阅读说明：本技术 食品防腐添加剂和含有该添加剂的食品组合物 (Food preservative additive and food composition containing the same ) 是由 高世霞 李作美 于 2021-09-07 设计创作，主要内容包括：本发明涉及食品添加剂技术领域,具体涉及食品防腐添加剂,包括香草提取物5-8份、卡卡杜李提取物10-30份、迷迭香20-30份、茶多酚5-15份、果胶5-10份、蒸馏白醋2-5份、余量为水,上述各组分的重量份之和为100份；还提供了含有该添加剂的食品组合物。本发明食品防腐添加剂具有安全、高效、耐热、抗氧化效果好、抗菌广谱等优点,其中的有效成分能抑制食品表面的微生物活动,降低食品中酶的活力,对微生物细胞膜组织产生干扰作用甚至使其溶破,从而对微生物起到抑制或杀死作用,不但提高了食品防腐添加剂的防腐效果,保持了食品的颜色、风味,增强了其香味,还扩大了其应用范围,有利于推广及普及。(The invention relates to the technical field of food additives, in particular to a food preservative additive, which comprises 5-8 parts of vanilla extract, 10-30 parts of kakakadu plum extract, 20-30 parts of rosemary, 5-15 parts of tea polyphenol, 5-10 parts of pectin, 2-5 parts of distilled white vinegar and the balance of water, wherein the sum of the parts by weight of the components is 100 parts; also provided is a food composition containing the additive. The food preservative additive has the advantages of safety, high efficiency, heat resistance, good antioxidant effect, broad-spectrum antibacterial effect and the like, wherein the active ingredients can inhibit the activity of microorganisms on the surface of food, reduce the activity of enzymes in the food, and generate interference action on microbial cell membrane tissues or even dissolve the microbial cell membrane tissues, thereby inhibiting or killing the microorganisms, not only improving the preservative effect of the food preservative additive, keeping the color and flavor of the food, enhancing the fragrance of the food, but also expanding the application range of the food preservative additive, and being beneficial to popularization.)

1. A food preservative additive, which is characterized in that: according to the weight portion, the traditional Chinese medicine composition comprises 5-8 portions of vanilla extract, 10-30 portions of kakakadu plum extract, 20-30 portions of rosemary, 5-15 portions of tea polyphenol, 5-10 portions of pectin, 2-5 portions of distilled white vinegar and the balance of water; the sum of the parts by weight of the components is 100 parts.

2. The food preservative additive according to claim 1, wherein: according to the weight portion, the traditional Chinese medicine composition comprises 8 portions of vanilla extract, 30 portions of kakadu plum extract, 25 portions of rosemary extract, 12 portions of tea polyphenol, 8 portions of pectin, 5 portions of distilled white vinegar and 12 portions of water.

3. The food preservative additive according to claim 1, wherein: the extraction of the vanilla extract or kakakadu plum extract adopts the following steps:

(1) drying vanilla or kakadu plum fruit, placing in a crushing extractor, adding an extraction solvent, crushing and extracting for 1-3 times at the rotating speed of 6000 plus 10000r/min, crushing dry vanilla or kadu plum fruit to 10-100 mu m, performing suction filtration, and removing filter residue to obtain an extracting solution;

(2) performing flash evaporation concentration on the extracting solution obtained in the step by adopting a vacuum film concentration device, and repeatedly concentrating to 1/6-1/10 of the original volume to obtain a concentrated solution;

(3) spray drying or vacuum drying the concentrated solution to obtain vanilla extract dry powder or kakadu plum extract dry powder.

4. The food preservative additive according to claim 3, wherein: the extraction solvent is one of methanol or 30-70% ethanol.

5. The food preservative additive according to claim 4, wherein: the mass ratio (V/m) of the volume of the extraction solvent to the dry substances of the vanilla or kakadu plum fruits is (8: 1) - (12: 1).

6. The food preservative additive according to claim 4, wherein: the extraction time is 1-10 min.

7. The food preservative additive according to claim 4, wherein: the flash evaporation concentration temperature is 65-80 deg.C, and the vacuum degree is 0.085-0.095 Mpa.

8. The food preservative additive according to claim 1, wherein: the preparation method of the food preservative additive comprises the following steps: firstly, preparing vanilla extract and kakakadu plum extract, then placing the vanilla extract, kakadu plum extract, rosemary and tea polyphenol into a vacuum stirring pot according to the formula, uniformly stirring, adding pectin, distilled white vinegar and water, continuously stirring, and finally carrying out vacuum degassing for 10-30min to prepare the food preservative additive.

9. A food composition characterized by: a food preservative additive comprising any one of claims 1 to 8.

Technical Field

The invention relates to the technical field of food additives, in particular to a food preservative additive and a food composition containing the additive.

Background

The preservative is the most important one of food additives, and the reasonable use of the preservative can effectively prevent food spoilage and deterioration, maintain and improve the stability of food quality, and has a remarkable effect of preventing the loss of certain perishable foods, and is called as 'soul of food'.

Preservatives can be classified as chemical preservatives and natural preservatives, depending on the source of the preservative. The application of chemical preservatives in the current food preservation is relatively wide, common sodium benzoate, potassium sorbate, sodium dehydroacetate, butyl hydroxyanisole, tert-butyl p-toluene diphenol and the like exist, but the chemical synthetic preservatives have different degrees of harm to human bodies, certain side effects can be caused when the preservatives are improperly used, some preservatives even contain trace toxins, certain damage can be caused to human health when the preservatives are excessively taken for a long time, and finally the side effects of different degrees of human bodies are caused, such as cancer induction, teratogenesis, food poisoning and the like. The natural preservative is a biological food preservative produced by using metabolites of animals, plants or microorganisms as raw materials and adopting the technologies of extraction, enzymatic conversion or fermentation and the like, and the biological food preservative ensures the freshness of food by substances secreted by organisms with sterilization and bacteriostasis.

However, due to the relatively late research on natural preservatives, there are few varieties of natural plant-derived preservatives that are actually put on the market, and most of the existing natural preservatives have a single ingredient ratio, and different preservatives are required to be replaced for different foods to achieve a better effect.

The composite food preservative additive is obtained by adding vanilla extract and kakakadu plum extract into rosemary, tea polyphenol, pectin, distilled white vinegar and water for the first time. The fenugreek seeds have strong and lasting aromatic odor, can improve the flavor of food, and have special effects of corrosion prevention, sterilization and insect expelling, and the fenugreek alkali, the teretin, various saponins and volatile fatty acid contained in the straws and the seeds can play good roles of fragrance enhancement and corrosion prevention in the food; the kakadu plum not only contains abundant vitamin C, but also has strong inoxidizability, can effectively prolong the shelf life of the product, and is particularly suitable to be used as a natural preservative for wild and cultured marine products; rosemary has natural antioxidant function, can inhibit peroxidation of unsaturated fat and unsaturated oil lipid, provide putrefaction preventing effect for various foods, provide benefit for color and flavor stability of foods, and is especially suitable for being used as natural preservative for meat products and poultry products; the tea polyphenol has stronger antioxidation, also has good bacteriostasis, has inhibition effect on staphylococcus, colon bacillus, bacillus subtilis and the like, also has certain effect on the formation and accumulation of nitrite, and in addition, the tea polyphenol can also adsorb peculiar smell in food and has certain deodorization effect; the white vinegar can inhibit the growth of Listeria monocytogenes, so as to control the growth of Listeria monocytogenes, and can store meat products and poultry products by improving the control state of pathogenic microorganisms.

According to the invention, the multiple plant extracts are added into the formula and mixed, the prepared composite preservative has stronger efficacy than a preservative from a single plant source, and the multiple plant extracts can generate good synergistic effect with each other after being mixed, so that the preservation effect on the flavor and color of food is better; each extract has different action mechanisms, can resist the biological activities of different bacteria, enlarges the application range of the food preservative additive and solves the problem that the food preservative needs to be replaced aiming at different foods at present.

Disclosure of Invention

Aiming at the problems in the prior art, the invention aims to provide the food preservative additive which has good preservative effect and wide application. In order to realize the purpose of the invention, the following technical scheme is adopted:

a food antiseptic additive comprises (by weight parts) vanilla extract 5-8, Kakadu plum extract 10-30, rosemary 20-30, tea polyphenols 5-15, pectin 5-10, distilled white vinegar 2-5, and water in balance; the sum of the parts by weight of the components is 100 parts.

Preferably, the plant extract comprises 8 parts of vanilla extract, 30 parts of kakadu plum extract, 25 parts of rosemary extract, 12 parts of tea polyphenol, 8 parts of pectin, 5 parts of distilled white vinegar and 12 parts of water in parts by weight.

Preferably, the extraction of the vanilla extract or kakakadu plum extract is carried out by the following steps:

(1) drying vanilla or kakadu plum fruit, placing in a crushing extractor, adding an extraction solvent, crushing and extracting for 1-3 times at the rotating speed of 6000 plus 10000r/min, crushing dry vanilla or kadu plum fruit to 10-100 mu m, performing suction filtration, and removing filter residue to obtain an extracting solution;

(2) performing flash evaporation concentration on the extracting solution obtained in the step by adopting a vacuum film concentration device, and repeatedly concentrating to 1/6-1/10 of the original volume to obtain a concentrated solution;

(3) spray drying or vacuum drying the concentrated solution to obtain vanilla extract dry powder or kakadu plum extract dry powder.

Preferably, the extraction solvent is one of methanol or 30% -70% ethanol.

Preferably, the ratio (V/m) of the volume of the extraction solvent to the dry matter of the vanilla or kakadu plum fruit is (8: 1) - (12: 1).

Preferably, the extraction time is 1-10 min.

Preferably, the flash evaporation concentration temperature is 65-80 ℃, and the vacuum degree is 0.085-0.095 Mpa.

Preferably, the preparation method of the food preservative additive comprises the following steps: firstly, preparing vanilla extract and kakakadu plum extract, then placing the vanilla extract, kakadu plum extract, rosemary and tea polyphenol into a vacuum stirring pot according to the formula, uniformly stirring, adding pectin, distilled white vinegar and water, continuously stirring, and finally carrying out vacuum degassing for 10-30min to prepare the food preservative additive.

In order to achieve the purpose, the invention also provides a food composition which comprises the food preservative additive.

Compared with the prior art, the invention has the beneficial effects that: the invention adds vanilla extract and Kakadu plum extract into rosemary, tea polyphenol, pectin, distilled white vinegar and water to prepare the safe, efficient, heat-resistant, good-antioxidant effect and broad-spectrum antibacterial composite natural food preservative additive, wherein the effective components can inhibit the activity of microorganisms on the surface of food, reduce the activity of enzymes in the food, generate interference effect on microbial cell membrane tissues and even dissolve the microbial cell membrane tissues, thereby inhibiting or killing the microorganisms, improving the preservative effect of the food preservative additive, keeping the color and flavor of the food, enhancing the fragrance of the food, expanding the application range of the food preservative additive and being beneficial to popularization.

Drawings

FIG. 1 is a flow chart of the process for extracting vanilla extract or kakadu plum extract according to the present invention;

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Detailed description of the preferred embodiment 1

In the embodiment, the food preservative additive comprises the following specific formula in parts by weight:

fig. 1 is a flow chart of the method for extracting vanilla extract or kakadu plum extract according to the present invention, and it can be seen that the vanilla extract or kadu plum extract is extracted by the following steps in this example:

step S1: sun-drying vanilla or kakadu plum fruit, placing in a crushing extractor, adding methanol extraction solvent, crushing and extracting at 6000r/min for 1 time, crushing dry vanilla or kadu plum fruit to 10 μm, suction-filtering, and removing filter residue to obtain extractive solution; in this step, the ratio of the volume of the extraction solvent to the dry matter of the vanilla or kakadu plum fruit (V/m) is 8:1, and the extraction time is 1 min.

Step S2: performing flash evaporation concentration on the extracting solution obtained in the step S1 by using a vacuum film concentration device, and repeatedly concentrating to 1/6 of the original volume to obtain a concentrated solution; in this step, the temperature of flash evaporation concentration is 65 ℃ and the vacuum degree is 0.085 Mpa.

Step S3: and (4) carrying out spray drying on the concentrated solution obtained in the step (S2) to obtain vanilla extract dry powder or kakakadu plum extract dry powder.

In this example, the preparation method of the food preservative additive is as follows: firstly, preparing vanilla extract and kakakadu plum extract, then placing the vanilla extract, kakadu plum extract, rosemary and tea polyphenol into a vacuum stirring pot according to the formula, uniformly stirring, adding pectin, distilled white vinegar and water, continuously stirring, finally vacuum degassing for 10min to prepare the food preservative additive, and carrying out preservative property detection.

Specific example 2

In the embodiment, the food preservative additive comprises the following specific formula in parts by weight:

herb Hierochloes Adoratae extract	8 portions of
		Kakadu plum extract	30 portions of
Rosemary	25 portions of
		Tea polyphenols	15 portions of
Pectin	10 portions of
		Distilled white vinegar	5 portions of
Water (W)	7 portions of

Fig. 1 is a flow chart of the method for extracting vanilla extract or kakadu plum extract according to the present invention, and it can be seen that the vanilla extract or kadu plum extract is extracted by the following steps in this example:

step S1: sun-drying vanilla or kakadu plum fruit, placing in a crushing extractor, adding 30% ethanol extraction solvent, crushing and extracting at 10000r/min for 3 times, crushing dry vanilla or kadu plum fruit to 100 μm, and filtering to remove residue to obtain extractive solution; in this step, the ratio of the volume of the extraction solvent to the dry matter of the vanilla or kakadu plum fruit (V/m) is 12:1, and the extraction time is 10 min.

Step S2: performing flash evaporation concentration on the extracting solution obtained in the step S1 by using a vacuum film concentration device, and repeatedly concentrating to 1/10 of the original volume to obtain a concentrated solution; in this step, the temperature of flash evaporation concentration is 80 ℃ and the vacuum degree is 0.095 MPa.

Step S3: and (4) performing vacuum drying on the concentrated solution obtained in the step (S2) to obtain vanilla extract dry powder or kakakadu plum extract dry powder.

In this example, the preparation method of the food preservative additive is as follows: firstly, preparing vanilla extract and kakakadu plum extract, then placing the vanilla extract, kakadu plum extract, rosemary and tea polyphenol into a vacuum stirring pot according to the formula, uniformly stirring, adding pectin, distilled white vinegar and water, continuously stirring, finally vacuum degassing for 30min to prepare the food preservative additive, and carrying out preservative property detection.

Specific example 3

In the embodiment, the food preservative additive comprises the following specific formula in parts by weight:

herb Hierochloes Adoratae extract	8 portions of
		Kakadu plum extract	30 portions of
Rosemary	25 portions of
		Tea polyphenols	12 portions of
Pectin	8 portions of
		Distilled white vinegar	5 portions of
Water (W)	12 portions of

Fig. 1 is a flow chart of the method for extracting vanilla extract or kakadu plum extract according to the present invention, and it can be seen that the vanilla extract or kadu plum extract is extracted by the following steps in this example:

step S1: sun-drying vanilla or kakadu plum fruit, placing in a crushing extractor, adding 70% ethanol extraction solvent, crushing and extracting at 8000r/min for 2 times, crushing dry vanilla or kadu plum fruit to 20 μm, filtering, and removing residue to obtain extractive solution; in this step, the ratio of the volume of the extraction solvent to the dry matter of the vanilla or kakadu plum fruit (V/m) is 10:1, and the extraction time is 5 min.

Step S2: performing flash evaporation concentration on the extracting solution obtained in the step S1 by using a vacuum film concentration device, and repeatedly concentrating to 1/8 of the original volume to obtain a concentrated solution; in this step, the temperature of flash evaporation concentration is 70 ℃ and the vacuum degree is 0.085 Mpa.

Step S3: and (4) performing vacuum drying on the concentrated solution obtained in the step (S2) to obtain vanilla extract dry powder or kakakadu plum extract dry powder.

In this example, the preparation method of the food preservative additive is as follows: firstly, preparing vanilla extract and kakakadu plum extract, then placing the vanilla extract, kakadu plum extract, rosemary and tea polyphenol into a vacuum stirring pot according to the formula, uniformly stirring, adding pectin, distilled white vinegar and water, continuously stirring, finally vacuum degassing for 20min to prepare the food preservative additive, and carrying out preservative property detection.

Specific example 4

A food composition comprises the food preservative additive.

Blank experimental group: and (4) adding no preservative, and carrying out preservative performance detection.

Control group 1: a single preservative (sorbic acid) was added and tested for preservative performance.

Control group 2: adding single antiseptic (vanilla extract), and testing antiseptic performance

Control group 3: adding single antiseptic (Kakadu plum extract), and testing antiseptic performance.

The results are as follows:

TABLE 1 results of corrosion resistance tests of each example, blank experimental group and control group

Detecting items	Biscuit	Shrimp product	Marinated meat	Fruit and vegetable
					Blank experimental group	After 12 days, there are bacterial spots	Bacterial plaque is present after 10 days	After 9 days, there was bacterial plaque	After 11 days, there are bacterial spots
Control group 1	Plaque was present after 39 days	After 28 days, there are bacterial spots	Plaque after 29 days	After 35 days, there are bacterial spots
					Control group 2	After 42 days, there are bacterial spots	Plaque was present after 39 days	After 40 days, there are bacterial spots	Plaque was found after 41 days
Control group 3	After 47 days, there are bacterial spots	After 45 days, there are bacterial spots	Plaque was present after 39 days	After 43 days, there are bacterial spots
					Detailed description of the preferred embodiment 1	There was plaque 69 days later	Plaque was found after 67 days	Bacterial plaque is present after 63 days	After 61 days, there was bacterial plaque
Specific example 2	Bacterial plaque appears after 71 days	After 65 days, there are bacterial spots	Bacterial plaque is present after 63 days	Plaque was found 66 days later
					Specific example 3	After 75 days, there are bacterial spots	There was plaque 69 days later	After 65 days, there are bacterial spots	Bacterial plaque appears after 71 days

TABLE 2 comparison of biofilm inhibiting effect of each example, blank experiment group and control group

Detecting items	Biofilm bacteria count (log CFU/cm)2)
		Blank experimental group	3.22
Control group 1	2.51
		Control group 2	1.19
Control group 3	1.32
		Detailed description of the preferred embodiment 1	0.81
Specific example 2	0.75
		Specific example 3	0.66

The composite natural food preservative additive has the advantages of safety, high efficiency, heat resistance, good antioxidant effect, broad-spectrum antibacterial property and the like, and a plurality of plant extracts can generate good synergistic effect after being mixed, so that the application range of the composite natural food preservative additive is expanded, and the problem that the food preservative needs to be replaced aiming at different foods at present is solved; the effective components in the invention can inhibit the activity of microorganisms on the surface of food, reduce the activity of enzymes in the food, and generate interference effect on microbial cell membrane tissues or even dissolve the microbial cell membrane tissues, thereby inhibiting or killing the microorganisms, not only improving the preservative effect of the food preservative additive, but also keeping the color and flavor of the food and enhancing the fragrance of the food.

The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can understand that the changes or modifications within the technical scope of the present invention are included in the scope of the present invention, and therefore, the scope of the present invention should be subject to the protection scope of the claims.