CN1965705A - Novel food antistaling agent and preparation process thereof - Google Patents
Novel food antistaling agent and preparation process thereof Download PDFInfo
- Publication number
- CN1965705A CN1965705A CN 200610140306 CN200610140306A CN1965705A CN 1965705 A CN1965705 A CN 1965705A CN 200610140306 CN200610140306 CN 200610140306 CN 200610140306 A CN200610140306 A CN 200610140306A CN 1965705 A CN1965705 A CN 1965705A
- Authority
- CN
- China
- Prior art keywords
- food
- nisin
- antiseptics
- antistaling agent
- beeswax
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims description 22
- 238000002360 preparation method Methods 0.000 title 1
- -1 sucrose ester Chemical class 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 235000013871 bee wax Nutrition 0.000 claims abstract description 9
- 239000012166 beeswax Substances 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- 108010053775 Nisin Proteins 0.000 claims description 18
- 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 description 18
- 239000004309 nisin Substances 0.000 claims description 18
- 235000010297 nisin Nutrition 0.000 claims description 18
- RWRDLPDLKQPQOW-UHFFFAOYSA-N Pyrrolidine Chemical compound C1CCNC1 RWRDLPDLKQPQOW-UHFFFAOYSA-N 0.000 claims description 15
- 235000019249 food preservative Nutrition 0.000 claims description 14
- 239000005452 food preservative Substances 0.000 claims description 14
- 230000002421 anti-septic effect Effects 0.000 claims description 11
- 229940064004 antiseptic throat preparations Drugs 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 12
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 235000014102 seafood Nutrition 0.000 abstract description 3
- 235000013622 meat product Nutrition 0.000 abstract description 2
- NYCVCXMSZNOGDH-UHFFFAOYSA-N pyrrolidine-1-carboxylic acid Chemical compound OC(=O)N1CCCC1 NYCVCXMSZNOGDH-UHFFFAOYSA-N 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 231100000252 nontoxic Toxicity 0.000 description 4
- 230000003000 nontoxic effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 150000004040 pyrrolidinones Chemical class 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000012173 sealing wax Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a foodstuff fresh-keeping agent, which is prepared from the raw materials of (by weight ratio) Pyrrolidine Carboxylic Acid Na 60-80%, beeswax 5-15%, edible starch 15-30%, trace quantity of sucrose ester and edible conservative. The agent can be applied to vegetable, fruits, fresh flowers, seafood product and meat products.
Description
Technical field
The invention belongs to the antistaling agent that is used for food, be specifically related to be used for the antistaling agent of FFs such as vegetables, fruit, fresh flower, seafood products and meat.
Background technology
The storage and freshness-retaining technology of China does not catch up with the needs of situation at present, and fresh vegetables, fruit etc. rot because of various reasons, go bad in the preservation process of short-term, has had a strong impact on China's fruits and vegetables outlet and daily life etc.Along with the continuous progress and the constant development of economy of society, require to use the cry of FF more and more higher; But some food fresh keepings are not easy very much, are exactly a typical example such as lichee; Lichee requirement from pluck the hand of selling away the incoming terminal consumer to the end can not be spent 8 hours more; Here it is because it is not easy fresh-keeping cause.Present way is to utilize the aircraft air transport to sell to various places then with the deepfreeze technology is fresh-keeping, and not only cost is high but also can only increase few fresh keeping time.
Preservation technique relatively more commonly used now also has a kind of sealing wax technology except above-mentioned deepfreeze is fresh-keeping, be exactly at the fresh-keeping very thin cere of article coated outside one deck of needs, so also can play good fresh-keeping effect.But this technology implements also more complicated, and removes this layer cere and also be not easy, so can not use on greens.Its range of application is lower, and prospect is not extensive.
Summary of the invention
The objective of the invention is provides a kind of antistaling agent that is fit to various FFs for addressing the above problem.
The present invention further provides a kind of compound method of this antistaling agent.
Technical scheme of the present invention is as follows in order to achieve the above object:
The invention discloses a kind of food preservative, it is characterized in that: by following proportioning production (percentage by weight)
Pyrrolidone sodium carboxylate 60～80%
(Pyrrolidine?Carboxylic?Acid?Na)
Beeswax 5%～15%
Food starch 15%～30%
Sucrose ester and food antiseptics trace.
Scheme optimally, described food antiseptics adopts nisin (NISIN).
The invention also discloses a kind of compound method of food preservative, add according to the above ratio, pyrrolidone sodium carboxylate is added in composite jar, add the beeswax that dissolves through heating again, starch, sucrose ester and antiseptics for natural food carry out composite, mixing, get final product.
Scheme optimally, described antiseptics for natural food is nisin (NISIN).
The advantage that the present invention is compared with prior art had is:
1. the compound method of this food preservative is simple, does not need large-scale equipment and professional and technical personnel also can prepare production.
2. having wide range of applications of this food preservative can be used for the antistaling agent of food such as vegetables, fruit, fresh flower, seafood products and meat products.
3. this food preservative using method is easy, according to the fresh-keeping different kind of need, uses the antistaling agent of variable concentrations.With this product with distilled water diluting to desired concn, fresh-keeping article are put into, flooded 2～3 minutes, take out, dry and get final product, or invalid spraying, be applied in fresh-keeping article surface, dry and get final product.
4. this antistaling agent is removed easily from food, and is nontoxic.This antistaling agent only need be immersed in the clear water and just can remove.
The pyrrolidones shuttle acid sodium that contains in the antistaling agent of the present invention, at present be known as one of the best NMF in the world, be natural materials, nontoxic, harmless, non-stimulated to human body, add other composition that relates in the patent again and spread on vegetables, fruit and marine product surface after composite, air-dry back forms the layer of transparent film, can strengthen its epidermis protective action, suitably stop up the epidermis pore, suppress respiration in, reduce the nutrition loss, suppress water evaporates.Prevent shrinkage, wilting, suppress microorganism and invade, prevent corruption, the matter that declines, its effect is similar to the single fruit packing, and action method is easy, cheap, is fit to a large amount of the processing, can strengthen lustrous surface and prolong its freshness date.Natural antiseptic agent: nisin (NISIN) is the polypeptide that is produced by lactic acid coccus (Lactococu lactis), high temperature resistant, function killing bacteria by the interference cell plasma membrane, can keep nutritive value, original flavor, color of product etc., harmless, non-stimulated, be the nontoxic antiseptics for natural food of universally acknowledged multiple-effect.And therapeutic efficiency with stomach, enteron aisle and canker sore; So this food preservative is nontoxic.
The specific embodiment
Embodiment 1:
A kind of food preservative is by following proportioning production (percentage by weight)
Pyrrolidone sodium carboxylate 70%
(pyrrolidine?Carboxylic?Acid?Na)
Beeswax 10%
Food starch 18%
Sucrose ester 1.5%
Nisin 0.5%.
(NISIN)
Embodiment 2:
A kind of food preservative is by following proportioning production (percentage by weight)
Pyrrolidone sodium carboxylate 80%
(Pyrrolidine?Carboxylic?Acid?Na)
Beeswax 10%
Food starch 18%
Sucrose ester 1.5%
Nisin 0.5%.
(NISIN)
Embodiment 3:
A kind of food preservative is by following proportioning production (percentage by weight)
Pyrrolidone sodium carboxylate 60%
(Pyrrolidine?Carboxylic?Acid?Na)
Beeswax 20%
Food starch 28%
Sucrose ester 1.5%
Nisin 0.5%.
(NISIN)
Embodiment 4:
A kind of compound method of food preservative is added according to the above ratio, and pyrrolidone sodium carboxylate is added in composite jar, adds the beeswax that dissolves through heating again, starch, and sucrose ester and antiseptics for natural food carry out composite, mixing, get final product.Antiseptics for natural food is nisin (NISIN).
The above, only being part embodiment of the present invention, is not that the present invention is done any pro forma restriction, any simple modification that every foundation technical spirit of the present invention is done the foregoing description, equivalent variations and modification all belong in the technical solution of the present invention scope.
Claims (4)
1, a kind of food preservative is characterized in that: by following proportioning production (percentage by weight)
Pyrrolidone sodium carboxylate 60～80%
(Pyrrolidine?Carboxylic?Acid?Na)
Beeswax 5%～15%
Food starch 15%～30%
Sucrose ester and food antiseptics trace.
2, food preservative according to claim 1 is characterized in that: described food antiseptics adopts nisin (NISIN).
3, a kind of compound method of food preservative is characterized in that: adds according to the above ratio, pyrrolidone sodium carboxylate added in composite jar, add the beeswax that dissolves through heating again, and starch, sucrose ester and antiseptics for natural food carry out composite, mixing, get final product.
4, the compound method of food preservative according to claim 3 is characterized in that: described antiseptics for natural food is nisin (NISIN).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101403062A CN1965705B (en) | 2006-11-20 | 2006-11-20 | Novel food antistaling agent and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101403062A CN1965705B (en) | 2006-11-20 | 2006-11-20 | Novel food antistaling agent and preparation process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1965705A true CN1965705A (en) | 2007-05-23 |
| CN1965705B CN1965705B (en) | 2011-08-10 |
Family
ID=38074821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006101403062A Expired - Fee Related CN1965705B (en) | 2006-11-20 | 2006-11-20 | Novel food antistaling agent and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1965705B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734870A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Food preservative |
| CN106259836A (en) * | 2016-08-23 | 2017-01-04 | 北海金不换水产贸易有限公司 | A kind of for Vietnam's white clam long-distance transport antistaling agent |
| CN106259834A (en) * | 2016-08-23 | 2017-01-04 | 北海金不换水产贸易有限公司 | A kind of Concha Meretricis Seu Cyclinae antistaling agent |
| CN106259835A (en) * | 2016-08-23 | 2017-01-04 | 北海金不换水产贸易有限公司 | A kind of Philippine curtain clam antistaling agent |
| CN106305973A (en) * | 2016-08-23 | 2017-01-11 | 北海金不换水产贸易有限公司 | Preservative for ocean transported ruditapes philippinarum |
| CN106305974A (en) * | 2016-08-23 | 2017-01-11 | 北海金不换水产贸易有限公司 | Fresh-keeping agent for long-distance transportation of paphia undulate |
| CN106819076A (en) * | 2016-12-27 | 2017-06-13 | 华中农业大学 | A kind of preparation method of the bacteriostasis, preservation plastics based on natural polysaccharide particle |
| CN107712819A (en) * | 2017-09-21 | 2018-02-23 | 浙江海洋大学 | A kind of de- cadmium inkfish juice sauce processing method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1034464A (en) * | 1988-01-27 | 1989-08-09 | 广东省农业科学院 | Middle and high banana production technology |
-
2006
- 2006-11-20 CN CN2006101403062A patent/CN1965705B/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734870A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Food preservative |
| CN106259836A (en) * | 2016-08-23 | 2017-01-04 | 北海金不换水产贸易有限公司 | A kind of for Vietnam's white clam long-distance transport antistaling agent |
| CN106259834A (en) * | 2016-08-23 | 2017-01-04 | 北海金不换水产贸易有限公司 | A kind of Concha Meretricis Seu Cyclinae antistaling agent |
| CN106259835A (en) * | 2016-08-23 | 2017-01-04 | 北海金不换水产贸易有限公司 | A kind of Philippine curtain clam antistaling agent |
| CN106305973A (en) * | 2016-08-23 | 2017-01-11 | 北海金不换水产贸易有限公司 | Preservative for ocean transported ruditapes philippinarum |
| CN106305974A (en) * | 2016-08-23 | 2017-01-11 | 北海金不换水产贸易有限公司 | Fresh-keeping agent for long-distance transportation of paphia undulate |
| CN106819076A (en) * | 2016-12-27 | 2017-06-13 | 华中农业大学 | A kind of preparation method of the bacteriostasis, preservation plastics based on natural polysaccharide particle |
| CN107712819A (en) * | 2017-09-21 | 2018-02-23 | 浙江海洋大学 | A kind of de- cadmium inkfish juice sauce processing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1965705B (en) | 2011-08-10 |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110810 Termination date: 20131120 |