Anti-bacteria mildew-proof fruity type liquid flavoring agent and preparation technology thereof

A fruit-flavored and fragrance-based technology, applied in applications, animal feed, animal feed, etc., can solve problems such as mildew and feed bacteria exceeding the standard, and achieve quality and safety, good economic benefits, and good antibacterial effects

Inactive Publication Date: 2012-06-13
CHENGDU FENGLAN SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The main purpose of the present invention is to provide a kind of antibacterial and anti-mildew, and highly effective fruity flavor liquid flavoring agent for the problem that the liquid feed flavoring agent in the above-mentioned prior art is likely to cause the feed bacteria to exceed the standard and mildew.

Method used

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  • Anti-bacteria mildew-proof fruity type liquid flavoring agent and preparation technology thereof
  • Anti-bacteria mildew-proof fruity type liquid flavoring agent and preparation technology thereof
  • Anti-bacteria mildew-proof fruity type liquid flavoring agent and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 500g of the antibacterial and antifungal fruit-flavored liquid fragrance listed in this example, the formula is as follows: mass (mass percentage)

[0040] Tween 80 25g (5%);

[0041] Benzyl alcohol 25g (5%);

[0042] Ethyl maltol 50g (10%);

[0043] 95% anhydrous sodium saccharin 15g (3%);

[0044] Carnosic acid 5g (1%);

[0045] Lemon oil butyric acid 50g (10%), water-soluble vanillin 40g (8%), butyl lactate 10g (2%);

[0046] 90% formic acid 31.25g (6.25%), 99% propionic acid 93.75g (18.75%);

[0047] Drinking water 155g (31%).

[0048] Preparation process: Dissolve 95% anhydrous sodium saccharin formula in the formula drinking water, add formula carnosic acid, Tween 80, 90% formic acid, 99% propionic acid, lemon oil butyric acid, and water-soluble vanillin in sequence. Stir and mix butyl lactate, ethyl maltol and benzyl alcohol to obtain.

Embodiment 2

[0050] 500g of the antibacterial and antifungal fruit-flavored liquid fragrance listed in this example, the formula is as follows: mass (mass percentage)

[0051] Tween 805g (1%);

[0052] Benzyl alcohol 5g (1%);

[0053] Ethyl maltol 10g (2%);

[0054] 95% anhydrous sodium saccharin 5g (1%);

[0055] Carnosic acid 1.5g (0.3%);

[0056] Lemon oil butyric acid 99g (19.8%), water-soluble vanillin 33g (6.6%), butyl lactate 16.5g (3.3%);

[0057] 90% formic acid 37.5g (7.5%), 99% propionic acid 37.5g (7.5%);

[0058] Drinking water 250g (50%).

[0059] Preparation process: Dissolve 95% anhydrous saccharin sodium in the formula amount of drinking water, and add formula amounts of carnosic acid, Tween 80, 90% formic acid, 99% propionic acid, lemon oil butyric acid, and water-soluble vanillin in sequence. Stir and mix butyl lactate, ethyl maltol and benzyl alcohol to obtain.

Embodiment 3

[0061] 500g of the antibacterial and antifungal fruit-flavored liquid fragrance listed in this example, the formula is as follows: mass (mass percentage)

[0062] Tween 804.5g (0.9%), polyoxyethylene fatty acid sorbitol ester 10g (2%);

[0063] Benzyl alcohol 10g (2%);

[0064] Ethyl maltol 20g (4%);

[0065] 95% anhydrous sodium saccharin 25g (5%);

[0066] Carnosic acid 0.5g (0.1%);

[0067] Lemon oil butyric acid 80g (16%), water-soluble vanillin 80g (16%), butyl lactate 20g

[0068] (4%);

[0069] 95% formic acid 25g (5%), 99% propionic acid 75g (15%);

[0070] Membrane filtered water 150g (30%).

[0071] Preparation process: Dissolve 95% anhydrous sodium saccharin with formula amount in membrane filtration water with formula amount, add formula amount carnosic acid, Tween 80, polyoxyethylene fatty acid sorbitol ester, 95% formic acid, 99% propionic acid in sequence, Lemon oil butyric acid, water-soluble vanillin, butyl lactate, ethyl maltol and benzyl alcohol, stir and mix well to obta...

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PUM

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Abstract

The invention relates to the field of animal feed, and particularly discloses an anti-bacteria mildew-proof fruity type liquid flavoring agent and a preparation technology thereof. The anti-bacteria mildew-proof fruity type liquid flavoring agent comprises, by mass percentage, emulsifier 1-5%, flavor fixing agent1-5%, flavor enhancer 2-10%, sweetener 1-5%, antioxidant 0.1-1%, fruit flavor agent 20-40%, anti-bacteria mildew-proof agent 15-25% and water 30-50%. The anti-bacteria mildew-proof agent is solution formed by mixing formic acid and propionic acid by mass ratio of 1:1-3. Furthermore, the fruit flavor agent is solution formed by mixing lemon oil butyric acid, water-soluble vanillin and butyl lactate by mass ratio of 6-4:4-2:1. The anti-bacteria mildew-proof fruity type liquid flavoring agent is efficient and remarkable in anti-bacteria and mildew-proof effects.

Description

Technical field [0001] The invention belongs to the technical field of animal feeds, and particularly relates to a bacteriostatic and mold-proof fruity liquid flavoring agent and a preparation process thereof. Background technique [0002] The quality of feed mainly depends on the three major elements of nutrient level, feed intake and digestion and absorption. High-quality feed is the feed with balanced nutrition, large feed intake, and good digestion and absorption. Feed flavoring agent is a type of feed additive used to improve the palatability of feed, enhance animal appetite, increase animal feed intake, and promote the intake and growth of poultry and livestock. Adding flavoring agents to feed can not only increase feed intake and digestion and absorption rate, but also alleviate the loss of appetite caused by various stress responses such as weaning, high temperature, fright, transportation, and change of feed, and reduce production performance. Improve the quality of fe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/16
Inventor 李巍周平乔永
Owner CHENGDU FENGLAN SCI & TECH
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