Compound biological preservative, preparation method thereof and application thereof

• Main Authors: ZHANG JUMEI, HU WENJIE, WU QINGPING, BAI JIANLING, MO SHUPING, QIU MINGQUAN
• Format: Patent
• Language: Chinese; English
• Published: 23.12.2009
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a compound biological preservative, a preparation method thereof and an application thereof. Each 100g of compound biological preservative comprises 20 to 80g of epsilon-polylysine, 1 to 30g of nisin, 1 to 20g of natamycin, 1 to 20g of nipagin ester, 1 to 10g of sodium propionate, 0.01 to 0.5g of ascorbic acid, 5 to 20g of malic acid and 0.1 to 1g of trimeric sodium phosphate. The compound biological preservative is used in Guang type seasoned sausage products, and the addition amount is 5 to 15g per 50 kg. The compound biological preservative prepared mainly from the epsilon-polylysine can effectively reduce the use amount of salt and white granulated sugar in Guang type seasoned sausages, and has the characteristics of low toxicity, high efficiency and less addition amount. With the advantages of wide antimicrobial spectrum and high bacteriostasis, the compound biological preservative has favorable effect for inhibiting Gram-negative escherichia coli and salmonella which are not eas