Pectin hydrolysate natural food preservative and method for preparing same

A natural food and pectinase technology, applied in food preservation, food science, application, etc., can solve problems such as toxic side effects, adverse effects of food flavor, etc., and achieve the effects of long shelf life, no impact on quality, and high safety

Inactive Publication Date: 2011-11-09
四川高金翔达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these chemically synthesized food preservatives will more or less have certain adverse effects o

Method used

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  • Pectin hydrolysate natural food preservative and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Embodiment one: Preparation of preservative 1

[0027] (1) Weigh 40 kg of fresh or dried apple pomace, add water to soak for 1 hour, wash 2-4 times with water to light color;

[0028] (2) Put the washed apple pomace into the extraction tank, add water (according to the dry weight of apple pomace) according to the solid-liquid ratio of 1:25, and add 10% hydrochloric acid solution by volume to make the pH value 2.0;

[0029] (3) Extract the pectin in the apple pomace at a temperature of 90°C for 1 hour;

[0030] (4) Use 20% by mass sodium hydroxide solution to adjust the pH of the extract to 3.5, and cool to 50°C;

[0031] (5) Add 100L of pectinase solution with a mass percentage of 1%, mix it quickly and fully, and enzymolyze it in a water bath at 50°C for 40 minutes;

[0032] (6) The enzymatic hydrolysis solution passes through multi-layer screen filters with pore sizes of 60 mesh, 100 mesh and 200 mesh in turn;

[0033] (7) Put the filtrate in a vacuum concentratio...

Example Embodiment

[0037] Embodiment two: Preparation of preservative 2

[0038] (1) The preparation process of the pectin hydrolyzate is the same as in Example 1;

[0039] (2) Weigh 7 kg of pectin hydrolyzate, 0.05 kg of nisin, 0.05 kg of natamycin, and 2.9 kg of chitosan, and mix them to obtain 10 natural food preservatives with pectin hydrolyzate as the main raw material. Kilogram.

[0040]

Example Embodiment

[0041] Embodiment three: Preparation of preservative 3

[0042] (1) The preparation process of the pectin hydrolyzate is the same as in Example 1;

[0043] (2) Weigh 5 kg of pectin hydrolyzate, 0.01 kg of nisin, 0.01 kg of natamycin, and 4.98 kg of chitosan, and mix them to obtain 10 natural food preservatives with pectin hydrolyzate as the main raw material. Kilogram.

[0044]

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PUM

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Abstract

The invention discloses a pectin hydrolysate natural food preservative and a method for preparing the same, and belongs to the technical field of food preservatives. The preservative is prepared by mixing pectin hydrolysates, nisin, natamycin and chitosan, which serve as raw materials, wherein the pectin hydrolysates are prepared by drying pectin extracts. The preparation method comprises the following steps of: water-washing of apple pomace; adjustment of the pH value; leaching of pectin; enzymolysis; filtration; concentration; drying grinding; mixture; and obtaining of the natural food preservative using the pectin hydrolysate as a mina raw material. The preservative of the invention is completely made of natural substances, non-toxic, free of side effects and wide in antibiotic spectrum, and can be used as the food preservative in various fields. The invention also provides the method for preparing the pectin hydrolysate natural food preservative.

Description

technical field [0001] The invention belongs to the technical field of food preservatives, and in particular relates to a natural food preservative composition and a preparation method thereof. Background technique [0002] Food preservation and anti-oxidation issues are the key to food preservation, and the anti-corrosion problem is more critical. Because the food itself contains a lot of nutrients and water, it is very suitable for the growth of microorganisms. If food is not preserved properly, there will be a large number of microorganisms multiplying, resulting in food spoilage. It is estimated that 10%-20% of the food in the world is caused by microbial spoilage every year. Adding food preservatives to food is a convenient and effective way to extend the shelf life of food, so it is widely used in the food industry. [0003] There are three main categories of food preservatives used in the food industry: benzoic acid and its salts, sorbic acid and its salts, and par...

Claims

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Application Information

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IPC IPC(8): A23L3/3562A23L3/3571
Inventor 秦义和
Owner 四川高金翔达食品有限公司
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