Biological food preservative and preparation method thereof

Abstract

The invention discloses a biological food preservative. The biological food preservative is prepared from the following components in parts by weight: 10 to 20 parts of nisin from streptococcus lactis, 5 to 10 parts of chitosan, 2 to 5 parts of vitamin, 3 to 10 parts of lysozyme, 5 to 10 parts of radix astragali seu hedysari extract, 10 to 15 parts of fructus crataegi extracting solution and 5 to10 parts of bamboo leaf extracting solution. The invention further discloses a preparation method of the biological food preservative. The preparation method comprises the following steps: A, cleaningradix astragali seu hedysari, fructus crataegi and bamboo leaf respectively at room temperature and under normal pressure, distilling and extracting for three hours to obtain respective extracts; B,uniformly mixing the radix astragali seu hedysari extract, the fructus crataegi extracting solution and the bamboo leaf extracting solution, adding the nisin from streptococcus lactis, the chitosan, the vitamin and the lysozyme, and stirring uniformly; C, treating the mixture obtained in the step B with a centrifugal machine, and filtering out essence to obtain a product. The biological food preservative is prepared from readily-available natural materials, is safe, non-toxic, environmentally friendly and healthy, and has a good antioxidant effect.

Description

Technical field [0001] The invention relates to a biological food preservative and a preparation method thereof, and belongs to the technical field of food. Background technique [0002] In order to extend the shelf life of food, people use different methods in the food processing process to lose, delay or prevent the growth of microbial activity. Adding preservatives is one of the convenient and effective methods of food preservation and is widely adopted. In the early days, chemical preservatives were commonly used. After long-term research, it has been found that certain chemical preservatives are carcinogenic, teratogenic and easy to cause food poisoning. For example, benzoate may cause food poisoning, nitrite and Nitrate may generate carcinogenic nitrosamines, and will also cause adverse effects on the natural ecological environment, and its use in food has been strictly limited. The antiseptic effect of chemical preservatives is also susceptible to factors such as solubil...

AI Technical Summary

Problems solved by technology

Chemical preservatives were commonly used in the early days. After long-term research, it was found that some chemical preservatives have carcinogenicity, teratogenicity and food poisoning. For example, benzoate may cause food poisoning, nitrite and Nitrate may generate carcinogenic nitrosamines, which will also have adverse effects on the natural ecological environment, and its use in food has been strictly limited

The antiseptic effect of chemical preservatives is also easily affected by factors such as solubility, food microbial species, pH value, etc., and is not suitable for the development of modern society