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Food preservative and preparation method thereof

A food preservation and monoglyceride technology, applied in the field of food preservatives and their preparation, can solve the problems of easy penetration of harmful ingredients into fresh food, easy damage to food nutrients, adverse effects on human health, etc. Antibacterial and nutritional protection effects

Inactive Publication Date: 2012-02-22
王琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Food preservation has always been a concern of the food industry in terms of storage and transportation. There are many types of food preservation methods and preservatives, most of which are synthetic chemical preservatives , Such preservatives are produced from chemical raw materials, and long-term consumption will have adverse effects on human health. With the improvement of people's awareness of their own health and the importance of food safety, the demand for natural and harmless food is increasing. bigger
Natural food preservatives have also achieved a certain status in the food industry, but the existing preservatives have poor stability, short preservation time, and relatively single use, which easily destroys the nutritional content of food itself.
Chinese patent CN1711855 discloses an antioxidant food preservative, which uses sodium sulfite, phenolphthalein, sodium bisulfate, etc. Composed of chemical substances, harmful ingredients are easy to penetrate into the fresh-keeping food. After the human body eats this kind of fresh-keeping food, it will have adverse effects on health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A food preservation agent, characterized in that: it consists of the following components by weight:

[0023] 9 parts of cinnamon, 10 parts of cloves, 6 parts of gallnuts, 12 parts of tea polyphenols, 6 parts of malic acid, 8 parts of shell powder, and 3 parts of monoglyceride laurate.

[0024] The preparation method of described food preservative is completed according to the following steps:

[0025] A, selected cinnamon, clove, gallnut of above-mentioned weight portion, pulverizes to 120 orders, obtains raw material powder;

[0026] B. Soak the raw material powder with ethanol with a concentration of 70%, soak twice, each soaking time is 24 hours, add ethanol and raw material powder according to the ratio of 6:1, filter the soaking liquid twice, combine the filtrate, and then evaporate through rotary evaporation Concentrate to obtain a concentrated solution, and the rotary evaporation temperature is 60°C;

[0027] C. After fully mixing and stirring the concentrated...

Embodiment 2

[0030] A food preservation agent, characterized in that: it consists of the following components by weight:

[0031] 10 parts of cinnamon, 12 parts of cloves, 10 parts of gallnuts, 15 parts of tea polyphenols, 9 parts of malic acid, 10 parts of shell powder, 5 parts of monoglyceride laurate.

[0032] The preparation method of described food preservative is completed according to the following steps:

[0033] A, selected cinnamon, clove, gallnut of above-mentioned weight portion, pulverizes to 120 orders, obtains raw material powder;

[0034] B. Soak the raw material powder with ethanol with a concentration of 70%, soak twice, each soaking time is 36 hours, add ethanol and raw material powder according to the ratio of 8:1, filter the soaking liquid twice, combine the filtrate, and then evaporate through rotary evaporation Concentrate to obtain a concentrated solution, and the rotary evaporation temperature is 60°C;

[0035] C. After fully mixing and stirring the concentrated ...

Embodiment 3

[0038] A food preservation agent, characterized in that: it consists of the following components by weight:

[0039] 15 parts of cinnamon, 15 parts of cloves, 18 parts of gallnuts, 20 parts of tea polyphenols, 12 parts of malic acid, 12 parts of shell powder, 7 parts of monoglyceride laurate.

[0040] The preparation method of described food preservative is completed according to the following steps:

[0041] A, selected cinnamon, clove, gallnut of above-mentioned weight portion, pulverizes to 120 orders, obtains raw material powder;

[0042] B. Soak the raw material powder with ethanol with a concentration of 70%, soak twice, soak for 24-48 hours each time, add ethanol and raw material powder according to the ratio of 10:1, filter the soaking liquid twice, combine the filtrate, and then Concentrate by rotary evaporation to obtain a concentrated solution, and the rotary evaporation temperature is 60°C;

[0043] C. After fully mixing and stirring the concentrated solution obt...

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Abstract

The present invention discloses a food preservative and a preparation method thereof. According to the present invention, natural raw materials of cinnamomum cassia presl, clove, Chinese gallnut, tea polyphenol, malic acid and the like are adopted; processes of extraction, filtration, drying and the like are performed to prepared the food preservative. With the present invention, the food preservative of the present invention has a strong anti-oxidation effect and a strong bacteriostasis effect, and provides a certain color retaining effect for the food; after the food is processed by preservation, the food does not cause harm to the human health; the food preservative of the present invention can be widely applicable for preservation of fruits, vegetables, pastries, dairy products, meat products, edible oils and fats and the like; various nutrient ingredients in the food can be effectively protected; the preparation process has characteristics of simpleness and convenient operation, and can be widely promoted and used.

Description

technical field [0001] The invention relates to a preservative, in particular to a preservative for food and a preparation method thereof. Background technique [0002] Food preservation has always been a concern in the storage and transportation of the food industry. There are many types of food preservation methods and preservatives, mainly synthetic chemical preservatives. Such preservatives are produced from chemical raw materials. It has adverse effects on human health. With the improvement of people's awareness of their own health and the importance of food safety, the demand for natural and harmless food is increasing. Natural food preservatives have also achieved a certain status in the food industry, but the existing preservatives have poor stability, short preservation time, and relatively single use, which easily destroys the nutritional content of food itself. Chinese patent CN1711855 discloses an antioxidant food preservative, which uses sodium sulfite, pheno...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23B7/154A21D15/00A23C3/00A23B4/20A23D7/06A23D9/06
Inventor 王琴
Owner 王琴
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