Compound biological preservative, preparation method thereof and application thereof

Abstract

The invention relates to a compound biological preservative, a preparation method thereof and an application thereof. Each 100g of compound biological preservative comprises 20 to 80g of epsilon-polylysine, 1 to 30g of nisin, 1 to 20g of natamycin, 1 to 20g of nipagin ester, 1 to 10g of sodium propionate, 0.01 to 0.5g of ascorbic acid, 5 to 20g of malic acid and 0.1 to 1g of trimeric sodium phosphate. The compound biological preservative is used in Guang type seasoned sausage products, and the addition amount is 5 to 15g per 50 kg. The compound biological preservative prepared mainly from the epsilon-polylysine can effectively reduce the use amount of salt and white granulated sugar in Guang type seasoned sausages, and has the characteristics of low toxicity, high efficiency and less addition amount. With the advantages of wide antimicrobial spectrum and high bacteriostasis, the compound biological preservative has favorable effect for inhibiting Gram-negative escherichia coli and salmonella which are not easy to inhibit by other natural preservative, and also has inhibiting effect on heat-resist bacillus and some viruses.

Description

technical field [0001] The invention relates to a composite biological preservative, especially a composite biological preservative with ε-polylysine as the main ingredient, a preparation method and application thereof. Background technique [0002] Microbial contamination is one of the main factors affecting food safety. The function of preservatives is to kill or inhibit the growth and reproduction of microorganisms to prevent tissue infection and biological corruption of substances. During the production and circulation of food, it will be spoiled due to microbial contamination, and the addition of preservatives is necessary. However, the random inspection of food frequently has problems with preservative items or microbial indicators, and excessive use and addition of preservatives that are prohibited for food The situation has been repeatedly banned. [0003] Because the food preservatives currently produced in my country are mainly benzoic acid and sorbic acid, of whi...

AI Technical Summary

Problems solved by technology

[0011] However, in the production, storage, transportation and sales of Cantonese-style sausages, due to the backward antisepsis technology, the existing food preservatives allowed to be added are used within a limited range, the antiseptic effect is poor, and the antibacterial spectrum is narrow, so the product quality cannot be fully guaranteed. Cause product deterioration, mildew and softening, resulting in dull color, fat and thin turbidity, yellow fat, unnatural luster, wet touch, loose texture, separation of flesh and clothing, easy to bend, or dry and dull surface, lack of natural luster and There are a series of technical problems such as elasticity, loose cut meat, fat and thin turbidity, no wine aroma and fresh meat smell, and some also emit stale and rancid smell or the smell is bland and unnatural

Images