Composite biological antiseptic antistaling agent

Abstract

The invention discloses a composite biological antiseptic antistaling agent. The antistaling agent comprises the following components in parts by weight: 10-40 parts of epsilon-polylysine, 5-30 parts of nisin, 1-10 parts of pimaricin, 0.01-0.5 part of lysozyme, 1-10 parts of bacillus subtilis, 5-20 parts of ascorbic acid, 0.5-2 parts of red pepper extracts, 0.05-0.5 part of water-soluble resveratrol preparations, 1-10 parts of tea polyphenol, and 2-10 parts of chitosan. The composite biological antiseptic antistaling agent disclosed by the invention can be applied to meat food, aquatic food, fruits, vegetables and fabricated products thereof. In a formula of the composite biological antiseptic antistaling agent, all the components are selected for use according to the number and the kind of microorganisms in specific food and the required length of the quality guarantee period.

Description

Technical field: [0001] The invention belongs to the technical field of food additives and relates to a composite biological antiseptic and fresh-keeping agent. Background technique: [0002] In the past 20 years, my country's food industry has developed rapidly and has become one of the three pillars of the national economy. Food antiseptic and fresh-keeping technology is a key common technology in the food industry. It is an important measure to reduce food spoilage and maintain consumer health. There are many factors causing food spoilage, including physical, chemical and biological reasons, which are intertwined and jointly lead to the deterioration of food quality. Because food is rich in nutrients and mostly contains more water, it is easy to cause the growth and reproduction of microorganisms, which will cause food to change color, taste and produce toxins. Controlling the growth and reproduction of microorganisms is the key to food preservation. In addition, many ch...

AI Technical Summary

Problems solved by technology

Since a single biological preservative can only kill or inhibit the growth and reproduction of a few types of microorganisms, although there are already a small number of examples of biological preservatives and antioxidants used in food preservation and preservation, there are still narrow antibacterial spectrum and high cost , Inconvenient to use, etc.

In addition, the deterioration of the quality of many ingredients in food due to oxidation is also a problem that needs to be solved