阅读说明：本技术 一种植物香辛料防腐剂及其制备方法和应用 (Plant spice preservative and preparation method and application thereof ) 是由 包爱明 于 2021-01-08 设计创作，主要内容包括：本发明涉及一种植物香辛料防腐剂及其制备方法和应用,所述防腐剂由基础调料、香辛粉和香辛精油混合组成,其中基础调料由辣椒精油、花椒精油、生姜精油、大蒜精油和洋葱精油混合组成,香辛粉由桂皮、小茴香、丁香、甘草、白胡椒、芫荽籽和百里香粉混合组成,香辛精油由桂皮精油、小茴香精油、丁香精油、甘草精油、白胡椒精油、芫荽籽精油和百里香精油混合组成。采用本发明所述方法制备的植物香辛料防腐剂,利用基础调料、香辛粉和香辛精油相互配合,可以起到协同增效作用,其抗菌性强、安全无毒、具有一定的营养保健功能等优点,既能达到抗菌防腐作用,延长食品的货架期,符合现代人们对天然、安全、绿色、营养和健康的追求,适合推广应用。(The invention relates to a plant spice preservative and a preparation method and application thereof, wherein the preservative is formed by mixing basic seasoning, spice powder and spice essential oil, the basic seasoning is formed by mixing pepper essential oil, ginger essential oil, garlic essential oil and onion essential oil, the spice powder is formed by mixing cassia bark, common fennel fruit, clove, liquorice, white pepper, coriander seed and thyme powder, and the spice essential oil is formed by mixing cassia bark essential oil, common fennel essential oil, clove essential oil, liquorice essential oil, white pepper essential oil, coriander seed essential oil and thyme essential oil. The plant spice preservative prepared by the method has the advantages of strong antibacterial property, safety, no toxicity, certain nutrition and health care functions and the like by utilizing the mutual matching of the basic seasoning, the spice powder and the spice essential oil, can achieve the antibacterial and antiseptic effects, can prolong the shelf life of food, accords with the pursuits of modern people on nature, safety, green, nutrition and health, and is suitable for popularization and application.)

1. The plant spice preservative is characterized in that: the preservative is prepared by mixing a base seasoning, a spice powder and a spice essential oil according to the weight ratio of 5-15: 0.5-1.5: 0.1-0.5, wherein the base seasoning is prepared by mixing pepper essential oil, ginger essential oil, garlic essential oil and onion essential oil, the spice powder is prepared by mixing cassia bark, fennel, clove, liquorice, white pepper, coriander seed and thyme powder, and the spice essential oil is prepared by mixing cassia bark essential oil, fennel essential oil, clove essential oil, liquorice essential oil, white pepper essential oil, coriander seed essential oil and thyme essential oil.

2. The plant spice preservative according to claim 1, wherein: the preservative is prepared by mixing 8-12 parts by weight of basic seasoning, 0.8-1.2 parts by weight of spice powder and 0.2-0.4 parts by weight of spice essential oil, wherein the basic seasoning is prepared by mixing 10-20 parts by weight of pepper essential oil, 2-5 parts by weight of pepper essential oil, 10-20 parts by weight of ginger essential oil, 10-20 parts by weight of garlic essential oil and 10-20 parts by weight of onion essential oil; the spice powder is prepared by mixing 0.2-0.5 part of cassia bark, 0.5-2 parts of common fennel, 0.1-0.5 part of clove, 0.3-0.6 part of liquorice, 0.6-1.5 parts of white pepper, 1-5 parts of coriander seed and 0.8-2 parts of thyme powder; the spice essential oil is prepared by mixing 0.2-0.5 part of cassia bark essential oil, 0.5-2 parts of fennel essential oil, 0.1-0.5 part of clove essential oil, 0.3-0.6 part of liquorice essential oil, 0.6-1.5 parts of white pepper essential oil, 1-5 parts of coriander seed essential oil and 0.8-2 parts of thyme essential oil.

3. A plant spice preservative according to claim 2, wherein: the preservative is prepared by mixing a basic seasoning, spice powder and spice essential oil according to a weight ratio of 10:1:0.3, wherein the basic seasoning is prepared by mixing 15-20 parts of pepper essential oil, 2-4 parts of pepper essential oil, 15-20 parts of ginger essential oil, 15-20 parts of garlic essential oil and 15-20 parts of onion essential oil; the spice powder is prepared by mixing 0.2-0.4 part of cassia bark, 1-1.5 parts of common fennel, 0.1-0.3 part of clove, 0.3-0.5 part of liquorice, 0.8-1.2 parts of white pepper, 1-3 parts of coriander seed and 1-1.5 parts of thyme powder; the spice essential oil is prepared by mixing 0.2-0.4 part of cassia bark essential oil, 1-1.5 parts of fennel essential oil, 0.1-0.3 part of clove essential oil, 0.3-0.5 part of liquorice essential oil, 0.8-1.2 parts of white pepper essential oil, 1-3 parts of coriander seed essential oil and 1-1.5 parts of thyme essential oil.

4. A method of preparing a plant spice preservative according to any one of claims 1 to 3, characterized in that: the preparation method comprises the steps of respectively preparing corresponding basic seasoning, spice powder and spice essential oil, uniformly mixing the basic seasoning, the spice powder and the spice essential oil according to the proportion of raw materials, carrying out vacuum packaging at the temperature of 85-90 ℃, packaging into small bags according to set specifications, and finally carrying out sterilization treatment for 3-5 minutes at the temperature of 90-120 ℃, wherein the specific preparation process comprises the following steps:

(1) preparing a basic seasoning: respectively taking raw materials of pepper, ginger, garlic and onion, putting the raw materials into a distillation still, performing infiltration treatment, performing microwave treatment, obtaining corresponding distilled essential oil by adopting a distillation extraction method, weighing according to the proportion of the raw materials, and uniformly mixing to obtain the basic seasoning;

(2) preparing the spice powder: weighing cinnamon, fennel, clove, liquorice, white pepper, coriander seed and thyme powder according to the raw material ratio, mixing and crushing into fine powder of 80-100 meshes to obtain the spice powder;

(3) preparing the spice essential oil: respectively taking cortex cinnamomi japonici, fructus Foeniculi, flos Caryophylli, Glycyrrhrizae radix, fructus Piperis, semen Coriandri and herba Thymi, putting into an extraction kettle, and collecting CO₂The corresponding essential oil can be obtained by a supercritical extraction method, and finally the spice essential oil can be obtained by weighing the raw materials according to the proportion and uniformly mixing.

5. The method of claim 4, wherein: the soaking treatment process conditions are that deionized water which is 2-4 times of the weight of the raw materials is added into a distillation kettle for soaking for 1-2 hours, and in the soaking process, the raw materials need to be stirred at a low speed continuously, and the stirring speed is controlled to be 30-40 rpm.

6. The method of claim 4, wherein: the microwave treatment process conditions include that the raw materials in the distillation kettle are heated to 60-80 ℃, and the microwave treatment with the frequency of 80-100 MHZ is adopted for 5-10 minutes.

7. The method of claim 4, wherein: the distillation and extraction process conditions are as follows: the distillation temperature is 100-110 ℃.

8. The method of claim 4, wherein: the CO is₂The process conditions of the supercritical extraction are as follows: the pressure in the extraction kettle is 30-40 MPa, the extraction temperature is 35-45 ℃, and the extraction time is 90-120 min.

9. Use of a plant spice preservative according to any one of claims 1 to 3, characterized in that: the plant spice preservative is used as a food preservative and added into food according to different prepared foods to prevent the food from being corrupted.

10. The use of a plant spice preservative according to claim 9, wherein: the specific application method of the application comprises the following steps: when sour soup food processing is carried out, 2-4% of plant spice preservative is added into the sour soup food raw materials according to the total weight of the sour soup food raw materials, so that the preservative and fresh-keeping effects are achieved; when instant fermented food is processed, 1-3% of plant spice preservative is added into the instant fermented food raw materials according to the total weight of the instant fermented food raw materials, so that the preservative and fresh-keeping effects are achieved; when the marinated product is processed, 1-3% of plant spice preservative is added into raw meat or vegetables of the marinated product according to the total weight of the raw materials of the marinated product, so that the preservative and fresh-keeping effects are achieved; when the pickled product is processed, 3-5% of plant spice preservative is added into raw meat or vegetable of the pickled product according to the total weight of the pickled product raw materials, so that the preservative and fresh-keeping effects are achieved.

Technical Field

The invention relates to the technical field of food processing, in particular to a plant spice preservative and a preparation method and application thereof.

Background

The spices refer to various plants with special quality, fragrance and taste, such as seeds, barks, stems, leaves, flowers, roots, fruits, and the like which are prepared into powder in a grinding way or are extracted into essential oil in a distilling and squeezing way. The spice aims to improve the flavor of food, most of which can be used for cooking and is also called seasoning spice, and the spice has unique pungent flavor, is used for seasoning food, endows the food with the fragrance, has certain antibacterial effect and becomes one of important sources of natural preservatives. The preservative is widely used in foods because it is effective in preventing the food from being deteriorated by microorganisms, thereby prolonging the shelf life of the food. It can be said that the absence of food preservatives makes a great contribution to the development of the modern food industry, as there is no rapid development of the modern food industry.

The food industry has long been accustomed to the use of chemically synthesized products as preservatives for food products, and chemically synthesized preservatives such as benzoic acid and salts thereof, sorbic acid and salts thereof, and parabens are mainly used in large quantities at present. The food flavor is inevitably affected in the using process, and toxic and side effects are generated to human bodies once exceeding the standard. Through long-term application and research, some synthetic preservatives have the problems of cancer inducement, teratogenicity, easy food poisoning and the like. The chemically synthesized preservative is mainly detoxified by human liver. The preservative is easy to deposit in a human body after being eaten for a long time or eaten in an overlarge amount, so that the possibility of inducing canceration is high, toxic gas is generated in the production process of synthesizing the preservative, the working environment of people is harmed to a certain extent, and the problem of environmental pollution is easily caused.

With the improvement of living and consumption levels of people, people put higher requirements on the safety level of food, and the development of food preservatives will show a new trend: firstly, the development is from higher toxicity to lower toxicity and safer; secondly, the chemical synthesis food preservative develops towards the natural food preservative. The natural preservative has strong antibacterial property, safety, no toxicity, good water solubility, good thermal stability, wide action range and certain nutrition and health care functions, and is an incomparable worries compared with the existing synthetic preservatives. The natural preservative has high nutritive value, is more beneficial to the health of people, and also has certain antiseptic and bacteriostatic effects, so that the development and application of the plant preservative are the development direction of the food industry in future.

Disclosure of Invention

Aiming at the problems in the background art, the invention aims to provide a plant spice preservative which has natural raw materials, is safe to eat, rich in nutrition, green and healthy, simple to prepare and good in preservative and fresh-keeping effects, and a preparation method of the plant spice preservative, and particularly relates to an application of the plant spice preservative as a food preservative, and a preparation method and an application of the plant spice preservative.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows: a plant spice preservative is prepared by mixing a base seasoning, spice powder and spice essential oil according to the weight ratio of 5-15: 0.5-1.5: 0.1-0.5, wherein the base seasoning is prepared by mixing pepper essential oil, ginger essential oil, garlic essential oil and onion essential oil, the spice powder is prepared by mixing cassia bark, fennel, clove, liquorice, white pepper, coriander seed and thyme powder, and the spice essential oil is prepared by mixing cassia bark essential oil, fennel essential oil, clove essential oil, liquorice essential oil, white pepper essential oil, coriander seed essential oil and thyme essential oil.

Further, the plant spice preservative is prepared by mixing 8-12 parts by weight of basic seasoning, 0.8-1.2 parts by weight of spice powder and 0.2-0.4 parts by weight of spice essential oil, wherein the basic seasoning is prepared by mixing 10-20 parts by weight of pepper essential oil, 2-5 parts by weight of pepper essential oil, 10-20 parts by weight of ginger essential oil, 10-20 parts by weight of garlic essential oil and 10-20 parts by weight of onion essential oil; the spice powder is prepared by mixing 0.2-0.5 part of cassia bark, 0.5-2 parts of common fennel, 0.1-0.5 part of clove, 0.3-0.6 part of liquorice, 0.6-1.5 parts of white pepper, 1-5 parts of coriander seed and 0.8-2 parts of thyme powder; the spice essential oil is prepared by mixing 0.2-0.5 part of cassia bark essential oil, 0.5-2 parts of fennel essential oil, 0.1-0.5 part of clove essential oil, 0.3-0.6 part of liquorice essential oil, 0.6-1.5 parts of white pepper essential oil, 1-5 parts of coriander seed essential oil and 0.8-2 parts of thyme essential oil.

Further, the plant spice preservative is prepared by mixing basic seasoning, spice powder and spice essential oil in a weight ratio of 10:1:0.3, wherein the basic seasoning is prepared by mixing 15-20 parts of pepper essential oil, 2-4 parts of pepper essential oil, 15-20 parts of ginger essential oil, 15-20 parts of garlic essential oil and 15-20 parts of onion essential oil; the spice powder is prepared by mixing 0.2-0.4 part of cassia bark, 1-1.5 parts of common fennel, 0.1-0.3 part of clove, 0.3-0.5 part of liquorice, 0.8-1.2 parts of white pepper, 1-3 parts of coriander seed and 1-1.5 parts of thyme powder; the spice essential oil is prepared by mixing 0.2-0.4 part of cassia bark essential oil, 1-1.5 parts of fennel essential oil, 0.1-0.3 part of clove essential oil, 0.3-0.5 part of liquorice essential oil, 0.8-1.2 parts of white pepper essential oil, 1-3 parts of coriander seed essential oil and 1-1.5 parts of thyme essential oil.

The invention also discloses a preparation method of the plant spice preservative, which comprises the following steps of respectively preparing corresponding basic seasoning, spice powder and spice essential oil, uniformly mixing the raw materials in proportion, carrying out vacuum packaging at the temperature of 85-90 ℃, packaging into small bags according to a set specification, and finally carrying out sterilization treatment at the temperature of 90-120 ℃ for 3-5 minutes, wherein the preparation method comprises the following specific steps:

(1) preparing a basic seasoning: respectively taking raw materials of pepper, ginger, garlic and onion, putting the raw materials into a distillation still, performing infiltration treatment, performing microwave treatment, obtaining corresponding distilled essential oil by adopting a distillation extraction method, weighing according to the proportion of the raw materials, and uniformly mixing to obtain the basic seasoning;

(2) preparing the spice powder: weighing cinnamon, fennel, clove, liquorice, white pepper, coriander seed and thyme powder according to the raw material ratio, mixing and crushing into fine powder of 80-100 meshes to obtain the spice powder;

(3) preparing the spice essential oil: respectively taking cortex cinnamomi japonici, fructus Foeniculi, flos Caryophylli, Glycyrrhrizae radix, fructus Piperis, semen Coriandri and herba Thymi, putting into an extraction kettle, and collecting CO₂The corresponding essential oil can be obtained by a supercritical extraction method, and finally the spice essential oil can be obtained by weighing the raw materials according to the proportion and uniformly mixing.

Further, the soaking treatment process conditions include that deionized water in an amount which is 2-4 times the weight of the raw materials is added into a distillation kettle for soaking for 1-2 hours, and in the soaking process, the raw materials are required to be continuously stirred at a low speed, wherein the stirring speed is controlled to be 30-40 rpm.

Further, the microwave treatment process conditions include that the raw materials in the distillation kettle are heated to 60-80 ℃, and the microwave treatment with the frequency of 80-100 MHz is adopted for 5-10 minutes.

Further, the distillation and extraction process conditions are as follows: the distillation temperature is 100-110 ℃.

Further wherein said CO₂The process conditions of the supercritical extraction are as follows: the pressure in the extraction kettle is 30-40 MPa, the extraction temperature is 35-45 ℃, and the extraction time is 90-120 min.

The invention also discloses an application of the plant spice preservative, and the plant spice preservative is used as a food preservative and added into food according to different prepared foods to prevent the food from being corrupted. In the application process, the specific use method is as follows: when sour soup food processing is carried out, 2-4% of plant spice preservative is added into the sour soup food raw materials according to the total weight of the sour soup food raw materials, so that the preservative and fresh-keeping effects are achieved; when instant fermented food is processed, 1-3% of plant spice preservative is added into the instant fermented food raw materials according to the total weight of the instant fermented food raw materials, so that the preservative and fresh-keeping effects are achieved; when the marinated product is processed, 1-3% of plant spice preservative is added into raw meat or vegetables of the marinated product according to the total weight of the raw materials of the marinated product, so that the preservative and fresh-keeping effects are achieved; when the pickled product is processed, 3-5% of plant spice preservative is added into raw meat or vegetable of the pickled product according to the total weight of the pickled product raw materials, so that the preservative and fresh-keeping effects are achieved.

Compared with the prior art, the plant spice preservative disclosed by the invention has the beneficial effects that: the preservative consists of a base seasoning, spice powder and spice essential oil, wherein the base seasoning is formed by mixing pepper essential oil, ginger essential oil, garlic essential oil and onion essential oil, the spice powder and the spice essential oil are prepared from cassia, fennel, clove, liquorice, white pepper, coriander seed and thyme, the spice powder is a powdery mixture of the raw materials, and the spice essential oil is an essential oil mixture obtained by extracting the raw materials; the essential oil in the basic seasoning is extracted by distillation, so that the distillation extraction rate is high andthe quality is good, and each essential oil in the spicy essential oil adopts CO₂The supercritical extraction method has high extraction rate and good quality.

The plant spice preservative prepared by the method is applied to food as a food preservative, all raw materials are green natural materials, no chemical reagent is added in the preparation process, the preparation method is simple, the operation is easy, and the plant spice preservative is particularly suitable for industrial large-scale production.

Detailed Description

In order to more fully explain the practice of the invention, the invention is further illustrated by reference to the following specific examples.

Example 1:

a plant spice preservative is prepared by mixing a base seasoning, spice powder and spice essential oil according to a weight ratio of 5:0.5:0.1, wherein the base seasoning is prepared by mixing pepper essential oil, ginger essential oil, garlic essential oil and onion essential oil, the spice powder is prepared by mixing cassia bark, fennel, clove, liquorice, white pepper, coriander seed and thyme powder, and the spice essential oil is prepared by mixing cassia bark essential oil, fennel essential oil, clove essential oil, liquorice essential oil, white pepper essential oil, coriander seed essential oil and thyme essential oil. The basic seasoning is prepared by mixing 10 parts of chili essential oil, 2 parts of pepper essential oil, 10 parts of ginger essential oil, 10 parts of garlic essential oil and 10 parts of onion essential oil; the spice powder is prepared by mixing 0.2 part of cassia bark, 0.5 part of fennel, 0.1 part of clove, 0.3 part of liquorice, 0.6 part of white pepper, 1 part of coriander seed and 0.8 part of thyme powder; the spice essential oil is prepared by mixing 0.2 part of cassia essential oil, 0.5 part of fennel essential oil, 0.1 part of clove essential oil, 0.3 part of liquorice essential oil, 0.6 part of white pepper essential oil, 1 part of coriander seed essential oil and 0.8 part of thyme essential oil.

The preparation method of the plant spice preservative comprises the steps of respectively preparing corresponding basic seasoning, spice powder and spice essential oil, uniformly mixing the basic seasoning, the spice powder and the spice essential oil according to the proportion of the raw materials, carrying out vacuum packaging at the temperature of 85-90 ℃, packaging into small bags according to set specifications, and finally carrying out sterilization treatment for 3-5 minutes at the temperature of 90-120 ℃, wherein the specific preparation process comprises the following steps:

(1) preparing a basic seasoning: respectively taking raw materials of hot pepper, ginger, garlic and onion, putting the raw materials into a distillation kettle for soaking treatment, adding 2 times of deionized water according to the weight of the raw materials for soaking for 1-1.5 hours, continuously stirring at a low speed in the soaking process, and controlling the stirring speed to be 30 revolutions per minute; then adopting a distillation extraction method to obtain corresponding distillation essential oil, wherein the distillation extraction process conditions are as follows: the distillation temperature is 100-110 ℃, and finally the raw materials are weighed according to the proportion and uniformly mixed to obtain the basic seasoning;

(2) preparing the spice powder: weighing cinnamon, fennel, clove, liquorice, white pepper, coriander seed and thyme powder according to the raw material ratio, mixing and crushing into fine powder of 80-100 meshes to obtain the spice powder;

(3) preparing the spice essential oil: respectively taking cortex cinnamomi japonici, fructus Foeniculi, flos Caryophylli, Glycyrrhrizae radix, fructus Piperis, semen Coriandri and herba Thymi, putting into an extraction kettle, and collecting CO₂The corresponding essential oil can be obtained by a supercritical extraction method, and finally the spice essential oil can be obtained by weighing the raw materials according to the proportion and uniformly mixing. Wherein said CO₂The process conditions of the supercritical extraction are as follows: the pressure in the extraction kettle is 30MPa, the extraction temperature is 35-40 ℃, and the extraction time is 100-120 min.

The plant spice preservative is used as a food preservative and is added into food according to different prepared foods to prevent the food from being corrupted. In the application process, the specific use method is as follows:

when sour soup food processing is carried out, 2% of plant spice preservative is added into the sour soup raw materials according to the total weight of the sour soup food raw materials, so as to achieve the effects of corrosion prevention and fresh keeping; when instant fermented food is processed, 1% of plant spice preservative is added into the instant fermented food raw materials according to the total weight of the instant fermented food raw materials, so as to achieve the effects of preservation and fresh keeping; when the marinated product is processed, 1 percent of plant spice preservative is added into raw meat or vegetable of the marinated product according to the total weight of the raw materials of the marinated product, so as to achieve the effects of corrosion prevention and fresh keeping; when the pickled product is processed, 3 percent of plant spice preservative is added into the raw material meat or vegetable of the pickled product according to the total weight of the pickled product raw materials, so as to achieve the effects of preservation and freshness preservation.

Example 2:

a plant spice preservative is prepared by mixing a base seasoning, spice powder and spice essential oil according to the weight ratio of 8:0.8:0.2, wherein the base seasoning is prepared by mixing pepper essential oil, ginger essential oil, garlic essential oil and onion essential oil, the spice powder is prepared by mixing cassia bark, fennel, clove, liquorice, white pepper, coriander seed and thyme powder, and the spice essential oil is prepared by mixing cassia bark essential oil, fennel essential oil, clove essential oil, liquorice essential oil, white pepper essential oil, coriander seed essential oil and thyme essential oil. The basic seasoning is prepared by mixing 13 parts of chili essential oil, 3 parts of pepper essential oil, 13 parts of ginger essential oil, 12 parts of garlic essential oil and 12 parts of onion essential oil; the spice powder is prepared by mixing 0.3 part of cassia bark, 0.8 part of fennel, 0.2 part of clove, 0.4 part of liquorice, 0.8 part of white pepper, 3 parts of coriander seed and 1.2 parts of thyme powder; the spice essential oil is prepared by mixing 0.3 part of cassia essential oil, 0.8 part of fennel essential oil, 0.4 part of clove essential oil, 0.6 part of liquorice essential oil, 1.5 parts of white pepper essential oil, 5 parts of coriander seed essential oil and 2 parts of thyme essential oil.

The preparation method of the plant spice preservative comprises the steps of respectively preparing corresponding basic seasoning, spice powder and spice essential oil, uniformly mixing the basic seasoning, the spice powder and the spice essential oil according to the proportion of the raw materials, carrying out vacuum packaging at the temperature of 85-90 ℃, packaging into small bags according to set specifications, and finally carrying out sterilization treatment for 3-5 minutes at the temperature of 90-120 ℃, wherein the specific preparation process comprises the following steps:

(1) preparing a basic seasoning: respectively taking raw materials of hot pepper, ginger, garlic and onion, putting the raw materials into a distillation still for soaking treatment, adding 3 times of deionized water according to the weight of the raw materials for soaking for 1.2-1.8 hours, continuously stirring at a low speed in the soaking process, and controlling the stirring speed to be 35 revolutions per minute; then adopting a distillation extraction method to obtain corresponding distillation essential oil, wherein the distillation extraction process conditions are as follows: the distillation temperature is 100-110 ℃, and finally the raw materials are weighed according to the proportion and uniformly mixed to obtain the basic seasoning;

(2) preparing the spice powder: weighing cinnamon, fennel, clove, liquorice, white pepper, coriander seed and thyme powder according to the raw material ratio, mixing and crushing into fine powder of 80-100 meshes to obtain the spice powder;

(3) preparing the spice essential oil: respectively taking cortex cinnamomi japonici, fructus Foeniculi, flos Caryophylli, Glycyrrhrizae radix, fructus Piperis, semen Coriandri and herba Thymi, putting into an extraction kettle, and collecting CO₂The corresponding essential oil can be obtained by a supercritical extraction method, and finally the spice essential oil can be obtained by weighing the raw materials according to the proportion and uniformly mixing. Wherein said CO₂The process conditions of the supercritical extraction are as follows: the pressure in the extraction kettle is 35MPa, the extraction temperature is 38-42 ℃, and the extraction time is 90-110 min.

The plant spice preservative is used as a food preservative and is added into food according to different prepared foods to prevent the food from being corrupted. In the application process, the specific use method is as follows: when sour soup food processing is carried out, 3 percent of plant spice preservative is added into the sour soup raw material according to the total weight of the sour soup food raw material, so as to achieve the effects of corrosion prevention and fresh keeping; when instant fermented food is processed, 2% of plant spice preservative is added into the instant fermented food raw materials according to the total weight of the instant fermented food raw materials, so as to achieve the effects of preservation and fresh keeping; when the marinated product is processed, 2 percent of plant spice preservative is added into raw meat or vegetable of the marinated product according to the total weight of the raw materials of the marinated product, so as to achieve the effects of corrosion prevention and fresh keeping; when the pickled product is processed, 4 percent of plant spice preservative is added into the raw material meat or vegetable of the pickled product according to the total weight of the pickled product raw materials, so as to achieve the effects of preservation and freshness preservation.

Example 3:

a plant spice preservative is prepared by mixing a base seasoning, spice powder and spice essential oil according to a weight ratio of 10:1:0.3, wherein the base seasoning is prepared by mixing pepper essential oil, ginger essential oil, garlic essential oil and onion essential oil, the spice powder is prepared by mixing cassia bark, fennel, clove, liquorice, white pepper, coriander seed and thyme powder, and the spice essential oil is prepared by mixing cassia bark essential oil, fennel essential oil, clove essential oil, liquorice essential oil, white pepper essential oil, coriander seed essential oil and thyme essential oil. The basic seasoning is prepared by mixing 15 parts of chili essential oil, 3 parts of pepper essential oil, 15 parts of ginger essential oil, 15 parts of garlic essential oil and 15 parts of onion essential oil; the spice powder is prepared by mixing 0.3 part of cassia bark, 1 part of fennel, 0.2 part of clove, 0.4 part of liquorice, 1 part of white pepper, 2 parts of coriander seed and 1.2 parts of thyme powder; the spice essential oil is prepared by mixing 0.3 part of cassia essential oil, 1.2 parts of fennel essential oil, 0.2 part of clove essential oil, 0.4 part of liquorice essential oil, 1 part of white pepper essential oil, 2 parts of coriander seed essential oil and 1.2 parts of thyme essential oil.

The preparation method of the plant spice preservative comprises the steps of respectively preparing corresponding basic seasoning, spice powder and spice essential oil, uniformly mixing the basic seasoning, the spice powder and the spice essential oil according to the proportion of the raw materials, carrying out vacuum packaging at the temperature of 85-90 ℃, packaging into small bags according to set specifications, and finally carrying out sterilization treatment for 3-5 minutes at the temperature of 90-120 ℃, wherein the specific preparation process comprises the following steps:

(1) preparing a basic seasoning: respectively taking raw materials of hot pepper, ginger, garlic and onion, putting the raw materials into a distillation kettle for soaking treatment, adding 4 times of deionized water according to the weight of the raw materials for soaking for 1.5-2 hours, continuously stirring at a low speed in the soaking process, and controlling the stirring speed to be 40 revolutions per minute; then adopting a distillation extraction method to obtain corresponding distillation essential oil, wherein the distillation extraction process conditions are as follows: the distillation temperature is 100-110 ℃, and finally the raw materials are weighed according to the proportion and uniformly mixed to obtain the basic seasoning;

(2) preparing the spice powder: weighing cinnamon, fennel, clove, liquorice, white pepper, coriander seed and thyme powder according to the raw material ratio, mixing and crushing into fine powder of 80-100 meshes to obtain the spice powder;

(3) preparing the spice essential oil: respectively taking cortex cinnamomi japonici, fructus Foeniculi, flos Caryophylli, Glycyrrhrizae radix, fructus Piperis, semen Coriandri and herba Thymi, putting into an extraction kettle, and collecting CO₂The corresponding essential oil can be obtained by a supercritical extraction method, and finally the spice essential oil can be obtained by weighing the raw materials according to the proportion and uniformly mixing. Wherein said CO₂The process conditions of the supercritical extraction are as follows: the pressure in the extraction kettle is 35MPa, the extraction temperature is 38-42 ℃, and the extraction time is 100-120 min.

The plant spice preservative is used as a food preservative and is added into food according to different prepared foods to prevent the food from being corrupted. In the application process, the specific use method is as follows: when sour soup food processing is carried out, 4% of plant spice preservative is added into the sour soup raw materials according to the total weight of the sour soup food raw materials, so as to achieve the effects of corrosion prevention and fresh keeping; when the instant fermented food is processed, 3 percent of plant spice preservative is added into the instant fermented food raw material according to the total weight of the instant fermented food raw material, so as to achieve the effects of preservation and fresh keeping; when the marinated product is processed, 3 percent of plant spice preservative is added into raw meat or vegetable of the marinated product according to the total weight of the raw materials of the marinated product, so as to achieve the effects of corrosion prevention and fresh keeping; when the pickled product is processed, 5 percent of plant spice preservative is added into the raw material meat or vegetable of the pickled product according to the total weight of the pickled product raw materials, so as to achieve the effects of preservation and freshness preservation.

Example 4

A plant spice preservative is prepared by mixing a base seasoning, spice powder and spice essential oil according to the weight ratio of 12:1.2:0.4, wherein the base seasoning is prepared by mixing pepper essential oil, ginger essential oil, garlic essential oil and onion essential oil, the spice powder is prepared by mixing cassia bark, fennel, clove, liquorice, white pepper, coriander seed and thyme powder, and the spice essential oil is prepared by mixing cassia bark essential oil, fennel essential oil, clove essential oil, liquorice essential oil, white pepper essential oil, coriander seed essential oil and thyme essential oil. The basic seasoning is prepared by mixing 18 parts of chili essential oil, 4 parts of pepper essential oil, 18 parts of ginger essential oil, 18 parts of garlic essential oil and 18 parts of onion essential oil; the spice powder is prepared by mixing 0.4 part of cassia bark, 1.5 parts of fennel, 0.3 part of clove, 0.5 part of liquorice, 1.2 parts of white pepper, 3 parts of coriander seed and 1.5 parts of thyme powder; the spice essential oil is prepared by mixing 0.4 part of cassia essential oil, 1.5 parts of fennel essential oil, 0.3 part of clove essential oil, 0.5 part of liquorice essential oil, 1.2 parts of white pepper essential oil, 3 parts of coriander seed essential oil and 1.5 parts of thyme essential oil.

The preparation method and application method of the plant spice preservative are the same as those of the embodiment 2.

Example 5

A plant spice preservative is prepared by mixing a base seasoning, spice powder and spice essential oil according to a weight ratio of 15:1.5:0.5, wherein the base seasoning is prepared by mixing pepper essential oil, ginger essential oil, garlic essential oil and onion essential oil, the spice powder is prepared by mixing cassia bark, fennel, clove, liquorice, white pepper, coriander seed and thyme powder, and the spice essential oil is prepared by mixing cassia bark essential oil, fennel essential oil, clove essential oil, liquorice essential oil, white pepper essential oil, coriander seed essential oil and thyme essential oil. The basic seasoning is prepared by mixing 20 parts of chili essential oil, 5 parts of pepper essential oil, 20 parts of ginger essential oil, 20 parts of garlic essential oil and 20 parts of onion essential oil; the spice powder is prepared by mixing 0.5 part of cassia bark, 2 parts of common fennel, 0.5 part of clove, 0.6 part of liquorice, 1.5 parts of white pepper, 5 parts of coriander seed and 2 parts of thyme powder; the spice essential oil is prepared by mixing 0.5 part of cassia essential oil, 2 parts of fennel essential oil, 0.5 part of clove essential oil, 0.6 part of liquorice essential oil, 1.5 parts of white pepper essential oil, 5 parts of coriander seed essential oil and 2 parts of thyme essential oil.

The preparation method and application method of the plant spice preservative are the same as those of the embodiment 3.

In order to illustrate the effect of the plant spice preservative prepared by the method of the invention as a food preservative, the plant spice preservative is applied to sour soup food, and the antibacterial and preservative effects of the plant spice preservative are tested through the stability of the shelf life of the plant spice preservative. And (3) standing at room temperature for 10 months, and observing whether abnormal conditions such as precipitation, discoloration and odor change exist or not so as to determine whether the product is qualified or unqualified. The specific test results are shown in table 1.

Table 1: stability test table of shelf life

Example 1

Example 2

Example 3

Example 4

Example 5

Comparative example

1 month

Qualified

Qualified

Qualified

Qualified

Qualified

Qualified

2 months old

Qualified

Qualified

Qualified

Qualified

Qualified

Qualified

3 months old

Qualified

Qualified

Qualified

Qualified

Qualified

Qualified

4 months old

Qualified

Qualified

Qualified

Qualified

Qualified

Qualified

For 5 months

Qualified

Qualified

Qualified

Qualified

Qualified

Qualified

6 months old

Qualified

Qualified

Qualified

Qualified

Qualified

Qualified

7 months old

Qualified

Qualified

Qualified

Qualified

Qualified

Qualified

8 months old

Qualified

Qualified

Qualified

Qualified

Qualified

Qualified

9 months old

Qualified

Qualified

Qualified

Qualified

Qualified

Fail to be qualified

For 10 months

Qualified

Qualified

Qualified

Qualified

Qualified

Fail to be qualified

As can be seen from Table 1, the plant spice preservative obtained in the embodiments 1 to 5 is used as a food preservative and applied to sour soup food, so that the shelf life of the food can be effectively prolonged, and the plant spice preservative has good antibacterial and preservative effects.

The above-mentioned examples only express the specific embodiments of the present invention, but should not be interpreted as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.