Plant preservative and preparation method thereof

A plant preservative and preservative technology, which is applied in the field of food processing to achieve the effects of good preservation effect, good preservation period and low cost

Inactive Publication Date: 2015-01-28
ZUNYI NONGLINYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Natural preservatives have strong antibacterial properties, safety and non-toxicity, good water solubility, and wide range of action, which are incomparable to synthetic preservatives.

Method used

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  • Plant preservative and preparation method thereof
  • Plant preservative and preparation method thereof
  • Plant preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Plant preservatives, according to the following ratio of raw materials: fresh papaya 1kg, fresh Houttuynia cordata 1kg, garlic 1kg, soybean 1kg, licorice 0.02kg, Kudingcha 0.1kg, star anise 0.1kg, knotweed 0.1kg, salt 40kg.

[0029] According to the ratio of the above raw materials, it is made according to the following method: fresh Houttuynia cordata is extracted from the juice to remove residue, fresh papaya is extracted from the juice to remove residue, garlic is sliced, licorice and Kudingcha are made into powder, whole beans are added, and star anise , Polygonum cuspidatum and table salt are mixed and soaked in water, and then the residue is filtered to obtain a preservative.

[0030] Above-mentioned raw material is put into 300kg fresh capsicum and pickled capsicum kimchi by conventional technology.

Embodiment 2

[0032] Plant preservatives, according to the following ratio of raw materials: fresh papaya 1.5kg, fresh Houttuynia cordata 2kg, garlic 1.5kg, soybean 1.5kg, licorice 0.05kg, Kudingcha 0.15kg, star anise 0.15kg, Polygonum cuspidatum 0.15kg, salt 45kg.

[0033] According to the ratio of the above raw materials, it is made according to the following method: fresh Houttuynia cordata is extracted from the juice to remove residue, fresh papaya is extracted from the juice to remove residue, garlic is sliced, licorice and Kudingcha are made into powder, whole beans are added, and star anise , Polygonum cuspidatum and table salt are mixed and soaked in water, and then the residue is filtered to obtain a preservative.

[0034] Above-mentioned raw material is put into 400kg fresh capsicum and is pickled capsicum pickle by conventional technology.

Embodiment 3

[0036] Plant preservatives, according to the following raw material ratio: fresh papaya 2kg, fresh Houttuynia cordata 3kg, garlic 2.5kg, soybean 2kg, licorice 0.1kg, Kudingcha 0.2kg, star anise 0.2kg, knotweed 0.2kg, salt 50kg.

[0037] According to the ratio of the above raw materials, it is made according to the following method: fresh Houttuynia cordata is extracted from the juice to remove residue, fresh papaya is extracted from the juice to remove residue, garlic is sliced, licorice and Kudingcha are made into powder, whole beans are added, and star anise , Polygonum cuspidatum and table salt are mixed and soaked in water, and then the residue is filtered to obtain a preservative.

[0038] Above-mentioned raw material is put into 500kg fresh capsicum and pickled capsicum kimchi by conventional technology.

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Abstract

The invention discloses a plant preservative which is prepared from the following raw materials in parts by weight: 1-3 parts of pawpaw, 1-5 parts of houttuynia cordata, 1-4 parts of garlic, 1-3 parts of broad bean, 0.02-0.2 part of liquorice, 0.1-0.3 part of tea leaf, 0.1-0.3 part of illicium verum, 0.1-0.3 part of polygonum cuspidatum and 40-60 parts of edible salt. Juice is extracted from the houttuynia cordata and dregs are removed, juice is extracted from the pawpaw and dregs are removed, the garlic is cut into slices, the liquorice and broadleaf holly leaves are made into powder, the whole grains of broad beans are added, the juice, the garlic slices, the powder and the broad beans are mixed with the illicium verum, the polygonum cuspidatum and the edible salt and then are soaked in water, and finally dregs are removed to obtain the preservative. The natural plant preservative replaces the traditional chemical preservative, wherein the pawpaw has high antibacterial activity, the houttuynia cordata can inhibit and eliminate growth and breeding of pathogens, the garlic is used as a synergist, the liquorice, the houttuynia cordata and the broadleaf holly leaves are used as protective agents, and the garlic, the liquorice, the houttuynia cordata and the broadleaf holly leaves interact, so that the plant preservative has an obvious preservative effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a plant preservative, a preparation method thereof and an application in the field of food processing. Background technique [0002] Preservatives are widely used in food because it can effectively prevent food from spoilage caused by microorganisms, thereby prolonging the shelf life of food. It can be said that there would be no modern food industry without food preservatives, and food preservatives have made great contributions to the development of the modern food industry. [0003] At present, chemically synthesized preservatives such as benzoic acid and its salts, sorbic acid and its salts, and parabens are widely used in my country. After long-term application and research, it is found that some synthetic preservatives have problems such as carcinogenicity, teratogenicity and food poisoning. Chemically synthesized preservatives are mainly detoxified th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3472A23L1/218A23L19/20
CPCA23L3/3472A23V2002/00A23V2200/08
Inventor 刘林茂
Owner ZUNYI NONGLINYUAN FOOD CO LTD
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