Method of preparing plant-source natural fresh-keeping antiseptic by using licorice as raw material

A plant source and preservative technology, applied in the field of food additives, can solve the problems of difficult storage time of natural preservatives and the difficulty of effective preservation of freshness of natural preservatives, etc., and achieve the advantages of easy large-scale promotion, obvious antiseptic effect, and inhibition of growth and reproduction Effect

Inactive Publication Date: 2013-06-19
顾小燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the limitation that the existing natural preservatives are difficult to effectively maintain the freshness and the existing natural preservatives are difficult to effectively prolong the storage time, and provide an effective combination of extracting licorice and other plants that can greatly prolong the preservation time. A natural food additive that can greatly improve food preservation time and freshness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: Take by weighing 6KG licorice root, 4KG pine needles and 3KG rosemary according to the specified ratio, wash, chop and mix, then put the mixture into a multifunctional extraction tank, add water 4 times the quality of the mixture, and adjust the extraction tank The pressure is 1.5MPa, the temperature is 35°C, extract 3 times, each time for 1.5 hours, to obtain a mixed extract, and then let the extract stand for 18 hours, and take the supernatant to pass through the apertures of 100 mesh, 200 mesh and 400 mesh in turn. Filter three times with a silk screen, then add 1KG glucose and 1KG salt to the filtrate, then put it into a vacuum concentration tank, concentrate at 3°C ​​to obtain an extract, and finally pass the extract through a drying tower for drying. It can be pulverized to 100 mesh by a universal pulverizer.

Embodiment 2

[0012] Embodiment 2: Take by weighing 10KG licorice, 6KG pine needles and 5KG rosemary according to the specified ratio, wash, chop and mix, then put the mixture into a multifunctional extraction tank, add water 4 times the quality of the mixture, and adjust the extraction tank The pressure is 1.5MPa, the temperature is 38°C, extract 3 times, 1.5 hours each time, to obtain a mixed extract, and then let the extract stand for 18 hours to settle, and take the supernatant to pass through the apertures of 100 mesh, 200 mesh and 400 mesh in turn. Filter three times with a silk screen, then add 1.5KG glucose and 2KG salt to the filtrate, then put it in a vacuum concentration tank, concentrate at 3°C ​​to obtain the extract, and finally pass the extract through a drying tower to dry. Finally, it can be crushed to 100 mesh by a universal pulverizer.

Embodiment 3

[0013] Embodiment 3: Take by weighing 10KG licorice, 5KG pine needles and 4KG rosemary according to the specified ratio, wash, chop and mix, then put the mixture into a multifunctional extraction tank, add water 4 times the quality of the mixture, and adjust the extraction tank The pressure is 1.5MPa, the temperature is 35-38°C, extract 3 times, 1.5 hours each time, to obtain a mixed extract, and then let the extract stand for 18 hours, take the supernatant and pass through the apertures of 100 mesh, 200 mesh and Filter three times with a 400-mesh screen, then add 1KG of glucose and 1KG of salt to the filtrate, then put it in a vacuum concentration tank, concentrate at 3°C ​​to obtain an extract, and finally pass the extract through a drying tower for drying. After drying, it is pulverized to 100 mesh by a universal pulverizer. After a comprehensive comparison, under the same concentration conditions, the plant-derived natural fresh-keeping preservative 3 prepared in Example 3...

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PUM

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Abstract

The invention discloses a method of preparing plant-source natural fresh-keeping antiseptic by using licorice as a raw material. The method comprise: weighing the licorice, pine needle and rosemary according to a prescribed proportion, cleaning, chopping, mixing to get a mixture, putting the mixture into a multifunctional extraction pot, adding water with an amount being 4 times of the mass of the mixture, adjusting a pressure of the extraction pot to 1.5 MPa and a temperature of the extraction pot to 35-38 DEG C, extracting for 3 times, 1.5 hours per time, to obtain a mixed extract, standing and precipitating the extract for 18 hours, taking a supernatant to sequentially pass through silk screens of 100 meshes, 200 meshes and 400 meshes so as to be filtered for three times, adding 1 kilogram of glucose and 1 kilogram of salt into the filtrate, putting the filtrate into a vacuum condensation pot, condensing under 3 DEG C to obtain an extract, drying the extract with a drying tower, and after the drying, crushing into 100 meshes with a universal pulverizer.

Description

technical field [0001] The invention relates to a preparation method of a natural food preservative, in particular to a plant-derived natural fresh-keeping preservative with licorice as a main raw material, belonging to the field of food additives. Background technique [0002] In order to keep food for a long time, prevent food spoilage, and to ensure the quality and taste of food, it is often necessary to add food preservatives and preservatives during storage or processing of various foods. At present, there are three main types of preservatives commonly used in the market: potassium sorbate, nisin and sodium lactate. Some of these preservatives are more likely to deteriorate when the initial number of bacteria is large, and some can only extend the shelf life for 3-5 days. God, some of them have high costs, increase product costs, and the overall effect is not ideal. Common preservatives are benzoic acid, sorbic acid and its salts, and parabens, which are relatively che...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
Inventor 顾小燕
Owner 顾小燕
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