Natural fresh-keeping antiseptic containing protamine

A protamine and preservative technology, applied in the field of natural food preservatives and natural fresh-keeping preservatives, can solve the problems that natural preservatives are difficult to effectively maintain freshness, natural preservatives are difficult to effectively prolong storage time, etc., and achieve obvious anti-corrosion and fresh-keeping effect. , Good anti-corrosion and fresh-keeping effect, good anti-corrosion and fresh-keeping 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 protamine and other plants. A natural food additive that greatly prolongs the preservation time of food and can greatly improve the freshness of food preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: take carboxymethyl chitosan 0.01KG, tea polyphenols 0.012KG, oxalic acid 0.006KG, they are added to 9KG distilled water, stir 3 minutes at room temperature, then add protamine 0.003KG, make up distilled water to 10L, then stirred at room temperature for 2 minutes, the mixed solution was left to stand for 25 minutes, and then placed in a vacuum concentration tank, concentrated at 10°C to obtain the extract, and finally the extract was dried by a drying tower, after drying It can be pulverized to 100 mesh by a universal pulverizer.

Embodiment 2

[0012] Embodiment 2: take carboxymethyl chitosan 0.015KG, tea polyphenols 0.018KG, oxalic acid 0.008KG, they are added to 9KG distilled water, stir 5 minutes at room temperature, then add protamine 0.005KG, make up distilled water to 10L, then stirred at room temperature for 3 minutes, the mixed solution was left to stand for 50 minutes, and then placed in a vacuum concentration tank, concentrated at 10°C to obtain the extract, and finally the extract was dried by a drying tower, after drying It can be pulverized to 100 mesh by a universal pulverizer.

Embodiment 3

[0013] Embodiment 3: take carboxymethyl chitosan 0.011KG, tea polyphenols 0.0135KG, oxalic acid 0.0065KG, they are added to 9KG distilled water, stir 4 minutes at room temperature, then add protamine 0.0035KG, make up distilled water to 10L, then stirred at room temperature for 3 minutes, the mixed solution was left to stand for 40 minutes, and then placed in a vacuum concentration tank, concentrated at 10°C to obtain the extract, and finally the extract was dried by a drying tower, after drying It can be pulverized to 100 mesh by a universal pulverizer. After a comprehensive comparison, under the same concentration conditions, the natural fresh-keeping preservative 3 prepared in Example 3 has a better fresh-keeping and anti-corrosion effect.

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PUM

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Abstract

The invention discloses a natural fresh-keeping antiseptic containing protamine. The invention is characterized in that the antiseptic is prepared from the following raw materials by weight ratio: 0.3-0.5 parts of the protamine, 1-1.5 parts of carboxymethyl chitosan, 1.2-1.8 parts of tea polyphenol and 0.6-0.8 parts of oxalic acid. The antiseptic overcomes limitations that present natural antiseptic is difficult to effectively maintain freshness and prolong preservation time; through effective combination of the protamine with the tea polyphenol and the carboxymethyl chitosan, the antiseptic can both significantly prolong preservation time of food and improve freshness of preserved food, and the antiseptic is safe, reliable, and easy for large-scale promotion.

Description

technical field [0001] The invention relates to a natural food preservative, in particular to a natural fresh-keeping preservative containing protamine, which belongs 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 cheap, but adding them will have adverse effects on t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562
Inventor 顾小燕
Owner 顾小燕
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