Composite natural bacteriostatic agent as well as preparation method and application thereof
By using a compound antibacterial agent consisting of garlic powder, tea polyphenols, and freeze-dried Pediococcus pentosaceus powder, multi-target synergistic antibacterial action against common microorganisms in pre-prepared meat products is achieved, solving the problem of microbial contamination in pre-prepared meat products, extending shelf life and maintaining product quality, and is suitable for the preservation of pre-prepared meat products.
Patent Information
- Application Number
- CN202511775181.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-28
- Publication Date
- 2026-01-13
AI Technical Summary
Existing pre-processed meat products are susceptible to microbial contamination during processing, storage, and distribution, especially Bacillus subtilis and Staphylococcus aureus, leading to product spoilage. Furthermore, the use of traditional chemical preservatives is limited, making it difficult to effectively extend shelf life and meet consumers' demands for clean labeling.
A compound natural antibacterial agent composed of garlic powder, tea polyphenols, and freeze-dried Pediococcus pentosaceus powder is prepared through physical mixing. It utilizes the cell membrane disruption effect of allicin, the enzyme system interference of tea polyphenols, and the antibacterial effect of lactic acid bacteria metabolites to achieve multi-target synergistic antibacterial activity.
It significantly inhibits Bacillus subtilis and Staphylococcus aureus in pre-prepared meat products, extends shelf life, maintains the original sensory quality of the product, meets clean label requirements, and is suitable for the preservation of pre-prepared meat products.
Smart Images
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of food antibacterial agent technology, and specifically relates to a compound natural antibacterial agent, its preparation method and application. Background Technology
[0002] Prepared meat products have become an important part of modern fast-moving consumer goods due to their convenience and diverse flavors, and market demand continues to grow. However, these products are highly susceptible to microbial contamination during processing, storage, and distribution, particularly by heat-resistant spore-forming bacteria such as Bacillus subtilis and pathogenic bacteria such as Staphylococcus aureus. Bacillus spores can withstand conventional pasteurization and high-temperature treatment, germinating and multiplying under suitable conditions, leading to product spoilage and even toxin production. Staphylococcus aureus, a common foodborne pathogen, is widely present in the environment and among food processing workers, posing a contamination risk throughout the entire chain from raw materials to consumption. More seriously, Staphylococcus aureus may produce heat-resistant enterotoxins during its growth; even if subsequent heating kills the bacteria, the toxins remain, easily causing food poisoning in consumers. This dual threat from these microorganisms constitutes the core challenge to the shelf life and safety of prepared meat products.
[0003] Currently, traditional methods for controlling microorganisms mainly rely on high-temperature sterilization and the addition of chemically synthesized antimicrobial agents, such as potassium sorbate and sodium benzoate. However, according to the national standard "Standard for the Use of Food Additives" (GB 2760), the use of these chemical preservatives in the "pre-processed meat products" category is subject to extremely strict restrictions, and in some categories, their addition is even explicitly prohibited. This presents a significant technical bottleneck for extending the shelf life of pre-processed meat products. At the same time, an increasing number of consumers prefer "clean label" foods that do not contain chemical preservatives. Therefore, developing an efficient, safe, and natural alternative antimicrobial solution that is not subject to the aforementioned standards has become an urgent need to overcome the bottlenecks in the development of the pre-processed meat product industry. Summary of the Invention
[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a compound natural antibacterial agent with good antibacterial effect, high safety and cleanliness. Its addition can play a good antibacterial role without affecting the flavor of the product.
[0005] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows:
[0006] A compound natural antibacterial agent comprising the following components in parts by weight: 2-4 parts garlic powder, 1-3 parts tea polyphenols, and 1-3 parts Pediococcus pentosaceus freeze-dried powder.
[0007] Preferably, the antibacterial agent comprises the following components in parts by weight: 3 parts garlic powder, 2 parts tea polyphenols, and 2 parts Pediococcus pentosaceus lyophilized powder.
[0008] The present invention further provides a method for preparing the antibacterial agent, which is simple and suitable for industrial production.
[0009] The method is as follows: the garlic powder, tea polyphenols and Pediococcus pentosate freeze-dried powder in the specified weight parts are physically mixed evenly under drying and sterile conditions to obtain the composite natural antibacterial agent.
[0010] The raw materials can be purchased directly from commercially available products.
[0011] The aforementioned compound natural antibacterial agent has excellent applications in pre-processed meat products, effectively extending their shelf life.
[0012] The aforementioned pre-processed meat products, such as fermented bean curd meat, braised meat, and pork chops, can be added evenly during the tumbling, mixing, or marinating processes of product processing.
[0013] Furthermore, when applying the compound natural antibacterial agent, the preferred addition amount is 0.2% to 0.4% of the total mass of the pre-prepared food.
[0014] This invention simulates the processing and storage of typical pre-prepared meat dishes (such as fermented bean curd meat) and confirms through microbial identification that the dominant spoilage bacteria in the spoilage process are Bacillus. This invention scientifically combines natural plant-derived antibacterial components (garlic powder, tea polyphenols) with microbial-derived antibacterial components (Pediococcus pentosaceus freeze-dried powder), producing a significant antibacterial effect, especially against common spoilage bacteria (Bacillus subtilis) and pathogenic bacteria (Staphylococcus aureus) found in pre-prepared meat products.
[0015] Lactic acid bacteria and their metabolites, as recognized safe biological preservatives, have shown great potential in the field of food preservation. Among them, *Pediococcus pentosaceus* has been included in my country's "List of Microbial Strains that Can Be Used in Food," and during its growth, it can produce a variety of antibacterial substances, including bacteriocins, which inhibit various spoilage and pathogenic bacteria. The natural plant extracts of this invention, such as garlic powder (rich in allicin) and tea polyphenols, have also attracted attention due to their broad-spectrum antibacterial and antioxidant activities. All components of this antibacterial agent belong to natural plant extracts or nationally approved edible microbial strains, and do not fall under the category of chemical preservatives specified in GB 2760, conforming to the clean label trend. While effectively extending the shelf life of food, it can also better maintain the original sensory quality of the product, making it suitable for the preservation of various pre-processed meat products.
[0016] The starting point of this invention is to achieve its purpose by utilizing clean antibacterial ingredients. However, considering that single natural antibacterial agents often have limited antibacterial effects and that large dosages may affect food flavor, it is desirable to further utilize compound antibacterial ingredients. However, besides the components used in this invention, there are many other natural plant-derived and microbial-derived antibacterial ingredients, but not any random combination will achieve the desired effect. On the one hand, the interaction mechanism between natural antibacterial ingredients must be considered; on the other hand, synergistic effects are desired, aiming to improve antibacterial efficacy while reducing dosage and minimizing the impact on product sensory quality. These requirements cannot be met with satisfactory results through simple combination or screening experiments.
[0017] Compared with the prior art, the beneficial effects of this invention are as follows:
[0018] 1) The components of the compound natural antibacterial agent of the present invention achieve synergistic effects and have strong antibacterial spectrum targeting: The present invention combines garlic powder, tea polyphenols and Pediococcus pentosate freeze-dried powder, and utilizes the destructive effect of allicin on cell membranes, the interference effect of tea polyphenols on enzyme systems and the inhibitory effect of lactic acid bacteria metabolites (such as bacteriocins) on cell wall synthesis to achieve multi-target synergistic antibacterial effect. It shows significant inhibitory effects on Bacillus subtilis and Staphylococcus aureus, which are common in pre-processed meat products, and the effect is better than that of single components and commonly used chemical preservatives such as potassium sorbate.
[0019] 2) Natural and safe, in line with consumer trends: All ingredients are of natural origin. Pediococcus pentosaceus is an edible fungus, and garlic powder and tea polyphenols are natural plant extracts. They are not chemically synthesized preservatives restricted in the national standard GB 2760, thus meeting the market demand for "clean label" and green and healthy food.
[0020] 3) Simple process and wide applicability: The preparation process of this compound natural antibacterial agent is simple, involving only physical mixing, making it easy to industrialize and control quality. Its application is convenient; it can be directly added to existing pre-processed meat products without altering the core technology.
[0021] 4) Comprehensive preservation and quality assurance: While effectively inhibiting microorganisms, this compound antibacterial agent also has good antioxidant properties, which helps to maintain the color and flavor of meat products, delay oxidative deterioration, and comprehensively improve the product's preservation effect and commercial shelf life. Attached Figure Description
[0022] Figure 1 The antibacterial effect of the compound natural antibacterial agent in the fermented bean curd meat system in Example 2 of the present invention is shown in the figure (a) inhibitory effect on Bacillus subtilis JY-71; b) inhibitory effect on Staphylococcus aureus BA-7; c) effect on the total number of colonies during product storage.
[0023] Figure 2 The effect of adding different amounts of the compound natural antibacterial agent of Example 2 of the present invention on the sensory quality of fermented bean curd meat. Detailed Implementation
[0024] The technical solution of the present invention is illustrated below with specific embodiments, but the scope of protection of the present invention is not limited thereto:
[0025] Example 1
[0026] A compound natural antibacterial agent comprising the following components in parts by weight: 3 parts garlic powder, 2 parts tea polyphenols and 1 part Pediococcus pentosaceus freeze-dried powder.
[0027] The compound natural antibacterial agent is obtained by physically mixing the garlic powder, tea polyphenols and Pediococcus pentosate freeze-dried powder in the specified weight proportions under dry and sterile conditions.
[0028] The Pediococcus pentosaceus freeze-dried powder mentioned in this invention is a product of Shaanxi Taimei Bioengineering Co., Ltd.
[0029] Example 2
[0030] A compound natural antibacterial agent comprising the following components in parts by weight: 3 parts garlic powder, 2 parts tea polyphenols and 2 parts Pediococcus pentosaceus freeze-dried powder.
[0031] The components are physically mixed evenly under dry and sterile conditions to obtain the composite natural antibacterial agent.
[0032] Example 3
[0033] A compound natural antibacterial agent comprising the following components in parts by weight: 3 parts garlic powder, 2 parts tea polyphenols and 3 parts Pediococcus pentosaceus freeze-dried powder.
[0034] The components are physically mixed evenly under dry and sterile conditions to obtain the composite natural antibacterial agent.
[0035] Comparative Example 1
[0036] A compound antibacterial agent comprising the following components in parts by weight: 3 parts garlic powder, 2 parts rosemary and 2 parts Pediococcus pentosaceus lyophilized powder.
[0037] The components are physically mixed evenly under dry and sterile conditions to obtain the composite natural antibacterial agent.
[0038] Comparative Example 2
[0039] A compound antibacterial agent comprising the following components in parts by weight: 3 parts rosemary extract, 2 parts tea polyphenols, and 2 parts Pediococcus pentosaceus lyophilized powder.
[0040] The components are physically mixed evenly under dry and sterile conditions to obtain the composite natural antibacterial agent.
[0041] Comparative Example 3
[0042] A compound antibacterial agent comprising the following components in parts by weight: 3 parts garlic powder and 3 parts tea polyphenols.
[0043] The components are physically mixed evenly under dry and sterile conditions to obtain the composite natural antibacterial agent.
[0044] Comparative Example 4
[0045] A compound antibacterial agent comprising the following components in parts by weight: 3 parts garlic powder and 3 parts Pediococcus pentosaceus lyophilized powder.
[0046] The components are physically mixed evenly under dry and sterile conditions to obtain the composite natural antibacterial agent.
[0047] Comparative Example 5
[0048] A compound antibacterial agent comprising the following components in parts by weight: 3 parts tea polyphenols and 3 parts Pediococcus pentosate lyophilized powder.
[0049] The components are physically mixed evenly under dry and sterile conditions to obtain the composite natural antibacterial agent.
[0050] Comparative Example 6
[0051] A compound antibacterial agent comprising the following components in parts by weight: 3 parts rosemary extract and 3 parts Pediococcus pentosate lyophilized powder.
[0052] The components were physically mixed uniformly under dry and sterile conditions to obtain the composite natural antibacterial agent. The antibacterial properties of the agent against indicator bacteria were then tested.
[0053] Step A: Using the compound antibacterial agent of the examples and comparative examples, and using single antibacterial agents such as garlic powder, tea polyphenols, rosemary extract, bamboo leaf antioxidant, thyme extract, clove extract, cinnamon extract, potassium sorbate, sodium dehydroacetate, and sodium benzoate as controls, and using Bacillus subtilis JY-71 and Staphylococcus aureus BA-7 as indicator bacteria.
[0054] Step B: The inhibition zone method was used to determine the antibacterial effect of the above antibacterial agents on the indicator bacteria, and the differences in their antibacterial characteristics were compared. The concentration of all antibacterial agents was 25 mg / mL.
[0055] The results are shown in Table 1;
[0056] Table 1 Comparison of inhibition zones of antibacterial agents against indicator bacteria
[0057] Note: The size of the inhibition zone is expressed as mean ± standard deviation (n=3); different letters in the same column indicate significant differences in data (p<0.05); "—" in the table indicates that no obvious inhibition zone was observed under the experimental conditions.
[0058] As shown in Table 1, among the natural single antibacterial agents, the inhibition zone diameters of garlic powder, tea polyphenols, and rosemary extract against Bacillus subtilis JY-71 and Staphylococcus aureus BA-7 were significantly larger than those of other single antibacterial agents—the control sample; however, their effects were not as good as those of the compound antibacterial agents. Among the compound antibacterial agents, the compound antibacterial agent of garlic powder and tea polyphenols in Comparative Example 3 was significantly better than other compound antibacterial agents (compound antibacterial agents containing two components and compound antibacterial agents containing three components) except for those in the examples. It can be seen that the compound antibacterial agent of garlic powder, tea polyphenols, and Pediococcus pentosaceus freeze-dried powder used in this invention has a more significant antibacterial effect. Increasing the amount of Pediococcus pentosaceus freeze-dried powder enhances the antibacterial effect, but after a certain point, the increase in antibacterial effect is no longer significant; for example, there was no significant difference in the antibacterial effects between Examples 2 and 3. From an economic perspective, the ratio in Example 2 can be selected as the optimal antibacterial ratio.
[0059] Verification of the effect of compound natural antibacterial agent on fermented bean curd meat
[0060] Step A: Prepare fermented bean curd meat samples, adding different amounts of the compound natural antibacterial agent (Composite) from Example 2, and potassium sorbate (PS) as a positive control, and set up a blank control group (Control). Step B: Treat some fermented bean curd meat samples that have been irradiated with ultraviolet light for 30 min with indicator bacteria for contamination. Step C: Place all samples in a 37℃ incubator for accelerated storage, and periodically sample to determine the number of specific indicator bacteria or the total number of colonies. Results are shown below. Figure 1 ;
[0061] like Figure 1 As shown, throughout the entire storage period, the growth of indicator bacteria and total colony count was significantly inhibited in samples treated with the compound antibacterial agent (p<0.05). Samples treated with 0.4% of the compound antibacterial agent showed maximum reductions of 2.3 and 3.0 log values in the colony counts of Bacillus subtilis JY-71 and Staphylococcus aureus BA-7, respectively, and this antibacterial effect was consistently significantly better than the control group with the same amount of potassium sorbate. The study indicates that this compound antibacterial agent can effectively extend the microbial shelf life of fermented bean curd.
[0062] The impact of compound natural antibacterial agents on the sensory quality of products
[0063] Step A: Ten food science researchers conducted a blind evaluation of fermented bean curd meat with different amounts (0.0%, 0.1%, 0.2%, 0.3%, 0.4%) of compound natural antibacterial agent (antibacterial agent in Example 2).
[0064] Step B: Rate the sample based on seven aspects: color, aroma, taste, tenderness, juiciness, fineness, and acceptability (out of 10). Rinse your mouth with purified water after each tasting, and wait 1 minute before tasting the next sample. The rating table is shown in Table 2, and the rating results are shown in Table 3.
[0065] Table 2 Sensory Evaluation Criteria
[0066]
[0067] Table 3. Effects of compound natural antibacterial agents on the sensory quality of fermented bean curd meat.
[0068] index 0.00％ 0.10％ 0.20％ 0.30％ 0.40％ Color 7.9 9.3 9.0 7.0 6.5 odor 8.9 9.2 8.9 7.0 6.5 taste 9.1 9.1 9.2 7.8 6.3 tenderness 9.1 9.2 9.1 8.9 8.7 juicy 9.0 9.3 9.1 8.9 8.8 Fineness 9.2 9.3 9.3 7.1 6.2 Acceptability 9.2 9.2 8.9 6.6 6.0
[0069] like Figure 2 As shown, when the amount of compound antibacterial agent added does not exceed 0.20%, the sensory indicators of the product score are high, and the overall acceptability is high. When the amount added increases to 0.30% or above, some samples begin to show a slight garlic flavor and a bitter taste from tea polyphenols, which has a certain impact on the aroma and taste. Therefore, it is recommended to control the amount added at 0.20% in practical applications to achieve the best balance between preservation effect and sensory quality.
[0070] In summary, the compound natural antibacterial agent provided by this invention can effectively inhibit the growth of microorganisms in pre-processed meat products, and has no adverse effect on the sensory quality of the product when added in an appropriate amount, thus having significant application value.
[0071] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.
Claims
1. A compound natural antibacterial agent, characterized in that, The antibacterial agent comprises the following components in parts by weight: 2-4 parts garlic powder, 1-3 parts tea polyphenols, and 1-3 parts Pediococcus pentosaceus lyophilized powder.
2. The composite natural antibacterial agent as described in claim 1, characterized in that, The antibacterial agent is composed of the following components in parts by weight: 3 parts garlic powder, 2 parts tea polyphenols and 2 parts Pediococcus pentosaceus freeze-dried powder.
3. The method for preparing the composite natural antibacterial agent according to claim 1 or 2, characterized in that, The compound natural antibacterial agent is obtained by physically mixing the garlic powder, tea polyphenols and Pediococcus pentosate freeze-dried powder in the specified weight proportions under dry and sterile conditions.
4. The application of the compound natural antibacterial agent according to claim 1 or 2 in pre-processed meat products.
5. The application as described in claim 4, characterized in that, The amount of compound natural antibacterial agent added is 0.2% to 0.4% of the total mass of the pre-prepared food.