CN109699880A - Application of the plant-derived compound preservative of food-grade in aquatic product - Google Patents
Application of the plant-derived compound preservative of food-grade in aquatic product Download PDFInfo
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- CN109699880A CN109699880A CN201811632682.2A CN201811632682A CN109699880A CN 109699880 A CN109699880 A CN 109699880A CN 201811632682 A CN201811632682 A CN 201811632682A CN 109699880 A CN109699880 A CN 109699880A
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Abstract
Application of the plant-derived compound preservative of food-grade in aquatic product, 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 aquatic product, and additive amount of the plant-derived compound preservative of food-grade in aquatic product is 0.05% ~ 0.07%；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 is no more than 0.07%, 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 aquatic product food；The metabolic progress of food generates heat, vapor and titanium dioxide
Carbon 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 potassium sorbate, sodium benzoates in aquatic product, though preservative is
One kind of food additives, but the safety of its ingredient becomes focus concerned by people.And existing chemical preservative is to food
The bad sense organ of bring, such as astringent taste, so that food generally requires to add more other additives, such as sugar, colloid, vegetable butter
This problem is covered, covered to fat etc., and the smell of frequently seen plants based bacteriostat residual also will affect the flavor of raw material.In China
" food additives use sanitary standard " are existing though the strict regulations type of preservative, quality standard and additive capacity
The shelf-life of 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, bad sense organ, and mistake are brought to food
More intake chemical preservatives can have side effect, and provide a kind of plant-derived compound preservative of food-grade in water producing system
Application in product.
The present invention provides application of the plant-derived compound preservative of food-grade in aquatic product, the food-grade plants
Property compound preservative in source is used to prepare aquatic product as preservative, and the plant-derived compound preservative of food-grade includes cortex cinnamomi
Aldehyde, eugenol and trans- o-methoxy cinnamic aldehyde.
Further, additive amount of the plant-derived compound preservative of the food-grade in aquatic product be 0.05%~
0.07%.
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 aquatic product includes spicy dried fish, canned aquatic products or instant marine product.
Further, during preparing spicy dried fish using the plant-derived compound preservative of food-grade, food-grade plant source
Property compound preservative is added after mixing with spice.
Further, the additive amount of the plant-derived compound preservative of the food-grade is dried fish and seasoning gross mass
0.07%.
Further, during preparing canned aquatic products using the plant-derived compound preservative of food-grade, food-grade plant source
It is added after property compound preservative and flavoring for mixture.
Further, the additive amount of the plant-derived compound preservative of the food-grade is aquatic products and seasoning gross mass
0.07%.
Further, during preparing instant marine product using the plant-derived compound preservative of food-grade, food-grade plant
It is added after source property compound preservative and flavoring for mixture.
Further, the additive amount of the plant-derived compound preservative of the food-grade is marine product and seasoning gross mass
0.05%~0.07%.
Beneficial effects of the present invention:
One, the food-grade plant source compound preservative that the present invention uses includes spice, Chinese herbal medicine, tea polyphenols, pectin
Zymolyte, bamboo extractive etc., they belong to the direct extract of natural plants, can prevent the growth of various bacteria, mould, be
Ideal natural bacteriostatic anti-corrosion material, the present invention extracts cinnamic acid and cloves using the plant of integration of drinking and medicinal herbs on its basis
Phenol, and trans- o-methoxy cinnamic aldehyde is added, the plant-derived compound preservative of food-grade is prepared, is solved using chemical preservative
Potential risk and pollution problem；
Two, present invention optimizes aquatic product production methods, and food-grade plant is added in aquatic product production process
Source property compound preservative, instead of traditional chemical preservative, the plant-derived compound preservative of food-grade is using integration of drinking and medicinal herbs
Plant extracts, and has the effect suppressed growth of microorganism well, to reach the holding time for effectively extending food, suppression
Bacterium spectrum is wide, has better suitability with food original flavor, keeps the flavor of original food.It solves to use chemical preservative and existing day
Right 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. are covered, are covered.When compound preservative preparation cereal product plant-derived using food-grade, food
Additive amount of the plant-derived compound preservative of grade in aquatic product is no more than 0.07%, and the shelf-life reaches 12 months, therefore eats
It is not high that the plant-derived compound preservative of grade obtains additive amount, can be effectively controlled production cost, and realize and industrially answer on a large scale
With；
Three, the plant-derived compound preservative of food-grade of the present invention is extracted using the plant of integration of drinking and medicinal herbs, makes food
Safety is higher, therefore, compared with chemical synthesis preservative, in the time range for guaranteeing Food Shelf-life, anti-corrosion effect phase
It is edible for a long time, using side effect will not be brought to body under conditions of close.
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；Wherein, 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.
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) 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.
(3) 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 3:
Table 3
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 3
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.
(4) the Antifungal activity experimental program under condition of different pH
According to the routine experiment method of (three) 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 4:
Table 4
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 4 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.
(5) high-temperature stability is tested
Under the high temperature conditions according to the routine experiment method of (three) 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 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.
Known by table 5, 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:
Spicy dried fish is prepared using the plant-derived compound preservative of food-grade method particularly includes:
Successively through fish pre-treatment, frying, pickling in spice, pull out after season and pack.
Fish is subjected to pre-treatment, it is then fried, obtain dried fish, by the plant-derived compound preservative of food-grade and 30g capsicum,
Illiciumverum, fennel and the garlic mixing that gross mass is 15g, obtain spice, and then the pickling of 30g dried fish is pulled out and salted down in spice
Dried fish after pickling is seasoned with 5g salt, 5g light soy sauce, 5g sugar, 5g cooking wine and 5g soy sauce, obtains finished product, finally by the dried fish after stain
By being packaged to be spicy dried fish；The additive amount of the plant-derived compound preservative of food-grade is dried fish and seasoning gross mass
0.08%, 0.07%, 0.06%, 0.05% and 0.04%；It is above-mentioned to be used as experimental group.
Control group: blank control group and potassium sorbate control group, food-grade is plant-derived compound antibacterial in blank control group
The additive amount of agent is 0, replaces the plant-derived compound preservative of food-grade, and sorb using potassium sorbate in potassium sorbate control group
The additive amount of sour potassium is the 0.1% of dried fish and seasoning gross mass.
The plant-derived compound preservative of food-grade includes 65 portions of cinnamic acids, 20 parts of eugenols and 15 parts in parts by weight
Trans- o-methoxy cinnamic aldehyde.
It is detected using SCT3208, shown in testing result table 6.
Table 6
Known by table 6, when the additive amount of the plant-derived compound preservative of food-grade reaches dried fish and seasoning gross mass
When 0.07%, the shelf-life up to 12 months, can reach identical anti-corrosion effect when with potassium sorbate as preservative.
Embodiment 3:
Canned aquatic products is prepared using the plant-derived compound preservative of food-grade method particularly includes:
Successively through fish pre-treatment, frying, seasoning and tinning.
Fish is subjected to pre-treatment, then treated that fish oil is fried by 30g, fried fish is obtained, by food-grade plant source
Property compound preservative and 5g salt, 1g cooking wine, 4g granulated sugar, 5g pepper powder, 10g jelly powder, 7g aniseed, 10g soy sauce, 1g acetin, 10g
Ginger, garlic clove and the green onion mixing that chilli oil, gross mass are 17g, obtain baste, fried fish are seasoned with baste, is obtained
To finished product, canned aquatic products finally is obtained by tinning；The additive amount of the plant-derived compound preservative of food-grade is aquatic products and adjusts
0.08%, 0.07%, 0.06%, 0.05% and the 0.04% of taste substance gross mass；It is above-mentioned to be used as experimental group.
Control group: blank control group and potassium sorbate control group, food-grade is plant-derived compound antibacterial in blank control group
The additive amount of agent is 0, replaces the plant-derived compound preservative of food-grade, and sorb using potassium sorbate in potassium sorbate control group
The additive amount of sour potassium is the 0.1% of aquatic products and seasoning gross mass.
The plant-derived compound preservative of food-grade includes 65 portions of cinnamic acids, 23 parts of eugenols and 12 parts in parts by weight
Trans- o-methoxy cinnamic aldehyde.
It is detected using QBT1375/QBT1374, shown in testing result table 7.
Table 7
Known by table 7, when the additive amount of the plant-derived compound preservative of food-grade reaches aquatic products and seasoning gross mass
0.07% when, the shelf-life up to 12 months, can reach identical anti-corrosion effect when with potassium sorbate as preservative.
Embodiment 4:
Instant marine product is prepared using the plant-derived compound preservative of food-grade method particularly includes:
After jellyfish and jelly fish head are increased crisp cooling, by the plant-derived compound preservative of food-grade and 20g salt, 0.5g taste
Essence, 5g white sugar, 1.5g water-retaining agent, 3g pepper powder, 0.5g chilli powder, 1g smashed garlic, 0.5g vinegar and the mixing of 5g sesame oil, are seasoned
Gross mass is that 63g jellyfish and jelly fish head are soaked in baste, stirs evenly seasoning, obtain finished product, finally by dress by liquid
Bag obtains instant marine product；The additive amount of the plant-derived compound preservative of food-grade is marine product and seasoning gross mass
0.08%, 0.07%, 0.06%, 0.05% and 0.04%；It is above-mentioned to be used as experimental group.
Control group: blank control group and sodium benzoate control group, food-grade is plant-derived compound antibacterial in blank control group
The additive amount of agent is 0, replaces the plant-derived compound preservative of food-grade, and benzene first using sodium benzoate in sodium benzoate control group
The additive amount of sour sodium is the 0.05% of marine product and seasoning gross mass.
The plant-derived compound preservative of food-grade includes 65 portions of cinnamic acids, 26 parts of eugenols and 9 parts in parts by weight
Trans- o-methoxy cinnamic aldehyde.
It is detected using SCT3306/SCT3308, shown in testing result table 8.
Table 8
Known by table 8, when the additive amount of the plant-derived compound preservative of food-grade reaches marine product and seasoning gross mass
0.05% when, the shelf-life up to 12 months, can reach identical anti-corrosion effect when with sodium benzoate as preservative.
Claims (10)
1. application of the plant-derived compound preservative of food-grade in aquatic product, 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 aquatic product, feature exist
In additive amount of the plant-derived compound preservative of the food-grade in aquatic product be 0.05% ~ 0.07%.
3. application of the plant-derived compound preservative of food-grade according to claim 1 in aquatic product, feature exist
In the plant-derived compound preservative of the food-grade in parts by weight include 15 ~ 85 portions of cinnamic acids, 3 ~ 60 parts of eugenols and 3 ~ 15
The trans- o-methoxy cinnamic aldehyde of part.
4. application of the plant-derived compound preservative of food-grade according to claim 1,2 or 3 in aquatic product, special
Sign is that the aquatic product includes spicy dried fish, canned aquatic products or instant marine product.
5. application of the plant-derived compound preservative of food-grade according to claim 4 in aquatic product, feature exist
During preparing spicy dried fish using the plant-derived compound preservative of food-grade, the plant-derived compound preservative of food-grade and perfume
It is added after pungent material mixing.
6. application of the plant-derived compound preservative of food-grade according to claim 5 in aquatic product, feature exist
In the additive amount of the plant-derived compound preservative of the food-grade be the 0.07% of dried fish and seasoning gross mass.
7. application of the plant-derived compound preservative of food-grade according to claim 4 in aquatic product, feature exist
During preparing canned aquatic products using the plant-derived compound preservative of food-grade, the plant-derived compound preservative of food-grade and tune
It is added after taste substance mixing.
8. application of the plant-derived compound preservative of food-grade according to claim 7 in aquatic product, feature exist
In the additive amount of the plant-derived compound preservative of the food-grade be the 0.07% of aquatic products and seasoning gross mass.
9. application of the plant-derived compound preservative of food-grade according to claim 4 in aquatic product, feature exist
During prepare instant marine product using food-grade plant-derived compound preservative, the plant-derived compound preservative of food-grade and
It is added after flavoring for mixture.
10. application of the plant-derived compound preservative of food-grade according to claim 9 in aquatic product, feature exist
In the additive amount of the plant-derived compound preservative of the food-grade be the 0.05% ~ 0.07% of marine product and seasoning gross mass.
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| CN201811632682.2A CN109699880A (en) | 2018-12-29 | 2018-12-29 | Application of the plant-derived compound preservative of food-grade in aquatic product |
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| CN201811632682.2A CN109699880A (en) | 2018-12-29 | 2018-12-29 | Application of the plant-derived compound preservative of food-grade in aquatic product |
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Application publication date: 20190503 |