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A technology of nisin and biological preservatives, which is applied in the field of compound biological preservatives, and can solve problems such as unclear scope of use
Inactive Publication Date: 2008-04-30
BEIJING KEWEIHUA FOOD ENG TECH
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Problems solved by technology
[0005] However, the public is still not very clear about the physical and chemical properties, antibacterial spectrum and application range of the above two biological food preservatives, especially when two kinds of microorganisms exist in the same food, how to use the above two biological food preservatives, Whether its anti-corrosion effect is ideal, these problems need to be further resolved
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Embodiment 1
[0015] Add to 1kg salad dressing:
[0016] Natamycin 2mg
[0017] Nisin 150mg
[0018] Vitamin C 20mg
[0019] Sodium edetate 50mg
[0020] Maltodextrin 150mg
[0021] Sodium tripolyphosphate 100mg
[0022] Sodium hexametaphosphate 500mg
[0023] The ingredients of the above-mentioned preservatives are fully mixed, and a small powder mixer can be used to mix well, and the salad dressing can be guaranteed for 12 months (stored at room temperature).
Embodiment 2
[0025] In pear juice concentrate, use this preservative, add to 1 liter of beverage
[0026] Natamycin 8mg
[0027] Nisin 20mg
[0028] Vitamin C 10mg
[0029] Sodium edetate 50mg
[0030] Maltodextrin 180mg
[0031] Sodium tripolyphosphate 400mg
[0032] Sodium hexametaphosphate 300mg
[0033] Add the above preservatives into the beverage and stir evenly. The shelf life of the concentrated pear juice is 6 months and stored at 10°C.
Embodiment 3
[0035] In yogurt products, use this preservative, add to 1 liter of yogurt
[0036] Natamycin 2.5mg
[0037] Nisin 12mg
[0038] Vitamin C 35mg
[0039] Sodium edetate 50mg
[0040] Maltodextrin 20mg
[0041] Sodium tripolyphosphate 100mg
[0042] Sodium hexametaphosphate 200mg
[0043] Add the above preservative to yogurt and stir evenly. It is found that this preservative can significantly inhibit the growth of mold, yeast and bacteria, and extend the shelf life by 7 days. Adding this preservative does not affect the sensory characteristics of yogurt products.
[0044] Table 1
[0045] comparison item
[0046] The advantages of the invention are: the composite biological preservative has low toxicity, high efficiency, broad spectrum and good stability, especially when two kinds of microorganisms exist in the same food, it has superimposed effects. With the improvement of people's awareness of the safety of chemically synthesized preservatives, the research a...
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Abstract
The invention relates to a natamycin lactate streptostacin composite bio-antiseptic emulsion, and comprises natamycin 1-8 parts, lactate streptostacin 15-150 parts, vitamin C 10-50 parts, sodium ethylene diamine tetracetate 55-90 parts, maltodextrin 10-180 parts, sodium tripolyphosphate 100-1000 parts, and sodium hexametaphosphate 100-1000 parts (weight ratio). The invention has the advantages that the composite bio-antiseptic emulsion has low toxicity, high effectiveness, wide spectrum, and good stability, when two microorganisms are particularly existed in the same food, the superimposed effect is provided. The researches and the development of the biological food preservative agent with low toxicity, high effectiveness, wide spectrum, and practicality receive more and more attention from people along with the increase of knowledge on the safety of the chemosynthesis preservative agent by people. The application of the biological food preservative agent is received and accepted by more and more people.
Description
technical field [0001] The invention relates to a biological preservative, in particular to a composite biological preservative. Background technique [0002] With the progress of economy and society, the food industry has become one of the three pillars of the national economy. The biggest hazard in the food industry is exactly the spoilage of food. There are many reasons for food spoilage, including physical, chemical, biological and other reasons, and the effects of these factors often occur simultaneously or continuously. Because food is rich in nutrients, it is suitable for the growth and reproduction of microorganisms, and microorganisms are ubiquitous and pervasive. Therefore, the invasion of bacteria, molds, yeasts and other microorganisms is usually the main cause of food spoilage. The preservatives widely used now are mainly chemical preservatives. [0003] The three main food preservatives currently used in my country are benzoic acid and its sodium salt, sorbi...
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Application Information
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