CN106889171A - A kind of food preservative and its fresh-keeping foodstuff - Google Patents
A kind of food preservative and its fresh-keeping foodstuff Download PDFInfo
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- CN106889171A CN106889171A CN201710006502.9A CN201710006502A CN106889171A CN 106889171 A CN106889171 A CN 106889171A CN 201710006502 A CN201710006502 A CN 201710006502A CN 106889171 A CN106889171 A CN 106889171A
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- food preservative
- keeping
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- 239000005452 food preservative Substances 0.000 title claims abstract description 29
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 29
- 235000013305 food Nutrition 0.000 claims abstract description 31
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 241000218378 Magnolia Species 0.000 claims abstract description 21
- 241000241413 Propolis Species 0.000 claims abstract description 17
- 150000008442 polyphenolic compounds Chemical group 0.000 claims abstract description 17
- 229940069949 propolis Drugs 0.000 claims abstract description 17
- 239000012633 leachable Substances 0.000 claims abstract description 10
- 238000004090 dissolution Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 20
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- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000003795 chemical substances by application Substances 0.000 abstract description 7
- 230000000845 anti-microbial effect Effects 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 230000003026 anti-oxygenic effect Effects 0.000 abstract description 2
- 238000009920 food preservation Methods 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 239000003153 chemical reaction reagent Substances 0.000 abstract 1
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- VVOAZFWZEDHOOU-UHFFFAOYSA-N magnolol Chemical group OC1=CC=C(CC=C)C=C1C1=CC(CC=C)=CC=C1O VVOAZFWZEDHOOU-UHFFFAOYSA-N 0.000 description 2
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- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
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- 241000218377 Magnoliaceae Species 0.000 description 1
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- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
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- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
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- 238000000034 method Methods 0.000 description 1
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- 239000003921 oil Substances 0.000 description 1
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- 238000005502 peroxidation Methods 0.000 description 1
- 150000007875 phellandrene derivatives Chemical class 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- KKOXKGNSUHTUBV-UHFFFAOYSA-N racemic zingiberene Natural products CC(C)=CCCC(C)C1CC=C(C)C=C1 KKOXKGNSUHTUBV-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to field of food preservation, more particularly to food preservative and its fresh-keeping foodstuff, the food preservative is in parts by mass, composed of the following components, water：1000 parts；Magnolia cortex P.E：5~8 parts；Tea Polyphenols：68 parts；Ginger P.E：3~5 parts, propolis ethanol leachable：5~8 parts.Very well, more stable, with high-efficiency antimicrobial, mould proof, antioxygenic property, good water solubility is easy to use, economical and practical, is widely used, natural safe without toxic side effect, and preparation method is more simple and easy to apply for Preserving Reagent Freshening Effect of the present invention；Adding the food of antistaling agent of the present invention can significantly improve fresh-keeping effect, keep the original flavor and mouthfeel of food, and extend the shelf-life simultaneously.
Description
Technical field
The present invention relates to field of food preservation, more particularly to food preservative and fresh-keeping foodstuff.
Background technology
Chafing dish is deep by popular food, its characteristic food materials such as hair tripe, heart pipe, duck intestines, tendons of beef, mutton or pork etc., with preamble plus
The features such as work is complicated, chafing dish restaurant state of stocking up is the modulation meat products processed by preamble, modulation meat products processing factory mostly
It is to be refrigerated in packed mode or cold storage sale.But, whether refrigeration or cold storage, all refer to shelf-life problem, due to logistics, storage
The difference of condition is deposited, rotting occurs easily within the shelf-life in meat products, and in order to ensure food safety, effective shelf-life is more long
Better.The preservative frequently with the synthetic such as addition sodium nitrate, natrium nitrosum, potassium sorbate in process of production comes at present
Suppress the putrid and deteriorated of meat products, so as to keep the colour generation and after-ripening local flavor of food, extend storage period.However, being excessively used this
, there is local flavor, mouthfeel shortcoming and cause the phenomenons such as food poisoning in the colour former and preservative of a little synthetics, and long-term consumption
, there is carcinogenicity in the meat products containing sodium nitrate, natrium nitrosum, have grave danger to health.
As Chinese Enterprise, using the marrow in traditional Chinese medicine, the value of Chinese medicine is found, promote the utilization of Chinese medicine, fortune
Preservative is developed with the effective efficiency of Chinese medicine, can be harmless effective for food production industry is provided with pure natural material
Additive product, can lift product quality again, change product special flavour, prominent China's herbal cuisine function meets vast domestic consumption
The objective demand of colony.
According to above-mentioned requirements, our the screening compatibilities to Chinese medicine mainly concentrate the prominent sterilization fresh-keeping for solving food materials to prevent
Rotten, improvement foodstuff quality (the such as smell of mutton of cattle and sheep meat product, can be improved by compatibility) lifting local flavor, food and medicament dual-purpose
(control toxic and side effect).
The content of the invention
An object of the present invention is to provide a kind of food preservative, is particularly well-suited to the preservation and antisepsis of meat products, its
Feature is restraining and sterilizing bacteria, increases local flavor, improving quality.
Firstly, it is necessary to solve the function of bactericidal, by research, meat products contaminated bacteria mainly has pseudomonad, intestines bar
The dead circumfili bacterium of bacterium, lactic acid bacteria, heat, staphylococcus, Morakot Salmonella, motionless bacterium, salmonella, staphylococcus aureus, meat
Malicious fusiform bud pole bacterium, Bacillus perfringens, listeria spp, also various Aeromonas and part yeast and mold etc..
The living environment requirement of various to rotten bacterium differs, and the mechanism that strong, weak tendency strain is mutually restricted also has difference.
The mechanism that the living environment requirement of various to the rotten bacterium obtained according to research institute and strong, weak tendency strain are mutually restricted, needs
The medicinal material with correspondence efficiency is selected in the Chinese medicine with corresponding restraining and sterilizing bacteria function carries out compatibility, and its compatibility should also expire
The requirement of foot country correlation food and medicament dual-purpose medicinal material, it is ensured that the security of product；Its compatibility should be also met with increase food materials local flavor,
Efficiency without ill-effect；Its compatibility should also take into account the efficiency of the removal bad sense organ of food materials (such as smell of mutton).
To meet above-mentioned functions, by system research, experiment, following formula, to achieve the above object, the present invention are have developed
Technical scheme be：
A kind of food preservative, it is in parts by mass, composed of the following components：Water：1000 parts；Magnolia cortex P.E：5~8 parts；
Tea Polyphenols：6-8 parts, Ginger P.E：3~5 parts, propolis ethanol leachable：5~8 parts.
As preferred：A kind of food preservative, it is in parts by mass, composed of the following components：Water：1000 parts；The bark of official magnolia is extracted
Thing：7 parts；Tea Polyphenols：7 parts；Ginger P.E：4 parts, propolis ethanol leachable：6 parts.
A kind of preparation method of food preservative is：By Magnolia cortex P.E, Tea Polyphenols, Ginger P.E, propolis ethanol is molten
Go out thing soluble in water, obtain final product food preservative.
Material effect in formula：
(1) Magnolia cortex P.E：The bark of official magnolia, the purple Piao of alias, purple oil Piao, warm Piao etc., are Magnoliaceae, Magnolia in the range of botany
Plant, common for the bark of official magnolia (former subspecies) and two kinds of Magnolia bilola (subspecies), main product is in Sichuan, Hubei and other places.Bark of official magnolia taste is pungent, property
Temperature, has functions that promoting the circulation of qi dampness elimination, warm in pain, relieving asthma.The bark of official magnolia is to staphylococcus, streptococcus, dysentery characterized by blood in the stool bacillus, Pasteur's bar
Bacterium, comma bacillus have stronger antibacterial action；Through research, bark of official magnolia active ingredient is magnolol, and phenol and other phenols are (thick after the bark of official magnolia
The total phenol of Piao), this formula Magnolia cortex P.E active ingredient is magnolia bark total-phenol, and taste is fragrant, is the food of national publication without bad sense organ
Medicine dual-use materials, it is daily in be commonly used for herbal cuisine or spices is used, be one of ideal formulations of the present invention.
Through overtesting, integrated cost and effect, the magnolia bark total-phenol effective content of bark of official magnolia bactericidal is 5000-8000PPM
When；The ratio can reach has splendid suppression to staphylococcus, streptococcus, gram positive bacteria, shigella dysenteriae, Escherichia coli etc.
Even killing action, has good inhibiting effect to Morakot Salmonella, pseudomonad, listeria spp etc..
(2) Tea Polyphenols, is the general name of Polyphenols of Tea, including flavanol compound, anthocyanin class, flavonoids, flavones
Alcohols and phenolic acid class etc., wherein mostly important with flavanol compound material (catechin).Tea Polyphenols, also known as tea tan or tea tannin, is shape
One of Main Ingredients and Appearance into tealeaves color, smell and taste, is also have one of Main Ingredients and Appearance of healthcare function in tealeaves.Tealeaves is universally acknowledged
Natural drink raw material, its extract is also safety non-toxic, is also the anti-oxidant and antibacterial ideal material of preferable food fresh keeping.
Tea Polyphenols as a kind of antioxidant from natural food, the characteristics of with itself：Antioxidant effect is strong, to acid, heat
Relatively stablize；And with bacteriostasis；Through experiment, integrated cost and effect, Tea Polyphenols under 6000-8000PPM contents, to meat
Product has fabulous antioxidation, and has preferably paving to help effect for the antisepsis of meat products：Under the conditions of 0 DEG C, add
Plus Tea Polyphenols and Tea Polyphenols being not added with, its meat-based product shelf-life difference 15-30%, fat content material higher, effect is got over
For notable.
(3) Ginger P.E：Ginger is conventional vegetables and spices, and Ginger P.E is Rhizoma Zingiberis Recens volatile oil, main component
For the main component of ginger is：Zingiberol, zingiberene, phellandrene, amphene, citral, linalool, methyl heptenone, aldehyde C-9, d- borneol
Deng, and gingerol containing pungency component, and containing asparagine, nipecotic acid -2 and glutamic acid, asparatate, serine, sweet ammonia
Acid etc..
There is resisting pathogenic microbes to act on for ginger and its extract, and ginger extract is to staphylococcus aureus, white Portugal
Grape coccus, typhoid bacillus, bacterium sonnei, Pseudomonas aeruginosa and other multiple meats to rotten bacterium have obvious inhibiting effect,
Its effect is in dependence with concentration, especially most strong with the inhibitory action of staphylococcus aureus and staphylococcus albus；Ginger is carried
Thing is taken with stronger anti-oxidation effect：Can the DNA damage that causes of anti-lipid peroxidation, also can inhibitory activity oxygen generation and
Linoleic oxidation；Zingiberol and gingerol also have the effect for killing mollusk and parasite；And, ginger as it is domestic from ancient times
Since a kind of spices food materials, have functions that improving carnivorous sense organ flavouring renders palatable, be preferable meat products anti-corrosion oxygen chemoprevention
The composite additive material that parasite, improvement sense organ, flavouring render palatable.
Through overtesting, integrated cost and effect, Ginger P.E Rhizoma Zingiberis Recens volatile oil under 3000-5000PPM content states,
The function that its anti-corrosion, anti-oxidation, anti-parasite, improvement sense organ, flavouring render palatable can be realized preferably.
(4) propolis ethanol leachable：Propolis is the resin (natural gum) that honeybee gathers from plant gemma or trunk, is mixed into it
A kind of colloidal solid thing with aromatic odor that upper palatine gland, the secretion of wax gland are processed.Propolis is water insoluble, and its is effective
Composition is dissolved in 95% ethanol, therefore it is raw material to select propolis ethanol leachable, and recent studies is proved, abundant and only contained by propolis
Special bioactivator, various organic acids, various terpenoids in its contained substance etc., make with broad-spectrum antiseptic
With.Propolis has various functions such as antibacterial, anti-inflammatory, antipruritic, anti-oxidant, immune, the hypoglycemic, reducing blood lipid of enhancing, antitumor, to people
Body has extensive medical treatment, health-care effect, is preferable Antimicrobial preservative, the food and medicament dual-purpose material of lifting food quality.
Through overtesting, the aqueous solution of propolis ethanol leachable, when being used alone, it is necessary to be more than 5% concentration, can be played
The fresh-keeping effect of antibacterial sterilizing, but, having, the bio-extracts such as other Magnolia cortex P.Es, Tea Polyphenols, Ginger P.E are fresh-keeping
Under conditions of agent, only 0.5~0.8% need to be added, it becomes possible to fresh-keeping effect is improved 20~25%, demonstrating propolis not only has
Broad-spectrum antibacterial action, also with the effect for lifting other antistaling agent drug effect fruits, its content can be 5000- when drawing comprehensive use
8000PPM.This discovery compensate for the expensive deficiency of bee glue product, and economic bar is provided for it is rationally utilized in the present invention
Part.
The described water of this formula is sterile purified water, and the carrier of the food fresh keeping agent solution of this combination property is by two grades
After infiltration technology treatment, the pure water after being processed through ozone sterilization.
To sum up, by above-mentioned formula, proportionally compatibility constitutes a kind of natural nuisance-free together, just, with its anti-corrosion,
Anti-oxidation, anti-parasite, improve sense organ, flavouring and render palatable the natural food antistaling agent of all or part of function.
The second object of the present invention is to provide a kind of fresh-keeping modulation meat products, and the food is meeting the same of fresh-keeping effect
When, holding original local flavor and mouthfeel that can be good extend preservation term.
To achieve the above object, the technical scheme is that：
Fresh-keeping foodstuff containing the food preservative described in any of the above-described, the fresh-keeping foodstuff in parts by mass, by with
The following group is grouped into：Food：100 parts；Food preservative：15~20 parts.
As preferred：The fresh-keeping foodstuff is in parts by mass, composed of the following components：Food：100 parts；Food preservative：
18 parts.
According to the formula function that one of the object of the invention is previously mentioned, coordinate the raw material characteristics of modulation meat products, according to upper
Stating formula carries out compatibility, can both realize its bactericidal anti-corrosion, or anti-oxidation, or improves the function that sense organ flavouring renders palatable, raw
The modulation meat products that output is come, with long shelf-life, the feature of unique style, and can improve the storage bar of modulation meat products
Part, as required stored frozen originally, can be reduced to stored under refrigeration, and its shelf-life equally meets requirement, reduce transport and store up
It is saved as this.
The beneficial effects of the present invention are：Antistaling agent quality of the present invention and its fresh-keeping effect are more preferably, more stable, have
High-efficiency antimicrobial, mould proof, antioxygenic property, good water solubility are easy to use, economical and practical, are widely used, and natural safety non-toxic is secondary to be made
With, and preparation method is more simple and easy to apply.Adding the food of antistaling agent of the present invention can significantly improve fresh-keeping effect, keep good
Local flavor and mouthfeel, extend the shelf life.
Specific embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is described in further detail.It should be appreciated that specific embodiment described herein is only used to explain the present invention, do not limit
In the present invention.
Embodiment 1
A kind of food preservative, it is in parts by mass, composed of the following components：Water：1000 parts；Magnolia cortex P.E：5 parts；Tea
Polyphenol：6 parts；Ginger P.E：3 parts；Propolis ethanol leachable：5 parts.Water described in formula is sterile purified water.
Fresh-keeping foodstuff containing above-mentioned food preservative, the fresh-keeping foodstuff is in parts by mass, composed of the following components：
Food：100 parts；Food preservative：15 parts.
Embodiment 2
A kind of food preservative, it is in parts by mass, composed of the following components：Water：1000 parts；Magnolia cortex P.E：7 parts；Tea
Polyphenol：7 parts；Ginger P.E：4 parts；Propolis ethanol leachable：6 parts.Water described in formula is sterile purified water.
Fresh-keeping foodstuff containing above-mentioned food preservative, the fresh-keeping foodstuff is in parts by mass, composed of the following components：
Food：100 parts；Food preservative：18 parts.
Embodiment 3
A kind of food preservative, it is in parts by mass, composed of the following components：Water：1000 parts；Magnolia cortex P.E：8 parts；Tea
Polyphenol：8 parts；Ginger P.E：5 parts；Propolis ethanol leachable：8 parts.Water described in formula is sterile purified water.
Fresh-keeping foodstuff containing above-mentioned food preservative, the fresh-keeping foodstuff is in parts by mass, composed of the following components：
Food：100 parts；Food preservative：20 parts.
Claims (5)
1. a kind of food preservative, it is characterised in that：In parts by mass, it is composed of the following components：
Water：1000 parts；Magnolia cortex P.E：5~8 parts；Tea Polyphenols：6-8 parts；Ginger P.E：3~5 parts, propolis ethanol dissolution
Thing：5~8 parts.
2. a kind of food preservative according to claim 1, it is characterised in that：In parts by mass, it is composed of the following components：
Water：1000 parts；Magnolia cortex P.E：7 parts；Tea Polyphenols：7 parts；Ginger P.E：4 parts, propolis ethanol leachable：6 parts.
3. a kind of food preservative according to claim 1, it is characterised in that：Water described in formula is sterile purified water.
4. the fresh-keeping foodstuff of the food preservative described in any one of claim 1~2 is contained, it is characterised in that the fresh-keeping food
Product are in parts by mass, composed of the following components：
Food：100 parts；Food preservative：15~20 parts.
5. the food of food preservative according to claim 4, it is characterised in that the fresh-keeping foodstuff presses mass parts
Meter, it is composed of the following components：
Food：100 parts；Food preservative：18 parts.
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Application publication date: 20170627 |