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A kind of natural food preservative of light bamboo leaf extract and preparation method thereof

A technology of natural food and pale bamboo leaves, which is applied in the fields of food preservation, food science, and application, can solve the problems of adverse effects of food flavor, toxic and side effects, and achieve the effect of obvious bacteriostatic effect, long shelf life and high safety.

Inactive Publication Date: 2011-12-14
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 on the flavor of food during use.
If used improperly, it will also have toxic side effects on the human body

Method used

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  • A kind of natural food preservative of light bamboo leaf extract and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment one: Preparation of preservative 1

[0027] (1) Weigh 20 kg of dried Pachyphyllum basil leaves, wash and crush them;

[0028] (2) Put the crushed bamboo leaves into the extraction tank, add 3% sodium hydroxide solution, soak the bamboo leaves completely, and soak overnight;

[0029] (3) adjust to pH value 7.0 with the hydrochloric acid of volume percent concentration 1%;

[0030] (4) Then add cellulase with a mass percentage concentration of 1%, and hydrolyze for 4 hours at 40°C;

[0031] (5) Then add ethyl acetate (calculated as dry bamboo leaves) that is 5 times the mass of bamboo leaves, adjust the pressure of the extraction tank to 1.5MPa, and the temperature to 30-40°C, extract twice, each time for 2 hours, and combine the extractions liquid;

[0032] (6) After the extract was left to stand for 2 hours, the supernatant was passed through multilayer screen filters with pore sizes of 60 mesh, 100 mesh and 200 mesh in turn;

[0033] (7) Put the filtrat...

Embodiment 2

[0037] Embodiment two: Preparation of preservative 2

[0038] (1) Weigh 20 kg of dried Pachyphyllum basil leaves, wash and crush them;

[0039] (2) Put the crushed bamboo leaves into the extraction tank, add 3% sodium hydroxide solution, soak the bamboo leaves completely, and soak overnight;

[0040] (3) adjust to pH value 7.0 with the hydrochloric acid of volume percent concentration 1%;

[0041] (4) Then add cellulase with a mass percentage concentration of 1%, and hydrolyze for 4 hours at 40°C;

[0042] (5) Then add ethyl acetate (calculated as dry bamboo leaves) that is 5 times the weight of the bamboo leaves, adjust the pressure of the extraction tank to 1.5MPa, and the temperature to 30-40°C, extract twice, each time for 2 hours, and combine the extractions liquid;

[0043] (6) After the extract was left to stand for 2 hours, the supernatant was passed through multilayer screen filters with pore sizes of 60 mesh, 100 mesh and 200 mesh in turn;

[0044] (7) Put the ...

Embodiment 3

[0048] Embodiment three: Preparation of preservative 3

[0049] (1) Weigh 20 kg of dried Pachyphyllum basil leaves, wash and crush them;

[0050] (2) Put the crushed bamboo leaves into the extraction tank, add 3% sodium hydroxide solution, soak the bamboo leaves completely, and soak overnight;

[0051] (3) adjust to pH value 7.0 with the hydrochloric acid of volume percent concentration 1%;

[0052] (4) Then add cellulase with a mass percentage concentration of 1%, and hydrolyze for 4 hours at 40°C;

[0053] (5) Then add ethyl acetate (calculated as dry bamboo leaves) that is 5 times the weight of the bamboo leaves, adjust the pressure of the extraction tank to 1.5MPa, and the temperature to 30-40°C, extract twice, each time for 2 hours, and combine the extractions liquid;

[0054] (6) After the extract was left to stand for 2 hours, the supernatant was passed through multilayer screen filters with pore sizes of 60 mesh, 100 mesh and 200 mesh in turn;

[0055] (7) Put th...

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Abstract

The invention discloses a common lophatherum herb extract natural food preservative and a preparation method thereof, belonging to the technical field of food preservatives. The preservative is formed by mixing the following raw materials: a common lophatherum herb extract, streptococcus lactis peptide, natamycin and chitosan, wherein the common lophatherum herb extract is prepared by drying common lophatherum herb extraction solution; and the preparation method comprises the following steps: cleaning and crushing bamboo leaves of common lophatherum herb; soaking in sodium hydroxide solution;regulating the pH value; hydrolyzing; extracting; filtering; concentrating; drying; and mixing for getting the natural food preservative which takes the common lophatherum herb extract as a main raw material. The preservative is completely produced from natural ingredients, has no toxicity or side effects, is further wide in a antimicrobial spectrum and can be widely applied in the preservatives in a variety of food fields, and the invention further provides the preparation method of the 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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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
Inventor 秦义和
Owner 四川高金翔达食品有限公司
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