Natural food preservative substance formula and preparation

A natural food and preservative technology, applied in food preservation, food science, climate change adaptation, etc., can solve the problem of high cost of biological preservatives, and achieve the effects of wide application range of PH value, simple process and easy use

Inactive Publication Date: 2008-09-17
叶礼奎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although many food companies know that the use of biological preservatives is beneficial to people’s health, the cost of using biological preservatives is too high, for example: nisin is 1400 yuan per kilogram; lysozyme is 1600 yuan per kilogram; natamycin is 2200 yuan per kilogram Yuan; Taking the commonly used biological preservative nisin as an example, due to the high price, the current usage in the world is only 200 tons, and our country is only 50 tons

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A batching: a kind of natural food preservative formula weight percent composition, total acid is 3% pure bamboo vinegar: 98%, deacetylation degree is the chitosan of 90%: 2%;

[0038] B mixing: add the pure bamboo vinegar and chitosan of the above ratio into the reaction kettle and mix evenly;

[0039] C Synthesis: Stir the mixed liquid in the reaction kettle at a temperature of 100°C at a stirring speed of 100 times / min, and dissolve the synthetic preservative after 10 minutes.

Embodiment 2

[0041] A batching: a kind of natural food preservative formula weight percent composition, total acid is 3% pure bamboo vinegar: 97%, deacetylation degree is 90% chitosan: 3%;

[0042] B mixing: the above-mentioned pure bamboo vinegar and chitosan are added in a certain proportion and mixed evenly in the reactor;

[0043] C Synthesis: Stir the mixed liquid in the reaction kettle at a temperature of 100°C at a stirring speed of 100 times / min, and dissolve the synthetic preservative after 15 minutes.

Embodiment 3

[0045] A ingredients: a natural food preservative formulation weight percent composition, total acid is 3% pure bamboo vinegar 96%, deacetylation degree: 90% chitosan: 4%;

[0046] B mixing: the above-mentioned pure bamboo vinegar and chitosan are added in a certain proportion and mixed evenly in the reactor;

[0047] C Synthesis: Stir the mixed liquid in the reaction kettle at a temperature of 100°C at a stirring speed of 100 times / minute, and dissolve the synthetic preservative after 20 minutes.

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PUM

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Abstract

The invention relates to food anticorrosion technical field, in particular to a natural food anticorrosion preservative prescription and the preparation method. The invention is characterized in that the prescription comprises pure bamboo vinegar of 1 to 5% total acid and chitosan of 80 to 99% deacetylation degree (weight percentage); pure bamboo vinegar: 92 to 99%, chitosan: 1 to 8%; the vinegar and chitosan of the proportion is added into the reator and is mixed well; the mixed solution in the reator is agitated in the normal temperature or the raised 100 DEG C; the agitating speed is 100 to 200 time/m; the preservative is formed after 5 to 30m dissolution. The natural food anticorrosion preservative has the advantages that no toxic side effect exist; the application scope is wide; the cost is low; the preservative can make sterilization, bacteriostasis and viral inactivation.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a formula and preparation method of a natural food preservative. Background technique [0002] Food preservation is the key to food preservation, so it has always been a research hotspot and difficulty in the field of food technology. Because food itself contains a lot of water and rich nutrients, it is a good natural medium for microorganisms. As long as the conditions are suitable, microorganisms will multiply in large numbers, resulting in food spoilage. In order to prevent spoilage, adding preservatives to food is a more commonly used method. For a long time, the food industry has been accustomed to using chemical synthetics as food preservatives, such as benzoic acid and its salts, sorbic acid and its salts, and parabens, etc., but these chemically synthesized food preservatives The flavor of the food will be more or less adversely affected by the additive during...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3526
CPCY02A40/90
Inventor 叶礼奎
Owner 叶礼奎
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