CN107006594A - A kind of compound method of chopped hot pepper antistaling agent - Google Patents
A kind of compound method of chopped hot pepper antistaling agent Download PDFInfo
- Publication number
- CN107006594A CN107006594A CN201710226687.4A CN201710226687A CN107006594A CN 107006594 A CN107006594 A CN 107006594A CN 201710226687 A CN201710226687 A CN 201710226687A CN 107006594 A CN107006594 A CN 107006594A
- Authority
- CN
- China
- Prior art keywords
- hot pepper
- chopped hot
- acid
- minutes
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 23
- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 8
- 150000001875 compounds Chemical class 0.000 title claims description 5
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims abstract description 18
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- AKXKFZDCRYJKTF-UHFFFAOYSA-N 3-Hydroxypropionaldehyde Chemical compound OCCC=O AKXKFZDCRYJKTF-UHFFFAOYSA-N 0.000 claims abstract description 9
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims abstract description 9
- 241000202903 Bergenia purpurascens Species 0.000 claims abstract description 9
- 241000282817 Bovidae Species 0.000 claims abstract description 9
- 229920002101 Chitin Polymers 0.000 claims abstract description 9
- 229920001661 Chitosan Polymers 0.000 claims abstract description 9
- 241000196324 Embryophyta Species 0.000 claims abstract description 9
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 9
- 108010053775 Nisin Proteins 0.000 claims abstract description 9
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000010081 allicin Nutrition 0.000 claims abstract description 9
- 239000001530 fumaric acid Substances 0.000 claims abstract description 9
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 claims abstract description 9
- 239000004309 nisin Substances 0.000 claims abstract description 9
- 235000010297 nisin Nutrition 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000341 volatile oil Substances 0.000 claims abstract description 9
- 238000013329 compounding Methods 0.000 claims abstract description 8
- 229940096421 milk thistle extract Drugs 0.000 claims abstract description 7
- 235000020727 milk thistle extract Nutrition 0.000 claims abstract description 7
- 238000000605 extraction Methods 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 239000002932 luster Substances 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000002253 acid Substances 0.000 claims abstract description 5
- 230000007774 longterm Effects 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 235000009973 maize Nutrition 0.000 claims description 3
- 241000320380 Silybum Species 0.000 claims description 2
- 235000010841 Silybum marianum Nutrition 0.000 claims description 2
- 238000012827 research and development Methods 0.000 claims description 2
- 230000001629 suppression Effects 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000011160 research Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 description 2
- 238000012271 agricultural production Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
Classifications
-
- 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
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The technical scheme is that being achieved in that, the product is with plants essential oil, nisin, milk thistle extract, antelope methyl chitosan, reuterin, luteole, allicin, fumaric acid, purple bergenia herb extraction, chitin, butyric acid, potassium sorbate, the organic mixing of water, scientific compatibility is formed, aim at chopped hot pepper fresh-keeping and research and develop, formed by a variety of salt tolerant lactic acid bacterias compounding, suppress miscellaneous bacteria and spoilage organisms using lactobacillus-fermented production acid, the fresh-keeping agent compounding method of peppery degree, color and luster, the chopped hot pepper of local flavor and nutritional ingredient of long-term holding chopped hot pepper can be accomplished.
Description
Technical field
The invention belongs to biological food technical field of preservation of fresh, the specifically related to antibacterial with prevention food spoilage effect
Matter is a kind of compound method of chopped hot pepper antistaling agent of base stock.
Background technology
The store and processing of agricultural product is the continuation of agricultural production, is the two industries Ji in the agriculture process of reproduction, and developed country is equal
Postpartum saving and processing is placed on the top priority of agricultural, except the high added value that store and processing is brought, only reduces existing agricultural product
Loss, it is possible to bring nearly hundred billion yuan of benefit for society, chopped hot pepper is many indispensable in other, and either cooking is still
Mix meal can, but chopped hot pepper fresh keeping time is not long, easy souring, rotten, spoiled, thus causes huge to chopped hot pepper processing enterprise
Big economic loss.
The content of the invention
The purpose of the present invention is, according to above-mentioned weak point, and to develop one kind to aim at chopped hot pepper fresh-keeping and research and develop, by a variety of
Salt tolerant lactic acid bacteria compounding is formed, and is suppressed miscellaneous bacteria and spoilage organisms using lactobacillus-fermented production acid, can be accomplished to keep chopped hot pepper for a long time
The fresh-keeping agent compounding method of peppery degree, color and luster, the chopped hot pepper of local flavor and nutritional ingredient.
The technical scheme is that being achieved in that, the product is extracted with plants essential oil, nisin, milk thistle
Thing, antelope methyl chitosan, reuterin, luteole, allicin, fumaric acid, purple bergenia herb extraction, chitin, butyric acid, mountain
The organic mixing of potassium sorbate, water, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The milk thistle extract 3.3% of 3.6% nisin of plants essential oil 3.2%
The luteole 3% of 3.5% reuterin of antelope methyl chitosan 3.1%
The purple bergenia herb of 1.6% fumaric acid of allicin 1.2% extracts 1.4%
The potassium sorbate 1% of 1.3% butyric acid of chitin 1.1%
Water 72.7%
Preparing process:
The chopped hot pepper antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Plants essential oil, nisin, milk thistle extract, antelope methyl chitosan, the reuterin of miscellaneous bacteria and spoilage organisms are admixed
In the water of first anaerobic jar percentage half, stir 295 minutes, 26 °C of constant temperature stands 310 minutes, aim at chopped hot pepper it is fresh-keeping and
Research and development, are formed by a variety of salt tolerant lactic acid bacterias compounding, and miscellaneous bacteria and spoilage organisms are suppressed using lactobacillus-fermented production acid, then maize
Element, allicin, fumaric acid, purple bergenia herb extraction, chitin, butyric acid, potassium sorbate admix second anaerobic jar percentage half
Stirred 325 minutes in water, 36 °C of constant temperature stands 325 minutes, peppery degree, color and luster, local flavor and the battalion of long-term holding chopped hot pepper can be accomplished
Form point, then the liquid in two anaerobic jars is blended in an anaerobic jar again, stir 335 minutes, constant-temperatureanaerobic anaerobic 129 is small
When after be finished product.
Beneficial effect：
Aim at chopped hot pepper fresh-keeping and research and develop, formed by a variety of salt tolerant lactic acid bacterias compounding, utilize lactobacillus-fermented production acid to suppress miscellaneous bacteria
And spoilage organisms, peppery degree, color and luster, local flavor and the nutritional ingredient of long-term holding chopped hot pepper can be accomplished.
Embodiment
The chopped hot pepper antistaling agent of the present invention is mainly made up of following materials by weight percentage, its step:Plants essential oil
3.6%th, nisin 3.2%, milk thistle extract 3.3%, antelope methyl chitosan 3.5%, reuterin 3.1%, maize
Element 3%, allicin 1.6%, fumaric acid 1.2%, purple bergenia herb extract 1.4%, chitin 1.3%, butyric acid 1.1%, potassium sorbate 1%, water
72.7%, be mixed, using with suppress the plants essential oil of miscellaneous bacteria and spoilage organisms, nisin, milk thistle extract,
Antelope methyl chitosan, reuterin are admixed in the water of first anaerobic jar percentage half, are stirred 295 minutes, 26 °C of constant temperature
310 minutes are stood, it is fresh-keeping and research and develop to aim at chopped hot pepper, is formed by a variety of salt tolerant lactic acid bacterias compounding, utilizes lactobacillus-fermented production sour
Suppress miscellaneous bacteria and spoilage organisms, then luteole, allicin, fumaric acid, purple bergenia herb extraction, chitin, butyric acid, potassium sorbate are mixed
Enter in the water of second anaerobic jar percentage half and stir 325 minutes, 36 °C of constant temperature stands 325 minutes, long-term holding can be accomplished
Liquid in two anaerobic jars, is then blended in an anaerobic jar by peppery degree, color and luster, local flavor and the nutritional ingredient of chopped hot pepper again
In, stir 335 minutes, constant-temperatureanaerobic anaerobic is finished product after 129 hours.
Claims (1)
1. the technical scheme is that being achieved in that, the product is extracted with plants essential oil, nisin, milk thistle
Thing, antelope methyl chitosan, reuterin, luteole, allicin, fumaric acid, purple bergenia herb extraction, chitin, butyric acid, mountain
The organic mixing of potassium sorbate, water, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The milk thistle extract 3.3% of 3.6% nisin of plants essential oil 3.2%
The luteole 3% of 3.5% reuterin of antelope methyl chitosan 3.1%
The purple bergenia herb of 1.6% fumaric acid of allicin 1.2% extracts 1.4%
The potassium sorbate 1% of 1.3% butyric acid of chitin 1.1%
Water 72.7%
Preparing process:
The chopped hot pepper antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Plants essential oil, nisin, milk thistle extract, antelope methyl chitosan, the reuterin of miscellaneous bacteria and spoilage organisms are admixed
In the water of first anaerobic jar percentage half, stir 295 minutes, 26 °C of constant temperature stands 310 minutes, aim at chopped hot pepper it is fresh-keeping and
Research and development, are formed by a variety of salt tolerant lactic acid bacterias compounding, and miscellaneous bacteria and spoilage organisms are suppressed using lactobacillus-fermented production acid, then maize
Element, allicin, fumaric acid, purple bergenia herb extraction, chitin, butyric acid, potassium sorbate admix second anaerobic jar percentage half
Stirred 325 minutes in water, 36 °C of constant temperature stands 325 minutes, peppery degree, color and luster, local flavor and the battalion of long-term holding chopped hot pepper can be accomplished
Form point, then the liquid in two anaerobic jars is blended in an anaerobic jar again, stir 335 minutes, constant-temperatureanaerobic anaerobic 129 is small
When after be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710226687.4A CN107006594A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of chopped hot pepper antistaling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710226687.4A CN107006594A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of chopped hot pepper antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107006594A true CN107006594A (en) | 2017-08-04 |
Family
ID=59446378
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710226687.4A Pending CN107006594A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of chopped hot pepper antistaling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107006594A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021191469A1 (en) * | 2020-03-27 | 2021-09-30 | Basf Se | Composition for the treatment of gastro-intestinal dysfunction and/or associated morbidities thereto |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101778642A (en) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | Food additive for promoting growth, repair and maintenance of bone and joint |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
-
2017
- 2017-04-09 CN CN201710226687.4A patent/CN107006594A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101778642A (en) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | Food additive for promoting growth, repair and maintenance of bone and joint |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021191469A1 (en) * | 2020-03-27 | 2021-09-30 | Basf Se | Composition for the treatment of gastro-intestinal dysfunction and/or associated morbidities thereto |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105614644A (en) | Preparation method of biological preservative | |
| CN104472879A (en) | Tea residue feed additive and preparation method thereof | |
| CN103315152A (en) | Pet food for preventing depilation | |
| CN109090207A (en) | A kind of edible film-coating antistaling agent and its preparation method and application | |
| CN107006594A (en) | A kind of compound method of chopped hot pepper antistaling agent | |
| CN107079982A (en) | A kind of compound method of chopped hot pepper antistaling agent | |
| CN106973986A (en) | A kind of compound method of chopped hot pepper antistaling agent | |
| CN106879725A (en) | A kind of compound method of chopped hot pepper antistaling agent | |
| CN106879727A (en) | A kind of compound method of leaf vegetables antistaling agent | |
| CN107080142A (en) | A kind of compound method of chopped hot pepper antistaling agent | |
| CN107027875A (en) | A kind of compound method of leaf vegetables antistaling agent | |
| CN106879729A (en) | A kind of compound method of leaf vegetables antistaling agent | |
| CN106858266A (en) | A kind of compound method of chopped hot pepper antistaling agent | |
| CN107080143A (en) | A kind of compound method of chopped hot pepper antistaling agent | |
| CN106819094A (en) | A kind of compound method of fruit vegetables antistaling agent | |
| CN106879726A (en) | A kind of compound method of leaf vegetables antistaling agent | |
| CN107410458A (en) | A kind of compound method of leaf vegetables antistaling agent | |
| CN103283971B (en) | Needle-leaved tree by-product fermentation liquid and preparation method thereof, forage containing fermentation liquid and drinking water | |
| CN107027876A (en) | A kind of compound method of leaf vegetables antistaling agent | |
| CN107080141A (en) | A kind of compound method of chopped hot pepper antistaling agent | |
| CN107048147A (en) | A kind of compound method of chopped hot pepper antistaling agent | |
| CN107047744A (en) | A kind of compound method of fruit antistaling agent | |
| CN107047743A (en) | A kind of compound method of fruit antistaling agent | |
| Chakriya et al. | Physicochemical Properties, Proximate Composition and Microbial Load of Fresh and Fermented Young Muskmelon (Cucumis Melo Linn) Adv in food tech& pub health: AFTPH-112 | |
| CN107087675A (en) | A kind of compound method of fruit antistaling agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170804 |