Preservative and preparation method thereof

Abstract

The invention relates to a preservative and a preparation method thereof. The preservative comprises the following components in parts by weight: 20-30 parts of liquorice, 10-15 parts of gingko leaves, 6-8 parts of fructus forsythia leaves, 5-8 parts of semen cassia, 2-3 parts of Chinese lobelia, 0.5-1 part of pepper, 0.2-0.8 part of pine needles, 1-3 parts of salt and 1-3 parts of chitosan. The preservative provided by the invention can be widely applied to preservation of foods such as drinks, fruit wine, liquid seasonings and the like, is good in preservative effect, is natural and non-toxic, overcomes the defect that a conventional preservative can do harm to human bodies, and has the effects of safety, non-toxicity, anti-bacteria and health.

Description

technical field [0001] The invention relates to a preservative and a preparation method thereof, and belongs to the technical field of food preservation. Background technique [0002] Food preservatives have a continuous inhibitory effect on the growth of microorganisms whose metabolic substrates are spoilage. The important thing is that it can inhibit the occurrence of the most perishable effect under different conditions, especially when the general sterilization effect is not sufficient, it still has a persistent effect. Food preservatives can be divided into organic chemical preservatives and inorganic chemical preservatives according to their properties. Different types of preservatives are used in different types of food, such as potassium sorbate for meat and fruit and vegetable preservation, benzoic acid and its Salts are used in beverages, fruit wines, liquid seasonings, etc. However, a large intake of food containing chemical preservatives is extremely detrimenta...

AI Technical Summary

Problems solved by technology

However, a large intake of food containing chemical preservatives is extremely detrimental to human health, and most of the preservatives are artificially synthesized. Improper use will have certain side effects. Some preservatives even contain trace toxins. Long-term intake Incorporation will cause certain damage to human health

For example, because of reports of poisoning caused by the accumulation of benzoic acid and its sodium salt, the European Community Child Protection Group believes that it is not suitable for use in children's food, and Japan has also imposed strict restrictions on its use, even as an internationally recognized safe product. Sorbic acid and potassium sorbate, one of the preservatives, excessive intake will also affect the balance of human metabolism, so it is urgent to choose natural non-toxic food preservatives that have no side effects on the human body