Biological preservative and its preparation method and application

The technology of a biological preservative and its application method, which is applied in the field of biological preservatives and their preparation, can solve problems such as lack of broad-spectrum antibacterial ability, and achieve the goals of promoting the growth of intestinal probiotics, prolonging shelf life, and improving nutritional value Effect

Active Publication Date: 2018-07-31
WIHON
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In my country, chemical preservatives (such as nitrite, potassium sorbate, sodium lactate, EDTA, etc.) are used to preserve and preserve the color of fermented meat products, but the safety of these chemical preservatives in food has been controversial. Therefore, its application and the food industry are increasingly restricted, and the only natural antibacterial substance nisin that has been recognized by the country and can be used in food is a kind of polypeptide with a fixed antibacterial spectrum, which does not have broad-spectrum antibacterial properties. Therefore, the development of broad-spectrum, efficient and safe pure natural preservatives is a hot spot in the research of preservation of fermented meat products

Method used

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  • Biological preservative and its preparation method and application
  • Biological preservative and its preparation method and application

Examples

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Embodiment 1

[0028] A kind of biological antistaling agent of the present invention, its formula is:

[0029]

[0030] The preparation method of the biological preservative of the present embodiment specifically comprises the following steps:

[0031] (1) Get the Lactobacillus rhamnosus bacterial strain, inoculate in the MRS liquid medium with the inoculum of 2wt% (the composition of MRS liquid medium: 10.0 grams of casein peptones, 10.0 grams of beef extracts, 5.0 grams of yeast extracts, 5.0 grams of glucose, 5.0 grams of sodium acetate, 2.0 grams of diamine citrate, 801.0 grams of Tween, 2.0 grams of dipotassium hydrogen phosphate, 0.2 grams of magnesium sulfate heptahydrate, 0.05 grams of manganese sulfate heptahydrate, 20.0 grams of calcium carbonate, 1.0 liter of distilled water , pH6.8), cultured at 37°C for 120 hours to obtain Lactobacillus rhamnosus bacterial liquid. The concentration of Lactobacillus rhamnosus in the Lactobacillus rhamnosus bacterial liquid is 10 9 CFUs / ml. ...

Embodiment 2

[0041] A kind of biological antistaling agent of the present invention, its formula is:

[0042]

[0043] The preparation method of the biological preservative of the present embodiment specifically comprises the following steps:

[0044](1) Take the Lactobacillus rhamnosus strain, inoculate it in the MRS liquid medium with an inoculum amount of 2 wt %, and culture it at 37° C. for 120 hours to obtain the Lactobacillus rhamnosus bacterial liquid.

[0045] In step (1), the Lactobacillus rhamnosus is the same as in Example 1, which is Lactobacillus brevis Lr.M8, which is preserved in the General Microorganism Center of China Committee for the Collection of Microorganisms, and the preservation number is: CGMCC No. .3002.

[0046] (2) Mix the Lactobacillus rhamnosus bacterial liquid, malic acid, edible alcohol and water, and adjust the pH to 3.8 (pH 3.4-4.2 can be implemented) to obtain a mixed solution.

[0047] (3) The mixed solution prepared in step (2) was centrifuged at ...

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Abstract

The invention discloses a biological antistaling agent, which comprises 3wt%-7wt% of Lactobacillus rhamnosus bacterial liquid, 0.2wt%-0.6wt% of malic acid, 2wt%-4wt% of edible alcohol and the rest of water; its preparation method Method: mix Lactobacillus rhamnosus liquid, malic acid, edible alcohol and water, adjust the pH to 3.4-4.2 to obtain a mixed solution; centrifuge the mixed solution, take the supernatant, and store it at 0°C-4°C , completing the preparation of the biological preservative. The biological antistaling agent of the present invention has long preservation time, good quality control, no side effect on human body, and spectral antibacterial effect, and can be applied to the preservation of fermented meat products.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a biological antistaling agent and its preparation method and application. Background technique [0002] my country is a big producer of meat products. Fresh meat products have a short shelf life because they are rich in nutrients and easy to breed bacteria. Fermented meat products have special flavor, color, texture and long shelf life because they are fermented by beneficial microorganisms or under natural conditions. characteristics have attracted attention. The protease produced during the fermentation and metabolism of meat products decomposes proteins into amino acids and peptides, which improves the nutritional value and digestibility of meat products, and has a special flavor with the production of acids, alcohols, heterocyclic compounds and other substances , is the reason favored by people. [0003] Compared with other meat products, fermented meat products have...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/22A23B4/20
Inventor 王远亮李珂王传花李宗军鲁晶晶刘冬明
Owner WIHON
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