Composite preservative and fresh-keeping powder and synthesis method thereof

Abstract

The invention relates to the technical field of preservatives, and particularly discloses composite preservative and fresh-keeping powder and a synthesis method thereof.The preservative and fresh-keeping powder is prepared from, by weight, 30-35 parts of whey leavening, 20-25 parts of sucrose fermentation seasoning powder, 8-10 parts of vitamin C, 10-15 parts of sodium citrate, 5-10 parts of nisin and 15-20 parts of rosemary extract. According to the present invention, the synergistic inhibition effect on a variety of microorganisms is achieved through the compounding of a variety of materials, the food mildewing time is substantially delayed, the shelf life of the food can be significantly prolonged, the preservative effect is lasting and comprehensive compared to the preservative effect of the traditional single preservative, and the raw materials are the food grade meeting the GB 2760-2024 food additive use standard, such that the food preservative has the broad market prospects. The components have no harm to human health in a reasonable use range, meet the pursuit of consumers for healthy food at present, greatly reduce potential food safety risks, and provide a safer and more reliable food preservative solution for the consumers.

Description

Technical Field

[0001] The invention belongs to the technical field of preservatives, and in particular relates to a composite preservative freshness-keeping powder and a synthesis method thereof. Background Art

[0002] In the food industry, food preservation is of vital importance. As consumers' requirements for food safety and quality continue to increase, the development of efficient and safe preservation technology has become the key to the development of the industry.

[0003] Traditional food preservatives, such as benzoic acid and its salts, sorbic acid and its salts, etc., have certain preservative effects, but long-term use or excessive intake may pose potential risks to human health. In addition, a single preservative is often difficult to fully meet the needs of food preservation and freshness when faced with complex food systems and diverse microbial contamination.

[0004] At the same time, as people favor healthy and natural food additives, developing ingredients with preservative and fresh-keeping functions from natural raw materials has become a research hotspot.

[0005] However, the research on efficient composite preservative powder in the market is still insufficient. Therefore, developing a composite preservative powder based on natural or highly safe ingredients and scientifically compounded is of great significance for improving food preservative effect, ensuring food safety, and meeting consumers' demand for healthy food. Summary of the invention

[0006] The object of the present invention is to provide a composite antiseptic freshness-keeping powder and a synthesis method thereof, so as to solve the problems raised in the above-mentioned background technology.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] A composite antiseptic and fresh-keeping powder comprises the following raw materials in parts by weight: 30-35 parts of whey fermentation product, 20-25 parts of sucrose fermentation seasoning powder, 8-10 parts of vitamin C, 10-15 parts of sodium citrate, 5-10 parts of nisin and 15-20 parts of rosemary extract.

[0009] Preferably, the antiseptic and fresh-keeping powder comprises the following raw materials in parts by weight: 30 parts of whey fermentation product, 20 parts of sucrose fermentation seasoning powder, 10 parts of vitamin C, 15 parts of sodium citrate, 5 parts of nisin, and 20 parts of rosemary extract.

[0010] A method for synthesizing a composite antiseptic freshness-keeping powder comprises the following steps:

[0011] S1. Raw material pretreatment:

[0012] Choose whey fermentation products: (choose high-quality whey fermentation products available on the market)

[0013] Sucrose fermented seasoning powder: (provided by professional manufacturers and in compliance with food grade standards)

[0014] Vitamin C: (food grade ascorbic acid)

[0015] Sodium citrate: (food grade)

[0016] Nisin: (food grade)

[0017] Rosemary Extract: (food grade)

[0018] Pass all the above raw materials through an 80-mesh sieve to remove any large particle impurities that may exist in the raw materials;

[0019] S2. Mixing operation:

[0020] Put the sieved raw materials according to the predetermined weight ratio, including 30g of whey fermentation product, 20g of sucrose fermentation seasoning powder, 10g of vitamin C, 15g of sodium citrate, 5g of nisin, and 20g of rosemary extract, into a stainless steel mixer, set the mixer speed to 30 rpm, and the mixing time to 30 minutes;

[0021] S3. Finished product packaging: After mixing, a uniform preservative powder is obtained, which is transferred to packaging materials that meet food packaging standards and sealed.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The invention scientifically mixes multiple ingredients such as whey fermentation, sucrose fermentation seasoning powder, vitamin C, sodium citrate, nisin, rosemary extract, etc., to achieve a synergistic inhibitory effect on multiple microorganisms. The whey fermentation and nisin have a strong inhibitory ability against common bacteria, and can effectively prevent food from deteriorating due to bacterial growth during storage; the rosemary extract not only has antioxidant properties, but also has a certain inhibitory effect on microorganisms such as molds, and cooperates with other ingredients to greatly delay the time for food to mold.

[0024] Experimental verification shows that adding the preservative powder of the present invention to a variety of foods can significantly extend the shelf life of the foods, and has a more lasting and comprehensive preservative effect than a traditional single preservative.

[0025] The sucrose fermented seasoning powder of the invention adds a unique and pleasant flavor to food, improves the taste of food and makes the food more attractive.

[0026] As a strong antioxidant, vitamin C can not only prevent food from oxidation and deterioration, but also maintain the color of food, so that it always maintains a good appearance during storage. Sodium citrate helps to adjust the pH value of food, optimize the internal environment of food, and further improve the quality and stability of food.

[0027] The raw materials of the present invention are all food grade and comply with the GB 2760-2024 food additive use standard. These ingredients are harmless to human health within a reasonable use range and meet the current consumer's pursuit of healthy food. Compared with some traditional chemical synthetic preservatives, the preservative powder of the present invention greatly reduces the potential food safety risks and provides consumers with a safer and more reliable food preservation solution.

[0028] At the same time, the synthesis method of the present invention only needs to go through three main steps: raw material pretreatment, mixing operation and finished product packaging. The operation process is easy to control. This simple preparation process does not require complex equipment and high cost investment, is convenient for large-scale industrial production, and is conducive to wide promotion and application in the food industry. DETAILED DESCRIPTION

[0029] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] Embodiment 1:

[0031] The method for preparing the antiseptic freshness-keeping powder comprises the following steps:

[0032] Raw materials preparation:

[0033] Whey fermentation: 30g (you can choose commercially available high-quality whey fermentation products)

[0034] Sucrose fermented seasoning powder: 20g (provided by a professional manufacturer and in compliance with food grade standards)

[0035] Vitamin C: 10g (food grade ascorbic acid)

[0036] Sodium citrate: 15g (food grade)

[0037] Nisin: 5g (food grade)

[0038] Rosemary extract: 20g (food grade)

[0039] Mixing process:

[0040] All the above raw materials are sieved through 80 mesh sieves to remove possible large particle impurities to ensure the fineness and uniformity of the powder.

[0041] The sieved raw materials were placed into a stainless steel mixer according to the above weight ratio, the mixing speed was set to 30 rpm, and the mixing time was set to 30 minutes to ensure that all ingredients were fully mixed to obtain the finished product of the antiseptic and fresh-keeping powder.

[0042] Antiseptic and fresh-keeping experiment:

[0043] By adding the preservative powder, the shelf life of bread at room temperature (about 25°C, relative humidity 60%-70%) can be extended by 1-2 days. Bread without preservative powder will generally go moldy and harden in 2-3 days at room temperature, while bread with preservative powder can still maintain a good taste and appearance on the 4th to 5th day, with no obvious signs of mold and the internal structure is relatively soft.

[0044] Experimental design:

[0045] Experimental group: During bread making, the above-prepared preservative powder was added at 1% of the weight of flour.

[0046] Control group: Except for not adding preservative powder, other bread-making ingredients and processes are exactly the same as those of the experimental group.

[0047] Experimental indicators and observation period

[0048] Observation indicators:

[0049] Mold condition: Record the time when visible mold spots appear on the surface of the bread.

[0050] Hardness change: Use a texture analyzer to measure the hardness of the bread. The larger the value, the harder the bread.

[0051] Sensory evaluation: Organize 10 professional food tasters to give a comprehensive score on the flavor, color, taste and texture of the bread, with a full score of 100.

[0052] Observation period: Place the bread in a room temperature (about 25°C, relative humidity 60%-70%) environment, observe and record the above indicators every 24 hours for a total of 7 days.

[0053] The results are shown in Table 1:

[0054]

[0055]

[0056] Data analysis

[0057] Preservation and freshness-keeping effect: From the perspective of mold, a small amount of mold plaques appeared in the control group on the 4th day, and the mold multiplied rapidly as time went on, while a small amount of mold plaques appeared in the experimental group on the 6th day, indicating that adding preservative powder can effectively extend the mold-proof time of bread and extend the shelf life by at least 2 days.

[0058] Changes in bread hardness: During the entire observation period, the hardness of the bread in the experimental group increased relatively slowly, while the hardness of the bread in the control group increased rapidly, indicating that the preservative powder helps maintain the softness of the bread and slows down the speed at which the bread becomes hard.

[0059] Sensory evaluation: The sensory scores of the experimental group were higher than those of the control group at all stages, indicating that the addition of preservative powder not only did not have a negative impact on the flavor, color, taste and texture of the bread, but on the contrary improved the quality of the bread to a certain extent.

[0060] Through the above experimental data, we can clearly see that preservative powder has a significant effect on bread preservation and quality improvement.

[0061] Experiment 2:

[0062] Experimental group: During the cake making process, the above-prepared preservative powder was added at 1% of the weight of flour.

[0063] Comparative group 1: During the cake making process, calcium propionate (a common preservative commonly used in cakes) was added at 0.2% of the weight of flour. The commonly used addition amount of calcium propionate in cake making is generally between 0.1% and 0.3%, and 0.2% is selected here as a representative amount.

[0064] Comparative Group 2: Cakes were made without adding any preservatives.

[0065] Observation indicators:

[0066] Mold condition: Record the time when visible mold spots appear on the cake surface.

[0067] Water loss: The water loss rate was calculated by measuring the weight of the cake regularly. Water loss rate = (initial weight - current weight) / initial weight × 100%.

[0068] Sensory evaluation: Organize 10 professional food tasters to give a comprehensive score on the flavor, color, taste and texture of the cake, with a full score of 100.

[0069] Observation period: Place the cake in a room temperature (about 25°C, relative humidity 60%-70%) environment, and observe and record the above indicators every 24 hours for a total of 7 days. The analysis results are shown in Table 2.

[0070]

[0071]

[0072]

[0073] Antiseptic and fresh-keeping effect: From the perspective of mold growth, the control group 2 had a small amount of mold plaque on the 3rd day, the mold multiplied on the 5th day, and the cake was seriously moldy on the 6th day; the control group 1 had a small amount of mold plaque on the 4th day, the mold multiplied on the 6th day, and the cake was seriously moldy on the 7th day; the experimental group had a small amount of mold plaque only on the 6th day. This shows that the antiseptic and fresh-keeping powder of the present invention has a significant effect in delaying the mold growth time of the cake and can effectively extend the shelf life of the cake.

[0074] Water loss: During the entire observation period, the water loss rate of the experimental group increased relatively slowly, followed by the control group 1, and the control group 2 increased the fastest. This shows that the preservative powder of the present invention performs better in retaining the moisture of the cake and helps to maintain the moist taste of the cake.

[0075] Sensory evaluation: The sensory scores of the experimental group were higher than those of the control group 1 and the control group 2 at all stages. This shows that the preservative powder of the present invention can not only effectively preserve and preserve, but also has a positive effect on the flavor, color, taste and texture of the cake. The general preservative calcium propionate has a certain effect on the quality of the cake, and the quality of the cake without adding preservatives is more obviously reduced.

[0076] Experiment 3:

[0077] Colony detection:

[0078] Experimental methods

[0079] Cake making and grouping:

[0080] Experimental group: During the cake making process, homemade preservative powder was added at 1% of the weight of flour.

[0081] Comparative group 1: During the cake making process, calcium propionate was added at 0.2% of the weight of flour.

[0082] Comparative Group 2: Cakes were made without adding any preservatives.

[0083] Each group made multiple cake samples to ensure that there were enough samples for testing at each time point.

[0084] Sample processing:

[0085] On the 1st, 3rd, 5th and 7th day after the cakes were made, appropriate amount of samples (about 10 g) were randomly selected from each group of cakes, placed in a homogenizing bag containing 90 mL of sterile saline, and homogenized with a homogenizer at a speed of 10,000 r / min for 1 min to prepare a 1:10 sample solution.

[0086] Dilution and inoculation:

[0087] Bacteria detection: dilute the sample solution at a concentration of 1:10 with sterile saline in a 10-fold series, and select the appropriate dilution (e.g. 10 -2 , 10 -3 , 10 -4 ), take 0.1mL of the dilution and inoculate it onto the nutrient agar plate, and spread it evenly with a sterile spreader. Make 3 parallel plates for each dilution.

[0088] Mold and yeast detection: dilute the sample solution at a ratio of 1:10 with sterile saline in a 10-fold series, and select the appropriate dilution (e.g. 10 -1 , 10 -2 , 10 -3 ), take 0.1 mL of the dilution and inoculate it onto a potato dextrose agar plate, and spread it evenly with a sterile spreader. Make three parallel plates for each dilution.

[0089] Cultivation and counting:

[0090] Bacterial culture: Invert the inoculated nutrient agar plate and place it in a 37°C constant temperature incubator for 48 hours, then count the number of bacterial colonies on the plate. Calculate the total number of bacterial colonies per gram of cake sample (CFU / g) based on the dilution multiple.

[0091] Mold and yeast culture: Incubate the inoculated potato dextrose agar plates upside down in a 28°C constant temperature incubator for 5 days, and then count the mold and yeast colonies on the plates. Calculate the total mold and yeast colonies per gram of cake sample (CFU / g) according to the dilution multiple, as shown in Table 3.

[0092]

[0093]

[0094] Bacteria: During the entire detection period, the total bacterial colony count in the experimental group grew at the slowest rate, and the number was always lower than that in comparison groups 1 and 2, indicating that the antiseptic and fresh-keeping powder of the present invention has a better inhibitory effect on bacterial growth, which is better than calcium propionate, and is significantly better than the case where no preservatives are added.

[0095] In terms of mold: the total number of mold colonies in the experimental group was relatively low at each time point, indicating that the preservative powder can also effectively inhibit the growth of mold, while the number of mold in the comparison group 2 increased rapidly, showing that mold can easily multiply in large numbers in the absence of preservatives.

[0096] Yeast: Similar to bacteria and molds, the experimental group had a significant inhibitory effect on the growth of yeast, which further proved the effectiveness of the preservative powder of the present invention in inhibiting the growth of various common bacterial colonies.

[0097] The above experimental data comparison using cakes as application products further demonstrates the advantages of the preservative and fresh-keeping powder of the present invention over general preservatives in terms of product preservation, freshness-keeping and quality improvement.

[0098] It will be appreciated that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but will be a routine task of design, fabrication, and production for those of ordinary skill having the benefit of this disclosure without undue experimentation.

[0099] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A composite antiseptic freshness-keeping powder, characterized in that: The antiseptic fresh-keeping powder comprises the following raw materials in parts by weight: 30-35 parts of fermented whey, 20-25 parts of fermented sucrose seasoning powder, 8-10 parts of vitamin C, 10-15 parts of sodium citrate, 5-10 parts of nisin and 15-20 parts of rosemary extract.

2. The composite antiseptic freshness-keeping powder according to claim 1, characterized in that: The antiseptic fresh-keeping powder comprises the following raw materials in parts by weight: 30 parts of whey fermentation product, 20 parts of sucrose fermentation seasoning powder, 10 parts of vitamin C, 15 parts of sodium citrate, 5 parts of nisin and 20 parts of rosemary extract.

3. The method for synthesizing a composite antiseptic freshness-keeping powder according to claim 1, characterized in that: The following steps are involved: S1. Raw material pretreatment: Choose whey fermentation products: (choose high-quality whey fermentation products available on the market) Sucrose fermented seasoning powder: (provided by professional manufacturers and in compliance with food grade standards) Vitamin C: (food grade ascorbic acid) Sodium citrate: (food grade) Nisin: (food grade) Rosemary Extract: (food grade) Pass all the above raw materials through an 80-mesh sieve to remove any large particle impurities that may exist in the raw materials; S2. Mixing operation: Put the sieved raw materials according to the predetermined weight ratio, including 30g of whey fermentation product, 20g of sucrose fermentation seasoning powder, 10g of vitamin C, 15g of sodium citrate, 5g of nisin, and 20g of rosemary extract, into a stainless steel mixer, set the mixer speed to 30 rpm, and the mixing time to 30 minutes; S3. Finished product packaging: After mixing, a uniform preservative powder is obtained, which is transferred to packaging materials that meet food packaging standards and sealed.

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