High-efficiency broad-spectrum food composite preservative
A compound preservative, high-efficiency and broad-spectrum technology, applied in food preservation, food science, application, etc., can solve problems such as difficulty in achieving ideal antiseptic effect, food odor, and affecting human health
Inactive Publication Date: 2011-03-30
SHENYANG HONGMEI BIOTECH
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AI Technical Summary
Problems solved by technology
However, the antibacterial spectrum of these preservatives has certain limitations, and it is difficult to achieve the desired antiseptic effect when used alone, and the use of these substances also has certain limitations, such as potassium sorbate is not stable in the air, excessive Ingestion will affect human health; sodium benzoate will bring a certain odor to food; nisin and natamycin are two kinds of biological preservatives approved for use in my country in recent years, but nisin Effective against Lambert-positive bacteria but not against yeasts and molds; Conversely, natamycin is very effective against yeasts and molds but not against bacteria
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0048] Nisin 2 parts
[0049] Natamycin 1 part
[0050] Potassium sorbate 5 parts
[0051] Sodium diacetate 5 parts
[0052] Sodium dehydroacetate 5 parts.
Embodiment 2
[0054] Nisin 8 parts
[0055] Natamycin 3 parts
[0056] Potassium sorbate 4 parts
[0057] Sodium diacetate 5 parts
[0058] Sodium dehydroacetate 6 parts
[0059] 2 parts of sodium D-isoascorbate.
Embodiment 3
[0061] Nisin 10 parts
[0062] Natamycin 9 parts
[0063]Potassium sorbate 4 parts
[0064] Sodium diacetate 13 parts
[0065] Sodium dehydroacetate 15 parts
[0066] D-glucono-δ-lactone 2 parts.
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The invention provides a high-efficiency broad-spectrum food composite preservative and aims to solve the technical problem that most of the food preservatives now used in food processing are potassium sorbate and sodium benzoate, cannot achieve ideal preservation effect when use alone due to certain limitation to antibacterial spectrum and suffers certain limitation on use. The key point of the preservative lies in that the preservative contains nisin, natamycin, potassium sorbate, sodium diacetate and sodium dehydroacetate or also one or all of d-sodium erythorbate and d-glucono-delta-lactone. The use of the preservative is to be added in various foods.
Description
technical field [0001] The invention relates to a food preservative, which can prolong the storage period and shelf life of the food after being added to food. Background technique [0002] Most of the food preservatives currently used in food processing are potassium sorbate and sodium benzoate. However, the antibacterial spectrum of these preservatives has certain limitations, and it is difficult to achieve the desired antiseptic effect when used alone, and the use of these substances also has certain limitations, such as potassium sorbate is not stable in the air, excessive Ingestion will affect human health; sodium benzoate will bring a certain odor to food; nisin and natamycin are two kinds of biological preservatives approved for use in my country in recent years, but nisin Lambert-positive bacteria are effective but have no inhibitory effect on yeast and mold; on the contrary, natamycin has a good inhibitory effect on yeast and mold but has no effect on bacteria. In t...
Claims
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IPC IPC(8): A23L3/3454A23L3/3508A23L3/3571
Inventor 李敏李悦潇边宏
Owner SHENYANG HONGMEI BIOTECH
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