 31, no. 21, 1 November 2010 (2010-11-01), pages 289 - 292 * |
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Application publication date: 20120620 |