Plant-source natural fresh-keeping antiseptic by using balsam pear as raw material

A plant-derived and preservative technology, applied in the field of food additives, can solve the problems that natural preservatives are difficult to effectively maintain freshness, and natural preservatives are difficult to preserve for a long time. 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 balsam pear, 4KG pine needles, wash, chop and mix according to the prescribed ratio, then put the mixture into a multifunctional extraction tank, add water 4 times the quality of the mixture, and adjust the pressure of the extraction tank to 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, take the supernatant and filter it three times through a screen with a pore size of 100 mesh, 200 mesh and 400 mesh , and then add 2KG of allicin and 1KG of chitosan to the filtrate, then put it into a vacuum concentration tank, concentrate at 3°C ​​to obtain an extract, and finally dry the extract through a drying tower, and pass it through a universal The pulverizer can pulverize to 100 mesh.

Embodiment 2

[0012] Embodiment 2: Take by weighing 10KG balsam pear, 5KG pine needles and wash, chop and mix according to the prescribed ratio, then put the mixture into a multifunctional extraction tank, add 4 times the water of the mixture quality, and adjust the extraction tank pressure to 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, take the supernatant and filter it three times through a screen with a pore size of 100 mesh, 200 mesh and 400 mesh , and then add 3KG of allicin and 2KG of chitosan to the filtrate, then put it into a vacuum concentration tank, concentrate at 3°C ​​to obtain an extract, and finally dry the extract through a drying tower, and pass it through a universal The pulverizer can pulverize to 100 mesh.

Embodiment 3

[0013] Embodiment 3: take by weighing 8KG balsam pear, 4KG pine needles, wash, chop and mix according to the specified ratio, then put the mixture into a multifunctional extraction tank, add water 4 times the quality of the mixture, and adjust the pressure of the extraction tank to 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, take the supernatant and filter it three times through a screen with a pore size of 100 mesh, 200 mesh and 400 mesh , and then add 2KG of allicin and 1KG of chitosan to the filtrate, then put it into a vacuum concentration tank, concentrate at 3°C ​​to obtain an extract, and finally dry the extract through a drying tower, and pass it through a universal The pulverizer can pulverize to 100 mesh. After a comprehensive comparison, under the same concentration conditions, the plant-derived natural fresh-keeping preservative 3 prepared in Example 3 has a bette...

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PUM

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Abstract

The invention discloses a plant-source natural fresh-keeping antiseptic by using balsam pear as a raw material. The antiseptic is prepare from the following raw materials by weigh ratio: 6-10 parts of balsam pear extract, 4-5 parts of pine needle extract, 2-3 parts of garlicin and 1-2 parts of chitosan. According to the plant-source natural fresh-keeping antiseptic, the defects that a conventional natural preservative hardly effectively keep freshness and a conventional natural fresh-keeping agent hardly effectively prolong the storage time can be overcome; by virtue of the effective matching and combination of the myrica rubra leaves and other plants, the food storage time can be greatly prolonged, and the food storage freshness can be greatly increased; and main raw materials are prepared from pure natural raw materials, so that the preservative is safe and reliable, low in manufacture cost, and easy for large-scale popularization.

Description

technical field [0001] The invention relates to a natural food preservative, in particular to a plant-derived natural fresh-keeping preservative with bitter melon as the main raw material, and 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 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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