Production method of alcohol-based radish seed sterilizing fresh-keeping liquid

A technology of alcohol-based radish and its production method, which is applied in food preservation, food science, application, etc., can solve the problems of unsatisfactory use effect, and achieve the effects of simple production method, no environmental pollution, and prevention of mildew

Inactive Publication Date: 2012-02-01
蒋文兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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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Examples

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Comparison scheme
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Embodiment Construction

[0033] Below in conjunction with embodiment the present invention will be further described:

[0034]1. The production method of alcohol-based radish seed sterilization and preservation liquid: (1) put the radish seed mixture into a grinder for crushing, and the fineness of the crushed particles is ≤0.2 mm; (2) mix the crushed radish seed mixture with edible alcohol and add stainless steel The container is soaked in a mixture of radish alcohol, the alcohol content of the edible alcohol is controlled to be 60 degrees, the ingredients of the mixture of radish alcohol are composed of the following components by weight percentage: 64% of the radish seed mixture and 36% of alcohol, and the soaking time is controlled at 3 days ; (3) adding the soaked radish alcohol mixture into a filter press for pressure filtration, the liquid obtained after the press filtration is a radish alcohol extract; (4) adding edible alcohol with an alcohol content ≥ 95 degrees in the radash alcohol extract,...

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PUM

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Abstract

The invention discloses a production method of alcohol-based radish seed sterilizing fresh-keeping liquid. The main point of the technical scheme provided by the invention is characterized in that the method comprises the following steps of: adding a crushed radish seed mixture and edible alcohol in a stainless steel container to perform immersing, filter pressing, blending and dewatering treatments, and then canning the treated mixture to obtain the finished product of alcohol-based radish seed sterilizing fresh-keeping liquid. The alcohol-based radish seed sterilizing fresh-keeping liquid is composed of radish seed, cassia seed, glossy privet fruit, gallnut, perilla seed, Cape jasmine, great burdock achene, liquorice and alcohol. The active ingredients of the alcohol-based radish seed sterilizing fresh-keeping liquid are slowly released and penetrated in all of the spaces of the food package to form a layer of sterilizing preservative film on the surface of the food; after contacting with the food with a high water content, the alcohol content of the sterilizing preservative film is no less than 70 degrees, so that the best sterilizing concentration in a longer time can be maintained, and the purposes of sterilizing the food and keeping the food fresh in shelf lives can be ensured; therefore, the sterilizing fresh-keeping liquid is a high efficient sterilizing fresh-keeping liquid and is applied to sterilizing and refreshment of fruits, vegetables and foods.

Description

technical field [0001] The invention relates to a sterilizing and fresh-keeping liquid, in particular to a production method of an alcohol-based radish seed 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 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, bread and other produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/349
Inventor 周可为许庆华蒋文兰许盛英
Owner 蒋文兰
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