Food fresh-keeping agent with function of oxygen absorption

Abstract

The invention relates to a food fresh-keeping agent, in particular to a food fresh-keeping agent with the function of oxygen absorption. The food fresh-keeping agent is prepared from the following raw materials: 0.5-2 parts by weight of L-sodium ascorbate, 0.5-2 parts by weight of sodium hydrogen carbonate, 0.5-1 part by weight of zeolite, 1-10 parts by weight of ferrous sulfate (containing 7 kinds of crystal water), 1-3 parts by weight of sodium chloride (containing 2 kinds of crystal water) and 1-3 parts by weight of activated carbon. The food fresh-keeping agent has the advantages of scientific formula and simple preparation process and is suitable for keeping the fresh of breads, sausages, cakes, tea leaves, marine products, traditional Chinese medicine and the like. The food fresh-keeping agent is not directly doped in foods, is put in a food container together with a packing material, and can inhibit oxygen below 0.1% so as to inhibit the growth of bacteria without changing the color and the flavor of the foods. The food fresh-keeping agent is a safer food fresh-keeping agent.

Description

technical field [0001] The invention relates to a food fresh-keeping agent, in particular to a food fresh-keeping agent with the function of absorbing oxygen. Background technique [0002] In recent years, the commonly used preservatives in food are: benzoic acid, which is a kind of food preservative allowed to be used in all countries in the world. It is easy to be excreted with feces in animals, does not accumulate, has low toxicity and low price, and currently occupies the largest domestic market. Part of the preservative market; butylated hydroxyanisole (BHA) is one of the antioxidants widely used in the world at present, and has a strong antimicrobial effect. It is mainly used in edible oils and fats. The maximum dosage is 0.2g / kg. The disadvantages are The cost is high; butylated hydroxytoluene (BHT) is one of the antioxidants with the largest production volume in China at present, and the price is low, which is 1 / 5 to 1 / 8 of BHA, but the antioxidant property is not as...

AI Technical Summary

Problems solved by technology

[0002] In recent years, the commonly used preservatives in food are: benzoic acid, which is a kind of food preservative allowed to be used in all countries in the world. It is easy to be excreted with feces in animals, does not accumulate, has low toxicity and low price, and currently occupies the largest domestic market. Part of the preservative market; butylated hydroxyanisole (BHA) is one of the antioxidants widely used in the world at present, and has a strong antimicrobial effect. It is mainly used in edible oils and fats. The maximum dosage is 0.2g / kg. The disadvantages are The cost is high; butylated hydroxytoluene (BHT) is one of the antioxidants with the largest production volume in China at present, and the price is low, which is 1 / 5 to 1 / 8 of BHA, but the antioxidant property is not as strong as BHA, and the scope of application The same as BHA, the disadvantage is high toxicity; Propyl gallate (PG), with stronger antioxidant effect than BHA and BHT, is mainly used in fried food, instant noodles and canned food, the maximum dosage is 0.1g / kg, the disadvantage is that it is compatible with metal Ions produce color reaction, especially bread, sausage, pastry, tea, seafood, traditional Chinese medicine, etc., because of the water content, it is very easy for bacteria to multiply in an oxygen environment, so that the growth and reproduction of food microorganisms cannot be inhibited. big trouble