Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preservative added into foods

A preservative and food technology, applied in food preservation, food ingredients, food ingredients as antimicrobial preservation, etc., can solve problems such as human health damage, side effects, and failure to achieve antiseptic effects, and achieve low-cost effects

Inactive Publication Date: 2014-08-27
TAICANG ROODEE BIOTECH RES INST
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In my country, most of the preservatives currently used in food production are artificially synthesized, and improper use will have certain side effects; some preservatives even contain trace amounts of toxins, and long-term excessive intake will cause certain damage to human health; Some preservatives have poor antibacterial effect, and the antiseptic effect cannot be achieved after adding, making the food easy to go bad

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A preservative added to food is provided, the components of the preservative include: in parts by volume, sodium benzoate 26 mL, butyl p-hydroxybenzoate 3 mL, propylene glycol 35 mL, glycerin monofatty acid ester 7 mL , 5 mL of forsythia leaf extract, 0.5 mL of sorbitan fatty acid ester, and 55 mL of pure water, wherein the forsythia leaf extract is obtained by heating and stirring the forsythia leaf powder at 60° C. for 3 hours.

Embodiment 2

[0013] A preservative added to food is provided, the components of the preservative include: in parts by volume, sodium benzoate 25 mL, butyl p-hydroxybenzoate 5 mL, propylene glycol 45 mL, glycerin monofatty acid ester 6 mL , 7 mL of forsythia leaf extract, 0.6 mL of sorbitan fatty acid ester, and 60 mL of pure water, wherein the forsythia leaf extract is obtained by heating and stirring the forsythia leaf powder at 55° C. for 4 hours.

Embodiment 3

[0015] A preservative added to food is provided, the components of the preservative include: in parts by volume, sodium benzoate 24 mL, butyl p-hydroxybenzoate 4 mL, propylene glycol 40 mL, glycerin monofatty acid ester 4 mL , 8 mL of forsythia leaf extract, 0.4 mL of sorbitan fatty acid ester, and 57 mL of pure water, wherein the forsythia leaf extract was obtained by heating and stirring the forsythia leaf powder at 50° C. for 4 hours.

[0016] The preservative added to food of the present invention has low cost, and the preservative has a high-efficiency broad-spectrum antibacterial effect, and has inhibitory effects on Escherichia coli, Aspergillus flavus, Penicillium chrysogenum, Staphylococcus aureus, etc., and can Used for antisepsis of aquatic products, livestock meat, refreshing drinks, noodles and other foods.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses preservative added into foods. The preservative comprises, by volume, 23-28 ml of sodium benzoate, 2-6 ml of butyl-p-hydroxybenzoate, 30-50 ml of propylene glycol, 2-8 ml of fatty acid monoglyceride, 4-10 ml of fructus forsythiae leaf extractives, 0.2-0.8 ml of dehydrated sorbitan esters of fatty acid and 50-60 ml of water. By means of the mode, the preservative added into the foods is low in cost, has the efficient and broad-spectrum antibacterial effect, has the inhibition effect on Escherichia coli, Aspergillus flavus, penicillium chrysogenum, staphylococcus aureus, and can be used for preservation of the foods such as aquatic products, livestock meat, soft drink and noodles.

Description

technical field [0001] The invention relates to the field of preservatives, in particular to a preservative added to food. Background technique [0002] Food preservatives can inhibit microbial activity, prevent food spoilage, and prolong the shelf life of food. Most beverages and packaged foods want to be preserved for a long time, and food preservatives are often added. As far as the sources of food preservatives are concerned, they can be divided into three categories: chemical preservatives widely used at present, plant-derived natural preservatives and animal-derived natural preservatives, among which the latter two types belong to the current research hotspots in the field of food preservatives. Of course, food preservatives are also a "double-edged sword" and may cause certain troubles to people's health. In my country, most of the preservatives currently used in food production are artificially synthesized, and improper use will have certain side effects; some pres...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L3/358A23L3/3517
CPCA23L3/3517A23L3/358A23V2002/00A23V2200/10A23V2250/154A23V2250/21A23V2250/30A23V2250/192A23V2250/1614
Inventor 李德彬
Owner TAICANG ROODEE BIOTECH RES INST
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com