Food preservative and preparation method thereof

A technology of food preservatives and preservatives, applied in food preservation, food science, application, etc., can solve the problems of preservatives exposed on the outer wall of microcapsules, complex production process, poor coating effect, etc., to reduce the antiseptic effect, The effect of improving utilization rate and reducing cost

Inactive Publication Date: 2012-01-25
上海新菲尔生物制药工程技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Formula of food preservatives:

[0026] Coating layer: 20% of glyceryl monostearate (membrane control material) with a melting point of 60°C;

[0027] Kernel: potassium sorbate (preservative) 80%.

[0028] Two, the preparation method of food preservatives:

[0029] (1) Glyceryl monostearate is heated and melted at 80° C. into a uniform liquid in a stirring tank, and kept warm;

[0030] (2) Potassium sorbate is placed in the side jet fluidized bed (rotating speed 300rpm, blower fan frequency 25Hz), and the inner core of 80-100 purpose is made, and the film control material of insulation in step (1) is evenly sprayed on the inner core, get food preservatives. The food preservative has a dissolution rate of 9.71% in cold water at 25°C and a dissolution rate of 98.56% in hot water at 75°C within 15 minutes.

Embodiment 2

[0032] 1. Formula of food preservatives:

[0033] Coating layer: 30% of stearyl alcohol (membrane control material) with a melting point of 60°C;

[0034] Inner core: sodium dehydroacetate (preservative) 68% and hypromellose (binder) 2%.

[0035] Two, the preparation method of food preservatives:

[0036] (1) In a stirring tank, stearyl alcohol is heated and melted at 65° C. to become a uniform liquid, and kept warm;

[0037] (2) Sodium dehydroacetate is placed in a fluidized bed (fan frequency 22Hz, turntable speed 250rpm), sprayed into a hypromellose aqueous solution with a concentration of 2%, to make a kernel with a particle size of 0.1-0.15mm;

[0038] (3) Evenly spray and wrap the film control material kept warm in the step (1) on the inner core of the step (2) to make a food preservative. The food preservative has a dissolution rate of 14.57% in cold water at 25°C, and a dissolution rate of 98.98% in 15 minutes in hot water at 75°C.

Embodiment 3

[0040] 1. Formula of food preservatives:

[0041] Coating layer: 20% of stearic acid (membrane control material) with a melting point of 69°C and 30% of sucrose fatty acid ester (membrane control material) with a melting point of 70°C;

[0042] Inner core: sorbic acid (preservative) 45% and povidone (binder) 5%.

[0043] Two, the preparation method of food preservatives:

[0044] (1) Stearic acid and sucrose fatty acid ester are heated and melted at 90° C. into a uniform liquid in a stirring tank, and kept warm;

[0045](2) be that 5% povidone aqueous solution is used the core that sorbic acid is made particle diameter in centrifugal granulator and is 0.2-0.3mm;

[0046] (3) Evenly spray and wrap the film control material kept warm in the step (1) on the inner core of the step (2) to make a food preservative. The food preservative has a dissolution rate of 18.79% in cold water at 25°C and a dissolution rate of 98.12% in hot water at 75°C within 15 minutes.

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3517A23L3/349A23L3/3562
Inventor 王懋杨学成郭研凌永陈正明
Owner 上海新菲尔生物制药工程技术有限公司
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