CN106858266A - 一种剁辣椒保鲜剂的配制方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/733—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/742—Organic compounds containing oxygen
- A23B2/754—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/779—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/783—Microorganisms; Enzymes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
本发明的技术方案是这样实现,该产品是以植物精油、乳酸链球菌素、水飞蓟提取物、羚甲基壳聚糖、罗伊氏菌素、玉米黄素、苹果提取物、苯甲酸钠、水飞蓟提取物、明角质、丁酸、山梨酸钾、水有机混合,科学配伍而成,专为剁辣椒保鲜而研发，由多种耐盐乳酸菌复配而成，利用乳酸菌发酵产酸抑制杂菌及腐败菌，可做到长期保持剁辣椒的辣度、色泽、风味及营养成分的剁辣椒保鲜剂配制方法。
Description
技术领域
本发明属于食品生物保鲜技术领域, 具体涉及具有预防食品腐败作用的抗菌物质为基本原料的一种剁辣椒保鲜剂的配制方法。
背景技术
农产品的保鲜加工是农业生产的继续，是农业再生产过程中的二产经济，发达国家均把产后贮藏加工放在农业的首要位置，除了保鲜加工带来的高附加值，仅减少现有农产品的损失，就可以为社会带来近千亿元的效益，剁辣椒是很多人家里必备的，不管是炒菜还是拌饭都可以，但剁辣椒保鲜时间不长，容易变酸、变质、变味，由此给剁辣椒加工企业造成巨大的经济损失。
发明内容
本发明的目的是根据上述不足之处,而研制一种专为剁辣椒保鲜而研发，由多种耐盐乳酸菌复配而成，利用乳酸菌发酵产酸抑制杂菌及腐败菌，可做到长期保持剁辣椒的辣度、色泽、风味及营养成分的剁辣椒保鲜剂配制方法。
本发明的技术方案是这样实现,该产品是以植物精油、乳酸链球菌素、水飞蓟提取物、羚甲基壳聚糖、罗伊氏菌素、玉米黄素、 苹果提取物、苯甲酸钠、水飞蓟提取物、明角质、丁酸、山梨酸钾、水有机混合,科学配伍而成,其配制方法如下:
配方(按重量百分比)
植物精油3.7% 乳酸链球菌素3.3% 水飞蓟提取物3.4%
羚甲基壳聚糖3.6% 罗伊氏菌素3.2% 玉米黄素3.5%
苹果提取物1.4% 苯甲酸钠1% 水飞蓟提取物1.2%
明角质1.1% 丁酸0.9% 山梨酸钾0.8%
水72.9%
配制工艺:
该剁辣椒保鲜剂是将上述产品按重量百分比配齐, 混合制成，其步骤：采用具有抑制杂菌及腐败菌的植物精油、乳酸链球菌素、水飞蓟提取物、羚甲基壳聚糖、罗伊氏菌素拌入第一个厌氧罐百分比一半的水中，搅拌295分钟，恒温26°C静置310分钟，专为剁辣椒保鲜而研发，由多种耐盐乳酸菌复配而成，利用乳酸菌发酵产酸抑制杂菌及腐败菌，再把玉米黄素、苹果提取物、苯甲酸钠、水飞蓟提取物、明角质、丁酸、山梨酸钾拌入第二个厌氧罐百分比一半的水中搅拌325分钟，恒温36°C静置325分钟，可做到长期保持剁辣椒的辣度、色泽、风味及营养成分，然后再把二个厌氧罐中的液体混合在一个厌氧罐中，搅拌335分钟，恒温厌氧129小时后即为成品。
有益效果：
专为剁辣椒保鲜而研发，由多种耐盐乳酸菌复配而成，利用乳酸菌发酵产酸抑制杂菌及腐败菌，可做到长期保持剁辣椒的辣度、色泽、风味及营养成分。
具体实施方式
本发明的剁辣椒保鲜剂主要由下述重量百分比原料组成，其步骤: 植物精油3.7%、乳酸链球菌素3.3%、水飞蓟提取物3.4%、羚甲基壳聚糖3.6%、罗伊氏菌素3.2%、玉米黄素3.5%、苹果提取物1.4%、苯甲酸钠1%、水飞蓟提取物1.2%、明角质1.1%、丁酸0.9%、山梨酸钾0.8%、水72.9%，混合制成，采用具有抑制杂菌及腐败菌的植物精油、乳酸链球菌素、水飞蓟提取物、羚甲基壳聚糖、罗伊氏菌素拌入第一个厌氧罐百分比一半的水中，搅拌295分钟，恒温26°C静置310分钟，专为剁辣椒保鲜而研发，由多种耐盐乳酸菌复配而成，利用乳酸菌发酵产酸抑制杂菌及腐败菌，再把玉米黄素、苹果提取物、苯甲酸钠、水飞蓟提取物、明角质、丁酸、山梨酸钾拌入第二个厌氧罐百分比一半的水中搅拌325分钟，恒温36°C静置325分钟，可做到长期保持剁辣椒的辣度、色泽、风味及营养成分，然后再把二个厌氧罐中的液体混合在一个厌氧罐中，搅拌335分钟，恒温厌氧129小时后即为成品。
Claims (1)
1.本发明的技术方案是这样实现,该产品是以植物精油、乳酸链球菌素、水飞蓟提取物、羚甲基壳聚糖、罗伊氏菌素、玉米黄素、 苹果提取物、苯甲酸钠、水飞蓟提取物、明角质、丁酸、山梨酸钾、水有机混合,科学配伍而成,其配制方法如下:
配方(按重量百分比)
植物精油3.7% 乳酸链球菌素3.3% 水飞蓟提取物3.4%
羚甲基壳聚糖3.6% 罗伊氏菌素3.2% 玉米黄素3.5%
苹果提取物1.4% 苯甲酸钠1% 水飞蓟提取物1.2%
明角质1.1% 丁酸0.9% 山梨酸钾0.8%
水72.9%
配制工艺:
该剁辣椒保鲜剂是将上述产品按重量百分比配齐, 混合制成，其步骤：采用具有抑制杂菌及腐败菌的植物精油、乳酸链球菌素、水飞蓟提取物、羚甲基壳聚糖、罗伊氏菌素拌入第一个厌氧罐百分比一半的水中，搅拌295分钟，恒温26°C静置310分钟，专为剁辣椒保鲜而研发，由多种耐盐乳酸菌复配而成，利用乳酸菌发酵产酸抑制杂菌及腐败菌，再把玉米黄素、苹果提取物、苯甲酸钠、水飞蓟提取物、明角质、丁酸、山梨酸钾拌入第二个厌氧罐百分比一半的水中搅拌325分钟，恒温36°C静置325分钟，可做到长期保持剁辣椒的辣度、色泽、风味及营养成分，然后再把二个厌氧罐中的液体混合在一个厌氧罐中，搅拌335分钟，恒温厌氧129小时后即为成品。
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| WO2021191469A1 (en) * | 2020-03-27 | 2021-09-30 | Basf Se | Composition for the treatment of gastro-intestinal dysfunction and/or associated morbidities thereto |
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| CN101778642A (zh) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | 促进骨和关节的生长、修复以及维持的食品添加剂 |
| CN105614644A (zh) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | 一种生物防腐剂的配制方法 |
| CN106343010A (zh) * | 2016-08-29 | 2017-01-25 | 王开 | 一种含有植物精油的蔬菜保鲜剂及应用 |
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| CN101778642A (zh) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | 促进骨和关节的生长、修复以及维持的食品添加剂 |
| CN105614644A (zh) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | 一种生物防腐剂的配制方法 |
| CN106343010A (zh) * | 2016-08-29 | 2017-01-25 | 王开 | 一种含有植物精油的蔬菜保鲜剂及应用 |
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| WO2021191469A1 (en) * | 2020-03-27 | 2021-09-30 | Basf Se | Composition for the treatment of gastro-intestinal dysfunction and/or associated morbidities thereto |
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