Biological preservative with food preservation effect and application thereof

Abstract

The invention belongs to the field of food preservation and in particular relates to a biological preservative with a food preservation effect and application thereof. The biological preservative takes probiotic bacteria as main active substances, and the shelf life of foods can be remarkably prolonged after the biological preservative is adopted. The biological preservative is characterized by comprising lactobacillus and at least one probiotic bacterium in lactococcus lactis. The biological preservative is used for preparing foods, and chemical preservatives are not added in the preparation process, so that the influence of the chemical preservatives on the health of a human body is avoided; the irradiation treatment is not adopted in the preparation process, so that the worries of irradiation residues is radically removed, the flavor and texture damage is avoided, and the cost is reduced; a structural state is not changed, the original freshness of meat foods is kept, and the quality of the foods is remarkably improved; the shelf life of the foods can exceed 6 months; the smell of the meat foods is removed to improve the taste of the meat foods; the probiotic bacteria in a human body can be increased after the food with the biological preservative is eaten for a long time.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to a biological antistaling agent with food antiseptic and preservation functions and an application thereof. Background technique [0002] At present, food chemical preservatives need to be added after food processing to ensure shelf life and maintain the original flavor and quality. Especially processed foods such as pickled pepper chicken feet, chicken wings, trotters, pig skin, pig ears and bamboo shoots, in addition to adding chemical food preservatives such as sodium dehydroacetate, sodium diacetate, potassium sorbate and nisin, It must also be irradiated to ensure a 6-month shelf life. The safety concerns of food chemical preservatives and radiation residues have aroused widespread concern in the society. After the introduction of new national food standards and stricter control over the use of some processing aids, the production situation of pickled peppers and...

AI Technical Summary

Problems solved by technology

In particular, live yeast and Bacillus subtilis are the main harmful bacteria of processed foods such as pickled peppers and chicken feet. Therefore, this patent has no application value in pickled peppers and meat products.

Although the industry has invested a lot of material, manpower and financial resources in the research of food biological preservatives, it is currently focusing on screening strains with antimicrobial effects, extracting and separating antibacterial components, and developing them into natural chemical preservatives, such as nisin and Natal Mycin, the main drawback of this method is high cost and poor antiseptic effect, and it needs to be combined with irradiation to achieve freshness, which has become the main technical bottleneck restricting the quality improvement of the industry

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