CN106472950A - A kind of preservative for candy - Google Patents
A kind of preservative for candy Download PDFInfo
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- CN106472950A CN106472950A CN201610888644.8A CN201610888644A CN106472950A CN 106472950 A CN106472950 A CN 106472950A CN 201610888644 A CN201610888644 A CN 201610888644A CN 106472950 A CN106472950 A CN 106472950A
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- candy
- preservative
- chinese medicine
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 100
- 239000003755 preservative agent Substances 0.000 title claims abstract description 62
- 230000002335 preservative effect Effects 0.000 title claims abstract description 61
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000003814 drug Substances 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 241000894006 Bacteria Species 0.000 claims abstract description 26
- 108090000790 Enzymes Proteins 0.000 claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 claims abstract description 23
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 23
- 239000004310 lactic acid Substances 0.000 claims abstract description 23
- 241001365728 Oldenlandia tenelliflora Species 0.000 claims abstract description 16
- 241000233805 Phoenix Species 0.000 claims abstract description 16
- 235000012804 Polygonum viviparum Nutrition 0.000 claims abstract description 14
- 239000000284 extract Substances 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 238000002360 preparation method Methods 0.000 claims description 29
- 229940088598 enzyme Drugs 0.000 claims description 22
- 238000005286 illumination Methods 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- 241000186660 Lactobacillus Species 0.000 claims description 14
- 229940039696 lactobacillus Drugs 0.000 claims description 14
- 244000228295 Polygonum viviparum Species 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 230000002421 anti-septic effect Effects 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 244000199866 Lactobacillus casei Species 0.000 claims description 5
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 229940017800 lactobacillus casei Drugs 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000002390 rotary evaporation Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 101710084370 Lipase 6 Proteins 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims 1
- 238000000605 extraction Methods 0.000 abstract description 17
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000006870 function Effects 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 229940079593 drug Drugs 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000007661 gastrointestinal function Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 241000118324 Bistorta vivipara Species 0.000 abstract 1
- 210000004556 brain Anatomy 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 14
- 230000037396 body weight Effects 0.000 description 10
- 235000021590 normal diet Nutrition 0.000 description 10
- 230000007613 environmental effect Effects 0.000 description 9
- 125000003118 aryl group Chemical group 0.000 description 7
- 230000008859 change Effects 0.000 description 5
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical group O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- 235000015096 spirit Nutrition 0.000 description 3
- 244000292697 Polygonum aviculare Species 0.000 description 2
- 235000006386 Polygonum aviculare Nutrition 0.000 description 2
- 235000010265 sodium sulphite Nutrition 0.000 description 2
- 235000010269 sulphur dioxide Nutrition 0.000 description 2
- 101710084371 Lipase 7 Proteins 0.000 description 1
- 101710084385 Lipase 8 Proteins 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 1
- 229940043349 potassium metabisulfite Drugs 0.000 description 1
- 235000010263 potassium metabisulphite Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Confectionery (AREA)
Abstract
The invention mainly relates to candy manufacture field, discloses a kind of preservative for candy, is made up of following raw material：Stenoloma chusana, phoenix bifurcation fern, female wither, blue or green pod leaf, BAXIAGA, serpentgrass, hedyotis tenelliflora Blume, complex enzyme, lactic acid bacteria；Extract through pure plant, compatibility science, increase delicate fragrance, antibacterial sterilization, suppress varied bacteria growing, extend the candy shelf phase, with plurality of health care functions, can strengthen immunity, improve gastrointestinal function, it is to avoid produce fat；Preservative has the natural bitterness of Chinese medicine, adds candy on a small quantity, can weaken the sweet sense of candy, sweet in carry slight bitter, make candy unique flavor；Chinese medicine be placed in storeroom promote Effective Component of Chinese Medicine extraction, mild condition, carry out second extraction through lactobacillus-fermented, extraction rate reached increases the bioactivator in preservative to 87.4%, increases the fermenting aroma of candy, improve function of intestinal canal, exclude toxin, beauty treatment weight reducing；Easy to use, addition is few, and cost-effective 11.3%.
Description
Technical field
The invention mainly relates to candy manufacture field, more particularly to a kind of preservative for candy.
Background technology
Candy is one of snacks that people like, different, and colourful, mouthfeel is sweet, but the preparation in candy
During, in order to extend the shelf life of candy, Determination of Preservatives can be added, suppress the growth of miscellaneous bacteria, often to eat can be produced to human body
The very big harm of life.
At present, the preservative for adding in candy is sulfur dioxide, potassium metabisulfite, sodium pyrosulfite, sodium sulfite and low
The preservative of the chemical syntheses such as sodium sulfite, is not the special preservative of candy, a lot of evil mind businessmans all without by regulation plus
Enter, the health of consumer is had a strong impact on, and on market, there is presently no the preservative dedicated for candy.
Content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of preservative for candy.
A kind of preservative for candy, is made up of the raw material of following weight portion：Stenoloma chusana 17 ~ 19, phoenix bifurcation fern 17 ~ 19, female
Wither 14 ~ 16, blue or green pod leaf 14 ~ 16, BAXIAGA 11 ~ 13, serpentgrass 9 ~ 11, hedyotis tenelliflora Blume 9 ~ 11, complex enzyme 0.07 ~ 0.09, lactic acid
Bacterium 4 ~ 6.
Described raw material, weight portion are dry weight.
Described complex enzyme, is made up of the raw material of following weight portion：Cellulase 11 ~ 13, amylase 7 ~ 9, lipase 6 ~
8th, pectase 3 ~ 5.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Lactobacillus casei 6 ~ 8, Bu Shi lactobacillus 6 ~ 8, guarantor add
Leah lactobacillus 5 ~ 7, moral formula lactobacillus 4 ~ 6, viable count are 109~1010CFU/ml.
A kind of preparation method of the preservative for candy, comprises the following steps：
（1）Stenoloma chusana, phoenix bifurcation fern, female are withered, blue or green pod leaf, BAXIAGA, serpentgrass and hedyotis tenelliflora Blume are cleaned, and are crushed to 80 ~ 100 mesh,
Obtain traditional Chinese medicine powder；
（2）The water of 2 ~ 3 times amount of traditional Chinese medicine powder weight is added in traditional Chinese medicine powder, is soaked 30 ~ 35 minutes in 40 ~ 42 DEG C, add complex enzyme,
40 ~ 42 DEG C of water-baths are placed in, constant temperature is digested 180 ~ 200 minutes, promote active ingredient to leach, heating is boiled 2 ~ 3 minutes, is cooled to 35
~ 40 DEG C, obtain enzymolysis Chinese medicine liquid；
（3）The absolute ethyl alcohol of 5 ~ 7 times amount of traditional Chinese medicine powder weight is added in enzymolysis Chinese medicine liquid, is mixed, sealing, is placed in storeroom
In, per 10 days, once, after preserving 40 days, mild condition, recovery rate were high, cost-effective, environmental protection, take out, are heated to for stirring
Volume is original 1/4, filters, obtains an extract and a filter residue；
（4）Filter residue is placed in pot, small fire frying life is fragrant, is 31 ~ 33% to water content, 3 ~ 4 times of the filter residue weight of addition one time
The water of amount, stirs, and adds lactic acid bacteria, mixes, be placed in 18 ~ 20 DEG C of standing for fermentation after 10 ~ 12 days, tart up, and protects
Shield enteron aisle, abundant effective component extracting, after boiling, the 1/5 of small fire infusion to original volume, filter, obtain secondary raffinate and secondary
Filter residue；
（5）Extract and secondary raffinate are mixed, cross 0.45 μm of miillpore filter, be placed in 56 ~ 58 DEG C, 73 ~ 75
Rev/min rotary evaporation is concentrated into water content for 60 ~ 70%, and it is 5 ~ 7% to be placed in 65 ~ 67 DEG C and dry to water content, obtains for candy
Preservative；
（6）Vacuum packaging, in 8000 ~ 9000uW/c ultraviolet-sterilization 30 ~ 32 minutes, obtains finished product.
The step（3）Absolute ethyl alcohol, be slowly added to while stirring points for 4 ~ 5 times.
The step（3）Storeroom, 1 ~ 10 day, temperature be 38 ~ 40 DEG C, humidity be 68 ~ 70%, illumination be 800 ~
900lx, 11 ~ 20 days, temperature was 24 ~ 26 DEG C, humidity is 61 ~ 63%, illumination is 600 ~ 700lx, 21 ~ 30 days, and temperature is -8 ~ -6
DEG C, humidity be 66 ~ 68%, illumination be 400 ~ 500lx, 31 ~ 40 days, temperature be 15 ~ 17 DEG C, humidity be 65 ~ 67%, illumination be 500 ~
600lx, the environmental change that imitates throughout the year carry out the condition control of storeroom, experience high temperature and low temperature, accelerate traditional Chinese medicine ingredients
Leach.
The using method of the preservative for candy, weighs the preservative of candy raw material gross weight 0.06 ~ 0.07%,
A small amount of water is added, is fully dissolved, antiseptic solution is obtained, antiseptic solution is added granulated sugar, stir, according to traditional work
Skill carries out the preparation of candy, and addition is few, easy to use.
It is an advantage of the invention that：A kind of preservative for candy that the present invention is provided, extracts through pure plant, compatibility section
Learn, the plant fragrance of increase candy, antibacterial sterilization, suppress varied bacteria growing, extend the candy shelf phase, with plurality of health care functions,
Can strengthen immunity, improve gastrointestinal function, it is to avoid produce fat；Preservative has the natural bitterness of Chinese medicine, a small amount of addition sugar
Really, can weaken the sweet sense of candy, sweet in carry slight bitter, make candy unique flavor；Chinese medicine is added no after complex enzyme zymohydrolysis
Water-ethanol, is placed in extraction when storeroom carries out long, and the temperature of storeroom, humidity and intensity of illumination are imitated condition throughout the year and entered
Row change, promotes the extraction of Effective Component of Chinese Medicine, mild condition, energy saving, environmental protection；The filter residue for once extracting is through lactic acid
When bacterium low temperature is long, fermentation carries out second extraction, and whole extraction process does not contain toxic reagent, and extraction rate reached to 87.4%, bacteriostasis rate are high
81.7% is reached, increases the bioactivator in preservative, increase the fermenting aroma of candy, improve function of intestinal canal, toxin is excluded,
Beauty treatment weight reducing；Prepare easy to use during candy, addition is few, cost-effective 11.3%.
Specific embodiment
The present invention is described with specific embodiment below.
Embodiment 1
A kind of preservative for candy, is made up of the raw material of following weight portion：Stenoloma chusana 17, phoenix bifurcation fern 17, female wither 14, blue or green pod leaf
14th, BAXIAGA 11, serpentgrass 9, hedyotis tenelliflora Blume 9, complex enzyme 0.07, lactic acid bacteria 4.
Described raw material, weight portion are dry weight.
Described complex enzyme, is made up of the raw material of following weight portion：Cellulase 11, amylase 7, lipase 6, pectase
3.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Lactobacillus casei 6, Bu Shi lactobacillus 6, Bulgaria
Lactobacillus 5, moral formula lactobacillus 4, viable count are 109~1010CFU/ml.
A kind of preparation method of the preservative for candy, comprises the following steps：
（1）Stenoloma chusana, phoenix bifurcation fern, female are withered, blue or green pod leaf, BAXIAGA, serpentgrass and hedyotis tenelliflora Blume are cleaned, and are crushed to 80 mesh, in obtaining
Medicinal powder；
（2）The water of 2 times amount of traditional Chinese medicine powder weight is added in traditional Chinese medicine powder, is soaked 30 minutes in 40 DEG C, add complex enzyme, be placed in 40 DEG C
Water-bath, constant temperature are digested 180 minutes, promote active ingredient to leach, and heating is boiled 2 minutes, is cooled to 35 DEG C, obtains enzymolysis Chinese medicine liquid；
（3）The absolute ethyl alcohol of 5 times amount of traditional Chinese medicine powder weight is added in enzymolysis Chinese medicine liquid, is mixed, sealing, is placed in storeroom
In, per 10 days, once, after preserving 40 days, mild condition, recovery rate were high, cost-effective, environmental protection, take out, are heated to for stirring
Volume is original 1/4, filters, obtains an extract and a filter residue；
（4）Filter residue is placed in pot, small fire frying life is fragrant, is 31% to water content, adds 3 times amount of filter residue weight
Water, stirs, and adds lactic acid bacteria, mixes, be placed in 18 DEG C of standing for fermentation after 10 days, tart up, and protects enteron aisle, fully
Effective component extracting, after boiling, the 1/5 of small fire infusion to original volume, filter, obtain secondary raffinate and secondary filter residue；
（5）Extract and secondary raffinate are mixed, 0.45 μm of miillpore filter is crossed, is placed in 56 DEG C, 73 revs/min
It is 60 ~ 70% that rotary evaporation is concentrated into water content, and it is 5% to be placed in 65 DEG C and dry to water content, obtains the preservative for candy；
（6）Vacuum packaging, in 8000uW/c ultraviolet-sterilization 30 minutes, obtains finished product.
The step（3）Absolute ethyl alcohol, be slowly added to while stirring points for 4 times.
The step（3）Storeroom, 1 ~ 10 day, temperature be 38 DEG C, humidity be 68%, illumination be 800lx, 11 ~ 20 days,
Temperature is 24 DEG C, humidity is 61%, illumination is 600lx, 21 ~ 30 days, and temperature is -8 DEG C, humidity is 66%, illumination is 400lx, 31 ~
40 days, temperature was 15 DEG C, humidity is 65%, illumination is 500lx, and the environmental change that imitates throughout the year carries out the condition of storeroom
Control, experience high temperature and low temperature, accelerate traditional Chinese medicine ingredients and leach.
The using method of the preservative for candy, weighs the preservative of candy raw material gross weight 0.06%, adds few
Amount water, fully dissolves, obtains antiseptic solution, antiseptic solution is added granulated sugar, stir, traditionally carry out
The preparation of candy, addition are few, easy to use.
The preservative of the present embodiment, extraction rate reached to 86.7%, bacteriostasis rate are up to 81.3%, the candy of preparation, sweet in carry
Slight bitter, aromatic flavour, harmony；Healthy adult mouse 20 is selected, in addition to normal diet, per the candy of the only daily feeding group
2g/kg (by the batheroom scale of adult mouse brain), after 30 days, the body weight of 19 adult mouse brain keeps normal.
Embodiment 2
A kind of preservative for candy, is made up of the raw material of following weight portion：Stenoloma chusana 18, phoenix bifurcation fern 18, female wither 15, blue or green pod leaf
15th, BAXIAGA 12, serpentgrass 10, hedyotis tenelliflora Blume 10, complex enzyme 0.08, lactic acid bacteria 5.
Described raw material, weight portion are dry weight.
Described complex enzyme, is made up of the raw material of following weight portion：Cellulase 12, amylase 8, lipase 7, pectase
4.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Lactobacillus casei 7, Bu Shi lactobacillus 7, Bulgaria
Lactobacillus 6, moral formula lactobacillus 5, viable count are 109~1010CFU/ml.
A kind of preparation method of the preservative for candy, comprises the following steps：
（1）Stenoloma chusana, phoenix bifurcation fern, female are withered, blue or green pod leaf, BAXIAGA, serpentgrass and hedyotis tenelliflora Blume are cleaned, and are crushed to 80 mesh, in obtaining
Medicinal powder；
（2）The water of 2 times amount of traditional Chinese medicine powder weight is added in traditional Chinese medicine powder, is soaked 33 minutes in 41 DEG C, add complex enzyme, be placed in 41 DEG C
Water-bath, constant temperature are digested 190 minutes, promote active ingredient to leach, and heating is boiled 2 ~ 3 minutes, is cooled to 35 ~ 40 DEG C, in must digesting
Liquid；
（3）The absolute ethyl alcohol of 6 times amount of traditional Chinese medicine powder weight is added in enzymolysis Chinese medicine liquid, is mixed, sealing, is placed in storeroom
In, per 10 days, once, after preserving 40 days, mild condition, recovery rate were high, cost-effective, environmental protection, take out, are heated to for stirring
Volume is original 1/4, filters, obtains an extract and a filter residue；
（4）Filter residue is placed in pot, small fire frying life is fragrant, is 32% to water content, adds 3 times amount of filter residue weight
Water, stirs, and adds lactic acid bacteria, mixes, be placed in 19 DEG C of standing for fermentation after 11 days, tart up, and protects enteron aisle, fully
Effective component extracting, after boiling, the 1/5 of small fire infusion to original volume, filter, obtain secondary raffinate and secondary filter residue；
（5）Extract and secondary raffinate are mixed, 0.45 μm of miillpore filter is crossed, is placed in 57 DEG C, 74 revs/min
It is 60 ~ 70% that rotary evaporation is concentrated into water content, and it is 6% to be placed in 66 DEG C and dry to water content, obtains the preservative for candy；
（6）Vacuum packaging, in 8000uW/c ultraviolet-sterilization 31 minutes, obtains finished product.
The step（3）Absolute ethyl alcohol, be slowly added to while stirring points for 4 times.
The step（3）Storeroom, 1 ~ 10 day, temperature be 39 DEG C, humidity be 69%, illumination be 850lx, 11 ~ 20 days,
Temperature is 25 DEG C, humidity is 62%, illumination is 650lx, 21 ~ 30 days, and temperature is -7 DEG C, humidity is 67%, illumination is 450lx, 31 ~
40 days, temperature was 16 DEG C, humidity is 66%, illumination is 550lx, and the environmental change that imitates throughout the year carries out the condition of storeroom
Control, experience high temperature and low temperature, accelerate traditional Chinese medicine ingredients and leach.
The using method of the preservative for candy, weighs the preservative of candy raw material gross weight 0.06%, adds few
Amount water, fully dissolves, obtains antiseptic solution, antiseptic solution is added granulated sugar, stir, traditionally carry out
The preparation of candy, addition are few, easy to use.
The preservative of the present embodiment, extraction rate reached to 87.1%, bacteriostasis rate are up to 80.8%, the candy of preparation, sweet in carry
Slight bitter, aromatic flavour, harmony；Healthy adult mouse 20 is selected, in addition to normal diet, per the candy of the only daily feeding group
2g/kg (by the batheroom scale of adult mouse brain), after 30 days, the body weight of 20 adult mouse brain keeps normal.
Embodiment 3
A kind of preservative for candy, is made up of the raw material of following weight portion：Stenoloma chusana 19, phoenix bifurcation fern 19, female wither 16, blue or green pod leaf
16th, BAXIAGA 13, serpentgrass 11, hedyotis tenelliflora Blume 11, complex enzyme 0.09, lactic acid bacteria 6.
Described raw material, weight portion are dry weight.
Described complex enzyme, is made up of the raw material of following weight portion：Cellulase 13, amylase 9, lipase 8, pectase
5.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Lactobacillus casei 8, Bu Shi lactobacillus 8, Bulgaria
Lactobacillus 7, moral formula lactobacillus 6, viable count are 109~1010CFU/ml.
A kind of preparation method of the preservative for candy, comprises the following steps：
（1）Stenoloma chusana, phoenix bifurcation fern, female are withered, blue or green pod leaf, BAXIAGA, serpentgrass and hedyotis tenelliflora Blume are cleaned, and are crushed to 100 mesh, in obtaining
Medicinal powder；
（2）The water of 3 times amount of traditional Chinese medicine powder weight is added in traditional Chinese medicine powder, is soaked 35 minutes in 42 DEG C, add complex enzyme, be placed in 42 DEG C
Water-bath, constant temperature are digested 200 minutes, promote active ingredient to leach, and heating is boiled 3 minutes, is cooled to 40 DEG C, obtains enzymolysis Chinese medicine liquid；
（3）The absolute ethyl alcohol of 7 times amount of traditional Chinese medicine powder weight is added in enzymolysis Chinese medicine liquid, is mixed, sealing, is placed in storeroom
In, per 10 days, once, after preserving 40 days, mild condition, recovery rate were high, cost-effective, environmental protection, take out, are heated to for stirring
Volume is original 1/4, filters, obtains an extract and a filter residue；
（4）Filter residue is placed in pot, small fire frying life is fragrant, is 33% to water content, adds 3 ~ 4 times amount of filter residue weight
Water, stir, add lactic acid bacteria, mix, be placed in 20 DEG C of standing for fermentation after 12 days, tart up, protect enteron aisle, fill
Divide effective component extracting, after boiling, the 1/5 of small fire infusion to original volume, filter, obtain secondary raffinate and secondary filter residue；
（5）Extract and secondary raffinate are mixed, 0.45 μm of miillpore filter is crossed, is placed in 58 DEG C, 75 revs/min
It is 60 ~ 70% that rotary evaporation is concentrated into water content, and it is 7% to be placed in 67 DEG C and dry to water content, obtains the preservative for candy；
（6）Vacuum packaging, in 9000uW/c ultraviolet-sterilization 32 minutes, obtains finished product.
The step（3）Absolute ethyl alcohol, be slowly added to while stirring points for 5 times.
The step（3）Storeroom, 1 ~ 10 day, temperature be 40 DEG C, humidity be 70%, illumination be 900lx, 11 ~ 20 days,
Temperature is 26 DEG C, humidity is 63%, illumination is 700lx, 21 ~ 30 days, and temperature is -6 DEG C, humidity is 68%, illumination is 500lx, 31 ~
40 days, temperature was 17 DEG C, humidity is 67%, illumination is 600lx, and the environmental change that imitates throughout the year carries out the condition of storeroom
Control, experience high temperature and low temperature, accelerate traditional Chinese medicine ingredients and leach.
The using method of the preservative for candy, weighs the preservative of candy raw material gross weight 0.07%, adds few
Amount water, fully dissolves, obtains antiseptic solution, antiseptic solution is added granulated sugar, stir, traditionally carry out
The preparation of candy, addition are few, easy to use.
The preservative of the present embodiment, extraction rate reached to 87.4%, bacteriostasis rate are up to 81.7%, the candy of preparation, sweet in carry
Slight bitter, aromatic flavour, harmony；Healthy adult mouse 20 is selected, in addition to normal diet, per the candy of the only daily feeding group
2g/kg (by the batheroom scale of adult mouse brain), after 30 days, the body weight of 19 adult mouse brain keeps normal.
Comparative example 1
A kind of preservative for candy, is made up of the raw material of following weight portion：Female withers 14, blue or green pod leaf 14, BAXIAGA 11, bulbil
Knotweed 9, hedyotis tenelliflora Blume 9, complex enzyme 0.07, lactic acid bacteria 4.
Preparation and application, with embodiment 1.
The preservative of this comparative example, extraction rate reached to 86.4%, bacteriostasis rate are up to 41.3%, the candy of preparation, sweet in carry
Slight bitter, aromatic flavour, harmony；Healthy adult mouse 20 is selected, in addition to normal diet, per the candy of the only daily feeding group
2g/kg (by the batheroom scale of adult mouse brain), after 30 days, the body weight of 12 adult mouse brain keeps normal.
Comparative example 2
A kind of preservative for candy, is made up of the raw material of following weight portion：Stenoloma chusana 17, phoenix bifurcation fern 17, BAXIAGA 11, bulbil
Knotweed 9, hedyotis tenelliflora Blume 9, complex enzyme 0.07, lactic acid bacteria 4.
Preparation and application, with embodiment 1.
The preservative of this comparative example, extraction rate reached to 86.8%, bacteriostasis rate are up to 43.7%, the candy of preparation, sweet in carry
Slight bitter, aromatic flavour, harmony；Healthy adult mouse 20 is selected, in addition to normal diet, per the candy of the only daily feeding group
2g/kg (by the batheroom scale of adult mouse brain), after 30 days, the body weight of 14 adult mouse brain keeps normal.
Comparative example 3
A kind of preservative for candy, is made up of the raw material of following weight portion：Stenoloma chusana 17, phoenix bifurcation fern 17, female wither 14, blue or green pod leaf
14th, hedyotis tenelliflora Blume 9, complex enzyme 0.07, lactic acid bacteria 4.
Preparation and application, with embodiment 1.
The preservative of this comparative example, extraction rate reached to 86.4%, bacteriostasis rate are up to 45.5%, the candy of preparation, sweet in carry
Slight bitter, aromatic flavour, harmony；Healthy adult mouse 20 is selected, in addition to normal diet, per the candy of the only daily feeding group
2g/kg (by the batheroom scale of adult mouse brain), after 30 days, the body weight of 14 adult mouse brain keeps normal.
Comparative example 4
A kind of preservative for candy, is made up of the raw material of following weight portion：Stenoloma chusana 17, phoenix bifurcation fern 17, female wither 14, blue or green pod leaf
14th, BAXIAGA 11, serpentgrass 9, complex enzyme 0.07, lactic acid bacteria 4.
Preparation and application, with embodiment 1.
The preservative of this comparative example, extraction rate reached to 86.3%, bacteriostasis rate are up to 48.6%, the candy of preparation, sweet in carry
Slight bitter, aromatic flavour, harmony；Healthy adult mouse 20 is selected, in addition to normal diet, per the candy of the only daily feeding group
2g/kg (by the batheroom scale of adult mouse brain), after 30 days, the body weight of 15 adult mouse brain keeps normal.
Comparative example 5
A kind of preservative for candy, is made up of the raw material of following weight portion：Stenoloma chusana 17, phoenix bifurcation fern 17, female wither 14, blue or green pod leaf
14th, BAXIAGA 11, serpentgrass 9, hedyotis tenelliflora Blume 9, complex enzyme 0.07, lactic acid bacteria 4.
Removal step（3）In storeroom extract, remaining preparation and application, with embodiment 1.
The preservative of this comparative example, extraction rate reached to 71.3%, bacteriostasis rate are up to 62.7%, the candy of preparation, sweet in carry
Slight bitter, British plain spirits；Healthy adult mouse 20 is selected, in addition to normal diet, (is pressed per the candy 2g/kg of the only daily feeding group
The batheroom scale of adult mouse brain), after 30 days, the body weight of 12 adult mouse brain keeps normal.
Comparative example 6
A kind of preservative for candy, is made up of the raw material of following weight portion：Stenoloma chusana 17, phoenix bifurcation fern 17, female wither 14, blue or green pod leaf
14th, BAXIAGA 11, serpentgrass 9, hedyotis tenelliflora Blume 9, complex enzyme 0.07, lactic acid bacteria 4.
Removal step（4）In lactobacillus-fermented extract, remaining preparation and application, with embodiment 1.
The preservative of this comparative example, extraction rate reached to 72.4%, bacteriostasis rate are up to 59.8%, the candy of preparation, sweet in carry
Slight bitter, British plain spirits；Healthy adult mouse 20 is selected, in addition to normal diet, (is pressed per the candy 2g/kg of the only daily feeding group
The batheroom scale of adult mouse brain), after 30 days, the body weight of 10 adult mouse brain keeps normal.
Comparative example 7
Commercially available sulfur dioxide.
The preservative of this comparative example, bacteriostasis rate are up to 57.7%, the candy of preparation, British plain spirits；Select healthy adult mouse 20
Only, in addition to normal diet, per the candy 2g/kg (by the batheroom scale of adult mouse brain) of the only daily feeding group, after 30 days, 7 become
The year body weight holding of mouse is normal.
Claims (8)
1. a kind of preservative for candy, it is characterised in that be made up of the raw material of following weight portion：Stenoloma chusana 17 ~ 19, phoenix bifurcation fern
17 ~ 19, female wither 14 ~ 16, blue or green pod leaf 14 ~ 16, BAXIAGA 11 ~ 13, serpentgrass 9 ~ 11, hedyotis tenelliflora Blume 9 ~ 11, complex enzyme 0.07 ~
0.09th, lactic acid bacteria 4 ~ 6.
2. the preservative of candy is used for according to claim 1, it is characterised in that described raw material, weight portion are dry weight.
3. the preservative of candy is used for according to claim 1, it is characterised in that described complex enzyme, by following weight portion
Raw material composition：Cellulase 11 ~ 13, amylase 7 ~ 9, lipase 6 ~ 8, pectase 3 ~ 5.
4. the preservative of candy is used for according to claim 1, it is characterised in that described lactic acid bacteria, by following weight portion
Raw material composition：Lactobacillus casei 6 ~ 8, Bu Shi lactobacillus 6 ~ 8, lactobacillus bulgaricus 5 ~ 7, moral formula lactobacillus 4 ~ 6, viable count
For 109~1010CFU/ml.
5. described in a kind of claim 1 for candy preservative preparation method, it is characterised in that comprise the following steps：
（1）Stenoloma chusana, phoenix bifurcation fern, female are withered, blue or green pod leaf, BAXIAGA, serpentgrass and hedyotis tenelliflora Blume are cleaned, and are crushed to 80 ~ 100 mesh,
Obtain traditional Chinese medicine powder；
（2）The water of 2 ~ 3 times amount of traditional Chinese medicine powder weight is added in traditional Chinese medicine powder, is soaked 30 ~ 35 minutes in 40 ~ 42 DEG C, add complex enzyme,
40 ~ 42 DEG C of water-baths are placed in, constant temperature is digested 180 ~ 200 minutes, heating is boiled 2 ~ 3 minutes, 35 ~ 40 DEG C is cooled to, obtains enzymolysis Chinese medicine
Liquid；
（3）The absolute ethyl alcohol of 5 ~ 7 times amount of traditional Chinese medicine powder weight is added in enzymolysis Chinese medicine liquid, is mixed, sealing, is placed in storeroom
In, per 10 days, stirring once, after preserving 40 days, was taken out, and it is original 1/4 to be heated to volume, filters, obtains an extract and one
Secondary filter residue；
（4）Filter residue is placed in pot, small fire frying life is fragrant, is 31 ~ 33% to water content, 3 ~ 4 times of the filter residue weight of addition one time
The water of amount, stirs, and adds lactic acid bacteria, mixes, be placed in 18 ~ 20 DEG C of standing for fermentation after 10 ~ 12 days, after boiling, small fire
Infusion is filtered, obtains secondary raffinate and secondary filter residue to the 1/5 of original volume；
（5）Extract and secondary raffinate are mixed, cross 0.45 μm of miillpore filter, be placed in 56 ~ 58 DEG C, 73 ~ 75
Rev/min rotary evaporation is concentrated into water content for 60 ~ 70%, and it is 5 ~ 7% to be placed in 65 ~ 67 DEG C and dry to water content, obtains for candy
Preservative；
（6）Vacuum packaging, in 8000 ~ 9000uW/c ultraviolet-sterilization 30 ~ 32 minutes, obtains finished product.
6. the preparation method of the preservative of candy is used for according to claim 5, it is characterised in that the step（3）Nothing
Water-ethanol, divides 4 ~ 5 times, is slowly added to while stirring.
7. the preparation method of the preservative of candy is used for according to claim 5, it is characterised in that the step（3）Storage
Hide room, 1 ~ 10 day, temperature be 38 ~ 40 DEG C, humidity be 68 ~ 70%, illumination be 800 ~ 900lx, 11 ~ 20 days, temperature be 24 ~ 26 DEG C,
Humidity be 61 ~ 63%, illumination be 600 ~ 700lx, 21 ~ 30 days, temperature be -8 ~ -6 DEG C, humidity be 66 ~ 68%, illumination be 400 ~
500lx, 31 ~ 40 days, temperature was 15 ~ 17 DEG C, humidity is 65 ~ 67%, illumination is 500 ~ 600lx.
8. described in a kind of any one of claim 1 ~ 7 for candy preservative using method, it is characterised in that weigh candy
The preservative of raw material gross weight 0.06 ~ 0.07%, adds a small amount of water, fully dissolves, obtain antiseptic solution, and preservative is molten
Liquid adds granulated sugar, stirs, traditionally carries out the preparation of candy.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610888644.8A CN106472950A (en) | 2016-10-12 | 2016-10-12 | A kind of preservative for candy |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610888644.8A CN106472950A (en) | 2016-10-12 | 2016-10-12 | A kind of preservative for candy |
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ID=58269792
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103230077A (en) * | 2013-05-17 | 2013-08-07 | 山西大学 | Natural food preservative and preparation method of same |
| CN105815524A (en) * | 2016-03-29 | 2016-08-03 | 颍上县好圆食品有限公司 | Weight-losing candy |
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2016
- 2016-10-12 CN CN201610888644.8A patent/CN106472950A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103230077A (en) * | 2013-05-17 | 2013-08-07 | 山西大学 | Natural food preservative and preparation method of same |
| CN105815524A (en) * | 2016-03-29 | 2016-08-03 | 颍上县好圆食品有限公司 | Weight-losing candy |
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Application publication date: 20170308 |