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A preservative and bio-based technology, applied in the field of bio-preservative preparation, can solve the problems of natamycin difficulty, high solubility of the lower layer, and lack of antiseptic effect, and achieve good antifungal effect and good antibacterial effect Effect, the effect of improving antibacterial performance
Inactive Publication Date: 2016-10-26
黄莹
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Problems solved by technology
[0003] Natamycin is usually prepared with an alcohol solution to spray or soak the surface of food. However, natamycin is insoluble in ethanol and water and can only be prepared as a suspension during use. It must be stirred frequently during use.
This process is usually difficult to control. Natamycin is prone to sedimentation during use, resulting in high solubility in the lower layer and even alcohol in the upper layer.
There will be two extreme situations, either too much natamycin will cause the preservative to exceed the standard; or the amount will be too small to achieve the antiseptic effect
[0004] Some companies in the market use propylene glycol and glycerin to pre-dissolve natamycin to prepare "liquid natamycin", and then dissolve this product in alcohol, which can solve the above-mentioned problem of difficult dissolution, but the product has poor stability. Fast failure when exposed to light
The defect of natamycin's insufficient stability greatly limits its application space, which has plagued preservative manufacturing enterprises for a long time
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Embodiment 1
[0024] The present embodiment provides a kind of biological preservative preparation method, is used for making the preservative of food, and it comprises the following steps:
[0025] (1), provide antiseptic base liquid, this antiseptic base liquid comprises natamycin and solvent, described natamycin is dissolved in the solvent as solute, and described solvent is one or both compositions in propylene glycol or glycerin, The mass percentage of natamycin in the preservative base solution is 0.03% to 2%;
[0026] (2), providing a stabilizer, which is a mixture of one or more of soluble soybean polysaccharides, trehalose, antioxidants, and chelating agents, according to the solubility characteristics of the selected stabilizer in the preservative base liquid, when When the selected stabilizer can be dissolved in the anti-corrosion base liquid, the stabilizer can be pre-dissolved in pure substance or solvent. The solvent of agent is the mixture of one or more compositions in sorb...
Embodiment 2
[0032] The present embodiment provides a kind of biological preservative preparation method, is used for making the preservative of food, and it comprises the following steps:
[0033] (1) Provide an antiseptic base liquid, the antiseptic base liquid includes natamycin and a solvent, the natamycin is dissolved in a solvent as a solute, and the solvent is composed of one or both of propylene glycol or glycerin, The mass percentage of natamycin in the preservative base solution is 0.03% to 2%;
[0034] (2), providing a stabilizer, which is a mixture of one or more of soluble soybean polysaccharides, trehalose, antioxidants, and chelating agents, according to the solubility characteristics of the selected stabilizer in the preservative base liquid, when When the selected stabilizer can be dissolved in the anticorrosion base liquid, the stabilizer can be pre-dissolved in pure substance or solvent. The percentage of the solvent for pre-dissolving the stabilizer is 0.01% to 10%, pr...
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Abstract
The invention relates to a preparation method of a biological preservative. The preparation method comprises the following steps of (1) providing anticorrosive base fluid which comprises pimaricin and a solvent, wherein the pimaricin as a solute dissolves in the solvent; (2) providing a stabilizing agent which is one or a mixture of soluble soybean polysaccharide, trehalose, an antioxidant and a chelating agent; (3) performing mixing: mixing the anticorrosive base fluid with the stabilizing agent so as to form mixed fluid; and (4) regulating pH, and adding a pH regulating agent to the mixed fluid, so that the pH value of the mixed fluid is maintained to be 5-7.5. According to the preparation method disclosed by the invention, the stabilizing agent is introduced, so that the preservative is good in stability, and when being stored, high activity of the pimaricin can also be maintained, and the anti-fungal effect is good. According to the preparation method disclosed by the invention, conventional design of the preservative is broken, the prepared preservative is broad in application range, and the difficult problems that the preservative is difficult to dissolve and poor in stability, existing in food processing enterprises are solved, and the method has great significance in popularization. In addition, the invention further provides the biological preservative for fresh keeping of foods.
Description
technical field [0001] The invention relates to a food preservation agent, in particular to a preparation method of a biological preservative. Background technique [0002] Natamycin is a natural, broad-spectrum, efficient and safe inhibitor of filamentous fungi such as yeast and mold. It can not only inhibit fungi, but also prevent the production of mycotoxins. Natamycin is harmless to the human body, it is difficult to be absorbed by the human digestive tract, and it is difficult for microorganisms to develop resistance to it. At the same time, because of its low solubility, it is usually used for surface preservation of food. Natamycin is currently the only antifungal microbial preservative in the world. [0003] Natamycin is usually prepared with an alcohol solution to spray or soak the surface of food. However, natamycin is insoluble in ethanol and water, and can only be prepared as a suspension during use, and it must be stirred frequently during use. This process is...
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