TW201625146A - Natural bactericide and preparation method thereof - Google Patents
Natural bactericide and preparation method thereof Download PDFInfo
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- TW201625146A TW201625146A TW105100967A TW105100967A TW201625146A TW 201625146 A TW201625146 A TW 201625146A TW 105100967 A TW105100967 A TW 105100967A TW 105100967 A TW105100967 A TW 105100967A TW 201625146 A TW201625146 A TW 201625146A
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本發明涉及一種天然殺菌劑及其製法，尤指一種能應用食材初期殺菌作業上的殺菌劑及其製造方法。 The invention relates to a natural bactericide and a preparation method thereof, in particular to a bactericide capable of applying an initial sterilization operation of a food material and a preparation method thereof.
食品安全衛生中常以衛生指標菌的數量來做為食品安全及品質衛生的指標。 Food safety and hygiene often use the number of health indicator bacteria as an indicator of food safety and quality hygiene.
導致食物中毒的病原菌很多，目前科技雖可檢測出食材中的致病菌，但分離計數的方法很複雜且費時，加上各國菌株的檢驗標準也不同，基於實用、經濟與方便三原則，因此產生以檢驗「指標菌」來取代病因菌的此方法，這樣就可以有效降低篩檢及檢驗菌株所耗費的人力與物力。 There are many pathogens causing food poisoning. Although the current technology can detect pathogenic bacteria in the food, the method of separation and counting is complicated and time-consuming, and the test standards of strains in different countries are different, based on the three principles of practicality, economy and convenience. This method of replacing the pathogen with the test "index bacteria" is produced, so that the labor and material resources for screening and testing the strain can be effectively reduced.
當無法監測食材中每一種有害微生物時，僅針對某些特定指標菌作為是否合乎衛生要求之指標，如：生菌數、大腸桿菌群、大腸桿菌、沙門氏菌等，所以現在各國多以指標菌，來做為一種指標，用以指示食品在製造過程中，是否合乎衛生要求，是否遭受污染，有無衛生缺失。 When it is impossible to monitor every harmful microorganism in the food, only certain specific indicator bacteria are used as indicators for hygienic requirements, such as the number of bacteria, E. coli, Escherichia coli, and Salmonella. Therefore, most countries now use indicator bacteria. As an indicator to indicate whether the food is in compliance with hygiene requirements during the manufacturing process, whether it is contaminated or not.
指標菌如超過檢驗標準，雖不致於影響身體健康直接致病，卻足以顯示該產品衛生狀態不良，即表示在製作過程當中的衛生狀況、食材、器具、包裝過程可能遭受污染，工作人員的個人衛生狀況不佳，或於常溫保存提供微生物繁殖最佳環境而造成，食材與食品可能會產生腐敗，造成食物中毒的機率也會提高。 If the indicator bacteria exceeds the test standard, it will not directly affect the health of the body, but it is enough to show that the product is in poor sanitary condition, which means that the hygiene condition, ingredients, utensils and packaging process may be polluted during the production process. Poor sanitation, or the best environment for microbial reproduction at room temperature, food and food may be spoiled, and the chance of food poisoning will increase.
因此，在加工過程之中，殺菌，例如以適當的加熱法或是化 學法殺菌，將有助於降低食品腐敗或食品中毒的風險。 Therefore, during the processing, sterilization, for example, by appropriate heating or Learning to sterilize will help reduce the risk of food spoilage or food poisoning.
但是，當前的殺菌方法中，加熱法不是所有的食材都適用，尤其是有生鮮需求的食材，而化學法有殘留的問題，雖然化學物殘留量一般不致於對人體立即產生危害，但長期食用之下，仍舊有一定的危害風險，同時還會影響到食材的味道，甚至是食品的營養成份。 However, in the current sterilization method, the heating method is not suitable for all the ingredients, especially the foods with fresh demand, and the chemical method has residual problems, although the chemical residues generally do not cause immediate harm to the human body, but long-term consumption Underneath, there is still a certain risk of harm, and it will also affect the taste of the ingredients, and even the nutritional content of the food.
有鑑於此，如何提供一種能以純天然、且無化學成份方式，能安全、安心地應用，將微生物殺死的天然殺菌劑及其製法，便成為本發明欲改進的目的。 In view of the above, it is an object of the present invention to provide a natural fungicide capable of killing microorganisms in a natural and chemically-free manner, safely and safely, and a method for producing the same.
本發明目的在於提供一種能應用於食材殺菌上，純天然且無化學添加物，能安心應用的天然殺菌劑及其製法。 The invention aims to provide a natural fungicide which can be applied to the sterilization of foodstuffs, is purely natural and has no chemical additives, and can be safely applied and a preparation method thereof.
為解決上述問題及達到本發明的目的，本發明的技術手段，是這樣實現的，關於產品方面，為一種天然殺菌劑，其特徵在於：所述天然殺菌劑(100)，其包含有一具有異硫氰酸酯類體(11)的反應劑體(1)，該反應劑體(1)是由白蘿蔔(200)所提取出的白蘿蔔汁液體(10)，配合水體(20)，依重量配比所混合反應而成。 In order to solve the above problems and achieve the object of the present invention, the technical means of the present invention is achieved in that, regarding a product, it is a natural bactericide, characterized in that the natural bactericide (100) contains a different a reactant body (1) of a thiocyanate body (11), the reaction body body (1) is a white radish juice liquid (10) extracted from white radish (200), and is combined with a water body (20). The weight ratio is mixed and reacted.
更優選的是，所述水體(20)，其混合重量比例是為該白蘿蔔汁液體(10)的0.1至100倍。 More preferably, the water body (20) has a mixing weight ratio of 0.1 to 100 times that of the white radish juice liquid (10).
關於製法方面，為一種天然殺菌劑的製法，其特徵在於包括下列步驟：備料步驟(I)：依重量配比，準備白蘿蔔(200)和水體(20)；提取步驟(Ⅱ)：將上述白蘿蔔(200)和上述水體(20)，放入提取機(A)中，以輸出初料(30)，該初料(30)具有白蘿蔔汁液體(10)、水體(20)、以及白蘿蔔纖維體(40)，而該白蘿蔔汁液體(10)內，含有被該提取機(A)以物理性的方式，將該白蘿蔔(200)的細胞壁破壞後，而所釋出的硫化葡萄糖苷(50)和芥子酶(60)， 且兩者能配合該水體(20)產生水解反應，並逐漸大量生成異硫氰酸酯類體(11)；萃取步驟(Ⅲ)：將反應後的上述初料(30)，以過濾裝置(B)進行過濾的動作，再放入第一容器(C)中，讓該白蘿蔔纖維體(40)被分離出該初料(30)外，過濾所得即為反應劑體(1)；以及填裝步驟(Ⅳ)：將上述反應劑體(1)，分裝至第二容器(D)中後密封，最終成為天然殺菌劑(100)。 Regarding the preparation method, it is a method for preparing a natural bactericide, which comprises the following steps: preparing a step (I): preparing a white radish (200) and a water body (20) according to a weight ratio; and extracting step (II): The white radish (200) and the above water body (20) are placed in an extractor (A) to output a preliminary material (30) having a white radish juice liquid (10), a water body (20), and a white radish fiber body (40), wherein the white radish juice liquid (10) contains a physical means of destroying the cell wall of the white radish (200) by the extractor (A), and the released Glucosinolate (50) and mustard enzyme (60), And the two can cooperate with the water body (20) to generate a hydrolysis reaction, and gradually generate a large amount of isothiocyanate body (11); and the extraction step (III): the above-mentioned preliminary material (30) after the reaction is used as a filtering device ( B) performing the filtering operation, and then putting it into the first container (C), separating the white radish fibrous body (40) from the preliminary material (30), and filtering the obtained reactant body (1); Filling step (IV): The above-mentioned reactant body (1) is dispensed into the second container (D) and sealed, and finally becomes a natural bactericide (100).
更優選的是，所述提取步驟中，該水體(20)的混合重量比例，是為該白蘿蔔汁液體(10)的0.1至100倍。 More preferably, in the extracting step, the mixing ratio of the water body (20) is 0.1 to 100 times that of the white radish juice liquid (10).
更優選的是，所述提取步驟中，該提取機(A)是為以下列之一或其混合方式提取：切斷、磨碎、攪碎、壓碎；所述萃取步驟，該過濾裝置(B)是為10至500目的濾布。 More preferably, in the extracting step, the extractor (A) is extracted by one of the following or a mixture thereof: cutting, grinding, crushing, crushing; the extracting step, the filtering device ( B) is a filter cloth of 10 to 500 mesh.
更優選的是，所述提取步驟中，更包含一將該初料(30)靜置至少0.5小時的步驟。 More preferably, the extracting step further comprises the step of allowing the starting material (30) to stand for at least 0.5 hours.
與現有技術相比，本發明的作用及效果如下： Compared with the prior art, the functions and effects of the present invention are as follows:
第一點：本發明中，通過具有異硫氰酸酯類體(11)的反應劑體(1)的應用，能以純天然、且無化學添加物的方式，確保食材的安全，將有害微生物去除，在不破壞食材本身味道、營養成份的大前提下，讓消費者安心健康地應用，而且最重要的是，本發明天然殺菌劑(100)使用方式，非常簡單，只要將食材浸泡於本發明天然殺菌劑(100)中，又或者是接觸本發明天然殺菌劑(100)即可，能便於應用。 First point: In the present invention, by the use of the reactant body (1) having the isothiocyanate body (11), the safety of the foodstuff can be ensured in a purely natural manner and without chemical additives, and the harmful microorganisms are It can be used in a safe and healthy manner without destroying the taste and nutrients of the ingredients. The most important thing is that the natural fungicide (100) of the present invention is very simple to use, as long as the ingredients are soaked in the present. In the invention of the natural bactericide (100), or in contact with the natural bactericide (100) of the present invention, it can be easily applied.
第二點：本發明中，反應劑體(1)不但能將有害微生物去除，還能將缺氧微生物和腐化細菌除去，避免腐敗，增加食用及保存上的安全性。 Second point: In the present invention, the reactant body (1) can remove harmful microorganisms, remove hypoxic microorganisms and rotted bacteria, avoid spoilage, and increase the safety in eating and preservation.
第三點：本發明中，製法不會過於複雜，降低了反應劑體(1)的生產難度，同時也不影響反應劑體(1)的產量，更具產業應用性，讓本發 明天然殺菌劑(100)能被大量安全應用。 Third point: In the present invention, the preparation method is not too complicated, and the production difficulty of the reactant body (1) is lowered, and the yield of the reactant body (1) is not affected, and the industrial application is more suitable. Ming natural fungicide (100) can be used in a large number of safe applications.
1‧‧‧反應劑體 1‧‧‧Reagent body
11‧‧‧異硫氰酸酯類體 11‧‧‧Isothiocyanate
10‧‧‧白蘿蔔汁液體 10‧‧‧White radish juice liquid
20‧‧‧水體 20‧‧‧ water body
30‧‧‧初料 30‧‧‧
100‧‧‧天然殺菌劑 100‧‧‧ natural fungicide
200‧‧‧白蘿蔔 200‧‧‧White radish
300‧‧‧食材 300‧‧‧food
40‧‧‧白蘿蔔纖維體 40‧‧‧White radish fiber
50‧‧‧硫化葡萄糖苷 50‧‧‧Sulphoglucoside
A‧‧‧提取機 A‧‧‧ extractor
B‧‧‧過濾裝置 B‧‧‧Filter device
C‧‧‧第一容器 C‧‧‧First container
D‧‧‧第二容器 D‧‧‧Second container
I‧‧‧備料步驟 I‧‧‧Preparation steps
Ⅱ‧‧‧提取步驟 II‧‧‧ extraction steps
Ⅲ‧‧‧萃取步驟 III‧‧‧ Extraction step
Ⅳ‧‧‧填裝步驟 IV‧‧‧Filling steps
第1圖：本發明之產品的立體示意圖。 Figure 1: A perspective view of the product of the invention.
第2圖：本發明之產品應用於第一種食材時的剖面示意圖。 Fig. 2 is a schematic cross-sectional view showing the application of the product of the present invention to the first food material.
第3圖：本發明之產品應用於第一種食材後生菌數變化的長條圖。 Fig. 3 is a bar graph showing the change in the number of bacteria after application of the product of the present invention to the first food.
第4圖：本發明之產品應用於第二種食材時的剖面示意圖。 Figure 4 is a schematic cross-sectional view showing the application of the product of the present invention to a second food material.
第5圖：本發明之產品應用於第二種食材後生菌數變化的長條圖。 Figure 5: Bar graph of the change in the number of bacteria after application of the product of the present invention to the second food.
第6圖：本發明之產品應用於第三種食材時的剖面示意圖。 Figure 6 is a schematic cross-sectional view showing the application of the product of the present invention to a third food material.
第7圖：本發明之產品應用於第三種食材後生菌數變化的長條圖。 Figure 7: Bar graph of the change in the number of bacteria in the third food after application of the product of the present invention.
第8圖：本發明之產品應用於第四種食材時的剖面示意圖。 Figure 8 is a schematic cross-sectional view showing the application of the product of the present invention to a fourth food material.
第9圖：本發明之產品應用於第四種食材後生菌數變化的長條圖。 Fig. 9 is a bar graph showing the change in the number of bacteria after application of the product of the present invention to the fourth food.
第10圖：本發明之製法的方塊示意圖。 Figure 10 is a block diagram showing the process of the present invention.
第11圖：本發明之製法的立體示意圖。 Figure 11 is a perspective view of the process of the present invention.
以下依據圖面所示的實施例詳細說明如後：如第1圖所示，圖中揭示出，關於產品方面，為一種天然殺菌劑，其特徵在於：所述天然殺菌劑(100)，其包含有一具有異硫氰酸酯類體(11)的反應劑體(1)，該反應劑體(1)是由白蘿蔔(200)所提取出的白蘿蔔汁液體(10)，配合水體(20)，依重量配比所混合反應而成。 The following is a detailed description of the following embodiments according to the drawings: as shown in FIG. 1, the figure discloses that, in terms of products, it is a natural bactericide characterized by: the natural bactericide (100), The invention comprises a reactant body (1) having an isothiocyanate body (11), which is a white radish juice liquid (10) extracted from white radish (200), and is combined with a water body ( 20), according to the weight ratio of the mixed reaction.
其中，通過具有異硫氰酸酯類體(11)的反應劑體(1)的應用，能如第2圖所示一般，直接應用在食材(300)上，因為反應劑體(1)是純天然的，無化學添加物，能讓消費者安全、安心的食用，在不破壞食材(300)本身味道的前提下，能將食材(300)內部及表面上的有害微生物除去，如嗜氧 菌、大腸桿菌群、大腸桿菌、低溫細菌等，讓消費者能安全食用，更能有利於低溫保存，延長保存期限。 Among them, the application of the reactant body (1) having the isothiocyanate body (11) can be directly applied to the food material (300) as shown in Fig. 2 because the reactant body (1) is Pure natural, no chemical additives, can make consumers safe and safe to eat, without destroying the taste of the ingredients (300), can remove harmful microorganisms inside and on the surface of the food (300), such as aerobic Bacteria, E. coli, E. coli, and low-temperature bacteria allow consumers to eat safely, which is more conducive to cryopreservation and extended shelf life.
其次，反應劑體(1)還能將缺氧微生物和腐化細菌除去，避免腐敗，在常溫下更能將食材(300)中造成腥味的成份帶離食材(300)，達到將食材(300)腥味去除的效果，在安全食用的同時，讓消費者能享受到真正的食材(300)原味。 Secondly, the reactant body (1) can also remove the anoxic microorganisms and the rotted bacteria to avoid spoilage, and at a normal temperature, the ingredients which cause the astringency in the food (300) can be removed from the food (300) to reach the ingredients (300). The effect of removing the astringency is to allow the consumer to enjoy the original flavor of the original ingredients (300) while eating safely.
請再參閱第2圖、第4圖、第6圖、及第8圖所示，本發明天然殺菌劑(100)的應用方式，也非常的簡單，只要直接將食材(300)，完全浸泡在反應劑體(1)中，又或者是接觸本發明天然殺菌劑(100)即可，反應劑體(1)便會將食材(300)表面、甚至於食材(300)血管內部的微生物殺死，讓食材(300)能更安全地被食用。 Please refer to FIG. 2, FIG. 4, FIG. 6 and FIG. 8 again. The application method of the natural bactericide (100) of the present invention is also very simple, as long as the food material (300) is directly immersed in In the reactant body (1), or in contact with the natural bactericide (100) of the present invention, the reactant body (1) kills the microorganisms on the surface of the food material (300) and even inside the blood vessel of the food material (300). Let the ingredients (300) be eaten safer.
請再參閱第3圖所示，食材(300)為牛肉，由SGS進行生菌數之檢驗測試，處理前生菌含量為「1.5X104CFU/g」、使用本發明天然殺菌劑(100)處理後生菌含量為「1.0X104CFU/g」，約33%的殺菌率，確實能產生一定的殺菌效果，讓食材(300)能符合各國衛生標準。 Please refer to Figure 3 again. The ingredients (300) are beef. The SGS is used to test the number of bacteria. The pre-treatment bacteria content is "1.5X10 4 CFU/g", and the natural fungicide (100) of the present invention is used. The content of the bacteria after treatment is "1.0X10 4 CFU/g", and the sterilization rate of about 33% can indeed produce a certain bactericidal effect, so that the ingredients (300) can meet the national health standards.
請再參閱第5圖所示，食材(300)為雞肉，由SGS進行生菌數之檢驗測試，處理前生菌含量為「2.6X105CFU/g」、使用本發明天然殺菌劑(100)處理後生菌含量為「5.8X104CFU/g」，約77%的殺菌率，確實能產生一定的殺菌效果，讓食材(300)能符合各國衛生標準。 Please refer to Figure 5 again, the food (300) is chicken, and the test of the number of bacteria is carried out by SGS. The pre-treatment bacteria content is "2.6X10 5 CFU/g", and the natural fungicide (100) of the present invention is used. The content of the bacteria after treatment is "5.8X10 4 CFU/g", and the sterilization rate of about 77% can indeed produce a certain bactericidal effect, so that the ingredients (300) can meet the national health standards.
請再參閱第7圖所示，食材(300)為鮭魚，由SGS進行生菌數之檢驗測試，處理前生菌含量為「2.8X105CFU/g」、使用本發明天然殺菌劑(100)處理後生菌含量為「8.2X104CFU/g」，約71%的殺菌率，確實能產生一定的殺菌效果，讓食材(300)能符合各國衛生標準。 Please refer to Figure 7 again. The ingredients (300) are squid, and the SGS is used to test the number of bacteria. The pre-treatment bacteria content is 2.8X10 5 CFU/g, and the natural bactericide (100) of the present invention is used. The content of the bacteria after treatment is "8.2X10 4 CFU/g", and the sterilization rate of about 71% can indeed produce a certain bactericidal effect, so that the ingredients (300) can meet the national health standards.
請再參閱第9圖所示，食材(300)為蝦子，由SGS進行生菌 數之檢驗測試，處理前生菌含量為「1.6X105CFU/g」、使用本發明天然殺菌劑(100)處理後生菌含量為「7.2X104CFU/g」，約55%的殺菌率，確實能產生一定的殺菌效果，讓食材(300)能符合各國衛生標準。 Please refer to Figure 9 again, the food (300) is a shrimp, and the SGS is used to test the number of bacteria. The pre-treatment bacteria content is "1.6X10 5 CFU/g", and the natural fungicide (100) of the present invention is used. The content of the bacteria after treatment is "7.2X10 4 CFU/g", and the sterilization rate of about 55% can indeed produce a certain bactericidal effect, so that the ingredients (300) can meet the national health standards.
由上述能看出，不論是何種食材(300)，經過本發明天然殺菌劑(100)處理後，都能有效地將生菌數降低，讓消費者能安心的食用食材(300)。 From the above, it can be seen that no matter what kind of food material (300), after the natural bactericide (100) of the present invention, the number of bacteria can be effectively reduced, so that the consumer can safely consume the food material (300).
另外，應說明的是，上述的食材(300)，為了檢驗測試，食材(300)被浸泡、接觸本發明天然殺菌劑(100)的時間較短，若將浸泡、接觸的時間拉長，重覆施作，生菌數勢必還能降低。 In addition, it should be noted that, in order to test and test, the food material (300) is immersed and contacted with the natural bactericide (100) of the present invention for a short period of time. If the time of immersion and contact is elongated, the weight is heavy. When applied, the number of bacteria will be reduced.
上述中，所述水體(20)，其混合重量比例是為該白蘿蔔汁液體(10)的0.1至100倍。 In the above, the water body (20) has a mixing weight ratio of 0.1 to 100 times that of the white radish juice liquid (10).
其中，白蘿蔔汁液體(10)與水體(20)的比例，為降低應用上的困難，能讓業者能自由的調配，調配出最適用的濃度，以便於應用。 Among them, the ratio of white radish juice liquid (10) to water body (20), in order to reduce the difficulty of application, allows the operator to freely blend and formulate the most suitable concentration for application.
請再參閱第10圖和第11圖所示，圖中揭示出，關於製法方面，為一種天然殺菌劑的製法，其特徵在於包括下列步驟：備料步驟(I)：依重量配比，準備白蘿蔔(200)和水體(20)；提取步驟(Ⅱ)：將上述白蘿蔔(200)和上述水體(20)，放入提取機(A)中，以輸出初料(30)，該初料(30)具有白蘿蔔汁液體(10)、水體(20)、以及白蘿蔔纖維體(40)，而該白蘿蔔汁液體(10)內，含有被該提取機(A)以物理性的方式，將該白蘿蔔(200)的細胞壁破壞後，而所釋出的硫化葡萄糖苷(50)和芥子酶(60)，且兩者能配合該水體(20)產生水解反應，並逐漸大量生成異硫氰酸酯類體(11)；萃取步驟(Ⅲ)：將反應後的上述初料(30)，以過濾裝置(B)進行過濾的動作，再放入第一容器(C)中，讓該白蘿蔔纖維體(40)被分離出該初料(30)外，過濾所得即為反應劑體(1)；以及填裝步驟(Ⅳ)：將上述反應劑體(1)，分裝至第二容器(D)中後密封， 最終成為天然殺菌劑(100)。 Please refer to FIG. 10 and FIG. 11 again. The figure discloses a method for preparing a natural fungicide according to the manufacturing method, which comprises the following steps: preparing the step (I): preparing the white according to the weight ratio Radish (200) and water body (20); extraction step (II): placing the above white radish (200) and the above water body (20) into an extractor (A) to output a preliminary material (30), the preliminary material (30) having a white radish juice liquid (10), a water body (20), and a white radish fiber body (40), and the white radish juice liquid (10) contains a physical means by the extractor (A) After destroying the cell wall of the white radish (200), the released glucosinolate (50) and the mustard enzyme (60), and the two can cooperate with the water body (20) to generate a hydrolysis reaction, and gradually generate a large amount of different Thiocyanate body (11); extraction step (III): the reaction of the above-mentioned preliminary material (30) after the reaction is filtered by a filtration device (B), and then placed in the first container (C), The white radish fiber body (40) is separated from the preliminary material (30), and the filtered product is the reactant body (1); and the filling step (IV): the above-mentioned reactant body (1) is dispensed to Second container (D) medium and rear seal, It eventually becomes a natural fungicide (100).
其中，通過此種方式，達到提供一安全、衛生、無添加物的天然殺菌劑(100)之目標，並能將其應用於食材(300)上，讓消費者能吃的安心，用的安全。 Among them, in this way, the goal of providing a safe, hygienic, additive-free natural fungicide (100) can be achieved, and it can be applied to the food (300), so that consumers can eat safely and safely. .
其次，以此方式提取出反應劑體(1)，能便大量生產，有別於小量應用，能更符合業者需求，讓天然殺菌劑(100)能發揮出功效，能更適用於有食材殺菌需求的場合之中，如一般家庭、餐飲業、食品加工業、冷凍食品業等處。 Secondly, the reactant body (1) can be extracted in this way, which can be mass-produced, which is different from the small-scale application, can better meet the needs of the industry, and enables the natural fungicide (100) to exert its effect and can be more suitable for the ingredients. Among the occasions for sterilization needs, such as general households, catering, food processing, frozen food, etc.
上述中，所述提取步驟中，該提取機(A)是為以下列之一或其混合方式提取：切斷、磨碎、攪碎、壓碎；所述萃取步驟，該過濾裝置(B)是為10至500目的濾布。 In the above, in the extracting step, the extracting machine (A) is extracted by one of the following or a mixture thereof: cutting, grinding, crushing, crushing; the extracting step, the filtering device (B) It is a filter cloth for 10 to 500 mesh.
其中，根據白蘿蔔(200)的多寡，選擇恰當的提取機(A)，來將白蘿蔔(200)的細胞壁破壞，以獲得最大的效率，更佳的提取效果，降低無效提取率。 Among them, according to the amount of white radish (200), an appropriate extractor (A) is selected to destroy the cell wall of the white radish (200) to obtain maximum efficiency, better extraction effect, and reduced ineffective extraction rate.
其次，過濾裝置(B)應用濾布來過濾，能降低成本，以便於實施，而濾布的孔洞大小，為根據白蘿蔔(200)的細胞壁破壞度而定，以提昇過濾效率。 Secondly, the filtering device (B) is filtered by applying a filter cloth, which can reduce the cost for implementation, and the size of the pores of the filter cloth is determined according to the degree of cell wall damage of the white radish (200) to improve the filtration efficiency.
上述中，所述提取步驟中，更包含一將該初料(30)靜置至少0.5小時的步驟。 In the above, the extracting step further comprises the step of allowing the preliminary material (30) to stand for at least 0.5 hours.
其中，通過靜置的步驟，讓反應劑體(1)的刺鼻味消失，以便於直接應用於食材(300)上，而不會影響到食材(300)的原味，靜置時間的長短，為視反應劑體(1)的質量多寡而定。 Wherein, the pungent smell of the reactant body (1) disappears by the step of standing, so as to be directly applied to the food material (300) without affecting the original taste of the food material (300), and the length of the standing time. It depends on the quality of the reactant body (1).
上述中，所述提取步驟中，該水體(20)的混合重量比例，是為該白蘿蔔汁液體(10)的0.1至100倍。 In the above, in the extracting step, the mixing weight ratio of the water body (20) is 0.1 to 100 times that of the white radish juice liquid (10).
其中，通過此一步驟的增設，讓業者能自由的調配，調配出最適用的濃度，以便於應用，降低應用上的困難。 Among them, through the addition of this step, the operator can freely allocate and allocate the most suitable concentration to facilitate application and reduce application difficulties.
以上，依據圖式所示的實施例詳細說明本發明的構造、特徵及作用效果；惟以上所述僅為本發明之較佳實施例，但本發明不以圖面所示限定實施範圍，因此舉凡與本發明意旨相符的修飾性變化，只要在均等範圍內都應涵屬於本發明專利範疇。 The embodiments, features, and effects of the present invention are described in detail above with reference to the embodiments shown in the drawings. However, the above description is only a preferred embodiment of the present invention, but the present invention is not limited to the scope of the present invention. Modifications that are consistent with the intent of the present invention are intended to fall within the scope of the invention as long as they are within the scope of the invention.
1‧‧‧反應劑體 1‧‧‧Reagent body
11‧‧‧異硫氰酸酯類體 11‧‧‧Isothiocyanate
100‧‧‧天然殺菌劑 100‧‧‧ natural fungicide
D‧‧‧第二容器 D‧‧‧Second container
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