Composition for food preservation and preservation as well as preparation method and application of composition

Abstract

The invention belongs to the technical field of natural preservation, and discloses a composition for food preservation and preservation as well as a preparation method and application thereof. The composition comprises a leaf mustard extract, a dark plum extract and a wild jujube extract. According to the composition, the leaf mustard extract, the smoked plum extract and the wild jujube extract are selected, the composition formed by the three specific plant extracts has a good synergistic preservative and antibacterial effect, and when the composition is used in food, the composition is not only safe and edible, but also has good bacteriostatic and preservative functions.

Description

Technical Field

[0001] The invention belongs to the technical field of natural antiseptics, and particularly relates to a composition for food preservation and antiseptic treatment, and a preparation method and application thereof. Background Art

[0002] One of the biggest differences between the new food additive usage standards to be announced and implemented in 2024 and the previous version is that the scope of application of sodium dehydroacetate has been significantly narrowed from the previous 53 food categories to 35. In particular, sodium dehydroacetate has been completely banned in medium and long-term baked products. The industry urgently needs a new preservative solution to replace sodium dehydroacetate.

[0003] Currently available options include encapsulated potassium sorbate via the chemical route and whey fermentation powder via the fermentation route. Both, as pure organic acids or mixtures of organic acid bacteriocins, provide ideas for new baking preservation solutions. However, we cannot ignore another increasingly mature market phenomenon, that is, the proportion of C-end consumers who pay attention to product formula composition is increasing year by year, and these consumers judge whether an ingredient list meets their wishes based on a simple and straightforward criterion: the shorter the better, and the fewer things that are difficult to understand, the better.

[0004] In terms of food preservation, the names of most available preservatives or antioxidants are far from traditional ingredients, such as sodium dehydroacetate, potassium sorbate, calcium propionate, nisin, sodium D-isoascorbate, disodium edetate, etc. These obscure terms not only scare consumers away, but also make it difficult to meet the simple judgment criteria mentioned above. It is not difficult to imagine that this has brought huge challenges to food manufacturers. As far as food preservative additives are concerned, it is difficult to ensure food quality and safety without preservatives, especially for pre-packaged products sold at room temperature. If preservatives are used, a substance that can achieve food preservation and is derived from common ingredients is expected to kill two birds with one stone.

[0005] Although natural plant extracts are also used to form food preservatives in the prior art, the antiseptic and antibacterial functions need to be improved.

[0006] Therefore, there is an urgent need to provide a new preservative, which is not only extracted from natural plants, but also has good antiseptic and antibacterial functions. Summary of the invention

[0007] The present invention aims to solve at least one of the technical problems existing in the above-mentioned prior art. To this end, the present invention provides a composition for food preservation and antiseptic treatment, and a preparation method and application thereof.

[0008] The present invention provides a new idea of ​​food preservation and antiseptic, using a combination of food-grade natural products to solve the preservation and antiseptic needs of various processed foods. The combination can replace chemical preservatives (such as sodium dehydroacetate, potassium sorbate, nisin, sodium D-isoascorbate, disodium ethylenediaminetetraacetate), such as replacing sodium dehydroacetate in toast with a shelf life of more than 30 days, replacing potassium sorbate and sodium dehydroacetate in pre-packaged snacks at room temperature, etc., with a stable effect, without affecting the sensory flavor and color of the food itself, and providing a new implementation path to meet consumers' needs for a clean and easy-to-understand ingredient list. And the composition of the present invention has good antiseptic and antibacterial functions.

[0009] The composition of the present invention is composed of mustard extract, black plum extract and wild jujube extract. The composition composed of these three specific plant extracts has good synergistic antiseptic and antibacterial effects. When used in food, it is not only safe and edible, but also has good antibacterial and antiseptic functions.

[0010] A first aspect of the present invention provides a composition for preserving and protecting food.

[0011] Specifically, a composition for food preservation and antiseptic treatment includes mustard extract, black plum extract, and wild jujube extract.

[0012] Preferably, the composition comprises, by weight, 30-60 parts of mustard extract, 10-20 parts of ebony extract, and 30-60 parts of wild jujube extract; further preferably, the composition comprises, by weight, 40-60 parts of mustard extract, 10-20 parts of ebony extract, and 30-55 parts of wild jujube extract.

[0013] More preferably, the composition comprises, by weight, 45-60 parts of mustard extract, 12-18 parts of ebony extract, and 30-40 parts of wild jujube extract.

[0014] Preferably, the mustard extract is Brassica juncea extract.

[0015] Preferably, the mustard extract comprises glycoside compounds, thiocyanate compounds and phenolic compounds.

[0016] Preferably, the glycoside compounds include sinigrin and glucosinolate.

[0017] Preferably, the thiocyanate compound includes allyl isothiocyanate.

[0018] Preferably, the phenolic compounds include sinapinic acid and ferulic acid.

[0019] Preferably, in the mustard extract, the glycoside compounds account for 1-4% by weight of the total weight of the mustard extract, and more preferably 1-3%.

[0020] Preferably, in the mustard extract, the thiocyanate compounds account for 0.25-1.5% by weight of the total weight of the mustard extract, and more preferably 0.25-0.75%.

[0021] Preferably, in the mustard extract, the phenolic compounds account for 1-6% by weight of the total weight of the mustard extract, and more preferably 1-5%.

[0022] Preferably, the black plum extract comprises organic acids and polyphenol compounds.

[0023] Preferably, the organic acid comprises citric acid and malic acid.

[0024] Preferably, the polyphenolic compounds include chlorogenic acid, caffeic acid, quercetin and kaempferol.

[0025] Preferably, in the black plum extract, the organic acid accounts for 12-25% by weight of the total weight of the black plum extract, and more preferably 15-25%.

[0026] Preferably, in the black plum extract, the polyphenol compounds account for 1-6% by weight of the total weight of the black plum extract, and more preferably 1-5%.

[0027] Preferably, the wild jujube extract comprises organic acids, phenolic compounds and saponins.

[0028] Preferably, the organic acid includes citric acid, malic acid, succinic acid and triterpenoid acid.

[0029] Preferably, the triterpenoid acids include betulinic acid and oleanolic acid.

[0030] Preferably, the phenolic compounds include rutin, catechin, epicatechin, jujuboside and 6"'-feruloyl jujuboside.

[0031] Preferably, the saponins include jujuboside A and jujuboside B.

[0032] Preferably, in the wild jujube extract, the organic acid accounts for 5-20% of the total weight of the wild jujube extract, and more preferably 5.1-15.5%. Even more preferably, citric acid, malic acid, and succinic acid account for 5-15% of the total weight of the wild jujube extract, and triterpenoid acids account for 0.1-0.5% of the total weight of the wild jujube extract.

[0033] Preferably, in the wild jujube extract, the phenolic compounds account for 2-10% by weight of the total weight of the wild jujube extract, and more preferably 3-8%.

[0034] Preferably, in the wild jujube extract, the saponin accounts for 0.1-0.5% by weight of the total weight of the wild jujube extract, and more preferably 0.1-0.3%.

[0035] Preferably, the mustard extract, black plum extract and wild jujube extract are all in powder form.

[0036] The second aspect of the present invention provides a method for preparing a composition for food preservation and antiseptic treatment.

[0037] Specifically, a method for preparing a composition for food preservation and antiseptic treatment comprises the following steps:

[0038] The components are mixed to obtain the composition.

[0039] Preferably, the method for preparing the mustard extract comprises the following steps:

[0040] The mustard root (or mustard lump) is finely chopped, washed and dried at 40-50° C. for 12-24 hours, ground to a size of 40-60 mesh, mixed with water in a weight-volume ratio of 1:(30-40), extracted at pH 7-8 and 50-60° C. for 1.5-2.5 hours, filtered, the filtrate is vacuum concentrated at 45-55° C., and spray-dried to obtain a powder, and finally a mustard extract is obtained. The mustard extract accounts for 25-35% of the weight of the mustard root raw material.

[0041] Preferably, the method for preparing the black plum extract comprises the following steps:

[0042] After removing the core, the black plum is dried at 50-60° C. for 24-48 hours, the dried plum is ground into fine powder, the black plum and water are mixed in a weight-to-volume ratio of 1:(30-40), the mixture is extracted at pH 8.5-9 and 60-70° C. for 2-3 hours, the pH of the system is adjusted, the second extraction is performed at pH 1-2 and 60-70° C. for 2-3 hours, the mixture is filtered, the filtrate is concentrated under reduced pressure at 45-55° C., and the black plum extract is obtained by spray drying. The finally obtained black plum extract accounts for 20-30% of the weight of the black plum raw material.

[0043] Preferably, the method for preparing the sour jujube extract comprises the following steps:

[0044] After removing the core, the sour jujube is washed and dried at 40-50° C. for 12-24 hours, ground to a size of 40-60 mesh, mixed with water at a weight volume ratio of 1: (30-40), added with pectinase, extracted at 50-60° C. for 1.5-2.5 hours, filtered, and the filtrate is vacuum concentrated at 45-55° C. and spray dried to obtain powder, thereby finally obtaining a sour jujube extract. The obtained sour jujube extract accounts for 25-35% of the weight of the sour jujube raw material.

[0045] The third aspect of the present invention provides an application of the composition for food preservation and antiseptic treatment.

[0046] A food comprising the above composition.

[0047] The above foods are common foods in daily life.

[0048] An antibacterial substance comprises the above composition.

[0049] Application of the above composition in the preparation of antibacterial products.

[0050] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0051] The composition of the present invention is composed of mustard extract, black plum extract and wild jujube extract. The composition composed of these three specific plant extracts has good synergistic antiseptic and antibacterial effects. When used in food, it is not only safe and edible, but also has good antibacterial and antiseptic functions.

[0052] The composition can effectively inhibit the reproduction of microorganisms, including bacteria and molds, in a food system, thereby protecting the quality of food. DETAILED DESCRIPTION

[0053] In order to make the technical scheme of the present invention more clearly understood by those skilled in the art, the following embodiments are listed for illustration. It should be pointed out that the following embodiments do not limit the protection scope of the present invention.

[0054] Unless otherwise specified, the raw materials, reagents or devices used in the following examples can be obtained from conventional commercial sources or by existing known methods.

[0055] The mustard extract, black plum extract and wild jujube extract used in the following examples were prepared according to the following method.

[0056] The preparation method of mustard extract comprises the following steps:

[0057] The mustard roots are chopped, washed and dried at 50°C for 18 hours, ground into 50 mesh size, mixed with water in a weight-to-volume ratio of 1:30, extracted at pH 8 and 60°C for 2.5 hours, filtered, and the filtrate is vacuum concentrated at 50°C, and powder is obtained by spray drying to finally obtain the mustard extract.

[0058] The preparation method of the black plum extract comprises the following steps:

[0059] After removing the core, the black plum was dried at 60°C for 30 hours, the dried plum was ground into fine powder, the black plum and water were mixed in a weight-to-volume ratio of 1:30, and the mixture was extracted at pH 9 and 70°C for 3 hours, and then the pH of the system was adjusted, and a second extraction was performed at pH 2 and 70°C for 3 hours, filtered, and the filtrate was concentrated under reduced pressure at 50°C and spray-dried to obtain the black plum extract.

[0060] The preparation method of the sour jujube extract comprises the following steps:

[0061] After removing the core, the sour jujube was washed and dried at 50°C for 20 hours, ground into a 50-mesh size, mixed with water in a weight-to-volume ratio of 1:30, added with pectinase, extracted at 60°C for 2.5 hours, filtered, and the filtrate was concentrated in vacuo at 55°C, and powdered by spray drying to finally obtain the sour jujube extract.

[0062] Example 1

[0063] A composition for food preservation and antiseptic treatment comprises, by weight, 55 parts of mustard extract, 15 parts of black plum extract and 30 parts of wild jujube extract.

[0064] A method for preparing a composition for food preservation and antiseptic treatment comprises the following steps:

[0065] The components are mixed to obtain the composition.

[0066] Example 2

[0067] A composition for food preservation and antiseptic treatment comprises, by weight, 30 parts of mustard extract, 15 parts of black plum extract and 55 parts of sour jujube extract.

[0068] A method for preparing a composition for food preservation and antiseptic treatment comprises the following steps:

[0069] The components are mixed to obtain the composition.

[0070] Comparative Example 1

[0071] Compared with Example 1, the difference of Comparative Example 1 is that the sour jujube extract is not used, and the other components and processes are the same as those of Example 1.

[0072] Comparative Example 2

[0073] Compared with Example 1, the difference of Comparative Example 2 is that the black plum extract is not used, and the other components and processes are the same as those of Example 1.

[0074] Comparative Example 3

[0075] Compared with Example 1, the difference of Comparative Example 3 is that the black plum extract and the wild jujube extract are not used, and the other components and processes are the same as those of Example 1.

[0076] Comparative Example 4

[0077] Compared with Example 1, the difference of Comparative Example 4 is that the mustard extract and the sour jujube extract are not used, and the other components and processes are the same as those of Example 1.

[0078] Comparative Example 5

[0079] Compared with Example 1, the difference of Comparative Example 5 is that the black plum extract and the mustard extract are not used, and the other components and processes are the same as those of Example 1.

[0080] Comparative Example 6

[0081] Compared with Example 1, the difference of Comparative Example 6 is that the Ziziphus jujuba extract in Example 1 is replaced by an equal amount of garlic extract, and the other components and processes are the same as those in Example 1.

[0082] Comparative Example 7

[0083] Compared with Example 1, the difference of Comparative Example 7 is that the black plum extract in Example 1 is replaced by an equal amount of garlic extract, and the other components and processes are the same as those in Example 1.

[0084] Comparative Example 8

[0085] Compared with Example 1, the difference of Comparative Example 8 is that the mustard extract in Example 1 is replaced by an equal amount of garlic extract, and the other components and processes are the same as those in Example 1.

[0086] Product effect testing

[0087] 1. Minimum inhibitory concentration (MIC, unit ppm) test

[0088] The compositions prepared in Examples 1-2 and Comparative Examples 1-8 were taken to detect their minimum inhibitory concentrations (MIC) for different microorganisms, including Gram-positive bacteria (Staphylococcus aureus, Bacillus cereus vegetative bodies, Bacillus subtilis vegetative bodies, Lactobacillus plantarum), Gram-negative bacteria (Escherichia coli), and fungi (Aspergillus niger and Penicillium italicum). The culture system was a commercially available nutrient broth (provided by Guangdong Huankai Microbiological Technology Co., Ltd., model 022010), the pH of the culture system was 6, the bacterial vegetative bodies were cultured at a temperature of 37°C for 48h, and the spores were cultured at a temperature of 37°C for 72h, and the results are shown in Table 1.

[0089] Table 1 (The data in Table 1 are MIC, in ppm)

[0090]

[0091] As can be seen from the results of Table 1, the mustard extract, the black plum extract, and the sour jujube extract all showed certain antibacterial properties when tested separately, but they were all unsatisfactory. When the mustard pimple extract was paired with the sour jujube extract and the black plum extract, the antibacterial ability was improved, but the effect still could not cover bacteria and fungi. Surprisingly, when the three were combined at a specific concentration, the composition showed obvious synergistic synergy, and at this time, gram-negative bacteria, gram-positive bacteria, and fungi were all well inhibited. By comparing Example 1 with Example 2, it was found that when the combination of this extract was paired at a specific concentration, a broad-spectrum and efficient synergistic effect would occur, and when the concentration of the mustard pimple extract was reduced and the sour jujube concentration increased, the synergistic effect decreased.

[0092] From the results of Example 1 and Comparative Examples 6-8, it can be seen that when other common plant extracts with antibacterial effects are used to replace one of the three extracts in Example 1, the antibacterial effect is significantly reduced. It can be seen that the composition of the present invention is selective for the three extracts.

[0093] 2. Plate challenge experiment

[0094] Prepare different bacterial suspensions, including a mixture of Gram-positive standard strains (Staphylococcus aureus, Bacillus cereus vegetative body, Bacillus subtilis vegetative body, Lactobacillus plantarum), mixed bacteria collected from spoiled food, and spoiled konjac products (sequencing revealed that the main spoiling microorganisms were spore-forming bacteria). The challenge bacteria in this experiment were all Gram-positive bacteria, because in common pre-packaged foods sold at room temperature, the food spoiling microorganisms were mainly Gram-positive bacteria, and Gram-negative bacteria were rare. The experiment adopts the pour plate method, and sterilized nutrient agar is prepared in advance, and the sample liquids of each set concentration are first added (the sample liquid concentration of Example 1 is 0.4%, the sample liquid concentration of Comparative Example 1 is 0.28%, the sample liquid concentration of Comparative Example 2 is 0.36%, the sample liquid concentration of Comparative Example 3 is 0.22%, the sample liquid concentration of Comparative Example 4 is 0.06%, the sample liquid concentration of Comparative Example 5 is 0.12%, and the potassium sorbate concentration is 0.05%), and then 100 microliters of different mixed bacterial liquids are added, and finally the warm and unsolidified culture medium liquid is poured in, the culture medium, sample liquid and bacterial liquid are fully mixed, and after solidification, they are placed in a 37°C incubator for culture. The following Table 2 shows the culture results of different mixed bacterial liquids.

[0095] Table 2

[0096]

[0097]

[0098] From the results in Table 2, it can be seen that when the sour jujube extract and the mustard knot are used alone, the inhibitory ability against each challenge bacteria is not significant, and the black plum extract has a certain inhibitory ability. When the mustard extract is combined with the sour jujube extract and the black plum extract, the sterilization rate is improved to a certain extent. It can be seen that when the mustard extract, the black plum extract and the sour jujube extract are compounded, their inhibitory ability against bacteria is even comparable to potassium sorbate, a common preservative in food.

[0099] 3.1 Application Experiment

[0100] Purchase commercially available fresh potatoes, peel, wash, and slice about 3mm; wash the cut potato slices repeatedly until there is no obvious starch; boil water until boiling, put in the washed potato slices, and after the water boils again, take them out after 2 minutes, and drain the surface moisture; mix with: 20g chili oil, 6g salt, 2g monosodium glutamate, 2g sugar, 0.1% lactic acid, and add the composition of each embodiment or comparative example at the same time, the weight of the composition is calculated by the total weight of the potato and the mixing after draining (the addition amount of the composition of embodiment 1 is 0.4%, the addition amount of comparative example 2 is 0.36%, the addition amount of comparative example 3 is 0.22%, and the addition amount of potassium sorbate + sodium dehydroacetate is 0.05% + 0.05%), mix well, and mix with the potato slices that have been drained; bag the potato slices, vacuum seal, and then perform secondary sterilization, the sterilization parameters are 90°C, 30 minutes. After completion, place them in a 37°C incubator to detect their microbial changes, and the results are shown in Table 3 (D8 represents the 8th day).

[0101] Table 3

[0102]

[0103] As can be seen from Table 3, the total bacterial count of the blank control potato chips that were pasteurized but not added with the antibacterial composition exceeded 5 log cfu / g within one week, and they were already corrupt. Comparative Examples 2 and 3 contained some extracts as antibacterial ingredients, but the antiseptic effect was poor, and they were corrupted within two weeks. In the potassium sorbate + sodium dehydroacetate group, two chemical preservatives were used, which is a common antiseptic system in the snack food products. The addition amount is the upper limit specified by the national standard. After one month of accelerated cultivation, the total bacterial count was kept undetectable. The antibacterial effect of Example 1 is comparable to that of common chemical preservatives. It can be seen that the composition composed of the three extracts of Example 1 has a significant synergistic effect, and its effect is not only reflected in the culture medium system experiment, but also in the actual food application system. Its fresh-keeping and antiseptic effect is further confirmed, and it can replace the combination of potassium sorbate + sodium dehydroacetate, which are two chemical preservatives.

[0104] 3.2 Application Experiment

[0105] Toast was made according to the following recipe. Each sample group was first dissolved in water (the concentration of the composition in Example 1 was 0.4%, that in Comparative Example 1 was 0.28%, that in Example 2 was 0.4%, and that of sodium dehydroacetate was 0.05%), and then mixed with the liquid part of the raw materials. The liquid part includes water, water for dissolving the sample, fructose syrup, and vegetable oil, which are mixed evenly. The remaining dry materials are mixed evenly and then stirred into floccules with the liquid part. Sugar and salt should be mixed evenly with other materials before adding yeast. After the dry and wet materials are mixed, the dough is put into the bread machine, and 500g of staple bread is selected to start working. When the remaining time is 2h01min, self-fermentation is selected and fermented to about 12cm; the upper and lower fires of the oven are preheated to 190℃ for more than 10min, and the bread is placed in the lower layer of the oven after fermentation. When baking, the surface of the toast is covered with a layer of tin foil to prevent the surface from being burned. The baking time is 40min; after baking, the toast is taken out of the oven and poured out, and after cooling thoroughly, sliced, bagged, and stored at room temperature. Microbiological tests are carried out every week for four weeks, and microbiological tests are carried out every month after four weeks. The entire observation period is 90 days, and the results are shown in Table 6. In the experiment, each sample group has 10 packages of independently packaged toast, and the packaging is simple heat-sealed, without nitrogen, and without deoxygenated bags.

[0106] The toast recipe is shown in Table 4.

[0107] Table 4

[0108]

[0109]

[0110] The water activity, pH and corresponding fermentation time of the compositions of various embodiments and comparative examples after mixing with water are shown in Table 5.

[0111] Table 5

[0112] water activity pH Fermentation time min / 14cm Example 1 0.952 5.28 65 Comparative Example 1 0.939 5.30 60 Example 2 0.960 5.32 60 Blank control 0.961 5.03 60 Sodium dehydroacetate 0.960 5.35 85

[0113] As can be seen from Table 5, the fermentation time is long when sodium dehydroacetate is added.

[0114] Table 6 (The values ​​in Table 6 represent the moldy rate of toasts under the corresponding days)

[0115]

[0116]

[0117] As can be seen from Table 6, sodium dehydroacetate is a widely used preservative in medium and long-term baking products, and has a significant inhibitory ability against mold. It is very common in all types of toasts, cakes, and snacks. Comparing the fermentation time of different sample groups, the sodium dehydroacetate group will significantly prolong the fermentation time of toast because of its inhibitory effect on fungi, indicating that sodium dehydroacetate has a negative impact on the fermentation of dough by yeast. However, this phenomenon does not exist in other sample groups, which can ensure that the timeliness in industrial production is not affected. In the shelf life tracking, the blank control group is generally stored for no more than 10 days, and there will be obvious mold growth, and comparative example 1 is not ideal. However, both Example 1 and the sodium dehydroacetate group can achieve no mold growth within 90 days, which means stable shelf life quality. According to the above results, the composition of Example 1 not only has a good inhibitory effect on bacteria, but also has a good inhibitory ability on mold in the baking system. Its synergistic effect is reflected in its broad-spectrum inhibitory ability and multiple application scenarios, providing a new idea for the preservation of natural food and cleaner labels in the food industry.

Claims

1. A composition, characterized in that Including mustard extract, black plum extract, and wild jujube extract.

2. The composition according to claim 1, characterized in that The composition comprises, by weight, 30-60 parts of mustard extract, 10-20 parts of black plum extract and 30-60 parts of wild jujube extract.

3. The composition according to claim 1, characterized in that The mustard extract includes glycoside compounds, thiocyanate compounds and phenolic compounds; the glycoside compounds include sinigrin and glucoside; the thiocyanate compounds include allyl isothiocyanate; the phenolic compounds include sinapinic acid and ferulic acid; and / or, in the mustard extract, the glycoside compounds account for 1-4% of the total weight of the mustard extract by weight percentage; and / or, in the mustard extract, the thiocyanate compounds account for 0.25-1.5% of the total weight of the mustard extract by weight percentage; and / or, in the mustard extract, the phenolic compounds account for 1-6% of the total weight of the mustard extract by weight percentage.

4. The composition according to claim 1, characterized in that The black plum extract comprises organic acids and polyphenol compounds, wherein the organic acids comprise citric acid and malic acid; and the polyphenol compounds comprise chlorogenic acid, caffeic acid, quercetin and kaempferol.

5. The composition according to claim 1, characterized in that The jujube extract comprises organic acids, phenolic compounds and saponins, wherein the organic acids comprise citric acid, malic acid, succinic acid and triterpenoid acids; the triterpenoid acids comprise betulinic acid and oleanolic acid; the phenolic compounds comprise rutin, catechin, epicatechin, jujuboside and 6"'-feruloyl jujuboside; the saponins comprise jujuboside A and jujuboside B.

6. A method for preparing the composition according to any one of claims 1 to 5, characterized in that: The following steps are involved: The components are mixed to obtain the composition.

7. The preparation method according to claim 6, characterized in that: The method for preparing the mustard extract comprises the following steps: The mustard root is cut, washed and dried at 40-50° C. for 12-24 hours, ground into 40-60 mesh size, mixed with water in a weight-to-volume ratio of 1:(30-40), extracted at pH 7-8 and 50-60° C. for 1.5-2.5 hours, filtered, the filtrate is vacuum concentrated at 45-55° C., and spray-dried to obtain a powder, thereby obtaining a mustard extract; And / or, the preparation method of the black plum extract comprises the following steps: After removing the core, drying the black plum at 50-60° C. for 24-48 hours, grinding the dried plum into fine powder, mixing the black plum with water in a weight-to-volume ratio of 1:(30-40), extracting at pH 8.5-9 and 60-70° C. for 2-3 hours, then adjusting the pH of the system, performing a second extraction at pH 1-2 and 60-70° C. for 2-3 hours, filtering, taking the filtrate, concentrating under reduced pressure at 45-55° C., and spray drying to obtain a black plum extract; And / or, the method for preparing the sour jujube extract comprises the following steps: After removing the core, the sour jujube is washed and dried at 40-50° C. for 12-24 hours, ground into a 40-60 mesh size, mixed with water in a weight-to-volume ratio of 1:(30-40), added with pectinase, extracted at 50-60° C. for 1.5-2.5 hours, filtered, and the filtrate is concentrated in vacuo at 45-55° C., and powder is obtained by spray drying to finally obtain a sour jujube extract.

8. A food, characterized in that The invention comprises the composition according to any one of claims 1 to 5.

9. An antibacterial substance, characterized in that: The invention comprises the composition according to any one of claims 1 to 5.

10. Use of the composition according to any one of claims 1 to 5 in the preparation of antibacterial products.

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