Production method of alcohol-based rhubarb sterilizing and fresh-keeping solution
An alcohol-based rhubarb and a production method technology, applied in the directions of food preservation, food science, application, etc., can solve problems such as unsatisfactory use effect, and achieve the effects of simple production method, safe and reliable quality, and no environmental pollution.
Inactive Publication Date: 2012-01-25
蒋文兰
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Problems solved by technology
[0006] The disadvantage of the above-mentioned patents is that the alcohol content of the "attapulgite alcohol preservative" is less than 80 degrees, and the actual use effect of sterilization and preservation in foods with high water content is not ideal
Method used
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Experimental program
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Embodiment Construction
[0031] Below in conjunction with embodiment the present invention will be further described:
[0032] 1. The production method of alcohol-based rhubarb sterilizing and fresh-keeping liquid: ⑴Put the rhubarb mixture into a pulverizer for crushing, and the fineness of the crushed particles is ≤0.2 mm; ⑵Mix the crushed rhubarb mixture and edible alcohol and put it into a stainless steel container for soaking It is rheum alcohol mixture, the alcohol degree of edible alcohol is controlled to be 60 degrees, and the batching of rheum alcohol mixture is made up of following components by weight percentage: rhubarb mixture 64% and alcohol 36%, soaking time is controlled at 5 days; (3) soaked Put the rheum alcohol mixture into the filter press for pressure filtration, and the liquid obtained after the pressure filtration is the rheum alcohol extract; (4) Add edible alcohol with an alcohol content ≥ 95 degrees to the rheum alcohol extract, and blend it into a semi-finished product of alco...
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The invention discloses a production method of an alcohol-based rhubarb sterilizing and fresh-keeping solution. Key points of a technical scheme comprise the following steps of: mixing a crushed rhubarb mixture with edible alcohol, and adding into a stainless steel container for soaking, filter pressing, blending and dehydrating; and canning to obtain a finished alcohol-based rhubarb sterilizing and fresh-keeping solution. The alcohol-based rhubarb sterilizing and fresh-keeping solution consists of rhubarb, weeping forsythiae capsule, giant knotweed, szechuan lovage rhizome, grassleaf sweelflag rhizome, snakegourd fruit, liquoric root and alcohol. Active ingredients of the alcohol-based rhubarb sterilizing and fresh-keeping solution are slowly released and permeate into all spaces inside a food package, so that a layer of sterilizing and fresh-keeping film is formed on the surface of a food; and after the sterilizing and fresh-keeping film of which the alcoholic strength is more than or equal to 70 degrees is contacted with a food with high water content, an optimal sterilizing concentration is kept for a long time and the aims of sterilizing and keeping fresh within the entire shelf life of the food are fulfilled. The alcohol-based rhubarb sterilizing and fresh-keeping solution is an efficient sterilizing and fresh-keeping solution, and is suitable for sterilizing and keeping meat products and aquatic products fresh.
Description
technical field [0001] The invention relates to a sterilizing and fresh-keeping liquid, in particular to a production method of an alcohol-based rhubarb sterilizing and fresh-keeping liquid. Background technique [0002] The invasion of bacteria, mold, yeast and other microorganisms is the main factor of food spoilage, so in the process of food production, processing and storage, preservatives have very important application value, but because synthetic food additives have certain toxic and side effects, people Tend to choose safe natural food preservatives. [0003] Moisture changes in food during the shelf life often lead to changes in food quality. For example, during the storage of fresh fruits and vegetables, due to the evaporation of water, the appearance of fruits and vegetables will shrivel, the freshness and crispness will decrease, and the commodity value will also decrease. Then it decreases or even loses; and products with loose structure such as cakes and bread...
Claims
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IPC IPC(8): A23L3/3445
Inventor 许庆华蒋文兰许盛英
Owner 蒋文兰