Preservative for soybean milk and preparation method thereof

The technology of a preservative and soybean milk is applied in the field of preservative for soybean milk and its preparation, which can solve problems such as excessive storage of chemical substances, and achieve the effects of inhibiting bacterial growth, high use value, and improving antioxidant properties and nutrition.

Inactive Publication Date: 2018-11-30

苏州汉德瑞生物工程有限公司

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AI-Extracted Technical Summary

Problems solved by technology

But at present, some chemical substances are often added to the preservatives used in soy milk, which makes people worry that drinking soy milk will caus...

Abstract

The invention provides a preservative for soybean milk and a preparation method thereof. The preservative is prepared from the following components in parts by weight: 10-20 parts of nisin, 6-10 partsof honeysuckle flower extract, 5-10 parts of licorice root extract, 12-16 parts of lysozyme, 5-12 parts of sophora japonica extract, 3-5 parts of thymol, 1-3 parts of white granulated sugar, 4-8 parts of lycopene, 4-8 parts of vitamin C, 3-6 parts of astragalus polysaccharide and 2-7 parts of royal jelly. According to the preservative for foods and the preparation method, the natural materials including honeysuckle flowers, licorice roots and sophora japonica adopted as preservative ingredients are environment-friendly, healthy and non-toxic for human bodies and can be used for improving theoxidation resistance and nutritional value of the preservative by combining with the lycopene, vitamin C, astragalus polysaccharide and royal jelly, and the nisin, lysozyme and the like are utilized to inhibit bacterium breeding, so that the effects of bacterial inhabitation and preservation can be achieved. The preservative is wide in material source, relatively low in cost and high in use value.

Application Domain

Milk preservation

Technology Topic

Licorice root extractHoneysuckle +17

Examples

Experimental program(4)

Example Embodiment

[0017] Example 1

[0018] A preservative for soy milk, comprising the following components in parts by weight: 10-20 parts of nisin, 6-10 parts of honeysuckle extract, 5-10 parts of licorice extract, 12-16 parts of lysozyme, acacia 5-12 parts of flower extract, 3-5 parts of thymol, 1-3 parts of white sugar, 4-8 parts of lycopene, 4-8 parts of vitamin C, 3-6 parts of Huang's polysaccharide, 2-7 parts of royal jelly .

[0019] A preparation method of a preservative for soy milk includes the following steps:

[0020] Step A. Under normal temperature and pressure conditions, the cleaned honeysuckle, licorice and acacia flowers are mashed separately, the juice is filtered out and stored in an Erlenmeyer flask, and then the crushed honeysuckle crumbs and licorice Crumbs and acacia flower fragments were distilled separately to obtain honeysuckle extract, licorice extract and acacia flower extract respectively, and then put them in the corresponding Erlenmeyer flask for use;

[0021] Step B. Mix the honeysuckle extract, licorice extract and acacia flower extract prepared in step A, and then add nisin, lysozyme, thymol, lycopene, vitamin C, yellow polysaccharides, royal jelly in sequence And white granulated sugar, mix well again, set aside;

[0022] Step C: The product obtained in step B is subjected to ultrasonic and centrifugal treatments in sequence to filter out the essence to obtain the desired preservative.

[0023] In step A, the honeysuckle, licorice and acacia flowers were washed 3-5 times with clean water to remove the remaining impurities, and then put into three mashers for mashing for 20 minutes, and then filtered separately to obtain honeysuckle juice and licorice juice And acacia flower juice, put them into three Erlenmeyer flasks, respectively distill the honeysuckle debris, licorice debris and acacia flower debris for 4h, and collect the volatiles to obtain honeysuckle extract, licorice extract and acacia flower Extract.

[0024] In step B, in parts by weight, 20 parts of nisin, 10 parts of honeysuckle extract, 8 parts of licorice extract, 15 parts of lysozyme, 10 parts of acacia flower extract, 3 parts of thymol, 1 part of white sugar , 7 parts of lycopene, 8 parts of vitamin C, 5 parts of Huang's polysaccharide, 6 parts of royal jelly.

[0025] In step C, the product obtained in step B is first subjected to ultrasonic treatment, the ultrasonic temperature is 40℃, the ultrasonic time is 10min, the ultrasonic frequency is 60Hz, and then the centrifugal treatment is performed, the centrifugation time is 35min, the centrifugal speed is 600r/min, the centrifugal frequency It is 7000Hz, and then the essence is filtered out to obtain the required preservative.

Example Embodiment

[0026] Example 2

[0027] A preservative for soy milk, comprising the following components in parts by weight: 10-20 parts of nisin, 6-10 parts of honeysuckle extract, 5-10 parts of licorice extract, 12-16 parts of lysozyme, acacia 5-12 parts of flower extract, 3-5 parts of thymol, 1-3 parts of white sugar, 4-8 parts of lycopene, 4-8 parts of vitamin C, 3-6 parts of Huang's polysaccharide, 2-7 parts of royal jelly .

[0028] A preparation method of a preservative for soy milk includes the following steps:

[0029] Step A. Under normal temperature and pressure conditions, the cleaned honeysuckle, licorice and acacia flowers are mashed separately, the juice is filtered out and stored in an Erlenmeyer flask, and then the crushed honeysuckle crumbs and licorice Crumbs and acacia flower fragments were distilled separately to obtain honeysuckle extract, licorice extract and acacia flower extract respectively, and then put them in the corresponding Erlenmeyer flask for use;

[0030] Step B. Mix the honeysuckle extract, licorice extract and acacia flower extract prepared in step A, and then add nisin, lysozyme, thymol, lycopene, vitamin C, yellow polysaccharides, royal jelly in sequence And white granulated sugar, mix well again, set aside;

[0031] Step C: The product obtained in step B is subjected to ultrasonic and centrifugal treatments in sequence to filter out the essence to obtain the desired preservative.

[0032] In step A, the honeysuckle, licorice and acacia flowers were washed with water for 3-5 times to remove residual impurities, and then put into three mashers for mashing for 15-25 minutes, and then filtered separately to obtain honeysuckle juice, Put the licorice juice and the acacia flower juice into three conical flasks respectively, and distill the honeysuckle crumbles, licorice crumbles and acacia flower crumbles for 2-5 hours, respectively, and collect the volatiles to obtain honeysuckle extract and licorice extract And acacia flower extract.

[0033] In step B, in parts by weight, 10 parts of nisin, 10 parts of honeysuckle extract, 10 parts of licorice extract, 16 parts of lysozyme, 12 parts of acacia flower extract, 5 parts of thymol, 3 parts of white sugar , 8 parts of lycopene, 8 parts of vitamin C, 6 parts of Huang's polysaccharide, 7 parts of royal jelly.

[0034] In step C, the product obtained in step B is first subjected to ultrasonic treatment, the ultrasonic temperature is 35-40℃, the ultrasonic time is 5-13min, the ultrasonic frequency is 60Hz, and then the centrifugal treatment is performed, the centrifugal time is 20-35min, and the centrifuge speed is 400-750r/min, centrifugal frequency is 7000Hz, then the essence is filtered out to obtain the required preservative.

[0035] The same as in Example 1.

Example Embodiment

[0036] Example 3

[0037] A preservative for soy milk, comprising the following components in parts by weight: 10-20 parts of nisin, 6-10 parts of honeysuckle extract, 5-10 parts of licorice extract, 12-16 parts of lysozyme, acacia 5-12 parts of flower extract, 3-5 parts of thymol, 1-3 parts of white sugar, 4-8 parts of lycopene, 4-8 parts of vitamin C, 3-6 parts of Huang's polysaccharide, 2-7 parts of royal jelly .

[0038] A preparation method of a preservative for soy milk includes the following steps:

[0039] Step A. Under normal temperature and pressure conditions, the cleaned honeysuckle, licorice and acacia flowers are mashed separately, the juice is filtered out and stored in an Erlenmeyer flask, and then the crushed honeysuckle crumbs and licorice Crumbs and acacia flower fragments were distilled separately to obtain honeysuckle extract, licorice extract and acacia flower extract respectively, and then put them in the corresponding Erlenmeyer flask for use;

[0040] Step B. Mix the honeysuckle extract, licorice extract and acacia flower extract prepared in step A, and then add nisin, lysozyme, thymol, lycopene, vitamin C, yellow polysaccharides, royal jelly in sequence And white granulated sugar, mix well again, set aside;

[0041] Step C: The product obtained in step B is subjected to ultrasonic and centrifugal treatments in sequence to filter out the essence to obtain the desired preservative.

[0042] In step A, the honeysuckle, licorice and acacia flowers were washed with water for 3-5 times to remove residual impurities, and then put into three mashers for mashing for 15-25 minutes, and then filtered separately to obtain honeysuckle juice, Put the licorice juice and the acacia flower juice into three conical flasks respectively, and distill the honeysuckle crumbles, licorice crumbles and acacia flower crumbles for 2-5 hours, respectively, and collect the volatiles to obtain honeysuckle extract and licorice extract And acacia flower extract.

[0043] In step B, in parts by weight, 20 parts of nisin, 6 parts of honeysuckle extract, 5 parts of licorice extract, 12 parts of lysozyme, 5 parts of acacia flower extract, 3 parts of thymol, 1 part of white sugar , 4 parts of lycopene, 4 parts of vitamin C, 3 parts of Huang's polysaccharide, 2-7 parts of royal jelly.

[0044] In step C, the product obtained in step B is first subjected to ultrasonic treatment, the ultrasonic temperature is 35-40℃, the ultrasonic time is 5-13min, the ultrasonic frequency is 60Hz, and then the centrifugal treatment is performed, the centrifugal time is 20-35min, and the centrifuge speed is 400-750r/min, centrifugal frequency is 7000Hz, then the essence is filtered out to obtain the required preservative.

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AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

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Description & Claims & Application Information

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