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Compound biological antiseptic and preservation agent for food

A technology of biological antiseptic and antistaling agent, applied in the fields of biological antiseptic and antistaling agent, food antiseptic and antistaling agent, which can solve the problems of quality decline, narrow antibacterial spectrum, and high cost

Inactive Publication Date: 2011-09-21
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since a single biological preservative can only kill or inhibit the growth and reproduction of a few types of microorganisms, although there are already a small number of examples of biological preservatives and antioxidants used in food preservation and preservation, there are still narrow antibacterial spectrum and high cost , Inconvenient to use, etc.
In addition, the quality degradation of many ingredients in food due to oxidation is also a problem that needs to be solved. Therefore, the development of a new type of natural composite biological preservative is still an important topic in the food field.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: Preparation of composite biological preservative

[0021] (1) Self-made Bacillus subtilisin, Toona sinensis leaf extract, water-soluble resveratrol preparation:

[0022] Inoculate the strain Bacillus subtilis SBS isolated from rice straw into 100 ml of LB ordinary bacterial culture medium, place it in a shaker at 37°C, and cultivate it at 150 rpm for 10 hours as the seed liquid; Inoculate 1% of it into 1 liter of liquid medium, incubate with shaking at 37°C for 48 hours, centrifuge at 4000 rpm for 20 minutes, remove the bacteria to obtain the supernatant; the obtained supernatant is ultrafiltered with a membrane with a molecular weight cut-off of 10,000 Dalton The device is used for separation, and the small molecular weight effluent is concentrated with a rotary evaporator. The concentrated solution is spray-dried to obtain powdered bacillus subtilisin.

[0023] Coarsely crush the old Chinese toon leaves harvested in autumn in North China and dried natu...

Embodiment 2

[0028] Embodiment 2: prepare composite biological preservative

[0029] (1) Self-made Bacillus subtilisin, Toona sinensis leaf extract, water-soluble resveratrol preparation:

[0030]Inoculate the strain Bacillus subtilis SBS isolated from rice straw into 100 ml of LB ordinary bacterial culture medium, place it in a shaker at 37°C, and cultivate it at 150 rpm for 10 hours as the seed liquid; 1% was inoculated into 10 liters of liquid fermentation medium, cultured with shaking at 37°C for 48 hours, centrifuged at 4000 rpm for 20 minutes, and the supernatant was obtained by removing bacteria; The filter device was used for separation, and the effluent was concentrated by a rotary evaporator. The concentrated solution is spray-dried to obtain powdered bacillus subtilisin.

[0031] Coarsely crush the old Chinese toon leaves harvested in autumn in North China and dried naturally to 60 meshes, add water according to the weight ratio of 20 times of Chinese toon leaf powder, and ext...

Embodiment 3

[0036] Embodiment 3: the application of composite biological preservative and preservative in packaging roast chicken

[0037] (1) Raw material processing: select 10 kg of whole chicken or chicken legs, chicken wings and other parts sold on the market, put in an appropriate amount of seasoning for making roasted chicken, add 10 grams of compound biological antiseptic and preservative, add 30 kg of cold water and soak for 10 hours.

[0038] (2) Roast chicken cooking: Wash the soaked raw chicken or chicken parts, soak in a liquid with a weight ratio of 6:4=water:honey for 5-10 seconds, and drain the sugar solution at 160-180 Fry in vegetable oil at a temperature of ℃ for 10 seconds to color, then put it into the old soup of processed roast chicken to cook, add appropriate amount of seasoning and 10 grams of compound biological antiseptic preservative to the old soup in advance. Bring to a boil on high heat first, and keep on low heat for 10-30 minutes.

[0039] (3) Vacuum packa...

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PUM

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Abstract

The invention relates to a compound biological antiseptic and preservation agent for food. The compound biological antiseptic and preservation agent is prepared by evenly mixing pure biological solid preparations or products such as epsilon-polylysine, nisin, natamycin, lysozyme, bacillus subtilis, ascorbic acid, a toona sinensis leaf extract, a water-soluble resveratrol preparation, tea polyphenol and chitosan. The compound biological antiseptic and preservation agent has a strong inhibition effect on spoilage bacteria and pathogenic bacteria in various foods and good inhibition action on oxidative deterioration of the food. Compared with the existing various preservatives, the compound biological antiseptic and preservation agent has the characteristics of broad antibacterial spectrum, high safety, high efficiency and convenience in use.

Description

technical field [0001] The invention relates to a biological antiseptic and antistaling agent, more precisely a composite pure biological source food antiseptic and antistaling agent, which belongs to the technical field of food safety. Background technique [0002] In the past 20 years, my country's food industry has developed rapidly and has become one of the three pillars of the national economy. Food antiseptic and fresh-keeping technology is a key common technology in the food industry. It is an important measure to reduce food spoilage and maintain consumer health. There are many factors causing food spoilage, including physical, chemical and biological reasons, which are intertwined and jointly lead to the deterioration of food quality. Because food is rich in nutrients and mostly contains more water, it is easy to cause the growth and reproduction of microorganisms, which will cause food to change color, taste and produce toxins. Controlling the growth and reproducti...

Claims

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Application Information

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IPC IPC(8): A23L3/3562A23L3/3571
Inventor 刘常金
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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