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Biological preservative and preparation method thereof

A technology of biological preservatives and formulations, applied to the preservation of bacteria and food ingredients used in food preparation as antimicrobials, food science, etc. The effect of food safety, significant economic and social benefits, and convenient operation

Inactive Publication Date: 2016-11-16
HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the antibacterial and antiseptic effects of this food biological preservative are general, and it is difficult to meet the market demand.

Method used

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  • Biological preservative and preparation method thereof
  • Biological preservative and preparation method thereof
  • Biological preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The biological preservative of this embodiment is composed of the following components by weight: 40 parts of nisin, 8 parts of trehalose, 10 parts of chitosan, 20 parts of compound amino acids, 8 parts of garlic, 15 parts of ginger, and 6 parts of Chinese pepper , 5 parts of cloves, 8 parts of cinnamon, 6 parts of nutmeg, 5 parts of star anise, 8 parts of anise. The compound amino acid is composed of the following components by weight: 60 parts of lysine, 20 parts of methionine, 15 parts of threonine, 10 parts of glycine, 3.0 parts of tryptophan, and 10 parts of carrier.

[0033] The preparation method of the biological preservative of this embodiment includes the following steps:

[0034] 1) Preparation of the first preform:

[0035] A. Take the formula amount of lysine, methionine, threonine, glycine, tryptophan and carrier, and mix them evenly to obtain a compound amino acid;

[0036] B. Take the formula amount of garlic, ginger, pepper, cloves, cinnamon, nutmeg, star anis...

Embodiment 2

[0040] The biological preservative of this embodiment is composed of the following components by weight: 20 parts of nisin, 2 parts of trehalose, 5 parts of chitosan, 10 parts of complex amino acids, 4 parts of garlic, 10 parts of ginger, 2 parts of Chinese pepper , 1 part clove, 2 parts cinnamon, 2 parts nutmeg, 2 parts star anise, 3 parts anise. The compound amino acid is composed of the following components by weight: 40 parts of lysine, 12 parts of methionine, 10 parts of threonine, 5 parts of glycine, 0.5 parts of tryptophan, and 1 part of carrier.

[0041] The preparation method of the biological preservative of this embodiment includes the following steps:

[0042] 1) Preparation of the first preform:

[0043] A. Take the formula amount of lysine, methionine, threonine, glycine, tryptophan and carrier, and mix them evenly to obtain a compound amino acid;

[0044] B. Take the formula amount of garlic, ginger, pepper, cloves, cinnamon, nutmeg, star anise, anise and crush them, a...

Embodiment 3

[0048] The biological preservative of this embodiment is composed of the following components by weight: 30 parts of nisin, 5 parts of trehalose, 8 parts of chitosan, 15 parts of compound amino acids, 6 parts of garlic, 12 parts of ginger, 4 parts of Chinese pepper , 3 parts cloves, 5 parts cinnamon, 4 parts nutmeg, 3 parts star anise, 5 parts anise. The compound amino acid is composed of the following components by weight: 54 parts of lysine, 15 parts of methionine, 12 parts of threonine, 7 parts of glycine, 1 part of tryptophan, and 3 parts of carrier.

[0049] The preparation method of the biological preservative of this embodiment:

[0050] 1) Preparation of the first preform:

[0051] A. Take the formula amount of lysine, methionine, threonine, glycine, tryptophan and carrier, and mix them evenly to obtain a compound amino acid;

[0052] B. Take the formula amount of garlic, ginger, pepper, cloves, cinnamon, nutmeg, star anise, fennel and crush them, add them to the first reacto...

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Abstract

The invention discloses a biological preservative and a preparation method thereof. The biological preservative is prepared from, by weight, 20-40 parts of nisin, 2-8 parts of trhalose, 5-10 parts of chitosan, 10-20 parts of compound amino acid, 4-8 parts of garlic, 10-15 parts of fresh ginger, 2-6 parts of pepper, 1-5 parts of clove, 2-8 parts of cinnamon, 2-6 parts of nutmeg, 2-5 parts of anise and 3-8 parts of fennel. According to the biological preservative, the components are subjected to compatibility, the synergistic effect is achieved, complementation and synergism are achieved, the bacteriostasis range can be enlarged, the preservative effect is enhanced, and the good antibacterial effect is achieved for bacteria, molds and yeast; meanwhile, garlic, fresh ginger, pepper, clove, cinnamon, nutmeg, anise and fennel contain a large number of natural active materials, the biological activity is achieved, amino acids are added jointly, the good health care functions such as appetite promotion and digestion aiding are achieved for body health, and the good popularization and application value is achieved.

Description

Technical field [0001] The invention relates to the technical field of biological preservatives, in particular to a biological preservative and a preparation method thereof. Background technique [0002] Preservatives refer to substances that can prevent or slow down the spoilage and deterioration of organic matter. Adding preservatives to food, drugs and cosmetics can inhibit the growth of microorganisms such as fungi, bacteria and molds, and achieve the effect of extending the shelf life. [0003] Food spoilage mainly refers to all changes that are dominated by microorganisms that cause the quality of food to decline or lose edible value. Food itself is rich in nutrients that are most likely to cause microbes to multiply and eventually lead to food spoilage. Therefore, people try to use various methods to prevent food spoilage, such as cryopreservation, air isolation, dryness, hypertonicity, high acidity, and use. Preservatives, among which the most common and effective method i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571A23L3/3562A23L3/3508A23L3/3472
CPCA23L3/3472A23L3/3508A23L3/3562A23L3/3571A23V2002/00A23V2400/21A23V2200/10A23V2250/636A23V2250/511A23V2250/063A23V2250/0632A23V2250/0648A23V2250/0622A23V2250/065
Inventor 张秀凤郝修振付丽王军党美珠申晓琳高雪琴吴丽张一鸣袁玉超
Owner HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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