CN103584252A - Natural food preservative and preparation method thereof - Google Patents
Natural food preservative and preparation method thereof Download PDFInfo
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- CN103584252A CN103584252A CN201310547639.7A CN201310547639A CN103584252A CN 103584252 A CN103584252 A CN 103584252A CN 201310547639 A CN201310547639 A CN 201310547639A CN 103584252 A CN103584252 A CN 103584252A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000005452 food preservative Substances 0.000 title abstract description 8
- 235000019249 food preservative Nutrition 0.000 title abstract description 8
- 241000018646 Pinus brutia Species 0.000 claims abstract description 33
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 31
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 31
- 239000000284 extract Substances 0.000 claims abstract description 30
- 235000013305 food Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000006228 supernatant Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 230000002421 anti-septic effect Effects 0.000 claims description 14
- 229940064004 antiseptic throat preparations Drugs 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000005711 Benzoic acid Substances 0.000 abstract description 2
- 235000010233 benzoic acid Nutrition 0.000 abstract description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000010199 sorbic acid Nutrition 0.000 abstract description 2
- 239000004334 sorbic acid Substances 0.000 abstract description 2
- 229940075582 sorbic acid Drugs 0.000 abstract description 2
- 229920001661 Chitosan Polymers 0.000 abstract 2
- 235000013365 dairy product Nutrition 0.000 abstract 2
- 238000000605 extraction Methods 0.000 abstract 2
- 239000003755 preservative agent Substances 0.000 abstract 2
- 230000002335 preservative effect Effects 0.000 abstract 2
- 238000005303 weighing Methods 0.000 abstract 2
- 230000003385 bacteriostatic effect Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005260 corrosion Methods 0.000 abstract 1
- 230000007797 corrosion Effects 0.000 abstract 1
- 238000000151 deposition Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000208688 Eucommia Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 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 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 108010016290 deoxyribonucleoprotamine Proteins 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000010298 natamycin Nutrition 0.000 description 1
- 239000004311 natamycin Substances 0.000 description 1
- 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 description 1
- 229960003255 natamycin Drugs 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 229940026314 red yeast rice Drugs 0.000 description 1
- -1 shitosan Proteins 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a natural food preservative which comprises 3 to 15 parts by mass of pine extractive, 1 to 2 parts by mass of chitosan and 1 to 2 parts by mass of dairy salt; the preparation method is as follows: 1, weighing, cleaning and mincing pine; 2, placing the minced pine in a multifunctional extraction tank, adding water which is 5 times of the pine in mass, adjusting the pressure of the extraction tank to be 1.5 MPa and the temperature of 30 to 40 DEG C, extracting twice and extracting 2 hours each time, and merging extracts; 3, standing and depositing the extracts for 24 hours, and taking supernatant to be filtered by a plurality of layers of screen meshes in sequence; 4, placing the filter liquid in a vacuum concentration tank and concentrating at the temperature below 4 DEG C to obtain extractum; 5, after drying, pulverizing with a universal pulverizer to be 150 mesh to obtain the pine extractive; and weighing the pine extractive, the chitosan and the dairy salt and fully mixing to obtain the natural food preservative taking pine as the raw material. Compared with a chemosynthesis preservative such as benzoic acid or sorbic acid, under the condition of same concentration, the preservative provided by the invention is more obvious in bacteriostatic effect. When being used for food production and processing, the natural food preservative has the advantage of being not only low in cost but also good in corrosion-resistant and fresh-keeping effect.
Description
Technical field
The present invention relates to a kind of food preservative and preparation method thereof, especially a kind of antiseptics for natural food and preparation method thereof.
Background technology
Food preservative can effectively solve food processing, in storage process because of the rotten problem of microorganism " invasion and attack ", make food in general natural environment, there is certain storage life; Higher to lower, the safer future development of toxicity by toxicity.The core of human progress is healthy, harmonious.Along with the raising of people to health requirements, the safety standard of food is also more and more tighter.By chemical synthesis food preservative to antiseptics for natural food future development.In view of security and the other defect of chemical synthesis food preservative, the mankind are exploring antiseptics for natural food safer, more convenient use.As the nisin of microbial source, Natamycin, red yeast rice element etc.; Zoogenous lysozyme, shitosan, nucleoprotamine, propolis etc.; The agar compound sugar of plant source, bark of eucommia element, spice, cloves, smoked plum extractive etc.; The R-polysaccharide of microorganism, animal and plant multiple source etc.
Summary of the invention
The object of the present invention is to provide a kind of antiseptics for natural food and preparation method thereof
Technical scheme of the present invention is being:
This antiseptics for natural food, is mixed and is formed by following weight portion composition of raw materials:
Extract from pine needles 3～15Q, shitosan 1～2, salt 1～2.
The preparation method of this antiseptics for natural food, consists of following steps:
1. take respectively 5 parts, withered pine needle, clean, shred;
2. the pine needle after chopping is put in people's multi-function extractor, added 5 times to the water of pine needle quality, regulating extractor pressure is 1.5MPa, and temperature is 30～40 ℃, extracts 2 times, and each 2h, merges extract;
3. extract is staticly settled to 24h, getting supernatant liquor is that 60 orders, 100 orders, 200 orders and 400 object multi-layer silk screens filter by aperture successively;
4. filtered fluid is put in people's vacuum concentration pot, at 4 ℃, concentrated, obtain medicinal extract;
5. medicinal extract is dried by drying tower, after being dried, by Universalpulverizer, pulverizes sword 150 orders, obtain extract from pine needles;
6. take raw material extract from pine needles, shitosan, salt and fully mix, be able to the antiseptics for natural food that pine needle is raw material.
Beneficial effect of the present invention:
This invention is a kind of antiseptics for natural food and preparation method thereof; This antiseptics for natural food has the effect of broad-spectrum antibacterial, and each bacterioid, saccharomycete, mould are had to stronger fungistatic effect, and its antibacterial successful is better than chemical food preservations.
The advantage of this product is: 1. from natural medicinal plant pine needle, extract the anticorrisive agent of preparation, safety non-toxic, meets the foodsafety that current country advocates; 2. adopting medicinal plant pine needle to extract, is great promotion to the plant resources of exploitation China; 3. the anticorrisive agent of this product and chemical synthesis class anticorrisive agent are if benzoic acid, sorbic acid are under equal concentration conditions, and its fungistatic effect is more obvious; 4. this product is processed for food production, not only cost is low, and corrosion-resistanting fresh-keeping effect is good.
The specific embodiment
Embodiment:
Formula (mass parts)
No. 1 No. 2 No. 3 raw materials of raw material No. 1 No. 2 No. 3
Extract from pine needles 375 salt 12 1.5
Shitosan 12 1.5
Preparation method
(1) take respectively 5 parts, withered pine needle, clean, shred.
(2) pine needle after chopping is put in people's multi-function extractor, added 5 times to the water of pine needle quality, regulating extractor pressure is 1.5MPa, and temperature is 30～40 ℃, extracts 2 times, and each 2h, merges extract.
(3) extract is staticly settled to 24h, getting supernatant liquor is that 60 orders, 100 orders, 200 orders and 400 object multi-layer silk screens filter by aperture successively.
(4) filtered fluid is put in people's vacuum concentration pot, at 4 ℃, concentrated, obtain medicinal extract.
(5) medicinal extract is dried by drying tower, after being dried, by Universalpulverizer, pulverizes sword 150 orders, obtain extract from pine needles.
(6) take raw material extract from pine needles, shitosan, salt and fully mix, be able to the antiseptics for natural food that pine needle is raw material.
Each constituent mass part ratio range is: extract from pine needles 3～15Q, shitosan 1～2, salt 1～2.
Described extract from pine needles is that pine needle extract is by the dry pulvis of making.
Claims (2)
1. an antiseptics for natural food, its feature is mixed and is formed by following weight portion composition of raw materials:
Extract from pine needles 3～15 shitosans 1～2, salt 1～2.
2. a preparation method for antiseptics for natural food, its feature consists of following steps:
1. take respectively 5 parts, withered pine needle, clean, shred;
2. the pine needle after chopping is put in people's multi-function extractor, added 5 times to the water of pine needle quality, regulating extractor pressure is 1.5MPa, and temperature is 30～40 ℃, extracts 2 times, and each 2h, merges extract;
3. extract is staticly settled to 24h, getting supernatant liquor is that 60 orders, 100 orders, 200 orders and 400 object multi-layer silk screens filter by aperture successively;
4. filtered fluid is put in people's vacuum concentration pot, at 4 ℃, concentrated, obtain medicinal extract;
5. medicinal extract is dried by drying tower, after being dried, by Universalpulverizer, pulverizes sword 150 orders, obtain extract from pine needles;
6. take raw material extract from pine needles, shitosan, salt and fully mix, be able to the antiseptics for natural food that pine needle is raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310547639.7A CN103584252A (en) | 2013-10-26 | 2013-10-26 | Natural food preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310547639.7A CN103584252A (en) | 2013-10-26 | 2013-10-26 | Natural food preservative and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103584252A true CN103584252A (en) | 2014-02-19 |
Family
ID=50074735
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310547639.7A Pending CN103584252A (en) | 2013-10-26 | 2013-10-26 | Natural food preservative and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584252A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223317A (en) * | 2014-09-29 | 2014-12-24 | 郭秀珍 | Preservative and preparation method thereof |
| WO2016145058A1 (en) * | 2015-03-09 | 2016-09-15 | Frito-Lay North America, Inc. | Method of producing dual-textured frozen food products and products made therefrom |
| CN110432322A (en) * | 2019-09-03 | 2019-11-12 | 大连理工大学 | A kind of berry composite coating preservative and preparation method thereof |
| CN114227845A (en) * | 2021-06-29 | 2022-03-25 | 苗凯 | Special anti-corrosion treatment method for branch artware |
| EP4285737A1 (en) | 2022-06-05 | 2023-12-06 | Chitone sp. z o.o. | Chitosan composition using as a stabilising and preserving agent for food products, method for obtaining the composition, use of the composition asa preserving and stabilising agent for the protection of food products |
-
2013
- 2013-10-26 CN CN201310547639.7A patent/CN103584252A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223317A (en) * | 2014-09-29 | 2014-12-24 | 郭秀珍 | Preservative and preparation method thereof |
| WO2016145058A1 (en) * | 2015-03-09 | 2016-09-15 | Frito-Lay North America, Inc. | Method of producing dual-textured frozen food products and products made therefrom |
| CN110432322A (en) * | 2019-09-03 | 2019-11-12 | 大连理工大学 | A kind of berry composite coating preservative and preparation method thereof |
| CN114227845A (en) * | 2021-06-29 | 2022-03-25 | 苗凯 | Special anti-corrosion treatment method for branch artware |
| EP4285737A1 (en) | 2022-06-05 | 2023-12-06 | Chitone sp. z o.o. | Chitosan composition using as a stabilising and preserving agent for food products, method for obtaining the composition, use of the composition asa preserving and stabilising agent for the protection of food products |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140219 |