CN111296716A - A kind of coffee preservative and preparation method thereof - Google Patents

Abstract

The invention discloses a coffee preservative and a preparation method thereof, wherein the coffee preservative comprises the following raw materials in parts by weight: 5-10 parts of plant spice composition, 5-10 parts of biological fresh-keeping composition, 5-10 parts of butyl hydroxy anisole, 5-10 parts of natural antioxidant composition, 2-5 parts of erythorbic acid, 5-10 parts of propolis extract, 5-10 parts of chitosan, 20-30 parts of glyceryl monocaprylate and 2-5 parts of thickening agent, and relates to the technical field of coffee fresh-keeping agents. The coffee preservative and the preparation method thereof can realize that the coffee preservation effect is enhanced by adopting natural components and spices to replace chemical preservation components, have no toxicity, cannot influence the safety of coffee, well achieve the aim of safely and efficiently preserving coffee, greatly improve the preservation effect, can be used for preserving food in a short term, are also suitable for solid food needing long-time preservation, such as coffee, greatly reduce the toxicity of the preservative, and cannot pollute coffee after long-term use to cause the safety problem of coffee.

Description

A kind of coffee preservative and preparation method thereof

technical field

The invention relates to the technical field of coffee preservatives, in particular to a coffee preservative and a preparation method thereof.

Background technique

Preservative is a kind of auxiliary means and technical method for short-term preservation of food in order to prevent food from rotting and deterioration, keeping nutrients, color and fragrance unchanged, mainly using chemical synthetic substances and natural substances as food preservatives, in fruits and vegetables. In the storage and preservation of food, the development of natural preservatives and the application of biotechnology and genetic engineering technology in the preservation of fruits and vegetables will be another development direction in the future. Food preservatives are essential additives in food processing and storage. It is required to have the characteristics of non-toxicity, less residue and high efficiency. Commonly used food preservatives are: benzoic acid, which is a food preservative allowed to be used in all countries in the world. The price is low, and it currently occupies most of the domestic preservative market; butylated hydroxyanisole (BHA) is one of the most widely used antioxidants in the world, and has a strong anti-microbial effect. It is mainly used for edible oils and fats. The maximum dosage is 0.2g/kg, the disadvantage is that the cost is high; Dibutylhydroxytoluene (BHT) is one of the antioxidants with the largest production volume in China at present. Not as strong as BHA, the scope of use is the same as BHA, but the disadvantage is higher toxicity.

The current preservatives have poor fresh-keeping effect and can only be used for short-term preservation of food, but not suitable for some solid foods that require long-term preservation, such as coffee, and the existing preservatives are highly toxic, and can easily contaminate coffee when used for a long time. The coffee safety problem cannot be achieved by using natural ingredients and spices instead of chemical fresh-keeping ingredients to enhance the coffee fresh-keeping effect, and it is non-toxic and will not affect coffee safety, and cannot achieve both safe and efficient coffee. The purpose of fresh-keeping, thus Giving people the use of preservatives is very detrimental to the preservation of coffee.

SUMMARY OF THE INVENTION

(1) Technical problems solved

In view of the deficiencies of the prior art, the present invention provides a coffee preservative and a preparation method thereof, which solves the problem that the existing preservatives have poor fresh-keeping effect and can only be used for short-term fresh-keeping food, and for some solids that require long-term fresh-keeping It is not suitable for food, such as coffee, and the existing preservatives are highly toxic, and it is easy to contaminate coffee after long-term use, causing coffee safety problems. , will not affect the safety of coffee, and cannot achieve the purpose of keeping coffee fresh safely and efficiently.

(2) Technical solutions

In order to achieve the above purpose, the present invention is achieved through the following technical solutions: a coffee preservative, the raw materials of which include by weight: 5-10 parts of a plant flavor composition, 5-10 parts of a biological fresh-keeping composition, butylated hydroxy fennel 5-10 parts ether, 5-10 parts natural antioxidant composition, 2-5 parts erythorbic acid, 5-10 parts propolis extract, 5-10 parts chitosan, 20-30 parts glycerol monocaprylate and thickening Dosage 2-5 servings.

Preferably, the raw materials include by weight: 7 parts of plant flavor composition, 7 parts of biological fresh-keeping composition, 7 parts of butylated hydroxyanisole, 7 parts of natural antioxidant composition, 3 parts of erythorbic acid, 7 parts of propolis extract 7 parts of chitosan, 25 parts of glycerol monocaprylate and 3 parts of thickener.

Preferably, the raw materials include by weight: 5 parts of plant flavor composition, 5 parts of biological fresh-keeping composition, 5 parts of butylated hydroxyanisole, 5 parts of natural antioxidant composition, 2 parts of erythorbic acid, 5 parts of propolis extract 5 parts of chitosan, 30 parts of glycerol monocaprylate and 2 parts of thickener.

Preferably, the raw materials include by weight: 10 parts of plant flavor composition, 10 parts of biological fresh-keeping composition, 10 parts of butylated hydroxyanisole, 10 parts of natural antioxidant composition, 5 parts of erythorbic acid, 10 parts of propolis extract 10 parts of chitosan, 20 parts of glycerol monocaprylate and 5 parts of thickener.

Preferably, the natural antioxidant composition is a combination of one or more of vitamin C, vitamin E, phytic acid, caffeic acid, quinic acid or carnosol.

Preferably, the plant flavor composition is a combination of one or more of lotus leaf, garlic tea leaves, grape pigment, rut spice, wild chrysanthemum extract or konjac extract.

Preferably, the biological preservation composition is a combination of one or more of nisin, protamine or lysozyme.

The invention also discloses a preparation method of the coffee preservative, which specifically comprises the following steps:

S1, the weighing of raw materials: first, measure the required weight ratio of plant flavor composition, biological fresh-keeping composition, butylated hydroxyanisole, natural antioxidant composition, erythorbic acid, propolis extract, Chitosan, monocaprylic acid glyceride and thickener, and the weighed components are stored separately in storage equipment for future use;

S2, the preparation of the initial mixed base material: the monocaprylic acid glyceride, the vegetable spice composition, the biological fresh-keeping composition and the butylated hydroxyanisole measured in step S1 are poured into the mixing and stirring equipment successively, and the rotating speed is 300-400r/ min, stirring for 30-40 min at a temperature of 35-44 degrees Celsius, so that the plant fragrance composition, the biological fresh-keeping composition and the butylated hydroxyanisole are uniformly mixed with the monocaprylic acid glyceride base material, thereby obtaining the initial mixed base material ;

S3, the mixing of the preservative mixture: the natural antioxidant composition, erythorbic acid, propolis extract and chitosan measured in step S1 are added to the initial mixed base material in step S2 successively, and the stirring equipment continues to use 500 -600r/min rotating speed stirring and mixing for 30-40min, the preservative mixture can be obtained;

S4. Mixing solidification treatment: add the thickener measured in step S1 to the preservative mixture obtained in step S3, stir with a magnetic stirrer for 1-2 hours to make the mixture viscous, and then transfer the mixture In the drying equipment, dry for 25-30min at a temperature of 45-55 degrees Celsius to make the mixture solidify and agglomerate;

S5, crushing and screening: transfer the humectant mixture cured in step S4 to the crushing and grinding equipment, firstly crush the large mixture into small pieces by the crushing equipment, and then grind the small pieces into powder by the grinding mechanism, Finally, it is screened through 80-150 mesh screen;

S6, packaging inspection: the preservative powders screened in step S5 are packaged through packaging equipment, and then passed the quality inspection, and can be used or stored after passing the inspection.

(3) Beneficial effects

The invention provides a coffee preservative and a preparation method thereof. Has the following beneficial effects:

(1), this coffee preservative and preparation method thereof, its raw materials include by weight: 5-10 parts of plant spice compositions, 5-10 parts of biological fresh-keeping compositions, 5-10 parts of butylated hydroxyanisole, natural 5-10 parts of antioxidant composition, 2-5 parts of erythorbic acid, 5-10 parts of propolis extract, 5-10 parts of chitosan, 20-30 parts of glycerol monocaprylate and 2-5 parts of thickener, can Realize the use of natural ingredients and spices instead of chemical fresh-keeping ingredients to enhance the fresh-keeping effect of coffee, and it is non-toxic and will not affect the safety of coffee. The fresh-keeping effect can be used not only for short-term fresh-keeping food, but also for some solid foods that need to be fresh-keeping for a long time, such as coffee, which greatly reduces the toxicity of the preservative, and will not pollute coffee for long-term use, causing coffee safety problems, thus giving people The use of preservatives is very beneficial to the preservation of coffee.

(2), this coffee preservative and preparation method thereof, specifically include the following steps: S1, the weighing of raw materials: at first measure the plant flavor composition, biological fresh-keeping composition, diced hydroxyanisole, natural antioxidant composition, erythorbic acid, propolis extract, chitosan, monocaprylic acid glyceride and thickener, and the weighed components were stored in storage equipment for later use, S2, The preparation of the initial mixed base material: the monocaprylic acid glyceride, the vegetable spice composition, the biological fresh-keeping composition and the butylated hydroxyanisole measured in step S1 are poured into the mixing and stirring equipment successively, and the rotating speed is 300-400r/min, Temperature is to stir 30-40min under the condition of 35-44 degrees Celsius, S3, the mixing of preservative mixture: the natural antioxidant composition, erythorbic acid, propolis extract and chitosan measured in step S1 are added to step S2 successively In the initial mixed base material in , S4, mixing solidification treatment: adding the thickener measured in step S1 to the preservative mixture obtained in step S3, and stirring for 1-2h by a magnetic stirrer to make the mixture sticky. Thick, then transfer the mixture to the drying equipment, S5, crushing and screening: transfer the humectant mixture cured in step S4 to the crushing and grinding equipment, and firstly crush the bulk mixture into small pieces through the crushing equipment , and then grind the small pieces of material into powder through the grinding mechanism, and finally screen through the 80-150 mesh screen. S6, packaging inspection: the preservative powder screened in step S5 is packaged through the packaging equipment, and then passed the quality inspection. , it can be used or stored after being qualified, and the preservative can be made into powder, and then used in bags through packaging equipment, which greatly facilitates the use of coffee preservation.

Description of drawings

FIG. 1 is a flow chart of the present invention.

Detailed ways

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, but not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

Referring to FIG. 1, the embodiment of the present invention provides three technical solutions: a coffee preservative and a preparation method thereof, including the following embodiments:

Example 1

A coffee preservative, its raw materials include by weight: 7 parts of plant flavor composition, 7 parts of biological fresh-keeping composition, 7 parts of butylated hydroxyanisole, 7 parts of natural antioxidant composition, 3 parts of erythorbic acid, propolis 7 parts of extract, 7 parts of chitosan, 25 parts of monocaprylic acid glyceride and 3 parts of thickener, the natural antioxidant composition is vitamin C, vitamin E, phytic acid, caffeic acid, quinic acid and carnosol The composition of plant flavor is the composition of lotus leaf, garlic tea leaves, grape pigment, rue, wild chrysanthemum extract and konjac extract, and the biological fresh-keeping composition is the combination of nisin, protamine and lysozyme thing.

A preparation method of a coffee preservative, specifically comprising the following steps:

S1, the weighing of raw materials: first, measure the required weight ratio of plant flavor composition, biological fresh-keeping composition, butylated hydroxyanisole, natural antioxidant composition, erythorbic acid, propolis extract, Chitosan, monocaprylic acid glyceride and thickener, and the weighed components are stored separately in storage equipment for future use;

S2, the preparation of the initial mixed base material: the monocaprylic acid glyceride, the vegetable spice composition, the biological fresh-keeping composition and the butylated hydroxyanisole measured in step S1 are poured into the mixing and stirring equipment successively, and the rotating speed is 350r/min, The temperature is stirred for 35min under the condition of 40 degrees Celsius, so that the plant spice composition, the biological fresh-keeping composition and the butylated hydroxyanisole are uniformly mixed with the glycerol monocaprylate base material respectively, thereby obtaining the initial mixed base material;

S3, the mixing of the preservative mixture: the natural antioxidant composition, erythorbic acid, propolis extract and chitosan measured in step S1 are successively added to the initial mixed base material in step S2, and the stirring equipment is continued to 550r Stir and mix at a speed of /min for 35min, and then the preservative mixture can be obtained;

S4. Mixing solidification treatment: add the thickener measured in step S1 to the preservative mixture obtained in step S3, stir with a magnetic stirrer for 1.5 hours to make the mixture viscous, and then transfer the mixture to a In the drying equipment, drying is performed for 27 minutes at a temperature of 50 degrees Celsius to make the mixture solidify and agglomerate;

S5, crushing and screening: transfer the humectant mixture cured in step S4 to the crushing and grinding equipment, firstly crush the large mixture into small pieces by the crushing equipment, and then grind the small pieces into powder by the grinding mechanism, Finally, it is screened through a 110-mesh screen;

S6, packaging inspection: the preservative powders screened in step S5 are packaged through packaging equipment, and then passed the quality inspection, and can be used or stored after passing the inspection.

Example 2

A coffee preservative, the raw materials of which include by weight: 5 parts of plant flavor composition, 5 parts of biological fresh-keeping composition, 5 parts of butylated hydroxyanisole, 5 parts of natural antioxidant composition, 2 parts of erythorbic acid, propolis 5 parts of extract, 5 parts of chitosan, 30 parts of monocaprylic acid glyceride and 2 parts of thickener, the natural antioxidant composition is vitamin C, the plant flavor composition is lotus leaf, and the biological fresh-keeping composition is nisin .

A preparation method of a coffee preservative, specifically comprising the following steps:

S1, the weighing of raw materials: first, measure the required weight ratio of plant flavor composition, biological fresh-keeping composition, butylated hydroxyanisole, natural antioxidant composition, erythorbic acid, propolis extract, Chitosan, monocaprylic acid glyceride and thickener, and the weighed components are stored separately in storage equipment for future use;

S2, the preparation of the initial mixed base material: the monocaprylic acid glyceride, the vegetable spice composition, the biological fresh-keeping composition and the butylated hydroxyanisole measured in step S1 are poured into the mixing and stirring equipment successively, and the rotating speed is 300r/min, The temperature is stirred for 30 minutes under the condition of 35 degrees Celsius, so that the plant flavor composition, the biological fresh-keeping composition and the butylated hydroxyanisole are uniformly mixed with the glycerol monocaprylate base material respectively, thereby obtaining the initial mixed base material;

S3, the mixing of the preservative mixture: the natural antioxidant composition, erythorbic acid, propolis extract and chitosan measured in step S1 are successively added to the initial mixed base material in step S2, and the stirring equipment is continued to 500r The preservative mixture can be obtained by stirring and mixing at a rotating speed of /min for 30min;

S4. Mixing solidification treatment: add the thickener measured in step S1 to the preservative mixture obtained in step S3, stir for 1 hour with a magnetic stirrer to make the mixture viscous, and then transfer the mixture to an oven In the drying equipment, dry the mixture for 25 minutes at a temperature of 45 degrees Celsius to make the mixture solidify and agglomerate;

S5, crushing and screening: transfer the humectant mixture cured in step S4 to the crushing and grinding equipment, firstly crush the large mixture into small pieces by the crushing equipment, and then grind the small pieces into powder by the grinding mechanism, Finally, it is screened through an 80-mesh sieve;

S6, packaging inspection: the preservative powders screened in step S5 are packaged through packaging equipment, and then passed the quality inspection, and can be used or stored after passing the inspection.

Example 3

A coffee preservative, the raw materials of which include by weight: 10 parts of plant flavor composition, 10 parts of biological fresh-keeping composition, 10 parts of butylated hydroxyanisole, 10 parts of natural antioxidant composition, 5 parts of erythorbic acid, propolis 10 parts of extract, 10 parts of chitosan, 20 parts of monocaprylic acid glyceride and 5 parts of thickener, the natural antioxidant composition is carnosol, the plant flavor composition is konjac extract, and the biological fresh-keeping composition is bacteriolysis enzymes.

A preparation method of a coffee preservative, specifically comprising the following steps:

S1, the weighing of raw materials: first, measure the required weight ratio of plant flavor composition, biological fresh-keeping composition, butylated hydroxyanisole, natural antioxidant composition, erythorbic acid, propolis extract, Chitosan, monocaprylic acid glyceride and thickener, and the weighed components are stored separately in storage equipment for future use;

S2, the preparation of the initial mixed base material: the monocaprylic acid glyceride, the vegetable spice composition, the biological fresh-keeping composition and the butylated hydroxyanisole measured in step S1 are poured into the mixing and stirring equipment successively, and the rotating speed is 400r/min, The temperature is 44 degrees Celsius and stirring for 40min, so that the plant flavor composition, the biological fresh-keeping composition and the butylated hydroxyanisole are uniformly mixed with the glycerol monocaprylate base material respectively, thereby obtaining the initial mixed base material;

S3, the mixing of the preservative mixture: the natural antioxidant composition, erythorbic acid, propolis extract and chitosan measured in step S1 are successively added to the initial mixed base material in step S2, and the stirring equipment is continued to 600r The preservative mixture can be obtained by stirring and mixing at a rotating speed of /min for 40min;

S4. Mixing solidification treatment: add the thickener measured in step S1 to the preservative mixture obtained in step S3, stir with a magnetic stirrer for 2 hours to make the mixture viscous, and then transfer the mixture to a baking In the drying equipment, drying at a temperature of 55 degrees Celsius for 30 minutes, to make the mixture solidify and agglomerate;

S5, crushing and screening: transfer the humectant mixture cured in step S4 to the crushing and grinding equipment, firstly crush the large mixture into small pieces by the crushing equipment, and then grind the small pieces into powder by the grinding mechanism, Finally, it is screened through a 150-mesh screen;

S6, packaging inspection: the preservative powders screened in step S5 are packaged through packaging equipment, and then passed the quality inspection, and can be used or stored after passing the inspection.

To sum up, the present invention can enhance the fresh-keeping effect of coffee by using natural ingredients and spices instead of chemical fresh-keeping ingredients, and is non-toxic and will not affect the safety of coffee, and achieves safe and efficient fresh-keeping of coffee. It can not only be used for short-term fresh-keeping food, but also for some solid foods that require long-term fresh-keeping, such as coffee, which greatly reduces the toxicity of the preservative, and will not pollute coffee for long-term use, causing coffee Safety issues, so giving people the use of preservatives is very beneficial for coffee preservation.

It should be noted that, in this document, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any relationship between these entities or operations. any such actual relationship or sequence exists. Moreover, the terms "comprising", "comprising" or any other variation thereof are intended to encompass a non-exclusive inclusion such that a process, method, article or device that includes a list of elements includes not only those elements, but also includes not explicitly listed or other elements inherent to such a process, method, article or apparatus.

Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, and substitutions can be made in these embodiments without departing from the principle and spirit of the invention and modifications, the scope of the present invention is defined by the appended claims and their equivalents.

Claims (8)

1. A coffee preservative is characterized in that: the raw materials comprise the following components in parts by weight: 5-10 parts of plant spice composition, 5-10 parts of biological fresh-keeping composition, 5-10 parts of butyl hydroxy anisole, 5-10 parts of natural antioxidant composition, 2-5 parts of erythorbic acid, 5-10 parts of propolis extract, 5-10 parts of chitosan, 20-30 parts of glyceryl monocaprylate and 2-5 parts of thickening agent.

2. A coffee preservative according to claim 1, characterized in that: the raw materials comprise the following components in parts by weight: 7 parts of plant spice composition, 7 parts of biological fresh-keeping composition, 7 parts of butyl hydroxy anisole, 7 parts of natural antioxidant composition, 3 parts of isoascorbic acid, 7 parts of propolis extract, 7 parts of chitosan, 25 parts of glyceryl monocaprylate and 3 parts of thickening agent.

3. A coffee preservative according to claim 1, characterized in that: the raw materials comprise the following components in parts by weight: 5 parts of plant spice composition, 5 parts of biological fresh-keeping composition, 5 parts of butyl hydroxy anisol, 5 parts of natural antioxidant composition, 2 parts of erythorbic acid, 5 parts of propolis extract, 5 parts of chitosan, 30 parts of glycerol monocaprylate and 2 parts of thickening agent.

4. A coffee preservative according to claim 1, characterized in that: the raw materials comprise the following components in parts by weight: 10 parts of plant spice composition, 10 parts of biological fresh-keeping composition, 10 parts of butyl hydroxy anisol, 10 parts of natural antioxidant composition, 5 parts of erythorbic acid, 10 parts of propolis extract, 10 parts of chitosan, 20 parts of glyceryl monocaprylate and 5 parts of thickening agent.

5. A coffee refreshing agent according to any one of claims 1 to 4, characterized in that: the natural antioxidant composition is one or more of vitamin C, vitamin E, phytic acid, caffeic acid, quinic acid or carnosol.

6. A coffee refreshing agent according to any one of claims 1 to 4, characterized in that: the plant spice composition is one or more of folium Nelumbinis, Bulbus Allii folium Camelliae sinensis, grape pigment, herba Cymbopogonis Citrari extract, flos Chrysanthemi Indici extract or rhizoma Amorphophalli extract.

7. A coffee refreshing agent according to any one of claims 1 to 4, characterized in that: the biological fresh-keeping composition is one or a combination of more of nisin, protamine or lysozyme.

8. A method for preparing a coffee preservative according to any one of claims 1 to 4, characterized in that: the method specifically comprises the following steps:

s1, weighing raw materials: firstly, respectively weighing the plant spice composition, the biological fresh-keeping composition, the butyl hydroxy anisole, the natural antioxidant composition, the isoascorbic acid, the propolis extract, the chitosan, the glyceryl monocaprylate and the thickening agent in required weight parts by using a weighing device, and respectively storing the weighed components by using a storage device for later use;

s2, preparation of initial mixed base stock: sequentially pouring the glyceryl monocaprylate, the plant spice composition, the biological fresh-keeping composition and the butyl hydroxy anisole measured in the step S1 into a mixing and stirring device, and stirring for 30-40min under the conditions that the rotating speed is 300-400r/min and the temperature is 35-44 ℃, so that the plant spice composition, the biological fresh-keeping composition and the butyl hydroxy anisole are respectively and uniformly mixed with the glyceryl monocaprylate base material, and thus obtaining an initial mixed base material;

s3, mixing of the antistaling agent: sequentially adding the natural antioxidant composition, the erythorbic acid, the propolis extract and the chitosan which are measured in the step S1 into the initial mixed base material in the step S2, and continuously stirring and mixing the mixture for 30-40min at the rotating speed of 500-600r/min by using stirring equipment to obtain a preservative mixed material;

s4, mixing and curing: adding the thickening agent measured in the step S1 into the mixed preservative obtained in the step S3, stirring for 1-2 hours by using a magnetic stirrer to enable the mixed material to be viscous, then transferring the mixed material into drying equipment, and drying for 25-30min at the temperature of 45-55 ℃ to enable the mixed material to be solidified and agglomerated;

s5, crushing and screening: transferring the humectant mixed material solidified in the step S4 into crushing and grinding equipment, crushing a large mixed material into small materials through the crushing equipment, grinding the small materials into powder through a grinding mechanism, and finally screening through a screen of 80-150 meshes;

s6, package inspection: and (5) packaging the preservative powder screened in the step (S5) by packaging equipment, and then, checking the quality, and using or storing the preservative powder after the preservative powder is qualified.

Images