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Preparation method for aseptic containing compound clove/cinnamon extracts and aseptic application of aseptic in sauce products

A technology of cinnamon extract and preservative is applied in the preparation of preservative containing compound clove/cinnamon extract and in the field of preservative of sauce products, which can solve the problem that it is difficult to achieve anti-corrosion, quality and sterilization effect, food quality and nutritional value. Influence and other issues, to achieve the effect of maintaining sensory quality and nutritional value, avoiding volatilization and oxidation, and strong lethality

Active Publication Date: 2014-02-19
GUANGDONG JIAHAO FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] After a long period of development, food companies have gradually discovered a contradiction, that is, food quality and nutritional value are often affected under the high temperature that kills food microorganisms; to ensure good food quality and nutritional value, it is difficult to achieve anti-corrosion and quality preservation The bactericidal effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027]Example 1: Antiseptic example of compound clove / cinnamon extract used in mushroom sauce products

[0028] Add the nano-hydrophilic antiseptic containing compound clove / cinnamon extract of the present invention [average particle size 16.6nm] into the mushroom sauce at 0.2% (mass percentage), mix and stir evenly, and sterilize at 85°C for 30 minutes. After sterilization Place in a thermostat at 37°C. Observe the sensory quality of the sauce and determine the change of the total number of colonies every week. Compared with the mushroom sauce without compound clove / cinnamon extract preservative, the sensory quality has no change, and the total number of colonies is significantly less, indicating that the preservative containing compound clove / cinnamon extract has an inhibitory effect on microbial growth. Moreover, compared with the traditional high-temperature sterilized products, the sensory quality improved after sterilization and during storage, indicating that the antis...

Embodiment 2

[0029] Embodiment 2: Compound clove / cinnamon extract is used for the antisepsis example of table meat sauce products

[0030] Add the nano-hydrophilic preservative containing compound clove / cinnamon extract of the present invention [average particle size 16.9nm] to the meat sauce with 0.2% (mass percentage), mix and stir evenly, sterilize at 85°C for 25min, and sterilize Then put it in a thermostat at 37°C. Observe the sensory quality of the sauce and determine the change of the total number of colonies every week. Compared with the table meat sauce without compound clove / cinnamon extract, there was no change in sensory quality, and the total number of colonies was significantly less, indicating that the preservative containing compound clove / cinnamon extract had an inhibitory effect on microbial growth. Moreover, compared with the traditional high-temperature sterilized products, the sensory quality improved after sterilization and during storage, indicating that the antisep...

Embodiment 3

[0031] Embodiment 3: Compound clove / cinnamon extract is used for the anticorrosion example of lo mein sauce products

[0032] Add the nano-hydrophilic antiseptic containing compound clove / cinnamon extract of the present invention [average particle size 17.3nm] to the lo mein sauce at 0.2% (mass percentage), mix and stir evenly, sterilize at 85°C for 20 minutes, and sterilize Then put it in a thermostat at 37°C. Observe the sensory quality of the sauce and determine the change of the total number of colonies every week. Compared with the lo mein sauce without compound clove / cinnamon extract, the sensory quality did not change, and the total number of colonies was significantly less, indicating that the preservative containing compound clove / cinnamon extract had an inhibitory effect on microbial growth. Moreover, compared with the traditional high-temperature sterilized products, the sensory quality improved after sterilization and during storage, indicating that the antiseptic...

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Abstract

The invention belongs to the field of aseptic technologies integrating compound natural aseptic and bacteriostatic agents and flexible sterilizing conditions, and relates to a preparation method for an aseptic containing compound clove / cinnamon extracts and the aseptic application of the aseptic in sauce products. The compound clove / cinnamon extracts are firstly prepared, and the aseptic containing the compound clove / cinnamon extracts is prepared afterwards; the aseptic application of the aseptic in sauce products is characterized in that the addition of the aseptic with a mass fraction of 0.2 percent is integrated with the condition that sterilization is carried out for 20-30 minutes at a temperature of 85 DEG C for the aseptic and bacteriostatic purposes, so as to achieve the one-year shelf life of sauce products and good bacteriostatic and aseptic effects. According to the invention, the compound clove / cinnamon extracts have the advantages of high safety and wide bacteriostatic range, and the aseptic containing the compound clove / cinnamon extracts has high water solubility and stability; the aseptic method can not only kill microorganisms in sauce products but also better preserve nutrients in sauce products, and is an aseptic approach remarkably integrating natural aseptic materials and flexible sterilization, thereby achieving broad application prospects.

Description

technical field [0001] The invention relates to a preparation method of a preservative containing compound clove / cinnamon extract and its use in the antisepsis of sauce products, which belongs to the research and development field of antiseptic methods combining natural antiseptic and bacteriostatic agents with flexible sterilization conditions. Background technique [0002] In recent years, the economic losses caused by rot and deterioration of agricultural and sideline products, fruits and vegetables all over the world are very huge. Therefore, it is an important task for the food industry to ensure the quality of food, extend the shelf life, and prevent food and raw materials from rot and deterioration. Preservatives used in food production enterprises are mainly divided into chemical synthetic preservatives and natural preservatives. Due to the low cost of chemically synthesized preservatives, most of the preservatives commonly used in the food industry in the world are ...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L1/24A23L27/10A23L27/60
CPCA23L3/3472A23L27/60A23L23/00A23V2002/00A23V2250/2132
Inventor 刘亚萍张慜张圣江陈志雄陈世豪
Owner GUANGDONG JIAHAO FOOD
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