Spice composition for inhibiting food spoilage microorganisms

A technology of microorganisms and compositions, applied in the field of food chemistry, can solve problems such as carcinogenicity and toxicity, and achieve the effect of small usage

Inactive Publication Date: 2009-04-22
GUANGDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, the metabolites of some micro

Method used

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Examples

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Effect test

example 1

[0011] Example 1: Mix uniformly the fragrance containing 35 parts of eugenol, 30 parts of cinnamaldehyde, 20 parts of thymol and 15 parts of salicylaldehyde in an airtight glass or stainless steel container to obtain a fragrance composition. The use of 0.20% composition can completely inhibit Staphylococcus aureus, Escherichia coli, Aspergillus niger, Bacillus subtilis, Pseudomonas fluorescens, Aspergillus flavus, Penicillium citrinum, Hansenula anomalies and other common food spoilage microorganisms on the culture medium Grow and reproduce.

example 2

[0012] Example 2: Mix uniformly the fragrance containing 25 parts of eugenol, 40 parts of cinnamaldehyde, 30 parts of thymol and 5 parts of salicylaldehyde in a closed glass or stainless steel container to obtain a fragrance composition. The use of 0.25% composition can completely inhibit Staphylococcus aureus, Escherichia coli, Aspergillus niger, Bacillus subtilis, Pseudomonas fluorescens, Aspergillus flavus, Penicillium citrinum, Hansenula anomalies and other common food spoilage microorganisms on the culture medium Grow and reproduce.

example 3

[0013] Example 3: Mix uniformly the fragrance containing 20 parts of eugenol, 30 parts of cinnamaldehyde, 25 parts of thymol and 20 parts of salicylaldehyde in a closed glass or stainless steel container to obtain a fragrance composition. The use of 0.15% composition can completely inhibit Staphylococcus aureus, Escherichia coli, Aspergillus niger, Bacillus subtilis, Pseudomonas fluorescens, Aspergillus flavus, Penicillium citrinum, Hansenula anomalies and other common food spoilage microorganisms on the culture medium Grow and multiply.

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PUM

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Abstract

The invention discloses a spice composition for inhibiting food spoilage microorganisms, which consists of the following raw materials in percentage by weight: 30 to 50 percent of cinnamic aldehyde, 20 to 45 percent of eugenol, 20 to 40 percent of thymol, and 5 to 25 percent of salicylaldehyde. The eugenol, the cinnamic aldehyde, the thymol and the salicylaldehyde come from essential oil or natural-identical edible spices which are rich in the spices; components of the spice composition can be directly mixed, dissolved evenly and then used according to the proportion, or are dissolved and diluted by adopting solvents such as water, edible alcohol, propanediol, and grease to use, or are dispersed evenly by adopting other carriers such as dextrine and starch to use; the material selection of the spice composition is natural, safe and nontoxic; the co-synergistic action among spice ingredients ensures that the composition is highly-efficient and broad-spectrum to inhibit the food spoilage microorganisms; the spice composition has small usage amount, and can not apparently affect the flavor of food; and the spice composition is added into various food to effectively inhibit the growth and propagation of microorganisms which cause the food to spoil and deteriorate, thereby preventing spoilage of the food and keeping the food fresh.

Description

technical field [0001] The invention relates to a spice composition for inhibiting food spoilage microorganisms, belonging to the field of food chemistry. Background technique [0002] In the food industry, the preservation and preservation of food is always an important problem to be solved urgently. It is estimated that about 10% to 20% of the food in the world is lost every year due to various spoilage. The causes of food spoilage include four aspects: physics, chemistry, enzymes and microorganisms, among which the role of microorganisms is the most serious. In addition, the metabolites of some microorganisms are also toxic and carcinogenic. Food will inevitably come into contact with microorganisms from raw materials, production and processing, storage and transportation to sales, and the introduction of microorganisms into food is an important cause of food spoilage. Therefore, food preservation and preservation is a major problem faced by the food industry. At prese...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L1/221A23L27/10
Inventor 吴克刚柴向华钟少枢
Owner GUANGDONG UNIV OF TECH
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