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Compound preservative

A technology of compounding preservatives and weight ratio, applied in the fields of food science, food preservation, preservation of meat/fish with chemicals, etc. The effect of hidden dangers of food safety, extension of shelf life and improvement of food safety

Inactive Publication Date: 2011-04-06
烟台喜力科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art, and provide a compound preservative, which mainly solves the problems that the existing preservatives generally have no inhibitory or killing effect on spores and poor food safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1, accurately weigh 0.55g of nisin, 0.55g of sodium dehydroacetate, 0.75g of tea polyphenols, 0.75g of potassium sorbate, and 7.4g of sodium lactate, and fully mix the above components to form the complex compound of the present invention. With 10g of preservatives, according to the conventional dosage of preservatives, it can be added to 3500g of products to play a corresponding antiseptic effect.

Embodiment 2

[0011] Example 2, accurately weigh 0.656g of nisin, 0.656g of sodium dehydroacetate, 0.738g of tea polyphenols, 0.738g of potassium sorbate, and 5.412g of sodium lactate, and fully mix the above components to form the complex compound of the present invention. Contain 8.2g of preservatives, which can be added to 2500g of products according to the conventional dosage of preservatives to play a corresponding antiseptic effect.

Embodiment 3

[0012] Example 3: Accurately weigh 0.708g of nisin, 0.708g of sodium dehydroacetate, 1.18g of tea polyphenols, 1.18g of potassium sorbate, and 19.824g of sodium lactate, and fully mix the above components to form the complex compound of the present invention. Contain 23.6g of preservatives, which can be added to 8500g of products according to the conventional dosage of preservatives to play a corresponding antiseptic effect.

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PUM

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Abstract

The invention discloses a compound preservative which is characterized by comprising the raw materials in percent by weight: 1-10 percent of nisin, 1-10 percent of sodium dehydroacetate, 1-10 percent of tea polyphenol, 1-10 percent of potassium sorbate and 60-96 percent of sodium lactate. The compound preservative can remarkably inhibit multiple putrefying bacteria of bacillus subtilis, bacillus pumilus, bacillus cereous, pseudomonas aeruginosa, micrococcus, staphylococcus aureus and the like, is applied to meat products, can remarkably prolong the shelf life, and improve the food safety.

Description

Technical field: [0001] The invention relates to the technical field of food preservation, in particular to a compound preservative mainly used for the preservation of meat products. Background technique: [0002] Bacillus-containing bacteria have extremely strong vitality and are difficult to inhibit or kill; most of the existing preservatives have an inhibitory effect on general spoilage bacteria, but have no inhibitory or killing effect on spores; secondly, most of the existing preservatives use chemical Ingredients such as preservatives are likely to bring food safety hazards. Invention content: [0003] The purpose of the present invention is to overcome above-mentioned deficiencies in prior art, and provide a kind of compound preservative, mainly solve the problem such as existing preservative generally has no inhibitory or killing effect to spore and poor food safety. [0004] In order to achieve the above object, the present invention is achieved in this way: a co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3544A23B4/20
Inventor 徐世明赵瑞连徐冬雪宋维娟
Owner 烟台喜力科技发展有限公司
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