Food preservative and preparation method thereof

Abstract

The invention provides food preservative, which comprises a kernel and a cladding layer, wherein the kernel contains 45 percent to 95 percent of preservative and 0 to 5 percent of bond; and the cladding layer is a 5 percent to 50 percent of membrane-controlled material. The invention also provides a preparation method of the food preservative. The food preservative overcomes the defects of the present food preservative during the fermentation process that the fermentation is influenced, the fermentation rate is low to influence the fermentation of the fermentation-typed food, the coating rate of the soluble membrane-controlled material for coating the preservative is low, the coating effect is poor, the production procedure is complicate by adopting molten and mixing process to produce the micro capsule food preservative and the like. The food preservative is temperature-sensitive preservative, and the preservative material can be completely coated by the membrane-controlled material, so the preservative can be released at a fixed point at the late period of the food processing, the application effect is good, the stability is good, and the food preservative is suitable for different food processing techniques.

Description

technical field [0001] The invention relates to the field of preservatives, in particular to a food preservative and a preparation method thereof. Background technique [0002] Adding preservatives is a relatively common method for extending the shelf life of existing foods. Food companies generally add preservatives directly without pretreatment. Because the preservatives used in food must comply with the scope and amount of use stipulated in the "Hygienic Standards for the Use of Food Additives of the People's Republic of China". These preservatives have different inhibitory effects on different microorganisms. Generally, the greater the amount of the same preservative added, the better the antiseptic effect. However, because many foods will go through a high temperature process during processing, and some preservatives such as sorbic acid will volatilize, which makes the amount of preservatives less and the antiseptic effect is not good; Yeast needs to be added during t...

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the fact that the food preservatives in the prior art will affect the fermentation in the food fermentation process, and the fermentation efficiency is low, and the coating rate of the preservative coated with the water-soluble film control material is low and the coating effect is low. Poor, the production process of microcapsule food preservatives made by melting and mixing is complicated, the energy consumption is large, the operability is not strong, and the use of large doses of wall materials will also have defects such as the preservatives being exposed on the outer wall of the microcapsules, thus providing a warm Sensitive food preservative and preparation method thereof