Application of composition to preparation of spraying agent used for food preservation in clinical nursing

A food preservative and composition technology, applied in the field of clinical nutrition, can solve problems such as adverse reactions, and achieve the effect of obvious effect and simple and clear ingredients.

Inactive Publication Date: 2015-01-28
孔涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because food is used for food, and conventional preservatives are all chemically synthesized, adverse reactions will occur when they are eaten in large quantities, or even when eaten, so it is necessary to find healthier, safer and more effective new antiseptic means

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: the preparation of spray of the present invention

[0013] Weigh 40 grams of Mulan, 80 grams of Shuiyamu, 20 grams of Niu Maoqi, 50 grams of Water Lily, 30 grams of Zinnia, 50 grams of Bamboo Leaf, 90 grams of Kowloon Rattan, 40 grams of Thirty-Six Dang, and 70 grams of Dawei Shake gram, 30 grams of azure white and 5000 milliliters of water, placed in a sealed flask. Heated in a water bath at 80°C for 3 hours, filtered, collected the filtrate, added 20 grams of Tween-60, 1 gram of peppermint oil and 20 milliliters of propylene glycol, mixed evenly, sterilized, and poured into 50 bottles of sprayer.

experiment example

[0015] The classic filter paper method is used to carry out the antibacterial test, in which:

[0016] 1. Materials

[0017] 1.1 Bacteria to be tested

[0018] Bacillus stearothermophilus ATCC 7953 and Bacillus subtilis ATCC 6633 were purchased from China Institute for the Control of Biological Products.

[0019] 1.2 Culture medium

[0020] Nutrient agar and nutrient broth were purchased from Nanjing Bianjian Biotechnology Co., Ltd.

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PUM

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Abstract

The invention relates to an application of a composition to preparation of a spraying agent used for food preservation in clinical nursing. The composition is prepared from the following substances in parts by weight: 3-5 parts of indigofera tinctoria linn, 5-15 parts of hydrangea paniculata, 1-5 parts of urena lobata, 4-8 parts of Chinese cardiocrinum bulb, 1-5 parts of zinnia elegans jacq, 3-7 parts of streptolirion volubile edgew, 5-11 parts of bauhinia championii benth, 3-5 parts of roots and rhizomes of ovate tylophora, 4-8 parts of heliotropium indicum, 1-5 parts of Japanese raspberry roots and a pharmaceutically acceptable carrier. The spraying agent used for the food preservation in clinical nutrition has simple and definite components and obvious effect, and can be used for the food preservation.

Description

[0001] The present invention is a divisional application with an application date of October 30, 2013, an application number of 2013105218747, and an invention title of "a spray for food preservation in clinical nutrition". technical field [0002] The invention relates to the field of clinical nutrition, in particular to the use of the composition in the preparation of sprays for food preservation in clinical care. Background technique [0003] Food spoilage refers to the change of chemical or physical properties of food, so that the food loses its original nutritional value, tissue properties, color, aroma and taste, and becomes microorganisms that do not meet the requirements of food hygiene. Vegetable and animal food raw materials are subject to microbial contamination during harvesting, transportation, processing and storage. Due to different food properties, sources and processing, the microorganisms that cause food spoilage are also different. Generally, bacteria, mol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
CPCA23L3/3472
Inventor 寻俭敏任英霞
Owner 孔涛
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