CN109699876A - Application of the plant-derived compound preservative of food-grade in edible oil and fat - Google Patents
Application of the plant-derived compound preservative of food-grade in edible oil and fat Download PDFInfo
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Abstract
Application of the plant-derived compound preservative of food-grade in edible oil and fat, it is related to a kind of application of natural bacteriostatic anti-corrosion material.The invention aims to solve the problem of that the shelf-life of existing chemical preservative is short and excessively intake chemical preservative can have side effect.The plant-derived compound preservative of food-grade is used to prepare edible oil and fat, and additive amount of the plant-derived compound preservative of food-grade in edible oil and fat is 0.01% ~ 0.05%；The plant-derived compound preservative of food-grade includes cinnamic acid and eugenol, further includes trans- o-methoxy cinnamic aldehyde.It is originated from natural the invention has the advantages that: the ingredient of the plant-derived compound preservative of one, food-grade, ingredient safety is higher, and has a better suitability with food original flavor, edible for a long time, using will not bring side effect to body.Two, additive amount suggestion is no more than 0.02%, and extended shelf-life can be realized to 12 months.
Description
Technical field
The present invention relates to a kind of applications of natural bacteriostatic anti-corrosion material.
Background technique
The reason of food apoilage is to cause food apoilage by the breeding of microorganism；Or the work because of oxygen in air
With causing the oxidation deterioration of ingredient in edible oil and fat；Because of oxidizing ferment, peroxidase, amylase, albumen contained by edible oil and fat inside
The effect of enzyme etc. promotes the metabolic progress of food, generates heat, vapor and carbon dioxide, causes food spoilage.
In the factors of food spoilage, the pollution of microorganism is most active, most common factor, is played a leading role.Ring
Microorganism is nowhere not present in border, food is in production, processing, transport, storage, sales process, it is easy to microbial contamination.
As long as proper temperature, microorganism will growth and breeding, decompose food in nutrient, to meet itself needs.At this moment in food
Protein be just destroyed, food can stink and tart flavour, loses original toughness and elasticity, and color can also occur
Variation.
Currently, generally using chemical syntheses preservatives such as tert-butylhydroquinone (TBHQ) in edible oil and fat, though it eats
One kind of product additive, but the safety of its ingredient becomes focus concerned by people；And chemical preservative gives food bring
Bad sense organ, such as astringent taste, so that food generally requires to add more, other additives, such as sugar, colloid, plant fat etc. come
The problem of covering, covering, and the smell of frequently seen plants based bacteriostat residual also will affect the flavor of raw material, bacteriostatic agent cost mistake
Height, can not industrially large-scale application the problem of.At China " food additives use sanitary standard " though strict regulations are anti-
Type, quality standard and the additive capacity of rotten agent, but the shelf-life of existing chemical preservative is short (general less than 12 months), and
Excessive intake chemical preservative can have side effect.
Summary of the invention
It is short the invention aims to solve the shelf-life of existing chemical preservative, the bad sense organ of food bring is given, and
Excessive intake chemical preservative can have side effect and the smell of frequently seen plants based bacteriostat remains the wind that also will affect raw material
Taste, the excessively high problem of bacteriostatic agent cost, and a kind of application of the plant-derived compound preservative of food-grade in edible oil and fat is provided.
The present invention provides application of the plant-derived compound preservative of food-grade in edible oil and fat, the food-grade plants
Property compound preservative in source is used to prepare edible oil and fat, and the plant-derived compound preservative of food-grade includes cinnamic acid and cloves
Phenol further includes trans- o-methoxy cinnamic aldehyde.
Further, additive amount of the plant-derived compound preservative of the food-grade in edible oil and fat be 0.01%~
0.05%.
Further, the plant-derived compound preservative of the food-grade include in parts by weight 15~85 portions of cinnamic acids, 3~
60 parts of eugenols and 3~15 parts of trans- o-methoxy cinnamic aldehydes.
Further, the edible oil and fat include vegetable fat and animal fat.
Further, the vegetable fat includes peanut oil.
Further, the animal fat includes lard.
Further, during preparing peanut oil using the plant-derived compound preservative of food-grade, food-grade is plant-derived
The additive amount of compound preservative is to salt the 0.02% of bacon gross mass down.
Further, during preparing lard using the plant-derived compound preservative of food-grade, it is directly added into food-grade plant
Material resource compound preservative, the additive amount of the plant-derived compound preservative of food-grade are the 0.02% of lard gross mass.
Beneficial effects of the present invention:
One, present invention optimizes edible oil and fat production methods, and food-grade plant is added in edible oil and fat production process
Source property compound preservative, the plant-derived compound preservative of food-grade for food include spice, Chinese herbal medicine, tea polyphenols,
Pectin zymolyte, bamboo extractive etc., they belong to the direct extract of the plant of integration of drinking and medicinal herbs, and the present invention adopts on its basis
Cinnamic acid and eugenol are extracted with the plant of integration of drinking and medicinal herbs, and trans- o-methoxy cinnamic aldehyde is added, preparation food-grade is planted
Material resource compound preservative can prevent the growth of various bacteria, mould instead of traditional chemical preservative, improve antibacterial
Effect, antimicrobial spectrum is wide, and ingredient is originated from naturally, keeps the safety of food higher, is ideal natural bacteriostatic anti-corrosion material, using this
The food-grade plant-based bacteriostat of invention does not destroy the original local flavor of food.
Two, the present invention uses the plant-derived compound preservative of food-grade, when can reach the preservation for effectively extending food
Between, and keep the flavor of original food；The plant-derived compound preservative extraction cost of food-grade is low, it is easier to industrial extensive
Using.Compared with chemical synthesis preservative, guarantee Food Shelf-life time range in, similar in anti-corrosion effect under the conditions of,
Ingredient safety is higher, and has a better suitability with food original flavor, edible for a long time, using will not bring secondary work to body
With.
Three, when preparing edible oil and fat using the plant-derived compound preservative of food-grade, food-grade is plant-derived compound antibacterial
Additive amount suggestion of the agent in edible oil and fat is 0.02%, and extended shelf-life can be realized to 12 months.
Detailed description of the invention
Fig. 1 is the anti-oxidant curve graph of the plant-derived compound preservative of 1 food-grade of embodiment；In figure, A indicates food-grade plant
Concentration-DPPH free radical scavenging activity the curve graph of source property compound preservative, B indicates the concentration-DPPH radicals scavenging of BHT in figure
Rate curve graph, C indicates the concentration-DPPH free radical scavenging activity curve graph of rosemary oil in figure；
Fig. 2 is the lipid-antioxidant activity curve graph of embodiment 1；A indicates blank group curve graph in figure, and B indicates additive amount in figure
For 0.02 HZR peroxidating curve graph, C indicates that additive amount is 0.04 HZR peroxidating curve graph in figure, and D indicates addition in figure
Amount indicates the TBHQ peroxidating curve graph that additive amount is 0.02 for E in 0.05 HZR peroxidating curve graph, and E indicates addition in figure
The TBHQ peroxidating curve graph that amount is 0.02.
Specific embodiment
Embodiment 1:
The preparation method of the plant-derived compound preservative of food-grade:
(1), prepare the plant extracts containing cinnamic acid: the cinnamon bark powder that steam distillation takes 60kg finely ground is put into
In flask, adds water 160L, load onto condenser pipe, be heated to reflux 10min.It is poured into after cooling and carries out steam distillation in cucurbit, received
Collect 80~100L of distillate；
Distillate is transferred in separatory funnel, is extracted twice with every part of 40L ether.Water layer is discarded, ether layer moves into small
In test tube, a small amount of anhydrous sodium sulfate is added and dries, after 20min, pours out extract liquor, boils off second with heating water bath in draught cupboard
Ether is to get the plant extracts containing cinnamic acid；
(2), it prepares the plant extracts containing eugenol: weighing cloves bud 15kg, add water 90L after cucurbit immersion,
Carry out steam distillation is directly heated, distillate about 30L is collected；
Resulting distillate is placed in separatory funnel, is extracted with ethyl acetate (each 20L) twice, upper layer acetic acid second is merged
Ester extract liquor (upper layer acetic acid ethyl acetate extract contains eugenol) carries out ethyl acetate removal later to get the plant containing eugenol
Extract.
(3), agitated kettle is preheated to 60 DEG C, preheated 5 minutes, revolving speed is adjusted to 15r/min, opens agitated kettle, is added
Plant extracts containing cinnamic acid, the plant extracts containing eugenol, trans- o-methoxy cinnamic aldehyde are (purchased from Shanghai Zhen Zhun biology
Science and Technology Ltd.) amount to 100kg, agitated kettle revolving speed is adjusted to 100r/min, is stirred 50 minutes, packing is after stirring to get food
The plant-derived compound preservative of grade；The mass fraction of cinnamic acid is 55% in the plant-derived compound preservative of food-grade,
The mass fraction of eugenol is 12%, and the mass fraction of trans- o-methoxy cinnamic aldehyde is 7%.
Performance detection, specific detection method and inspection are carried out to the plant-derived compound preservative of food-grade that embodiment 1 obtains
It is as follows to survey result:
(1) to rosemary oil, BHT (2,6 di tert butyl 4 methyl phenol) and the plant-derived compound preservative of food-grade
Carry out sensory evaluation comparison:
Sensory evaluation describes data referring to table 1.
Table 1
The sense organ of rosemary oil, BHT (2,6 di tert butyl 4 methyl phenol) and the plant-derived compound preservative of food-grade
Evaluation result is as shown in table 2.
Table 2
There is light fragrance by the plant-derived compound preservative of food-grade that embodiment 1 known to table 2 obtains, system is uniform
Stablize, miscellaneous gas is very light, and smell is coordinated.
(2) to HZR (the plant-derived compound preservative of food-grade), tert-butylhydroquinone (TBHQ) and food-grade plant
Property compound preservative in source carries out sensory evaluation comparison:
Sensory evaluation describes data referring to table 3.
Table 3
Sample 1, the Analyses Methods for Sensory Evaluation Results of 2 sample 3 of sample of the plant-derived compound preservative of food-grade are as shown in table 3.
Table 4
There is light fragrance by the plant-derived compound preservative of food-grade that embodiment 1 known to table 4 obtains, system is uniform
Stablize, miscellaneous gas is very light, and smell is coordinated.
(3) the plant-derived compound preservative composition of the food-grade prepared embodiment 1, rosemary oil and BHT (2,6-
Di-tert-butyl-4-methy phenol) according to anti-oxidant experimental method, detect its antioxygenic property:
Testing result is as shown in Figure 1, DPPH is widely used in the oxidation resistance of quantitative determination Biosample and food, DPPH
Free radical has single electron, there is the last one absorption, alcoholic solution characteristic purple at 517nm.When with the presence of free radical scavenger
When, so that its absorption is faded away due to matching with its single electron, the electron amount that fading extent receives with it is at quantitative pass
System, thus available spectrophotometer carries out quick quantitative analysis.From the graph as can be seen that food-grade is plant-derived compound antibacterial
Agent, rosemary oil, BHT have certain Scavenging ability, and the plant-derived compound preservative of food-grade is clear to free radical
Removing solid capacity will be much better than BHT and rosemary oil, illustrate that it can substitute the two and become novel antioxidant applied in food.
(4) inoxidizability is carried out to HZR (the plant-derived compound preservative of food-grade) and tert-butylhydroquinone (TBHQ)
It can detect:
Testing result is as shown in Fig. 2, Fig. 2 is anti-oxidant datagram, and A indicates blank group curve graph in figure, and B expression adds in figure
The HZR peroxidating curve graph that dosage is 0.02, C indicates that additive amount is 0.04 HZR peroxidating curve graph in figure, and D is indicated in figure
The HZR peroxidating curve graph that additive amount is 0.05, E indicates that additive amount is 0.02 TBHQ peroxidating curve graph, E table in figure in figure
Show that additive amount is 0.02 TBHQ peroxidating curve graph.
(5) Antifungal activity experimental program
For trying strain are as follows: staphylococcus aureus, Escherichia coli, Candida albicans, pseudomonas aeruginosa, aspergillus niger.
Using the minimum suppression for the plant-derived compound preservative of food-grade that fluid nutrient medium Dilution embodiment 1 obtains
Bacteria concentration MIC, the specific method is as follows:
(1) preparation of culture medium: nutrient broth medium；
(2) preparation of bacteria suspension: staphylococcus aureus, the Escherichia coli after activation and the copper after activation after taking activation
Green Pseudomonas alba is respectively prepared 1 × 10 in sterile purified water8The bacteria suspension of cfu/mL；Candida albicans bacterium after taking activation
1 × 10 is respectively prepared in sterile purified water with the aspergillus niger after activation7The bacteria suspension of cfu/mL；Above-mentioned bacterium and true is taken respectively
The bacteria suspension 1mL of bacterium is uniformly mixed for use in sterilizing test tubes, obtains plastc ring；
(3) preparation of the test tube containing antiseptic composition: the plant-derived compound preservative of food-grade obtained using embodiment 1
It is respectively 0.025%, 0.05%, 0.10%, 0.20%, 0.40% and 0.80% to contain with nutrient broth medium configuration concentration
The nutrient broth medium of bacteriostatic agent；
(4) minimum inhibitory concentration detects: plastc ring 0.1mL being taken to be separately added into the battalion of 10mL various concentration bacteriostatic agent
It supports in broth bouillon, and is uniformly mixed；Three groups of parallel test groups are set, and wherein the observation of bacterium is placed in 37 DEG C of cultures for 24 hours, very
The observation of bacterium is placed in 28 DEG C of culture 48h；It is inhaled in the nutrient broth medium of various concentration bacteriostatic agent respectively after culture
It takes 1mL in plate, pours into appropriate culture medium, bacterium observation is placed in 37 DEG C of cultures for 24 hours, and the observation of fungi is placed in 28 DEG C of cultures
48h；Flat-plate bacterial colony sum is obtained, is averaged.
Antifungal activity result data (MIC) is as shown in table 5:
Table 5
Note: "-" indicates no bacterium growth, and "+" indicates few bacterium, and " ++ " indicates that a small number of bacterium " ++ " indicate a large amount of
Bacterium.
As can be seen that the plant-derived compound preservative minimal inhibitory concentration of food-grade that embodiment 1 obtains is from table 5
0.05%, when the plant-derived compound preservative additive amount of the food-grade that embodiment 1 obtains is not less than 0.05%, embodiment 1
The plant-derived compound preservative of the food-grade arrived is false to staphylococcus aureus, pseudomonas aeruginosa, escherichia coli, white
Silk 5 kinds of mushrooms of yeast and aspergillus niger can play inhibiting effect simultaneously.
(6) the Antifungal activity experimental program under condition of different pH
According to the routine experiment method of (five) Antifungal activity experimental program, to detect it under condition of different pH in different pH items
Antifungal activity under part, the results are shown in Table 6:
Table 6
Note: "-" indicates no bacterium growth, and "+" indicates few bacterium, and " ++ " indicates that a small number of bacterium " +++ " indicate a large amount of
Bacterium.
By table 6 it is found that soda acid of the obtained plant-derived compound preservative of food-grade of embodiment 1 in pH between 4-10
In range, there is good Antifungal activity.
(7) high-temperature stability is tested
Under the high temperature conditions according to the routine experiment method of (five) Antifungal activity experimental program, it is detected in different high temperature items
The Antifungal activity of the nutrient broth medium for the bacteriostatic agent that concentration is 0.05% under part, the results are shown in Table 7:
Table 7
Note: "-" indicates no bacterium growth, and "+" indicates few bacterium, and " ++ " indicates that a small number of bacterium " +++ " indicate a large amount of
Bacterium.
Known by table 7, the plant-derived compound preservative of the food-grade that embodiment 1 obtains is different to different temperature conditions
Stability, the experimental results showed that, temperature be 100 DEG C hereinafter, the obtained plant-derived compound preservative of food-grade of embodiment 1 still
It can keep excellent fungistatic effect.
Embodiment 2:
Peanut oil is prepared using the plant-derived compound preservative of food-grade method particularly includes:
Take peanut raw material check and accept → clean in raw material impurity → drying and cooling → broken decortication → hot wind baking is copied → cool down,
It rolls crushed grain → steaming stir-fry → oil expression → cooling → filtered crude oil → and obtains finished product peanut oil.
The plant-derived compound preservative of food-grade, belongs to oil-soluble, dissolves each other with grease, by following additive amount in peanut oil system
Be added in standby technique: the plant-derived compound preservative additive amount of food-grade be peanut oil gross mass 0.05%, 0.04%,
0.02% and 0.01%；It is above-mentioned to be used as experimental group.
Control group: blank control group and tert-butylhydroquinone (TBHQ) control group, food-grade plant in blank control group
The additive amount of source property compound preservative is 0, uses tert-butylhydroquinone in tert-butylhydroquinone (TBHQ) control group
(TBHQ) the plant-derived compound preservative of food-grade is replaced, and the additive amount of tert-butylhydroquinone (TBHQ) is the total matter of peanut oil
The 0.02% of amount.
The plant-derived compound preservative of the food-grade include the cinnamic acid of 60 parts by weight, 28 parts by weight eugenol and
The trans- o-methoxy cinnamic aldehyde of 2 parts by weight.
For the peanut oil that existing squeezing is blown, corresponding antioxidant is added according to ratio in following table, it is closed to be loaded on reagent bottle
In, it is stored under constant temperature, tests oil peroxidation value every other month, peroxide value detection method is referring to GB/
T5009.37-2003 edible oil sanitary standard analysis method.Shown in testing result table 8.
Table 8
By table 8 it is found that the additive amount when the plant-derived compound preservative of food-grade reaches peanut oil gross mass
When 0.02%, the shelf-life reaches identical anti-corrosion effect up to 12 months, with common chemical preservative.
Embodiment 3:
Lard is prepared using the plant-derived compound preservative of food-grade method particularly includes:
Lard pretreatment of raw material → charging → melting → saltouts → oil extraction → clarification or filters pressing → centrifugation decontamination → precipitating
Oil to get arrive lard.
The plant-derived compound preservative of food-grade and animal fat are compatible, directly can be added and mix according to following additive amount
It is even can the plant-derived compound preservative of food-grade additive amount be lard gross mass 0.05%, 0.04%, 0.02% and
0.01%；It is above-mentioned to be used as experimental group.
Control group: blank control group and tert-butylhydroquinone (TBHQ) control group, food-grade plant in blank control group
The additive amount of source property compound preservative is 0, uses tert-butylhydroquinone in tert-butylhydroquinone (TBHQ) control group
(TBHQ) the plant-derived compound preservative of food-grade is replaced, and the additive amount of tert-butylhydroquinone (TBHQ) is lard gross mass
0.02%.
The plant-derived compound preservative of the food-grade include the cinnamic acid of 60 parts by weight, 21 parts by weight eugenol and
The trans- o-methoxy cinnamic aldehyde of 9 parts by weight.
For now producing the animal oil come, corresponding antioxidant is added according to ratio in following table, it is closed to be loaded on reagent bottle
In, it is stored under constant temperature, tests oil peroxidation value every other month, peroxide value detection method is referring to GB/
T5009.37-2003 edible oil sanitary standard analysis method.Shown in testing result table 9.
Table 9
By table 9 it is found that the additive amount when the plant-derived compound preservative of food-grade reaches the 0.02% of lard gross mass
When, the shelf-life reaches identical anti-corrosion effect up to 12 months, with common chemical preservative.
Embodiment 3:
Butter is prepared using the plant-derived compound preservative of food-grade method particularly includes:
Take raw material metering and reconciliation → emulsification → extremely cold kneading → shaping packaging → maturation → finished product.
The plant-derived compound preservative of food-grade belongs to oil-soluble, dissolves each other with grease, according to mass ratio in emulsion process
Example, which is added, simultaneously to be mixed, the additive amount of the plant-derived compound preservative of food-grade be butter gross mass 0.05%, 0.04%,
0.02% and 0.01%；It is above-mentioned to be used as experimental group.
Control group: blank control group and tert-butylhydroquinone (TBHQ) control group, food-grade plant in blank control group
The additive amount of source property compound preservative is 0, uses tert-butylhydroquinone in tert-butylhydroquinone (TBHQ) control group
(TBHQ) the plant-derived compound preservative of food-grade is replaced, and the additive amount of tert-butylhydroquinone (TBHQ) is lard gross mass
0.02%.
The plant-derived compound preservative of the food-grade include the cinnamic acid of 60 parts by weight, 25 parts by weight eugenol and
The trans- o-methoxy cinnamic aldehyde of 10 parts by weight.
For now producing the butter come, corresponding antioxidant is added according to ratio in following table, it is closed to be loaded in reagent bottle,
It is stored under constant temperature, tests oil peroxidation value every other month, peroxide value detection method is referring to GB/T5009.37-
2003 edible oil sanitary standard analysis methods.Shown in testing result table 10.
Table 10
By table 10 it is found that the additive amount when the plant-derived compound preservative of food-grade reaches the 0.02% of butter gross mass
When, the shelf-life reaches identical anti-corrosion effect up to 12 months, with common chemical preservative.
Claims (9)
1. application of the plant-derived compound preservative of food-grade in edible oil and fat, it is characterised in that the food-grade is plant-derived
Compound preservative includes cinnamic acid, eugenol and trans- o-methoxy cinnamic aldehyde.
2. application of the plant-derived compound preservative of food-grade according to claim 1 in edible oil and fat, feature exist
In additive amount of the plant-derived compound preservative of the food-grade in edible oil and fat be 0.01% ~ 0.05%.
3. application of the plant-derived compound preservative of food-grade according to claim 1 or 2 in edible oil and fat, feature
Be the plant-derived compound preservative of the food-grade include in parts by weight 15 ~ 85 portions of cinnamic acids, 3 ~ 60 parts of eugenols and 2 ~
15 parts of trans- o-methoxy cinnamic aldehydes.
4. application of the plant-derived compound preservative of food-grade according to claim 1 or 2 in edible oil and fat, feature
Be the plant-derived compound preservative of the food-grade include in parts by weight 60 ~ 65 portions of cinnamic acids, 21 ~ 28 parts of eugenols and 2 ~
10 parts of trans- o-methoxy cinnamic aldehydes.
5. application of the plant-derived compound preservative of food-grade according to claim 1 or 2 in edible oil and fat, feature
It is that the edible oil and fat include vegetable fat and animal fat.
6. application of the plant-derived compound preservative of food-grade according to claim 5 in edible oil and fat, feature exist
In the vegetable fat include peanut oil.
7. application of the plant-derived compound preservative of food-grade according to claim 5 in edible oil and fat, feature exist
In the animal fat include lard.
8. application of the plant-derived compound preservative of food-grade according to claim 5 in edible oil and fat, feature exist
During preparing peanut oil using the plant-derived compound preservative of food-grade, the addition of the plant-derived compound preservative of food-grade
Amount is salts the 0.02% of bacon gross mass down.
9. application of the plant-derived compound preservative of food-grade according to claim 5 in edible oil and fat, feature exist
During preparing lard using the plant-derived compound preservative of food-grade, it is plant-derived compound antibacterial to be directly added into food-grade
Agent, the additive amount of the plant-derived compound preservative of food-grade are the 0.02% of lard gross mass.
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| CN201811630540.2A CN109699876A (en) | 2018-12-29 | 2018-12-29 | Application of the plant-derived compound preservative of food-grade in edible oil and fat |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715684A (en) * | 2020-12-30 | 2021-04-30 | 广州市国味油脂食品有限公司 | Special blend oil for students |
| WO2021184633A1 (en) * | 2020-03-18 | 2021-09-23 | 珠海市自然之旅生物技术有限公司 | Composite plant extract having preservative and antibacterial functions, preparation method therefor and application thereof |
-
2018
- 2018-12-29 CN CN201811630540.2A patent/CN109699876A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021184633A1 (en) * | 2020-03-18 | 2021-09-23 | 珠海市自然之旅生物技术有限公司 | Composite plant extract having preservative and antibacterial functions, preparation method therefor and application thereof |
| CN112715684A (en) * | 2020-12-30 | 2021-04-30 | 广州市国味油脂食品有限公司 | Special blend oil for students |
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Application publication date: 20190503 |