Preparation method of safe food preservative

Abstract

The invention discloses a preparation method of a safe food preservative, and belongs to the technical field of preservative preparation. The preparation method includes the steps that firstly, escherichia coli and bacillus subtilis are inoculated into a first fermentation tank for mutually inhibiting fermentation, and first fermentation mixed liquor is obtained; then, lactic acid bacteria and saccharomycetes are inoculated into a second fermentation tank in the same way for mutually inhibiting fermentation, and second fermentation mixed liquor is obtained; the two kinds of fermentation mixed liquor are sterilized and then centrifuged, supernatant liquor is collected and mixed with absolute ethyl alcohol, centrifugal separation is carried out, the pH of the supernatant liquor is regulated, cetyl trimethyl ammonium bromide and sodium chloride are added to precipitate polysaccharide and protein generated in mutually inhibiting fermentation of bacteria, centrifugal separation is carried out, the precipitate is dried, and the safe food preservative is obtained. According to the preparation method, products of mutually competing fermentation of common food putrefying bacteria serve as raw materials, and the safe food preservative has an extremely good antibacterial effect; besides, the safe food preservative can be decomposed by the digestive enzyme in the human body after being eaten and will not cause harm to the human body when used for a long term, and the safe food preservative has broad development prospects.

Description

technical field [0001] The invention discloses a preparation method of a safe food preservative and belongs to the technical field of preservative preparation. Background technique [0002] Food preservatives have a continuous inhibitory effect on the growth of microorganisms whose metabolic substrates are spoilage. The important thing is that it can inhibit the occurrence of the most perishable effect under different conditions, especially when the general sterilization effect is not sufficient, it still has a persistent effect. Mineral oil, coal tar, and tannin are used for fiber and wood preservation, and formaldehyde, mercury chloride, toluene, butyl p-hydroxybenzoate, nitrofurazone derivatives or balsam resins are used for biological specimens. The use of preservatives in food is limited, so some physical methods such as drying and pickling are mostly used. Special preservatives include organic acids such as acetic acid, vegetable oils composed of oleic acid, and spec...

AI Technical Summary

Problems solved by technology

[0005] The technical problem mainly solved by the present invention: aiming at the problem that the existing food preservatives contain substances harmful to the human body, which can cause cancer, deformity or food poisoning, etc., and the antiseptic effect is poor, resulting in a short shelf life of food. A preparation method of a safe food preservative is provided. In the method, beef extract, peptone, sodium chloride, etc. are added into No. 1 fermenter and stirred and mixed, and then Escherichia coli and Bacillus subtilis are inoculated for mutual inhibition fermentation to obtain No. 1 fermented mixed Then use the same method to put the nutritional components, lactic acid bacteria and yeast into the No. 2 fermenter for mutual inhibition fermentation to obtain the No. 2 fermentation mixture, mix the two fermentation mixtures for sterilization and centrifugation, and collect the supernatant Stir and mix with absolute ethanol, centrifuge, adjust the pH of the obtained supernatant and add cetyltrimethylammonium bromide and sodium chloride to stir, so that the bacteria can mutually inhibit the precipitation of polysaccharides and proteins produced in the fermentation, After centrifugation, the lower precipitate is collected and freeze-dried to obtain a safe food preservative. The invention is easy to operate and uses the fermentation products of common food spoilage bacteria as raw materials. It is superior to various chemical preservatives widely used in China at present, and can be decomposed by digestive enzymes in the human body after consumption, and long-term consumption will not cause harm to the human body. The development prospect is very broad