Natural food preservative containing lysozyme

A technology for food preservation and lysozyme, which is applied in the fields of food preservation, food ingredients, and food ingredients as anti-microbial preservation, etc., achieves the effects of no toxic side effects, simple preparation method and natural source.

Inactive Publication Date: 2016-07-20
ZHEJIANG AEGIS BIOLOGICAL SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0023] At present, the application of combining lysozyme and vitexin for food preservation has not been reported

Method used

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  • Natural food preservative containing lysozyme
  • Natural food preservative containing lysozyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Weigh 1 part by weight of lysozyme and 3 parts by weight of vitexin, grind them into fine powder and pass through a 200-mesh sieve, mix the two, pour them into a blender and stir for 10 minutes, pack them according to requirements, and pack them into bags , to obtain a preservative composition for food.

Embodiment 2

[0039] Weigh 10 parts by weight of lysozyme and 30 parts by weight of vitexin, be crushed into fine powder respectively and cross a 200 mesh sieve, mix the two with 40 parts by weight of glucono-δ-lactone, 10 parts by weight of Glyceryl monostearate, 5 parts by weight of glycine and 5 parts by weight of silicon dioxide are poured into a blender and stirred for 15 minutes, then subpackaged according to requirements, and packed into bags to obtain the antiseptic composition for food.

Embodiment 3

[0041] Weigh 10 parts by weight of lysozyme and 30 parts by weight of vitexin, be crushed into fine powder respectively and cross a 200 mesh sieve, mix the two with 40 parts by weight of glucono-δ-lactone, 10 parts by weight of The sucrose fatty acid ester, 5 parts by weight of aminoacetic acid and 5 parts by weight of microcrystalline cellulose are poured into a blender and stirred for 15 minutes, subpackaged according to requirements, and packed into bags to obtain the antiseptic composition for food.

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Abstract

The invention relates to a natural food preservative containing lysozyme. Preservative active ingredients in the composition consist of lysozyme and vitexin, wherein the lysozyme accounts for 20-80% of the weight percentages of the preservative active ingredients and the vitexin accounts for 80-20% of the weight percentages of the preservative active ingredients. Compared with the traditional chemical preservatives, the preservative is simple in preparation method and reasonable in compatibility. The two active ingredients play their own functions, and at the same time can synergistically inhibit specific bacteria, yeast, etc. in food and prolong the shelf life of the products. The lysozyme and vitexin are natural in source and free of toxic or side effects.

Description

technical field [0001] The invention relates to the field of food, in particular to a food preservative. Background technique [0002] Preservatives are an indispensable additive in the food industry. The most direct way to inhibit food spoilage is to add an appropriate amount of preservatives during food processing. Food preservatives are divided into chemical synthetic preservatives and natural preservatives according to their sources. At present, chemical preservatives are the most used in our country. However, chemical preservatives have potential hazards. If they are used in excess, they will bring great harm to people's health. With the development of social economy and the improvement of people's living standards, people have higher and higher requirements for food safety. Seeking broad-spectrum, high-efficiency, low-toxicity, and natural food preservatives is one of the hot spots in food science research. At present, the main natural food preservatives at home and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571A23L3/3544
CPCA23L3/3571A23L3/3544A23V2002/00A23V2200/10A23V2250/2116
Inventor 潘宏涛卢亚萍
Owner ZHEJIANG AEGIS BIOLOGICAL SCI & TECH CO LTD
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