阅读说明：本技术 一种利用香料发酵制备的天然防腐剂及其制备方法 (Natural preservative prepared by fermenting spice and preparation method thereof ) 是由 王英特 于 2019-09-27 设计创作，主要内容包括：本发明公开了一种利用香料发酵制备的天然防腐剂及其制备方法,一种利用香料发酵制备的天然防腐剂,其原料包括香料混合物、黍米、水以及酵母菌,香料混合物、黍米和水的质量比为1：(0.5-1)：(30-50),酵母菌和黍米的质量比为1：40-50。香料混合物至少包括以下按重量份计的原料：乳香50-60份、没药50-60份、迷迭香20-30份、百里香20-30份、香柏20-30份、桂皮20-30份、良姜10-15份、花椒5-10份。本发明利用香料发酵制备的天然防腐剂气味芬芳,具有消毒杀菌防腐的功能,原料取自纯天然物质,不含合成化合物成分,对皮肤没有刺激性,安全性高；本发明使用时无副作用,防腐效果明显。(The invention discloses a natural preservative prepared by spice fermentation and a preparation method thereof, and the natural preservative prepared by spice fermentation comprises spice mixture, husked millet, water and yeast as raw materials, wherein the mass ratio of the spice mixture to the husked millet to the water is 1: (0.5-1): (30-50), wherein the mass ratio of the yeast to the husked millet is 1: 40-50. The perfume mixture at least comprises the following raw materials in parts by weight: 50-60 parts of frankincense, 50-60 parts of myrrh, 20-30 parts of rosemary, 20-30 parts of thyme, 20-30 parts of cedar, 20-30 parts of cassia bark, 10-15 parts of galangal and 5-10 parts of pepper. The natural preservative prepared by fermenting the spices has fragrant smell and has the functions of disinfection, sterilization and corrosion prevention, the raw materials are all natural substances, and the natural preservative does not contain synthetic compound components, has no irritation to skin and has high safety; the invention has no side effect and obvious antiseptic effect when in use.)

1. A method for preparing a natural preservative by fermenting spices is characterized by comprising the following steps:

1) selecting materials: weighing the raw materials according to the formula ratio of the spice, crushing and mixing to obtain a spice mixture;

2) processing: according to the mass ratio of the spice mixture to the husked millet to the water of 1: (0.5-1): (30-50) soaking the spice mixture and the husked millet in water, uniformly mixing to form spice-husked millet liquid, and soaking for 6-10 hours;

3) and (3) cooking: heating the spice-husked millet liquid soaked in the step 2) to boil for 10-20 minutes, stopping heating, and cooling to 25-30 ℃;

4) fermentation: according to yeast: the mass ratio of husked millet is 1: 40-50 adding yeast into the cooled spice-husked millet liquid, stirring, transferring the spice-husked millet liquid containing the yeast into a fermentation tank, controlling the temperature to be 20-30 ℃, sealing the tank opening, keeping the tank in the dark for 3-5 months, and shaking up the liquid in the tank irregularly during the fermentation period;

5) and (3) filtering: filtering the spice-husked millet liquid fermented in the step 4), and taking a filtrate;

6) concentrating and drying: naturally drying the filtrate or drying in a 40-60 deg.C oven to obtain solid powder.

2. A natural preservative prepared by fermenting spices is characterized in that: the raw materials comprise a spice mixture, husked millet, water and yeast, wherein the mass ratio of the spice mixture to the husked millet to the water is 1: (0.5-1): (30-50), wherein the mass ratio of the yeast to the husked millet is 1: 40-50.

3. The natural preservative prepared by fermentation of spices according to claim 2, wherein: the perfume mixture at least comprises the following raw materials in parts by weight: 50-60 parts of frankincense, 50-60 parts of myrrh, 20-30 parts of rosemary, 20-30 parts of thyme, 20-30 parts of cedar, 20-30 parts of cassia bark, 10-15 parts of galangal and 5-10 parts of pepper.

4. The natural preservative prepared by fermentation of spices according to claim 3, wherein: the perfume mixture further comprises rosin and camphorwood.

5. The natural preservative prepared by fermentation of spices according to claim 4, wherein: the perfume mixture comprises the following raw materials in parts by weight: 50-60 parts of frankincense, 50-60 parts of myrrh, 20-30 parts of rosemary, 20-30 parts of thyme, 20-30 parts of cedar, 20-30 parts of cassia bark, 10-15 parts of galangal, 5-10 parts of pepper, 20-30 parts of rosin and 20-30 parts of camphorwood.

Technical Field

The invention belongs to the technical field of traditional Chinese medicines, and particularly relates to a natural preservative prepared by fermenting spices and a preparation method thereof.

Background

In ancient times, the science and technology is not developed, and in order to preserve the food, ancient people have explored various preservation methods in practice, wherein one method is to use spices or use the spices after brewing as preservatives. The earliest Chinese description of medicated wine is presented in the ' Oracle bone inscription, ' liquor ', wherein refers to a kind of wine for sacrifice; houhanban, Baihutong Yikai-Kao dismiss explained that was brewed with Baicao-xiang and Yujin as . "visible, is a savory wine brewed from spices and black millet; the record in Zhou Li states that the application of the wine is Wang Li, Dawan, . The expression "this sentence" means that after the imperial metrorrhagia, liquor is used to bath the dead body, so that it can be kept for a long time without rotting, and it can be seen that the liquor brewed by using perfume has the function of antisepsis. In 1972, the corpses of Qinzhou ladies two thousand years ago, who came out of the earth at the tomb of Han dynasty in Mawang Changsha, were well preserved, and ethanol and acetic acid were detected in the liquid soaking the corpses, indicating that brewed ethanol and acetic acid were used as preservatives.

The ancient Egyptian is the nationality which uses spice for preservation at the earliest time, and the use of the spice in the preservation treatment of the mummy is a very important link for the preservation of corpses; one songhen's text in ancient China is only described in ' captive migration fact ' description deed in the ' funeral ' bar of the deed: "A person who is a rich family and a dead person, who has died, should use the knife to break the abdomen and take the intestines and stomach to wash them, and use … … Ye Laodeguang, which is a five-color seam, to kill the disease. Thus, perfume preservation has been adopted by many nationalities in ancient times.

In modern life, the preservative is indispensable, food, cosmetics, daily necessities, medicines and the like all contain the preservative, the chemical raw material preservative used at present has large toxic and side effects, and the preservative technology of ancient people undoubtedly inspires the preparation of the purely natural, nontoxic, harmless, safe and reliable preservative.

Disclosure of Invention

In view of the above, the present invention is directed to provide a natural preservative prepared by fermenting a perfume, which has a fragrant smell, has a disinfecting, sterilizing and preserving function, is prepared from a pure natural material, does not contain a synthetic compound component, is not irritating to the skin, and is highly safe, and a preparation method thereof.

In order to achieve the purpose of the invention, the technical scheme is as follows:

a method for preparing natural antiseptic by fermenting spice comprises the following steps:

1) selecting materials: weighing the raw materials according to the formula ratio of the spice, crushing and mixing to obtain a spice mixture;

2) processing: according to the mass ratio of the spice mixture to the husked millet to the water of 1: (0.5-1): (30-50) soaking the spice mixture and the husked millet in water, uniformly mixing to form spice-husked millet liquid, and soaking for 6-10 hours;

3) and (3) cooking: heating the spice-husked millet liquid soaked in the step 2) to boil for 10-20 minutes, stopping heating, and cooling to 25-30 ℃;

4) fermentation: according to yeast: the mass ratio of husked millet is 1: 40-50 adding yeast into the cooled spice-husked millet liquid, stirring, transferring the spice-husked millet liquid containing the yeast into a fermentation tank, controlling the temperature to be 20-30 ℃, sealing the tank opening, keeping the tank in the dark for 3-5 months, and shaking up the liquid in the tank irregularly during the fermentation period;

5) and (3) filtering: filtering the spice-husked millet liquid fermented in the step 4), and taking a filtrate;

6) concentrating and drying: naturally drying the filtrate or drying in a 40-60 deg.C oven to obtain solid powder.

A natural preservative prepared by fermenting spices comprises spice mixture, husked millet, water and yeast, wherein the mass ratio of the spice mixture to the husked millet to the water is 1: (0.5-1): (30-50), wherein the mass ratio of the yeast to the husked millet is 1: 40-50.

Preferably, the perfume mixture at least comprises the following raw materials in parts by weight: 50-60 parts of frankincense, 50-60 parts of myrrh, 20-30 parts of rosemary, 20-30 parts of thyme, 20-30 parts of cedar, 20-30 parts of cassia bark, 10-15 parts of galangal and 5-10 parts of pepper.

More preferably, the perfume mixture further comprises rosin and camphorwood.

More preferably, the perfume mixture comprises the following raw materials in parts by weight: 50-60 parts of frankincense, 50-60 parts of myrrh, 20-30 parts of rosemary, 20-30 parts of thyme, 20-30 parts of cedar, 20-30 parts of cassia bark, 10-15 parts of galangal, 5-10 parts of pepper, 20-30 parts of rosin and 20-30 parts of camphorwood.

The invention has the beneficial effects that: the natural preservative is prepared by fermenting the raw materials of the spice. Alcohol, acid, ketone and other products are generated in the spice fermentation process; the microorganism produces various enzymes in the growth and metabolism process and various antibiotics produced by the fermentation of the microorganism; meanwhile, the microorganism has very strong capability of decomposing conversion substances and can generate abundant secondary metabolites, and the products have the functions of sterilization, disinfection and preservation. The preservative prepared by the invention has fragrant smell and has the functions of disinfection, sterilization and corrosion prevention; the preservative is prepared from pure natural substances, does not contain chemical components, has no irritation to skin and has high safety; the invention has no side effect in the using process and obvious antiseptic effect.

Detailed Description

The following examples are intended to further illustrate the present invention and should not be construed as limiting the scope of the invention, and other insubstantial modifications and adaptations of the invention by those skilled in the art based on the teachings herein are intended to be covered thereby.

Inspired by ancient preservation technology, the patent proposes a method for preparing a natural preservative by adding husked millet into spice serving as a raw material and fermenting. The fermentation process of the spice can produce alcohol, acid, ketone and other products, and the millet can be converted into alcohol after fermentation, so that the alcohol content in the preservative is increased. Thus, alcohol acts as a solvent to extract more active ingredients from the herbs and from the fermentation process. During the fermentation process, microorganisms such as saccharomycetes and moulds and the like generate various enzymes in the growth and metabolism process and various antibiotics generated by microbial fermentation, such as penicillium in the mould, penicillin is generated by metabolism, and the penicillin can resist virus and bacteria; meanwhile, the microorganism has very strong capability of decomposing and converting substances, and can generate abundant secondary metabolites, such as alkaloid, flavone, coumarin, lignan, volatile oil, anthraquinone, saponin, cardiac glycoside and the like, and the secondary metabolites have the functions of sterilization, disinfection and preservation. For example: berberine in the alkaloid has antibacterial effect; the flavone can remove free radicals in cardiovascular garbage and remove bacteria, parasites and the like; the Chinese medicinal volatile oil has antiinflammatory, antiallergic, antimicrobial, antimutagenic, anticancer, anthelmintic, enzyme inhibiting, central nervous system, and respiratory system effects.