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Natural compound preservative containing cinnamaldehyde and carvacrol

A technology of compound preservatives and carvacrol, which is applied in the field of natural compound preservatives, can solve the problems of large amount of use, reduce the antibacterial effect of preservatives, and fail to achieve antiseptic effects, so as to achieve small dosage and ensure antiseptic effect of effect

Inactive Publication Date: 2014-12-24
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still problems in its application process: food ingredients will reduce the antibacterial effect of preservatives, and the use of natural food preservatives in large amounts will affect the flavor of food; if the dosage is small, the antiseptic effect will not be achieved

Method used

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  • Natural compound preservative containing cinnamaldehyde and carvacrol
  • Natural compound preservative containing cinnamaldehyde and carvacrol
  • Natural compound preservative containing cinnamaldehyde and carvacrol

Examples

Experimental program
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Effect test

Embodiment 1

[0014] The natural composite preservative of cinnamaldehyde and carvacrol of the present embodiment is made up of following percentage by weight:

[0015]

[0016] According to the above ratio, each component is added to edible alcohol and mixed to form a 100% component, and a highly efficient natural compound preservative of cinnamaldehyde and carvacrol is obtained.

Embodiment 2

[0018] The natural composite preservative of cinnamaldehyde and carvacrol of the present embodiment is made up of following percentage by weight:

[0019]

[0020] According to the above ratio, each component is added to edible alcohol and mixed to form a 100% component, and a highly efficient natural compound preservative of cinnamaldehyde and carvacrol is obtained.

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PUM

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Abstract

The invention discloses a natural compound preservative containing cinnamaldehyde and carvacrol. The preservative comprises raw materials in percentage by weight as follows: 0.03-0.08% of the cinnamaldehyde, 0.2-0.4% of carvacrol, 1.0-3.5% of citric acid and 96.02-98.77% of edible alcohol. All components of composition can be used after being directly and uniformly mixed in the proportion, or dissolved and diluted with a fat solvent or emulsified with other carriers such as starch and the like; the materials of the composition are natural, safe and non-toxic; the compound preservative is efficient and broad-spectrum in inhibition of spoilage microorganisms in food under the synergistic bacteriostatic action of perfume essential oil; in addition, the use dosage is small, and flavors of the food are not affected while the preservative effect is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a natural compound preservative containing cinnamaldehyde and carvacrol. Background technique [0002] Preservatives are food additives that inhibit microbial activity and reduce corruption during food production, transportation, storage, and sales. With the advancement of science and technology and the improvement of detection and analysis methods, some pure chemical synthetic products that were considered safe in the past have the possibility of carcinogenic or potential carcinogenic. Scientists are cautious about chemically synthesized food additives that do not exist in nature. Consumers are very taboo on unnatural food additives. Therefore, finding and extracting natural food additives from animals, plants and microorganisms has become the mainstream of current food preservative research. For safety, resources and economical considerations, the development of pla...

Claims

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Application Information

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IPC IPC(8): A23L3/3508
CPCA23L3/3508Y02A40/90
Inventor 申素霞叶海青张欣宇许景月
Owner JILIN UNIV
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