CN107950855A - 一种用于食品的天然防腐复方及其制备方法 - Google Patents
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- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- 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
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Abstract
本发明提供一种用于食品的天然防腐复方及其制备方法,是由丁香、桂皮和石榴皮提取物组成的天然防腐剂的制备方法,该防腐剂对霉菌、大肠杆菌、金黄色葡萄球菌等具有抑制和杀死作用,成分全部来自于天然,无毒副作用,且抑菌谱广,制备试剂价格低廉,操作简单。可应用于食品防腐,特别应用于辣椒酱中防腐效果显著。
Description
技术领域
本发明属于食品防腐技术领域,涉及一种植物提取天然防腐剂的制备方法及其用途,具体地涉及一种以丁香、桂皮和石榴皮为原料的天然防腐剂的提取方法,并用于食品辣椒酱的防腐。
背景技术
食品的防腐和抗氧化问题是食品保存的关键,尤其是辣椒酱的保存,如果防腐和抗氧化体系失效,轻则改变风味,重则发霉腐败。因为食品本身含有大量的营养物质和水分,非常适合微生物生长。食品如果保存不当,就会有大量的微生物繁殖,导致食品腐败变质。在辣椒酱的生产、加工、运输及贮存过程中,霉菌及其毒素对产品造成不同程度的污染从而导致经济损失。食品工业中使用的食品防腐剂主要有三大类:苯甲酸及其盐类、山梨酸及其盐类和对羟基苯甲酸酯。它们都是化学合成类添加剂,因价格低廉而且防腐效果好而在食品工业中应用最多。但这些化学合成的食品防腐剂在使用过程中或多或少地会对食品的风味产生一定的不良影响。食品中的某些成分与防腐剂起反应,可能使防腐剂部分或全部失效。有些防腐剂也会被食品中的微生物分解,如山梨酸能被乳酸菌还原为山梨糖醇,可成为其碳源,使微生物大量繁殖。如果使用不当,还会对人体产生毒副作用。国际上多个国家已经严格限制了化学防腐剂的使用范围,随着人们生活水平的提高和对身体健康的关注,伴随着食品工程技术的向前发展,生产绿色、安全的食品已成为当今趋势。因此,开发高效、广谱、安全稳定的天然防腐剂对食品工业具有重要意义。植物提取物作为防腐添加剂以其无毒、无抗药性和经济实用性等优势将成为今后食品添加剂研发的主流。
发明内容
本发明的目的是提供一种丁香、桂皮和石榴皮提取物,对辣椒酱中的霉菌、大肠杆菌、金黄色葡萄球菌等具有抑制和杀死作用,成分全部来自于天然,无毒副作用,且抑菌谱广。本发明还提供丁香、桂皮和石榴皮提取物的制备方法,使用试剂价格低廉,操作简单。
本发明采用的技术方案:一种以丁香、桂皮和石榴皮为原料的天然防腐剂,该天然防腐剂是丁香、桂皮和石榴皮的提取物,具体提取方法:预先将丁香、桂皮和石榴皮用中药粉碎机分别粉碎,过100目筛备用。按质量取20-40份公丁香,20-50分桂皮,10-30份石榴皮充分混合。混合后与提取溶剂按质量比1:15-30混合,在50-80℃下超声提取60-180min,过滤,得滤渣和滤液,将滤渣按相同的方法重复提取1-3次,最后合并滤液,将滤液至于真空浓缩罐中,在4℃下进行浓缩,得到浸膏。将浸膏进行真空冷冻干燥,干燥后粉碎到150目,包装后得到以公丁香、桂皮和石榴皮提取物为原料的天然防腐剂。
较佳地,所述的提取溶剂是40-98%的乙醇溶液。
较佳地,所述的丁香为公丁香或母丁香。
本发明还提供了一种上述的天然防腐剂在辣椒酱中的防腐应用。
具体实施方式
一、丁香、桂皮和石榴皮提取物(天然防腐剂)的制备。
实施例1:
取丁香、桂皮和石榴皮适量用中药粉碎机分别粉碎,过100目筛备用。取粉碎过筛后的丁香300g、桂皮400g和石榴皮300g混合。将混合粉末与50%乙醇溶液按质量比1:30的比例混合;将混合物置入超声波仪器中,在60℃下超声提取180min,过滤,得滤液和滤渣;将滤渣按照相同的方法重复提取3次,结束后合并滤液;将滤液至于真空浓缩罐中,在4℃下进行浓缩,得到浸膏。将浸膏进行真空冷冻干燥,干燥后粉碎到150目,包装后得到以公丁香、桂皮和石榴皮提取物为原料的天然防腐剂。
实施例2:
取丁香、桂皮和石榴皮适量用中药粉碎机分别粉碎,过100目筛备用。取粉碎过筛后的丁香350g、桂皮450g和石榴皮200g混合。将混合粉末与70%乙醇溶液按质量比1:20的比例混合;将混合物置入超声波仪器中,在70℃下超声提取120min,过滤,得滤液和滤渣;将滤渣按照相同的方法重复提取2次,结束后合并滤液;将滤液至于真空浓缩罐中,在4℃下进行浓缩,得到浸膏。将浸膏进行真空冷冻干燥,干燥后粉碎到150目,包装后得到以公丁香、桂皮和石榴皮提取物为原料的天然防腐剂。
实施例3:
取丁香、桂皮和石榴皮适量用中药粉碎机分别粉碎,过100目筛备用。取粉碎过筛后的丁香400g、桂皮500g和石榴皮100g混合。将混合粉末与90%乙醇溶液按质量比1:15的比例混合;将混合物置入超声波仪器中,在80℃下超声提取60min,过滤,得滤液和滤渣;将滤渣按照相同的方法重复提取1次,结束后合并滤液;将滤液至于真空浓缩罐中,在4℃下进行浓缩,得到浸膏。将浸膏进行真空冷冻干燥,干燥后粉碎到150目,包装后得到以公丁香、桂皮和石榴皮提取物为原料的天然防腐剂。。
二、提取物的抑菌效果。
供试菌种为:大肠杆菌、金黄色葡萄球菌、白色念球菌和黑曲霉。采用K-B法测定本发明中丁香、桂皮和石榴皮提取物的抑菌活性。方法如下:
(1)抑菌纸片的制备:分别称取实施例1、2、3中的提取物lg,用9ml 98%乙醇溶解,溶解后加入装有50片6mm灭菌纸片的西林瓶中,37℃恒温干燥备用;同时分别称取1g山梨酸钾和苯甲酸钠加入9ml灭菌蒸馏水溶解,溶解后加入装有50片6mm灭菌纸片的西林瓶中,37℃恒温干燥备用;
(2)菌悬液的制备:取活化后的菌种于灭菌生理盐水中,细菌制成0.5麦氏度的菌悬液,霉菌及酵母配置好后镜检计数确认;
(3)培养基的配制:按使用说明,配制好MH琼脂培养基,灭菌待用;
(4)抑菌试验:将配制好的培养基倒成4mm厚,直径9cm的平板,待凝固后取0.1ml浓度在106-107cfu/ml之间的菌悬液于培养基上,用涂布棒均匀涂布,用无菌镊子夹取上述制备好的抑菌纸片贴与平板正中央,轻轻压平,每组三个平行。同时设置一个空白对照组,用无菌镊子夹取浸泡有生理盐水的纸片贴上。然后将各处理平板于相应温度下培养,细菌于37℃下培养24h,霉菌及酵母于28℃下培养48h。取出后采用十字交叉法测量各抑菌圈直径大小,计算平均值。抑制作用结果见表1。
表1丁香、桂皮和石榴皮提取物对菌的抑制作用
由表1可以看出,本发明的防腐剂具有广谱抑菌效果,而且抑菌效果优于化学防腐剂山梨酸钾和苯甲酸钠。
三、提取物应用于辣椒酱的防腐效果
试验辣椒酱为湖南某公司中试生产线所生产,试验分为两组,1组为空白对照组(按照正常工艺流程生产不加任何防腐剂),另一组为添加提取物组。提取物添加组加入实施例3中的提取物,添加量为0.1%。灌装后,置于温度30℃、相对湿度为70%的条件下放置,每7天作一次观察,从每组中随机抽样进行菌落总数检查,直至空白对照组出现菌落总数超标。空白对照组出现菌落超标后每隔2个月对添加提取物组进行随机抽样检查菌落总数,为期24个月。结果见表2。
表2丁香、桂皮和石榴皮提取物天然防腐剂应用于辣椒酱防腐
试验组 | 0d | 7d | 14d | 21d | 28d | 35d | 42d | 49d | 56d |
空白对照(cfu/g) | <10 | <10 | <10 | <10 | <10 | <10 | <10 | <10 | 170 |
添加组(cfu/g) | <10 | <10 | <10 | <10 | <10 | <10 | <10 | <10 | <10 |
空白对照组出现菌落超标后每隔2个月对添加提取物组进行随机抽样检查菌落总数,为期24个月。结果见表3。
表3提取物应用于辣椒酱的防腐效果
试验组 | 2m | 4m | 6m | 8m | 10m | 12m | 14m | 16m | 18m |
添加组(cfu/g) | <10 | <10 | <10 | <10 | <10 | <10 | <10 | <10 | 110 |
由表2和表3可知,丁香、桂皮和石榴皮提取物天然防腐剂对辣椒酱的防腐效果相当好,可长达至少16个月,比常用的化学防腐体系1年的货架期要更长。
综上所述,本发明制备的防腐剂对霉菌、大肠杆菌、金黄色葡萄球菌等具有抑制和杀死作用,成分全部来自于天然,无毒副作用,且抑菌谱广,制备试剂价格低廉,操作简单。可应用于食品防腐,特别应用于辣椒酱中防腐效果显著。
Claims (4)
1.一种以丁香、桂皮和石榴皮为原料的天然防腐剂,其特征在于,该天然防腐剂是公丁香、桂皮和石榴皮的提取物,具体提取方法:预先将丁香、桂皮和石榴皮用中药粉碎机分别粉碎,过100目筛备用;
按质量取20-40份公丁香,20-50分桂皮,10-30份石榴皮充分混合;
混合后与提取溶剂按质量比1:15-30混合,在50-80℃下超声提取60-180分钟;过滤,得滤渣和滤液,将滤渣按相同的方法重复提取1-3次,最后合并滤液,将滤液至于真空浓缩罐中,在4℃下进行浓缩,得到浸膏;
将浸膏进行真空冷冻干燥,干燥后粉碎到150目,包装后得到以公丁香、桂皮和石榴皮提取物为原料的天然防腐剂。
2.根据权利要求1所述的天然防腐剂,其特征在于,所述的提取溶剂是40-98%的乙醇溶液。
3.根据权利要求1所述的天然防腐剂,其特征在于,所述的丁香为公丁香或母丁香。
4.一种权利要求1至3中任一项所述的天然防腐剂在辣椒酱中的防腐应用。
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