782 results about "Nisin" patented technology

The invention relates to the technical field of cosmetics, and discloses a nona-oligopeptide composition for skin repairing and application thereof. The nona-oligopeptide composition is prepared from, by weight, 1-30 parts of palmitoyl-tripeptide-1, 1-30 parts of tripeptide-1 copper, 1-50 parts of palmitoyl-tripeptide, 1-30 parts of carnosine, 1-30 parts of acetyl tetrapeptide-5, 1-30 parts of palmitoyl-tetrapeptide-7, 0.1-30 parts of acetyl hexapeptide-8, 0.1-30 parts of nonapeptide-1, and 1-30 parts of nisin. The nona-oligopeptide composition has the effect of a cell factor sample, affects the growth of skin flora, is applied to dermatology and skin beautifying, and has the effects of repairing skin lesion, adjusting metabolism and inhibiting skin condition conditioned pathogen growth.

Crayfish food comprises ingredients in parts by weight as follows: 100 parts of crayfish, 50 parts of vegetable oil, 10.6-15.2 parts of spice, 0.3-0.5 parts of transglutaminase, 0.3-0.5 parts of nisin, 0.2-0.5 parts of konjac glucomannan, 0.2-0.4 parts of chitosan, 0.4-0.5 parts of lecithin and 0.08-0.16 parts of delta-gluconolactone. According to the crayfish food, crayfish balls are used for preparing instant food, crayfish shells are used for preparing chitosan, and raw materials are sufficiently utilized; transglutaminase in the raw materials prompts crosslinking of crayfish meat protein crosslinking amino acid, tenderness of a product is improved, natural food antiseptics such as nisin and the like meet requirements of people for food health, and at the same time, the guarantee period of the crayfish food is prolonged to 12 months; and defects that crayfish products which can be stored at the normal temperature are less, the guarantee period is short and the like are overcome, and the crayfish food has good market prospect.

The invention provides a lactobacillus plantarum ZJ316 which is separated from excrement of infants and anti-bacterial peptide which is produced by the fermentation of the lactobacillus plantarum ZJ316, namely plantaricin ZJ316, and preparation and application thereof; the plantaricin ZJ316 is a novel lactobacillus anti-bacterial peptide with high efficiency and small molecular; the anti-bacterial peptide has bacteriostatic action of broad spectrum; due to small molecular weight, a lipid bilayer is hard to be crossed so as to form a complex body with small holes to be different from the action mode of nisin; but the anti-bacterial peptide also has sterilizing capacity with high efficiency, is a lantibiotic anti-bacterial peptide with superhigh application and development potential and can be applied to preparing the alternative medicine of feed additives, food preservatives and antibiotic, etc.

The invention discloses a composite biological antistaling agent for a minced fillet product. The composite biological antistaling agent consists of the following components by mass percentage: 0.001 to 7 of water-soluble chitosan, 0.001 to 0.3 of tea polyphenol, 0.001 to 0.5 of nisin and the balance of water. The biological antistaling agent is prepared by compounding the water-soluble chitosan, the tea polyphenol and the nisin, is added into the minced fillet product, obviously improves the antibacterial and fresh-keeping functions and can prolong the shelf life of the minced fillet product more than two times under the refrigerating condition. The biological antistaling agent is nontoxic and safe, and does not generate influence on the flavor of the minced fillet product when being added into the minced fillet product. The invention also provides a method for using the composite biological antistaling agent.

The invention discloses a curing agent for curing a meat product. The curing agent is composed of the following raw materials in parts by weight: 2000-3000 parts of table salt, 2500-4500 parts of white granulated sugar, 1000-3000 parts of distiller yeast, 1000-4000 parts of soybean sauce, 200-500 parts of composite phosphate, 10-50 parts of tea polyphenol, 6-12 parts of sodium nitrite, 10-50 parts of sodium erythorbate, 10-50 parts of nisin, 650-1650 parts of potassium lactate and 200-800 parts of spices. The curing agent contains less salt, so that the problem that the mouth feel of preserved meat is too salty and too hard is solved, and the preserved meat has stable quality and safe shelf life. According to the curing agent, the adding amount of sodium nitrite in the preserved meat is reduced and a natural and toxin-free preservative is added, so that the guarantee period of the meat product is prolonged and the requirements of people on health and health care can be met. A method for rolling and curing the meat product not only can meet various technical indexes and technological parameters, but also has a simple process and greatly shortens the production period.

The invention relates to a preparation method of an aceptic packaging material with a release-controlling function, particularly comprising three steps: firstly, a chemical surface modifying method is adopted to cause the surface of polymer packaging materials to form certain amount of dissociable functional groups such as carboxyl, sulfonic group, amidine, etc; meanwhile, antibacterial agent nisin is coated inside chitosan hydrogel microspheres which employ carboxyl polyethylene glycol as crosslinking agent, employ water-soluble carbodiimide hydrochloride as coupling agent and have particle size smaller than 100nm; in mixed solvent with 100 / 0-50 / 50 of water / ethanol, the drug-coating chitosan microspheres through ultrasonic stirring processing is 'fixed' on the surface of modified polymer thin films through electrostatic absorption between cathodic anodic ion. Since the surface modifying methods and chitosan hydrogel formulas are different, the releasable nisin amount can reach 0.5-40 Mu g / cm<2>.

The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.

A natural anti-staling agent and filming agent for crystal pork is proportionally prepared from nisin, thia-phenol, lysozyme and filming agent chosen from glacic acetic acid- chitosan mixture and callegen or pollutant polyose.

The invention relates to the technical field of litchi preservation, and particularly discloses a room-temperature litchi storage preservative, and a preparation method and an application of the preservative. The preservative mainly comprises carboxymethyl-chitosan, nisin, natamycin, tea polyphenol, epsilon-polylysine, citric acid and phytic acid; litchi fruit is soaked in a preservation solution, and then aired, so that the litchi fruit can be stored at a room temperature; the quality and low level browning of the litchi fruit can be kept for a long time at the room temperature. Litchi treated by the preservative has the characteristics that the preservative is good in preservation effect, safe, environment-friendly, simple to operate and convenient to use; the preservative is extensive in source, low in cost, edible, and easy to degrade; no pesticide residue risk exists; short-term preservation during room-temperature storage and room-temperature logistics can be achieved; the preservative is a novel preservation material with a great development potential.

The invention relates to a compound rice cake antistaling agent and a fresh keeping method. The compound antistaling agent comprises 0.03-0.1wt% of nisin, 0-0.1wt% of lysozyme, 0.03-0.1wt% of natamycin and a film forming agent; and the film forming agent comprises chitosan, acid and water, the specific proportions are 1-3wt% of the chitosan, 0.5-1wt% of the acid and the water, and a pH value of the film forming agent is controlled at 3.0-5.0, wherein, the acid is selected from lactic acid, citric acid or glacial acetic acid. The rice cake is soaked into 3-4 folds of the compound antistaling agent by volume for 1-5minutes, and then the rice cake is packaged in vacuum. The fresh keeping method can help better preserve the quality of the rice cake, inhibit external microbe invasion, sterilize the rice cake inside, and effectively solve the problem of relatively hard texture of the rice cake.

The invention discloses to a preparation method of R-polysaccharide fermentation liquor and a preparation method of a composite preservative of the R-polysaccharide fermentation liquor, relating to a preparation of fermentation liquor and a preparation method of a composite preservative of the fermentation liquor, which solves the problems of complex preparation technology of the traditional R-polysaccharide preparation, and high production cost and low yield of the preparation of a preservative of the traditional R-polysaccharide preparation. The preparation method of the R-polysaccharide fermentation liquor comprises the following steps of activating bacillus subtilis, streptococcus thermophilus and brewers' yeast; collecting and washing after being centrifuged; fermenting and cultivating the thalluses after mixing; and purifying the fermentation liquor. The preparation method of the preservative is as follows: mixing nisin, natamycin, propionic acid, antioxidant of bamboo-leaf, chitosan, ethylene diamine tetraacetic acid (EDTA), cellulose, ethanol, sorbitol and oxygen-enriched active water; and mixing the mixed liquor and the R-polysaccharide fermentation liquor to be reacted. The preparation of the R-polysaccharide fermentation liquor has the advantages of simple technology, no three-waste generation, no pollution discharge and no peculiar smell. The R-polysaccharide fermentation liquor is prepared into a composite preservative, the production cost is ** yuan / ton, and the yield is high.

The invention discloses a Nisin composite biological preservative and a preparation method thereof. The preservative comprises the fermentation broth of lactic streptococci and components consisting of, on the basis of the weight of the fermentation broth of lactic streptococci, 0.2 to 0.6% of chitosan, 0.1 to 0.2% of antioxidant bamboo leaves, 1 to 5% of sodium hexametaphosphate, 0.5 to 1% of natamycin, 0.1 to 0.2% of garlicin, 0.05 to 0.1% of sodium ascorbate, 1 to 3% of maltodextrin and 0.5 to 2% of NaCl. The preservative provided by the invention does not contain any chemical preservative, overcomes the defects of a narrow antibacterial spectrum and low dependence on a pH value of pure Nisin, has the characteristics of high efficiency, a wide spectrum, good stability and high security, greatly improves the preservative effect and the application range of Nisin and produces high economic benefits and social benefits.

The present invention relates to a special compound natural preservative for meat products, which comprises the following components: nisin, tea polyphenol, chitosan, forsythia extract, mannan, perilla leaf extract, and the added percentage is : 0.02-0.05% nisin, 0.02-0.05% tea polyphenols, 0.01-0.6% chitosan, 0.01-0.6% forsythia extract, 0.01-0.6% mannan, 0.01-0.06 perilla leaf extract. The preservative can effectively reduce the sterilization temperature of meat products, prolong the shelf life, and maintain the original nutritional content, flavor and color of meat products. At the same time, it can also effectively reduce operating procedures and energy consumption. The preservative is easy to use, safe and efficient, can significantly prolong the shelf life of meat products, and has an outstanding fresh-keeping effect.

The invention discloses a complex biological preservative for prawns and a preparation method thereof. The complex biological preservative comprises the following components in percentage by weight: 0.2 to 10 percent of chitosan, 0.01 to 1.5 percent of tea polyphenol, 0.01 to 1.0 percent of nisin, 0.2 to 2.0 percent of glacial acetic acid and the balance of water. The preparation method comprises the following steps: dissolving 1.0g of tea polyphenol and 0.2g of nisin in 973.8ml of water and stirring the mixture for complete dissolution; adding 10.0ml of glacial acetic acid and stirring; adding 15.0g of chitosan, and performing water bath at the temperature of 50 DEG C; stirring the mixture for 10 to 20min for complete dissolution; and after performing ultrasonic desaeration for 10 to 15min to obtain the complex biological preservative. Compared with the prior art, the complex biological preservative for the prawns can remarkably prolong the shelf life of the prawns.

The invention provides a method for prolonging the preserving time of chilled fresh chicken. In the method, a newly slaughtered chick carcass is used as a raw material; nisin, sodium dehydroacetate and glycerol monolaurate are adopted as preservatives; composite preservative is prepared by adding 0.03 to 0.07 grams of nisin, 0.25 to 0.35 grams of sodium dehydroacetate and 0.6 to 0.8 grams of glycerol monolaurate into 1kilogram of sterile water; the glycerol monolaurate is firstly dissolved in 30 milliliters of 65 percent edible ethanol, and is added into the composite preservative; and the pH value of the preservative is adjusted to be between 4.0 and 5.0 by alimentary acetic acid. The storage time of the chilled fresh chicken which is subjected to preserving treatment is obviously prolonged, and is prolonged to 7 days from the primary 4 days, and the quality of the preserved chicken can be well maintained over 7 days. The application of the method ensures that individual slaughtering of the chicken can be transformed into factory slaughtering on the premise that the excellent flavor of the chilled fresh chicken is maintained, thereby greatly improving the environment, reducing pollution of individual chicken slaughtering to urban environment, and ensuring that safety and sanitation of foods can be better controlled.

The invention provides an oral antibacterial composition containing nisin and polylysine. According to the composition, the growth of oral pathogenic bacteria such as porphyromonas gingivalis, actinobacillus actinomycetemcomitans, streptococcus mutans, lactic acid bacillus, staphylococcus aureus and candida albicans can be effectively inhibited, and tooth decay, gingivitis, periodontitis, ozostomia and the like can be prevented; the composition can be prepared into toothpaste, mouth wash, refreshing and tasting chips and chewing gum which are used for preventing and treating oral diseases. Meanwhile, the invention provides a preparation method of the compositions such as the toothpaste, the mouth wash, the refreshing and tasting chips and the chewing gum. The oral antibacterial composition prepared through the method can prevent and treat various oral diseases and has no toxic and side effect and allergy or stimulation phenomenon on a human body.

The invention relates to a composite preservative for freshwater fish and a using method of the composite preservative, belonging to the technical field of aquatic product preservation. The composite preservative is characterized in that the mass concentration of chitosan is 5 to 20g / L, the mass concentration of tea polyphenol is 1 to 5g / L and the mass concentration of nisin is 1 to 5g / L; and when the composite preservative is used, the freshwater fish is subjected to slaughtering and slicing, sterilization treatment, preservative dipping, drainage and package, and partial freezing storage. The natural composite preservative developed based on cold-tolerant putrefying flora of the freshwater fish has the characteristics of no toxicity, high antibacterial property, wide antibacterial spectrum and the like, is applicable to preservation of the freshwater fish, is simple in using method, low in production cost and high in industrialized degree, and can effectively prolong the preservation time of the freshwater fish, wherein the preservation time is 40 to 50 days.

The invention discloses a frozen fillet processing method, belonging to the fields of frozen aquatic products and aquatic product processing, which can be popularized and applied to the freezing process of other foods. In the method of the invention, protective agent is added into boned skinless fillets by injecting, ultrasonic immersing or a combined manner of injecting and ultrasonic immersing for processing the fillets; the fillet quick freezing is realized by adopting the synergistic effect of indirectly contacted alcohol freezing solution immersing and ultrasound freezing; and the fillets are frozen and stored at below 18 DEG C. The protective agent is an aqueous solution containing sodium lactate, trehalose, unfrozen protein, Nisin and salt; the protein denaturation of the frozen fillets processed by the protective agent is reduced, the retention performance is improved, the nutritional value, flavor and mouthfeel can be maintained to the largest extent, the freezing time is short, and the production efficiency is high.

The invention discloses a seafood sausage of seafood and a preparation method thereof, which is characterized in that it contains the following raw materials, which are processed, twisted, crushed, filled, sterilized, soaked and packaged according to the following weight ratios simultaneously. Preparation: seafood 40-85, edible water 10-30, edible vegetable oil 1-12, chicken protein powder 2-6, salt 0.5-1.6, collagen 0.3-1.2, monosodium glutamate 0.1-0.5, carrageenan 0.1-0.8, diacetic acid Sodium 0.02-0.10, nisin 0.01-0.05, the present invention is made of seafood as the main raw material, which is rich in nutrition, balanced, rich in seafood flavor, unique in flavor, increases appetite, stable in quality, has no harm to health, and satisfies Consumer demand for seafood. At the same time, the product is vacuum-packed, which not only has a unique appearance and is ready to eat after opening the bag, but also plays an important role in anti-oxidation and prolonging the shelf life.

The invention relates to a Cantonese black pepper sausage and a preparation method thereof. The Cantonese black pepper sausage is prepared from No. II and No. IV fresh and frozen pork and pork fat meat which serve as raw materials and auxiliary materials, wherein the auxiliary materials comprise potato starch, isolated soy protein, ice water, table salt, white granulated sugar, monosodium glutamate, composite phosphate, carrageenan, D-sodium erythorbate, sodium nitrite, monascus haematochrome, temptation haematochrome, white pepper, mashed black pepper, meat flavor essence, sodium lactate, nisin and sodium diacetate. The invention also provides a preparation method for the Cantonese black pepper sausage. The Cantonese black pepper sausage is high in meat quality, full in meat fragrance, hot spicy, palatable and abundant in nutrition.

The invention discloses a tomato sauce with high dietary fiber and a production method of the tomato sauce, belonging to the field of processing technology of food seasonings. Tomato fruits are cut and seeds are removed, and the microwave enzyme passivating technology, the superfine grinding technology, the substep concentration technology and other technologies and processes are adopted to produce high-quality raw tomato sauce and tomato peel dietary fiber micro powder, and then the tomato sauce is prepared according to the formula; the formula is as follows in mass percentage: 55-60% of raw tomato sauce, 4-6% of tomato peel dietary fiber, 0.5-0.8% of edible salt, 2-4% of trehalose, 0.32-0.36% of citric acid, 2-2.2% of alimentary acetic acid, 0.008-0.01% of monascus red pigment, 0.01-0.02% of Nisin, 0.07-0.09% of xanthan gum and 28-32% of water. The nutrients of the tomato peel are fully utilized, and the enzyme passivating effect is good; the content of the dietary fiber of the tomato sauce is increased by 4.3-6.6 times and the content of the lycopene is increased by 1.3-2.2% compared with those of the prior art, and the tomato sauce has good water binding capacity, pure flavor, bright color and luster and good sensory quality.

The present invention describes a process to preserve a water-containing product such as a foodstuff, which comprises adding natamycin and nisin to the product, whereby at least 90% (w / v) of natamycin is dissolved and / or less than 10% (w / v) of natamycin is present in crystal form.

An antistaling agent for red bayberry, peach, strawberry, etc contains components A for treating fungus and yeast and component B for treating anerobic bacteria. said component A is chosen from sorbic acid, sodium dehydroacetate, and natamycin. Said component B is chosen from Nisin and lysozyme. An energy-saving antistaling method for red bayberry indudes such steps as precooling fresh red bayberry to 0+ / -1 deg.C, freezing the ozone solution in plastic containers to obtain ozone ice, and storing the red bayberry along with said ozone ice.

The present invention is one kind of re-compounded natural preservative preparation for preventing putrefying bacteria from generating in beef ham slices effectively. The re-compounded natural preservative preparation consists of Nisin and tea polyphenol in the weight ratio of 1 to 12.5-200. The present invention has expanded bacteriostasis spectrum and optimized effect, and may be used to replace available synthetic preservative.

The invention discloses a composite preservation method of hairtail slices by partial freezing treatment in combination with a natural preservative, which comprises natural preservative dipping treatment and partial freezing low-temperature treatment. The invention can achieve the effects of inhibiting bacteria and lower the temperature of fish slices. The natural preservative comprises the following components in percentage by weight: 0.02-0.05% of nisin, 0.01-0.06% of epsilon-polylysine, 0.01-0.05% of lysozyme and the balance of water. The partial freezing process for preserving the product ensures the integrity of the product cells, can maintain the original color, freshness and flavor, greatly prolongs the shelf life of the product; and the product is still very fresh after being stored for 25 days.

The invention discloses a compound preservative which is characterized by comprising the raw materials in percent by weight: 1-10 percent of nisin, 1-10 percent of sodium dehydroacetate, 1-10 percent of tea polyphenol, 1-10 percent of potassium sorbate and 60-96 percent of sodium lactate. The compound preservative can remarkably inhibit multiple putrefying bacteria of bacillus subtilis, bacillus pumilus, bacillus cereous, pseudomonas aeruginosa, micrococcus, staphylococcus aureus and the like, is applied to meat products, can remarkably prolong the shelf life, and improve the food safety.

The invention provides a shellfish film preservation method, relates to a shellfish film preservative, and belongs to the technical field of food processing. The preservation, by proportion, comprises 1.0-2.0% of chitosan, 0.02% of nisin, 0.2-0.5% of vitamin C, 0.6-1% of edible acetic acid and 0.02-0.06% of tea polyphenol; or 1.0-2.0% of sodium alginate; or 1.0-2.0% of sodium alginate, 0.02% of nisin and 0.2-0.5% of vitamin C; or 1.0-2.0% of sodium alginate, 0.05% of lysozyme, 0.2-0.5% of vitamin C and 6-8% of glycine and the balance water. The method includes subjecting shellfish to conditioning for twenty-four hours, washing, shelling and taking out meat, immersing the meat into the preservative for about two minutes, draining, performing vacuum package, and preserving the meat at the temperature of 20 DEG C below zero. The shellfish film preservative has the advantages that a thin-film formed on the surface of the shellfish meat is capable of blocking the growth of microorganism, reducing the speed of oxidative deterioration, and the like.

A production method of yak preserved meat comprises: yak raw meat is selected, injected and pickled for preparation; the processed yak raw meat is rolled and kneaded at the temperature of 3-7 DEG C, 20min interval exists in every 20min rolling and kneading, and the total rolling and kneading time is 12h; the rolled and kneaded yak raw meat is placed into a curing tank for 18-36h, is respectively dipped into 1-3g / L of nisin aqueous solution and 1-3g / L of lipase aqueous solution for 15s and 10-30min, and then is smoked for 2h in an oven at the temperature of 100 DEG C; the products are treated by vacuum packing, and is heated and sterilized at temperature of 80-121 DEG C for 30min-2h; the pickled preparation is as follows: 2000-2800g of common salt, 5-15g of sodium nitrite, 40-60g of heterogeneous vc, 800-1200g of white sugar, 3800-4200g of light soy sauce, 3700-4100g of yellow wine, 200-500g of green Chinese onion, 300-550g of fresh ginger, 80-110g of pepper, 90-120g of aniseed, 30-52g of cassia, 20-60g of common fennel, 18-30g of fructus tsaoko, 480-520g of broad bean paste and the rest of water which are prepared and selected in every 100kg of raw meat to be made into cooking liquor for stewing the materials.

Belonging to the field of antibacterial preservatives and food fresh-keeping packaging materials, the invention in particular relates to a nisin / chitosan nano particle antibacterial film, a preparation method and application. Nisin crosslinks with gamma-polyglutamic acid, then chitosan is added to undergo crosslinking with gamma-polyglutamic acid so as to prepare nisin loaded gamma-polyglutamic acid / chitosan nano particles, thus improving the defect of bioactivity decrease of nisin during use and enhancing the utilization rate, then the nisin loaded chitosan nano particles are prepared into an antibacterial film by means of electrospinning so as to reduce the aggregation and drop phenomena of chitosan nano particles during direct sprinkling to food surfaces and avoid bioactivity decrease of encapsulated substances, thereby reaching the purposes of long-acting antibacterial properties and efficient utilization. According to the invention, the operation is simple, by applying the antibacterial film to fresh-keeping of cheese products, growth of pathogenic microorganisms can be effectively inhibited, and the shelf life of products can be prolonged.

A preparation method of nisin relates to the preparation method of small active peptides and solves the shortages of low output of nisin and protein using rate in the existing separating preparation method of nisin. The nisin is prepared by the steps that: 1. clean air is pumped from the bottom of fermentation solution and bubbles are collected: 2. bubbling treatment is carried out: 3. foaming liquid is filtered: 4. ultrafiltration is done: 5. salting out is done: 6. centrifugation is done, then solid matters are dissolved again and spayed and dried, thereafter the nisin is obtained. The production bacteria of the invention are in the logarithmic phase and have strong growth capacity and keep growing during bubble collecting course to continuously produce nisin and improve the production capacity of production bacteria and output of nisin. The invention collects bubble during the foaming course, solves the problem of the inhibiting effect of products on production bacteria during fermentation and improves the using rate of protein and output of products in fermentation solution.