Application of food-grade plant-source composite bacteriostat to baked products

A plant-derived, food-grade technology, applied in the fields of application, baked food, food science, etc., can solve the problems of poor food sensory, short shelf life of chemical preservatives, etc., to inhibit the growth of microorganisms, avoid bad sensory effects, and add a small amount Effect

Inactive Publication Date: 2019-06-07
ZHUHAI NATURE JOURNEY BIOTECH CO LTD
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AI-Extracted Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of short shelf life of existing chemical preservatives, bad sensory effects on food and side effe...
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Abstract

The invention relates to an application of a food-grade plant-source composite bacteriostat to baked products, and relates to the application of a natural bacteriostasis preservation preventing material. The invention aims to solve the problems that a conventional chemical preservative is short in quality guarantee period and brings bad sense organ to foods, and side effects exist when too many chemical preservatives are taken. The food-grade plant-source composite bacteriostat is used for preparing the baked products, and the addition quantity of the food-grade plant-source composite bacteriostat to the baked products is 0.04%-0.08%. The food-grade plant-source composite bacteriostat comprises cinnamaldehyde, eugenol and caryophyllene. The food-grade plant-source composite bacteriostat has the beneficial effects that components of the food-grade plant-source composite bacteriostat are natural, and high in safety, the components have good suitability to the primary taste of foods, andthe food-grade plant-source composite bacteriostat is free from side effects after being eaten and used for a long time; and the addition quantity does not exceed 0.08%, and the quality guarantee period can be prolonged to 12 months. The food-grade plant-source composite bacteriostat is suitable for bacteriostasis and antisepsis of the baked products.

Application Domain

Dough treatmentBakery products

Technology Topic

ChemistryEugenol +8

Image

  • Application of food-grade plant-source composite bacteriostat to baked products
  • Application of food-grade plant-source composite bacteriostat to baked products
  • Application of food-grade plant-source composite bacteriostat to baked products

Examples

  • Experimental program(7)

Example Embodiment

[0019] Example 1:
[0020] Preparation method of food-grade plant-derived compound bacteriostatic agent:
[0021] (1) Preparation of plant extracts containing cinnamaldehyde: 60kg of ground cinnamon bark powder was taken by steam distillation and put into a flask, 160L of water was added, a condenser was installed, and reflux was heated for 10 minutes. After cooling, pour it into a distillation flask for steam distillation, and collect 80-100L of distillate;
[0022] The distillate was transferred to a separatory funnel and extracted twice with 40L portions of ether. Discard the water layer, transfer the ether layer into a small test tube, add a small amount of anhydrous sodium sulfate to dry, 20 minutes later, pour out the extract, heat it in a fume hood with a water bath to steam off the ether to obtain a plant extract containing cinnamaldehyde;
[0023] (2) Preparation of plant extract containing eugenol: weigh 15kg of clove buds, add 90L of water and soak in a distilling flask, heat directly to steam distillation, and collect about 30L of distillate;
[0024] Place the obtained distillate in a separatory funnel, extract twice with ethyl acetate (20L each time), combine the upper ethyl acetate extracts (the upper ethyl acetate extract contains eugenol), and then remove ethyl acetate , That is, plant extracts containing eugenol.
[0025] (3) Preheat the stirring pot to 60°C, preheat for 5 minutes, adjust the speed to 15r/min, turn on the stirring pot, add the plant extract containing cinnamaldehyde, the plant extract containing eugenol and caryophyllene ( (Purchased from Shanghai Yiji Industrial Co., Ltd.) totaling 100kg, adjust the speed of the stirring pot to 100r/min, stir for 50 minutes, and pack after stirring to obtain a food-grade plant-derived compound bacteriostatic agent; the food-grade plant-derived compound The mass fraction of cinnamaldehyde in the compound antibacterial agent is 55%, the mass fraction of eugenol is 12%, and the mass fraction of caryophyllene is 12%.
[0026] The performance test of the food-grade plant-derived compound bacteriostatic agent obtained in Example 1 was carried out. The specific test methods and test results are as follows:
[0027] (1) Sensory evaluation and comparison of rosemary oil, BHT (2,6-di-tert-butyl-4-methylphenol) and food-grade plant-derived compound bacteriostatic agent:
[0028] Refer to Table 1 for sensory evaluation description data.
[0029] Table 1
[0030]
[0031] Table 2 shows the sensory evaluation results of rosemary oil, BHT (2,6-di-tert-butyl-4-methylphenol) and food-grade plant-derived compound bacteriostatic agent.
[0032] Table 2
[0033]
[0034] It can be seen from Table 2 that the food-grade plant-derived composite bacteriostatic agent obtained in Example 1 has a faint aroma, a uniform and stable system, a low odor and a harmonious smell.
[0035] (2) Antioxidant performance test of rosemary oil, BHT (2,6-di-tert-butyl-4-methylphenol) and food-grade plant-derived compound bacteriostatic agent: After food-grade plant-derived compound bacteriostasis The DPPH free radical test of the agent shows that the food-grade plant-derived compound bacteriostatic agent of Example 1 has antioxidant effect in addition to the bacteriostatic function, and the antioxidant performance is better than rosemary oil and BHT.
[0036] (3) Experimental program of antibacterial efficacy
[0037] The tested strains were: Staphylococcus aureus, Escherichia coli, Candida albicans, Pseudomonas aeruginosa, Aspergillus niger.
[0038] The minimum inhibitory concentration MIC of the food-grade plant-derived compound bacteriostatic agent obtained in Example 1 was determined by the liquid medium dilution method. The specific method is as follows:
[0039] (1) Preparation of medium: nutrient broth medium;
[0040] (2) Preparation of bacterial suspension: Take activated Staphylococcus aureus, activated Escherichia coli and activated Pseudomonas aeruginosa in sterile distilled water to prepare 1×10 8 cfu/mL bacterial suspension; take the activated Candida albicans and the activated Aspergillus niger into sterilized distilled water to make 1×10 7 cfu/mL bacterial suspension; respectively take 1 mL of the bacterial suspension of the above-mentioned bacteria and fungi and mix them in a sterilized test tube to obtain a mixed bacterial suspension;
[0041] (3) Preparation of test tube containing preservative composition: using the food-grade plant-derived compound bacteriostatic agent and nutrient broth culture medium obtained in Example 1 at concentrations of 0.025%, 0.05%, 0.10%, 0.20%, 0.40 % And 0.80% nutrient broth medium containing bacteriostatic agent;
[0042] (4) Detection of minimum inhibitory concentration: add 0.1ml of mixed bacterial suspension to 10mL nutrient broth medium containing bacteriostatic agent at different concentrations, and mix them evenly; set up three parallel test groups, in which the observation of bacteria is placed Cultivate for 24 hours at 37°C, and culture for 48 hours at 28°C for observation of fungi; after the completion of the culture, draw 1ml of nutrient broth medium containing bacteriostatic agents at different concentrations into the plate, pour the appropriate amount of medium, and place the bacteria at 37 Cultivate at ℃ for 24h, observe the fungus at 28℃ and cultivate for 48h; get the total number of colonies on the plate and take the average value.
[0043] The antibacterial efficacy result data (MIC) is shown in Table 3:
[0044] table 3
[0045]
[0046] Note: "-" means that there is no growth of bacteria, "+" means that there are very few bacteria, "++" means that there are a few bacteria, and "++" means that there are a lot of bacteria.
[0047] It can be seen from Table 3 that the minimum inhibitory concentration of the food-grade plant-derived compound bacteriostatic agent obtained in Example 1 is 0.05%, when the addition amount of the food-grade plant-derived compound bacteriostatic agent obtained in Example 1 is not less than At 0.05%, the food-grade plant-derived compound bacteriostatic agent obtained in Example 1 can simultaneously treat 5 kinds of fungi including Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Candida albicans and Aspergillus niger. Play an inhibitory role.
[0048] (4) Antibacterial efficacy experimental program under different pH conditions: According to the conventional experimental method of (three) antibacterial efficacy experimental program under different pH conditions, test its antibacterial efficacy under different pH conditions. The results are shown in Table 4. Show:
[0049] Table 4
[0050]
[0051] Note: "-" means that there is no growth of bacteria, "+" means that there are very few bacteria, "++" means that there are a few bacteria, and "+++" means that there are a lot of bacteria.
[0052] It can be seen from Table 4 that the food-grade plant-derived composite bacteriostatic agent obtained in Example 1 has a good bacteriostatic effect in the acid-base range of pH 4-10.
[0053] (5) High temperature stability experiment
[0054] Under high temperature conditions, in accordance with the conventional experimental method of (3) Antibacterial efficacy experimental program, the antibacterial efficacy of the nutrient broth medium containing bacteriostatic agent at a concentration of 0.05% under different high temperature conditions was tested. The results are shown in Table 5. Show:
[0055] table 5
[0056]
[0057] Note: "-" means that there is no growth of bacteria, "+" means that there are very few bacteria, "++" means that there are a few bacteria, and "+++" means that there are a lot of bacteria.
[0058] Table 5 shows that the food-grade plant-derived compound bacteriostatic agent obtained in Example 1 has different stability to different temperature conditions. The experimental results show that the temperature is below 100°C. The food-grade plant-derived compound obtained in Example 1 The compound antibacterial agent can still maintain excellent antibacterial effect.

Example Embodiment

[0059] Example 2:
[0060] The specific method of using food-grade plant-derived compound bacteriostatic agent to prepare cakes is:
[0061] Ingredients: 23g flour, 20g eggs, 10g edible oil, 5g white sugar, 2g salt and 40g fillings;
[0062] Preparing pastry: ①. Pastry making: Mixing food-grade plant-derived compound bacteriostatic agent with flour, eggs, edible oil, sugar and salt, and then adding water to kneading the dough to obtain the dough; ②. Making fillings: making fillings Add a food-grade plant-derived compound bacteriostatic agent to the dough and stir-fry; the added amount of the food-grade plant-derived compound bacteriostatic agent in the dough is 0.07% of the quality of the dough, and the food-grade plant-derived compound bacteriostatic agent in the filling The added amount is 0.07% of the filling quality; the above is the experimental group.
[0063] Among them, in the experimental group, the added amount of the food-grade plant-derived compound bacteriostatic agent in the noodles was adjusted to 0.04% of the quality of the noodles, and the added amount of the food-grade plant-derived compound bacteriostatic agent in the fillings was adjusted to the quality of the fillings. 0.04%, proceed to prepare pastries.
[0064] Among them, in the experimental group, the addition amount of the food-grade plant-derived compound bacteriostatic agent in the noodles was adjusted to 0.05% of the quality of the noodles, and the addition amount of the food-grade plant-derived compound bacteriostatic agent in the fillings was adjusted to the quality of the fillings. 0.05%, proceed to prepare pastries.
[0065] Among them, in the experimental group, the added amount of the food-grade plant-derived compound bacteriostatic agent in the noodles was adjusted to 0.06% of the quality of the noodles, and the added amount of the food-grade plant-derived compound bacteriostatic agent in the fillings was adjusted to the quality of the fillings. 0.06% to prepare pastries.
[0066] Among them, in the experimental group, the added amount of the food-grade plant-derived compound bacteriostatic agent in the noodles was adjusted to 0.08% of the quality of the noodles, and the added amount of the food-grade plant-derived compound bacteriostatic agent in the fillings was adjusted to the quality of the fillings. 0.08%, to prepare pastries.
[0067] Control group: Different from the experimental group, the control group uses sodium propionate as a preservative; sodium propionate is added to 0.25% of the quality of the dough and 0.25% of the quality of the filling.
[0068] Blank group: The addition amount of food-grade plant-derived compound bacteriostatic agent in the blank group is 0, and the cakes are prepared.
[0069] The food-grade plant-derived compound bacteriostatic agent includes 60 parts cinnamaldehyde, 28 parts eugenol and 2 parts caryophyllene;
[0070] Use the national standard GB 7099 for shelf life testing, and the test result table is shown in 6;
[0071] Table 6
[0072]
[0073]
[0074] Note: "X" in the table indicates that the number of bacteria exceeds the standard.
[0075] It can be seen from Table 6 that when the added amount of the food-grade plant-derived compound bacteriostatic agent reaches 0.07% of the quality of the cake, the shelf life can reach 12 months, achieving the same effect as common chemical preservatives.

Example Embodiment

[0076] Example 3:
[0077] The specific method of using food-grade plant-derived compound bacteriostatic agent to prepare cake is:
[0078] Ingredients: 50g flour, 30g eggs, 5g white sugar, 5g edible oil, 10g hydrogenated vegetable oil;
[0079] Cake preparation: the finished cake is obtained by sequentially passing the egg beaten, dough mixing, injection molding, baking and decoration procedures. The food-grade plant-derived compound bacteriostatic agent is added in the noodle process, and the added amount of the food-grade plant-derived compound bacteriostatic agent is 0.08% of the total mass of the cake raw materials. The above is the experimental group.
[0080] Among them, in the experimental group, the added amount of the food-grade plant-derived composite bacteriostatic agent was adjusted to 0.04% of the total mass of the cake raw materials to prepare the cake.
[0081] Wherein, in the experimental group, the added amount of the food-grade plant-derived composite bacteriostatic agent was adjusted to 0.05% of the total mass of the cake raw materials to prepare the cake.
[0082] Among them, in the experimental group, the added amount of the food-grade plant-derived compound bacteriostatic agent was adjusted to 0.06% of the total mass of the cake raw materials to prepare the cake.
[0083] Among them, in the experimental group, the added amount of the food-grade plant-derived composite bacteriostatic agent was adjusted to 0.07% of the total mass of the cake raw materials to prepare the cake.
[0084] Control group: Different from the experimental group, the control group uses sodium propionate as the preservative; the addition amount of sodium propionate is 0.25% of the total mass of the cake ingredients to prepare the cake.
[0085] Blank group: The addition amount of the food-grade plant-derived compound bacteriostatic agent in the blank group is 0, and the cake is prepared.
[0086] The food-grade plant-derived compound bacteriostatic agent includes 60 parts cinnamaldehyde, 21 parts eugenol and 9 parts caryophyllene;
[0087] Use the national standard GB/T 31059 for shelf life testing, and the testing results are shown in Table 7;
[0088] Table 7
[0089]
[0090]
[0091] Note: "X" in the table indicates that the number of bacteria exceeds the standard.
[0092] It can be seen from Table 7 that when the added amount of the food-grade plant-derived compound bacteriostatic agent reaches 0.08% of the cake quality, the shelf life can reach 8 months, achieving the same effect as the common chemical preservatives.

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