Method for producing alcohol-based paste type attapulgite rhubarb sterilization fresh preserver
A technology of attapulgite and alcohol-based paste, which is applied in food preservation, food science, application, etc., can solve the problems of unsatisfactory use effect, and achieve the effect of simple production method, no environmental pollution, and prevention of mildew
Inactive Publication Date: 2012-02-01
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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Effect test
Embodiment Construction
[0033] Below in conjunction with embodiment the present invention will be further described:
[0034]1. The production method of alcohol-based paste attapulgite rhubarb antiseptic and preservative: (1) Put the rhubarb mixture into a pulverizer for crushing, and the fineness of the crushed particles is ≤0.2 mm; (2) Mix the crushed rhubarb mixture with edible alcohol and add Immerse in the stainless steel container to be rheum alcohol mixture, the alcohol degree of edible alcohol is controlled to be 60 degree, 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) Add the soaked 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 to obtain high-concentration rhubarb...
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Abstract
The invention discloses a method for producing alcohol-based paste type attapulgite rhubarb sterilization fresh preserver. In the technical scheme, the method comprises the following steps of: mixing crushed rhubarb mixture and edible alcohol, adding the mixture in a stainless steel container to immerse, filter press, blend, stir rapidly and dehydrate, and filling to form the alcohol-based paste type attapulgite rhubarb sterilization fresh preserver. The alcohol-based paste type attapulgite rhubarb sterilization fresh preserver comprises rhubarb, fructus forsythiae, Polygonum cuspidatum, Ligusticum wallichii, rhizoma acori graminei, trichosanthes kirilowii Maxim, liquorice, alcohol and high sticky attapulgite clay powder. The active ingredients of the alcohol-based paste type attapulgite rhubarb sterilization fresh preserver are slowly released and permeated in all spaces in a food packaging, so that a sterilization fresh preservation film is formed on the surface of foods. The alcoholic strength of the sterilization fresh preservation film is more than or equal to 70 DEG. The optimal sterilization concentration for a longer time can be kept. The purpose of sterilizing and preserving fresh of the foods in the whole course within a shelf live can be achieved. The alcohol-based paste type attapulgite rhubarb sterilization fresh preserver is applied to sterilizing and preserving fresh of meat products and aquatic products.
Description
technical field [0001] The invention relates to a bactericidal and fresh-keeping agent, in particular to a production method of an alcohol-based paste-like attapulgite rhubarb bactericidal and fresh-keeping agent. 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 and shrink, the freshness and crispness will decrease, and the commodity value will also decrease. The reduction or even loss of the product; and cakes, br...
Claims
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IPC IPC(8): A23L3/349
Inventor 许庆华蒋文兰许盛英
Owner 蒋文兰