CN116671590A - Natural preservative for prefabricated vegetables and application thereof - Google Patents

Natural preservative for prefabricated vegetables and application thereof Download PDF

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Publication number
CN116671590A
CN116671590A CN202310636789.9A CN202310636789A CN116671590A CN 116671590 A CN116671590 A CN 116671590A CN 202310636789 A CN202310636789 A CN 202310636789A CN 116671590 A CN116671590 A CN 116671590A
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parts
extract
natural preservative
vegetables
weight
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Inventor
赵慧娟
程铭
王瑞平
石灿亮
何守伟
冯连凤
李新新
常丽娜
辛晓丹
肖佳
王继阳
夏华南
陈朦朦
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Henan Lianduoduo Supply Chain Management Co ltd
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Henan Lianduoduo Supply Chain Management Co ltd
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Priority to CN202310636789.9A priority Critical patent/CN116671590A/en
Publication of CN116671590A publication Critical patent/CN116671590A/en
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    • 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
    • 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
    • A23L3/34635—Antibiotics
    • 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
    • A23L3/3544—Organic compounds containing hetero rings
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

The invention provides a natural preservative for prefabricated vegetables and application thereof, and relates to the technical field of food preservatives. The natural preservative is composed of spice extract, tea polyphenol, propolis extract, natamycin, chitosan and nisin through scientific compounding treatment; wherein the spice extract comprises flos Caryophylli extract, herba Rosmarini officinalis extract, herba Thymi extract, semen Myristicae extract, and pericarpium Granati extract; the natural preservative provided by the invention has the advantages that the components are scientifically compatible, interact and synergistically act, colony growth and reproduction during the cold storage period of the prepared vegetables can be well inhibited, the oxidation degree of protein and lipid is reduced, the fresh-keeping period of the prepared vegetables is prolonged, the sensory aspect of the prepared vegetables is not adversely affected, and the natural preservative provided by the invention has excellent fresh-keeping, bacteriostasis and corrosion prevention effects.

Description

Natural preservative for prefabricated vegetables and application thereof
Technical Field
The invention relates to the technical field of food preservative, in particular to a natural preservative for prefabricated vegetables and application thereof.
Background
The rapid-paced urban life of the modern society ensures that people do not consume more time in the kitchen, and simple, convenient and delicious prefabricated vegetable products are generated. The prefabricated dishes are convenient dishes which can be directly eaten by adopting modern scientific technology and advanced devices to replace the traditional manual making mode with quantitative, standard, mechanical and automatic processing, carrying out the preliminary preparation work on the dish raw materials, simplifying the making steps, carrying out sanitary and scientific packaging, heating or steaming and frying and the like. The prepared vegetables can be classified into instant foods, instant foods for cooking, and instant foods for preparing. Under the current fast-paced life, the large-scale linked catering enterprises begin to permeate from the central kitchen to the take-away catering platform, and become an important choice for people to eat; the prepared vegetables replace the hall food to a certain extent, and the industry of the prepared vegetables has met with a development peak in recent years.
As consumer demand for prepared vegetables continues to increase, the safety issues raised by prepared vegetables are also increasingly prominent. The prefabricated vegetable products can not thoroughly kill microorganisms in the processing process, and bacteria are easy to grow in the storage, transportation and sales processes, so that the diet safety of consumers is affected; in addition, the oxidation reaction of protein and fat can also occur in the storage process of the prepared vegetable product, thereby influencing the sensory flavor of the vegetable product and reducing the quality of the product. In order to solve the safety problems, researchers at home and abroad develop various fresh-keeping technologies to prolong the shelf life of the prefabricated vegetable products. Common preservation techniques include physical preservation, chemical preservation, natural preservation and the like. The material fresh-keeping comprises high pressure, ultrasonic wave, microwave radiation, pulse electric field, plasma treatment, modified atmosphere packaging and the like, can effectively improve the quality of vegetables and prolong the shelf life, but has complex operation, needs specific equipment and has higher cost. Common chemical antistaling agents comprise organic acid and salts thereof, butyl hydroxy anisole, dibutyl hydroxy toluene, ethylenediamine tetraacetic acid and the like, and have the advantages of easy operation, obvious effect and low cost, but the safety is controversial along with the deep research, and the safety has negative influence on health. The natural fresh-keeping comprises chitosan, lysozyme and tea polyphenol. Plant essential oil, spice extract, nisin, epsilon-polylysine and the like are rich in sources in nature, nontoxic and harmless, and have broad spectrum and high efficiency, so that consumers prefer to select natural preservative. However, the fresh-keeping effect of using a single natural fresh-keeping agent is limited, and the problems of overlarge fresh-keeping agent dosage, general fresh-keeping effect, poor antibacterial property, oxidation resistance, poor physicochemical properties of the film and the like exist. At present, a plurality of patents or documents disclose the use of the compound natural preservative, but the problems of unreasonable component proportion, poor preservation effect, high cost and the like exist. Therefore, a natural preservative for the prefabricated vegetables, which is reasonable in proportion, obvious in synergistic effect and excellent in preservation effect, needs to be provided.
Disclosure of Invention
(one) solving the technical problems
Aiming at the defects of the prior art, the invention provides the natural preservative for the prefabricated vegetables, which has the advantages of reasonable proportion, obvious synergistic effect and excellent preservation effect.
(II) technical scheme
In order to achieve the above purpose, the invention is realized by the following technical scheme:
on one hand, the invention provides a natural preservative for prefabricated vegetables, which comprises the following components in parts by weight: 2-7 parts of spice extract, 2-7 parts of tea polyphenol, 1-3 parts of propolis extract, 1-3 parts of natamycin, 3-8 parts of chitosan and 0.5-1 part of nisin.
Further, the natural preservative comprises the following components in parts by weight: 4-6 parts of spice extract, 4-6 parts of tea polyphenol, 1.5-2.5 parts of propolis extract, 1.5-2.5 parts of natamycin, 5-7 parts of chitosan and 0.6-0.8 part of nisin.
Further, the natural preservative comprises the following components in parts by weight: 5 parts of spice extract, 4.5 parts of tea polyphenol, 1.8 parts of propolis extract, 1.6 parts of natamycin, 6 parts of chitosan and 0.75 part of nisin.
Further, the spice extract comprises the following components in parts by weight: 5-10 parts of clove extract, 10-20 parts of rosemary extract, 10-20 parts of thyme extract, 5-10 parts of nutmeg extract and 5-10 parts of pomegranate rind extract.
Further, the spice extract comprises the following components in parts by weight: 6-9 parts of clove extract, 12-18 parts of rosemary extract, 12-18 parts of thyme extract, 6-9 parts of nutmeg extract and 6-9 parts of pomegranate rind extract.
Further, the spice extract comprises the following components in parts by weight: 7.8 parts of clove extract, 16 parts of rosemary extract, 14 parts of thyme extract, 6.5 parts of nutmeg extract and 7.2 parts of pomegranate rind extract.
On the other hand, the natural preservative provided by the invention is used for preserving the prefabricated vegetables, and the addition amount is 0.3-0.8% of the total weight of the prefabricated vegetables.
Furthermore, the natural preservative provided by the invention has the best preservative effect when the addition amount of the natural preservative is 0.5% of the weight of the prepared vegetables.
(III) beneficial effects
The natural preservative is composed of spice extract, tea polyphenol, propolis extract, natamycin, chitosan and nisin through scientific compounding treatment; the spice extract consists of clove extract, rosemary extract, thyme extract, nutmeg extract and pomegranate rind extract, the natural plant extract contains organic acids and terpenoid active substances, which can destroy thalli so as to inhibit microbial growth, the extract has strong antioxidation and antibacterial effects, and tea polyphenol also has strong antioxidation and antibacterial effects, and the natural preservative can be enhanced by combining the extracts; the natamycin, the streptococcus lactis, the chitosan and the propolis extract have strong antibacterial effect on microorganisms, and the chitosan and the propolis extract can also form a layer of film on the surface of the product, so that bacteria in the air can be prevented from entering, and the antibacterial effect is further enhanced; the natural preservative provided by the invention has the advantages that the components are scientifically compatible, interact and synergistically act, colony growth and reproduction during the cold storage period of the prepared vegetables can be well inhibited, the oxidation degree of protein and lipid is reduced, the fresh-keeping period of the prepared vegetables is prolonged, the sensory aspect of the prepared vegetables is not adversely affected, and the natural preservative provided by the invention has excellent fresh-keeping, bacteriostasis and corrosion prevention effects.
Drawings
Figure 1 shows the sensory scores of each group of diced chicken prepared vegetables after 36h of cold storage.
FIG. 2 shows the total number of colonies after 24h of cold storage of the prepared vegetables of the group of Pacific chicken dices.
FIG. 3 shows the TVB-N values of each group of the prepared chicken in-process vegetables after 24 hours of cold storage.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions in the embodiments of the present invention will be clearly and completely described in the following in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
A natural preservative for prefabricated vegetables comprises the following components in parts by weight:
2 parts of spice extract, 2 parts of tea polyphenol, 1 part of propolis extract, 1 part of natamycin, 3 parts of chitosan and 0.5 part of nisin;
the spice extract comprises the following components in parts by weight:
7.8 parts of clove extract, 16 parts of rosemary extract, 14 parts of thyme extract, 6.5 parts of nutmeg extract and 7.2 parts of pomegranate rind extract.
Example 2
A natural preservative for prefabricated vegetables comprises the following components in parts by weight:
7 parts of spice extract, 7 parts of tea polyphenol, 3 parts of propolis extract, 3 parts of natamycin, 8 parts of chitosan and 1 part of nisin;
the spice extract comprises the following components in parts by weight: 7.8 parts of clove extract, 16 parts of rosemary extract, 14 parts of thyme extract, 6.5 parts of nutmeg extract and 7.2 parts of pomegranate rind extract.
Example 3
A natural preservative for prefabricated vegetables comprises the following components in parts by weight:
3.6 parts of spice extract, 2.8 parts of tea polyphenol, 1.2 parts of propolis extract, 1.2 parts of natamycin, 4.5 parts of chitosan and 0.54 part of nisin;
the spice extract comprises the following components in parts by weight: 7.8 parts of clove extract, 16 parts of rosemary extract, 14 parts of thyme extract, 6.5 parts of nutmeg extract and 7.2 parts of pomegranate rind extract.
Example 4
A natural preservative for prefabricated vegetables comprises the following components in parts by weight:
4 parts of spice extract, 4 parts of tea polyphenol, 1.5 parts of propolis extract, 1.5 parts of natamycin, 5 parts of chitosan and 0.6 part of nisin.
The spice extract comprises the following components in parts by weight: 7.8 parts of clove extract, 16 parts of rosemary extract, 14 parts of thyme extract, 6.5 parts of nutmeg extract and 7.2 parts of pomegranate rind extract.
Example 5
A natural preservative for prefabricated vegetables comprises the following components in parts by weight:
6 parts of spice extract, 6 parts of tea polyphenol, 2.5 parts of propolis extract, 2.5 parts of natamycin, 7 parts of chitosan and 0.8 part of nisin.
The spice extract comprises the following components in parts by weight: 7.8 parts of clove extract, 16 parts of rosemary extract, 14 parts of thyme extract, 6.5 parts of nutmeg extract and 7.2 parts of pomegranate rind extract.
Example 6
A natural preservative for prefabricated vegetables comprises the following components in parts by weight:
4.8 parts of spice extract, 5.6 parts of tea polyphenol, 2.1 parts of propolis extract, 2.0 parts of natamycin, 5.8 parts of chitosan and 0.64 part of nisin.
The spice extract comprises the following components in parts by weight: 7.8 parts of clove extract, 16 parts of rosemary extract, 14 parts of thyme extract, 6.5 parts of nutmeg extract and 7.2 parts of pomegranate rind extract.
Example 7
A natural preservative for prefabricated vegetables comprises the following components in parts by weight:
5 parts of spice extract, 4.5 parts of tea polyphenol, 1.8 parts of propolis extract, 1.6 parts of natamycin, 6 parts of chitosan and 0.75 part of nisin.
The spice extract comprises the following components in parts by weight: 7.8 parts of clove extract, 16 parts of rosemary extract, 14 parts of thyme extract, 6.5 parts of nutmeg extract and 7.2 parts of pomegranate rind extract.
Example 8
A natural preservative for prefabricated vegetables comprises the following components in parts by weight:
5 parts of spice extract, 4.5 parts of tea polyphenol, 1.8 parts of propolis extract, 1.6 parts of natamycin, 6 parts of chitosan and 0.75 part of nisin.
The spice extract comprises the following components in parts by weight: 5 parts of clove extract, 10 parts of rosemary extract, 10 parts of thyme extract, 5 parts of nutmeg extract and 5 parts of pomegranate rind extract.
Example 9
A natural preservative for prefabricated vegetables comprises the following components in parts by weight:
5 parts of spice extract, 4.5 parts of tea polyphenol, 1.8 parts of propolis extract, 1.6 parts of natamycin, 6 parts of chitosan and 0.75 part of nisin.
The spice extract comprises the following components in parts by weight:
10 parts of clove extract, 20 parts of rosemary extract, 20 parts of thyme extract, 10 parts of nutmeg extract and 10 parts of pomegranate rind extract. .
Example 9
A natural preservative for prefabricated vegetables comprises the following components in parts by weight:
5 parts of spice extract, 4.5 parts of tea polyphenol, 1.8 parts of propolis extract, 1.6 parts of natamycin, 6 parts of chitosan and 0.75 part of nisin.
The spice extract comprises the following components in parts by weight: 6 parts of clove extract, 12 parts of rosemary extract, 12 parts of thyme extract, 6 parts of nutmeg extract and 6 parts of pomegranate rind extract.
Example 10
A natural preservative for prefabricated vegetables comprises the following components in parts by weight:
5 parts of spice extract, 4.5 parts of tea polyphenol, 1.8 parts of propolis extract, 1.6 parts of natamycin, 6 parts of chitosan and 0.75 part of nisin.
The spice extract comprises the following components in parts by weight: 9 parts of clove extract, 18 parts of rosemary extract, 18 parts of thyme extract, 9 parts of nutmeg extract and 9 parts of pomegranate rind extract.
Test examples
1 materials and methods
1.1 test materials
The prepared vegetable of the chicken bouillon prepared according to the food safety standard is not added with any preservative or preservative before the test.
1.2 test group
Each preservative is prepared according to the components and parts by weight shown in tables 1 and 2, each group is repeated for 3 times, and the addition amount of the preservative is 0.5% of the total weight of the prepared vegetable of the papyriferus. And a control group is arranged at the same time, and no preservative is added. During the test, each group of prepared vegetables was stored under refrigeration at 4 ℃.
Table 1 specific components and parts by weight of each group of preservative
Note that: the components and parts by weight of the spice extract in the preservative in the groups 1 to 5 are as follows: 7.8 parts of clove extract, 16 parts of rosemary extract, 14 parts of thyme extract, 6.5 parts of nutmeg extract and 7.2 parts of pomegranate rind extract.
Table 2 specific components and parts by weight of spice extract of each group of preservative
Note that: the components of the preservative in the groups 6-8 also comprise: 4.5 parts of tea polyphenol, 1.8 parts of propolis extract, 1.6 parts of natamycin, 6 parts of chitosan and 0.75 part of nisin.
1.3 physical and chemical index measurement
1.3.1 sensitization assessment
10 trained food professionals (5 men and 5 women) made sensory evaluation on 5 aspects of color, form, smell, sticky state, taste and the like of the prepared chicken gizzard, and comprehensively scored according to 5 average scores.
1.3.2 determination of the total number of colonies
The detection is carried out by referring to the detection of the total number of bacterial colony in food safety national Standard food microbiology (GB 4789.2-2016) implemented in China.
1.3.3 determination of volatile basic Nitrogen (TVB-N)
The method is carried out according to the first method of semi-trace nitrogen determination in GB 5009.228-2016 (determination of volatile basic nitrogen in food safety national Standard food).
1.4 data processing
Experimental data were analyzed using GraphPad Prism 8.0 software and the results were expressed as mean ± standard deviation, with significant differences expressed as (P < 0.05).
2 results
2.1 Effect of each group of preservative on sensory scores of prepared vegetables of Paobao diced chicken
As can be seen from fig. 1, the sensory scores of the control group of the prepared chicken feet after 24d of cold storage were only about 4 points, and the sensory scores of the group 1-group 8 of the prepared chicken feet after 24d of cold storage were significantly higher than those of the control group (P < 0.05), wherein the sensory scores of the group 1 were above 8 points and the sensory scores of the group 2-group 8 were between 6-7.5 points; as can be seen from the above sensory indices, group 1 was significantly better than the control and other groups in terms of color, morphology, odor, viscosity, and mouthfeel.
2.2 Effect of each group of preservative on the total number of Pre-prepared vegetable colonies of Paederia sibirica
The effect of each group of preservative on the total number of prefabricated vegetable colonies of the papyriferus is shown in figure 2. After 24d cold storage, the log number of the colony count of the control group is about 7.5; compared with the control group, the log value of the total number of colonies of the groups 1-8 is obviously lower than that of the control group, wherein the log value of the total number of colonies of the groups 2-5 is between 4 and 5, the log value of the total number of colonies of the groups 6-8 is about 4, the log value of the total number of colonies of the group 1 is only about 2.5, the log value of the total number of colonies of the group 1 is obviously lower than that of the control group and the other groups, and the significant difference (P < 0.05) exists; from the above results, it can be seen that the preservative of group 1 has the best bacteriostatic effect and can maintain the bacteriostatic effect for a long time.
2.3 Effect of each group of preservative on TVB-N of Paederus angulatus
Volatile basic nitrogen is a common physicochemical index used in national standards for evaluating freshness of fresh meat and meat products, and the higher the value is, the more serious the surface protein and amino acid are destroyed, and the worse the freshness is. The effect of each group of preservative on TVB-N of the prepared vegetable of the Paederia sibirica is shown in figure 3. After 24d cold storage, the control group had TVB-N values up to about 30 μg/g; compared with the control group, the TVB-N values of the groups 1 to 8 are obviously lower than those of the control group, wherein the TVB-N value of the group 1 is lower than 10 mug/g, the TVB-N values of the groups 2 to 8 are all between 10 and 20 mug/g, and the TVB-N value of the group 1 is obviously lower than those of the control group and other groups (P < 0.05); from the above results, the preservative of group 1 has the best preservative effect.
Conclusion 3
According to the test results, when partial components of the natural preservative disclosed by the invention are absent, the ideal preservative effect cannot be realized, and the components of the natural preservative disclosed by the invention are scientifically compatible, interacted and synergistically enhanced, so that colony growth and propagation during the cold storage of the prepared vegetables can be well inhibited, the oxidation degree of protein and lipid is reduced, the preservative period of the prepared vegetables is prolonged, the sensory aspect of the prepared vegetables is not adversely affected, and the natural preservative provided by the invention has excellent preservative, antibacterial and preservative effects.
The above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims (8)

1. The natural preservative for the prefabricated vegetables is characterized by comprising the following components in parts by weight: 2-7 parts of spice extract, 2-7 parts of tea polyphenol, 1-3 parts of propolis extract, 1-3 parts of natamycin, 3-8 parts of chitosan and 0.5-1 part of nisin.
2. The natural preservative for prepared vegetables according to claim 1, wherein the natural preservative comprises the following components in parts by weight: 4-6 parts of spice extract, 4-6 parts of tea polyphenol, 1.5-2.5 parts of propolis extract, 1.5-2.5 parts of natamycin, 5-7 parts of chitosan and 0.6-0.8 part of nisin.
3. The natural preservative for prepared vegetables according to claim 1, wherein the natural preservative comprises the following components in parts by weight: 5 parts of spice extract, 4.5 parts of tea polyphenol, 1.8 parts of propolis extract, 1.6 parts of natamycin, 6 parts of chitosan and 0.75 part of nisin.
4. A natural preservative for prepared vegetables according to any one of claims 1-3, wherein the spice extract comprises the following components in parts by weight: 5-10 parts of clove extract, 10-20 parts of rosemary extract, 10-20 parts of thyme extract, 5-10 parts of nutmeg extract and 5-10 parts of pomegranate rind extract.
5. A natural preservative for prepared vegetables according to any one of claims 1-3, wherein the spice extract comprises the following components in parts by weight: 6-9 parts of clove extract, 12-18 parts of rosemary extract, 12-18 parts of thyme extract, 6-9 parts of nutmeg extract and 6-9 parts of pomegranate rind extract.
6. A natural preservative for prepared vegetables according to any one of claims 1-3, wherein the spice extract comprises the following components in parts by weight: 7.8 parts of clove extract, 16 parts of rosemary extract, 14 parts of thyme extract, 6.5 parts of nutmeg extract and 7.2 parts of pomegranate rind extract.
7. A natural preservative for prepared vegetables according to any one of claims 1 to 6, wherein the natural preservative provided by the invention is used for preserving the prepared vegetables, and the addition amount of the natural preservative is 0.3 to 0.8 percent of the total weight of the prepared vegetables.
8. The natural preservative for prepared vegetables according to any one of claims 1 to 6, wherein the natural preservative provided by the invention has the best preservative effect when the added amount of the natural preservative is 0.5% of the weight of the prepared vegetables.
CN202310636789.9A 2023-06-01 2023-06-01 Natural preservative for prefabricated vegetables and application thereof Pending CN116671590A (en)

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CN112772894A (en) * 2021-03-04 2021-05-11 苏州闻达食品配料有限公司 Natural fresh-keeping flavoring agent for prefabricated dishes

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