Liquid compound biological preservative and preparation method and application thereof

A technology of biological preservatives and composite bacterial agents, which is applied in the field of liquid composite biological preservatives and its preparation, and can solve problems such as human health hazards

Inactive Publication Date: 2016-08-24
ANSHAN HERUI BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, cold storage combined with chemical preservative treatment is the most effective technical measure to control food spoilage, but because the use of chemical preservatives can cause harm to hum...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0088] The preparation method of the liquid compound biological antistaling agent of embodiment is the following steps:

[0089] The preparation method of A, chitosan, epsilon-polylysine, lysozyme:

[0090] A, the preparation method of chitosan:

[0091] Weigh 25 grams of shrimp shells, add 250 ml of 1 mol / L hydrochloric acid solution, stir, let stand for 12 hours, filter, discard the filtrate; add 5% sodium hydroxide solution to a solid-liquid ratio of 1:8, stir, and separate Boil in water for 1 hour, filter to obtain chitin, dry, crush, and set aside;

[0092] Take 5 grams of chitin powder in a three-necked flask, add 100 ml of 45% sodium hydroxide solution, stir and react at 115°C for 1 hour, cool, centrifuge, remove the supernatant, wash the precipitate with water, centrifuge again, and remove the supernatant solution, washed the precipitate with water, then removed the supernatant, washed the precipitate with 95% ethanol, poured it into a suction filter bottle, filtered...

Embodiment 1

[0125] Embodiment 1: be made up of the raw material of following weight portion proportioning:

[0126] 10 parts of chitosan, 10 parts of ε-polylysine, 10 parts of lysozyme, 7.5 parts of bacterial liquid of Streptomyces hygroscopicus, 7.5 parts of bacterial liquid of Streptomyces luteus, 15 parts of bacterial liquid of Streptomyces aureochromogenes, 15 parts of Streptococcus lactis, 10 parts of Bacillus subtilis, 10 parts of Bacillus licheniformis, 7.5 parts of Saccharomyces cerevisiae, 7.5 parts of Paecilomyces lilacinus, Trichoderma harzianum 7.5 parts of bacteria solution.

Embodiment 2

[0127] Embodiment 2: be made up of the raw material of following weight portion proportioning:

[0128] 20 parts of chitosan, 7.5 parts of ε-polylysine, 7.5 parts of lysozyme, 10 parts of bacterial liquid of Streptomyces hygroscopicus, 10 parts of bacterial liquid of Streptomyces luteus, 10 parts of bacterial liquid of Streptomyces aureochromogenes, 10 parts of Streptococcus lactis, 10 parts of Bacillus subtilis, 10 parts of Bacillus licheniformis, 6 parts of Saccharomyces cerevisiae, 6 parts of Paecilomyces lilacinus, Trichoderma harzianum 6 parts of bacterial solution.

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Abstract

The present invention relates to a liquid compound biological preservative. The liquid compound biological preservative is characterized by consisting of the following raw materials in parts by weight: 5-25 parts of chitosan, 5-25 parts of epsilon-polylysine, 5-25 parts of lysozyme, 5-20 parts of streptomyces hygroscopicus liquid, 5-20 parts of streptomyces microflavus liquid, 5-20 parts of streptomyces aureochromogenes liquid, 5-20 parts of lactic streptococci liquid, 5-20 parts of bacillus subtilis liquid, 5-20 parts of bacillus licheniformis liquid, 5-20 parts of beer yeast liquid, 5-20 parts of paecilomyces lilacinus liquid and 5-20 parts of trichoderma harzianum liquid. The liquid compound biological preservative is high-efficient, non-toxic, healthy and nutritious, beneficial for food safety, and especially has significant effects on preservation of nanguo pears, actinidia arguta or strawberries.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a liquid composite biological antistaling agent for fruit preservation of Nanguo pear, wild jujube kiwifruit and strawberry and a preparation method thereof. Background technique [0002] Food is the material basis for human survival and development, and is an indispensable raw material for maintaining human life activities. It is eaten by people after a series of processes such as harvesting, processing, storage, packaging, and transportation. Corruption and deterioration due to respiratory physiological metabolism, pathogenic microorganism infection, and improper storage methods not only cause huge losses to the national economy, but also pose a major threat to human health. Therefore, research on healthy, efficient, low-pollution, low-energy-consumption, and low-cost food preservation technologies is urgent. [0003] At present, cold storage combined with chemical preservati...

Claims

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Application Information

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IPC IPC(8): A23B7/155A23B7/154
CPCA23B7/154A23B7/155
Inventor 王禹博
Owner ANSHAN HERUI BIOTECH
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