Compound preservative of waxberry leaf water soluble extract

Abstract

The invention discloses a compound preservative of a waxberry leaf water soluble extract. The compound preservative comprises the following components in parts by weight: 45-55 parts of waxberry leaf water soluble extract, 10-20 parts of wild carrot seeds, 10-20 parts of coconut oil, 5-15 parts of citric acid and 5-15 parts of malic acid. The compound preservative disclosed by the invention mainly uses the waxberry leaf water soluble extract, and the compound preservative, by combining a combined action of the wild carrot seeds, the citric acid and the malic acid, can greatly improve performance of the preservative, so as to reduce dosage of the preservative, lower cost, improve a preservative effect, prolong shelf lives of such materials as food and widen an application scope. The compound preservative disclosed by the invention is completely made from natural raw materials, and is green and healthy, safe and reliable, thus being an ideal preservative.

Description

technical field [0001] The invention relates to a preservative, in particular to a composite preservative of a water-soluble extract of bayberry leaves. Background technique [0002] Preservatives are natural or synthetic chemical components used to add food, medicines, pigments, biological specimens, etc., to delay microbial growth or spoilage caused by chemical changes. There are many microorganisms that cause material corruption, such as: botulinum, Shigella, pathogenic Escherichia coli, Vibrio parahaemolyticus, Salmonella, Staphylococcus aureus, etc. When the material is corrupted, the taste and quality will change, reducing the nutritional value. It may even produce harmful substances such as carcinogens. Therefore, it is necessary to use preservatives in order to store food and the like for a long period of time and also for the safety of food and the like. [0003] At present, the commonly used preservatives are mostly single chemical composition agents, such as: ni...

AI Technical Summary

Problems solved by technology

[0003] At present, the commonly used preservatives are mostly single chemical composition agents, such as: nitrite, sulfur dioxide, benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, etc., the antiseptic effect is poor, the time is short, and the effect is not very ideal, and The safety is not high, to achieve the desired antiseptic effect will increase the amount of preservatives added, will lead to the following defects: one, increasing the amount of preservatives, will cause an increase in the cost of food; second, the cost of preservatives Excessive addition, that is, the addition of chemical ingredients, thus affecting the safe use of food; in addition, the scope of use of antioxidants for a single chemical ingredient is limited, and it has no effect on the preservation of certain substances

However, there is no relevant report on the water-soluble extract of bayberry leaves in the antiseptic field.