Food preservative

A food preservation and raw material technology, which is applied in food preservation, food ingredients as antioxidants, food science, etc., can solve the problems of perishability and human hazards, and achieve remarkable effects, extensive antibacterial and bactericidal capabilities, and broad-spectrum bactericidal effects Effect

Inactive Publication Date: 2015-03-04
HUBEI UNIV FOR NATITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Potassium sorbate, nisin or sodium lactate are mostly used in food fields such as beverages, condiments, pasta, dairy products, meat products, and pickled vegetables. Some of the above-mentioned preservatives are more likely to deteriorate when the initial number of bacteria is large. Some can only extend the shelf life for 3-5 days, and potassium sorbate is a chemical synthetic material, long-term consumption is also very harmful to the human body

Method used

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Examples

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Embodiment 1

[0010] The weight ratio of raw materials of the present invention is 0.2-0.3 parts of natamycin, 2-4 parts of chitosan, 3-5 parts of bamboo leaf antioxidant, 1-3 parts of sodium erythorbate, 2-3 parts of monoglycerides 5 parts, 1-3 parts of pectin decomposition products, 2-4 parts of licorice flavonoids.

Embodiment 2

[0012] The weight ratio of raw materials of the present invention is 0.25 parts of natamycin, 3 parts of chitosan, 4 parts of bamboo leaf antioxidant, 2 parts of sodium erythorbate, 4 parts of monoglycerides, 2 parts of pectin decomposition product, Licorice flavonoids 3 parts.

[0013] Natamycin, chitosan, bamboo leaf antioxidant, sodium erythorbate, and monoglycerides in the present invention are identified through tests, and are completely non-toxic and harmless to the human body; they are degraded into normal components of food in the digestive tract ;Degrade into harmless components when food is heat-treated; does not affect the human digestive tract flora; does not affect the use of medicinal antibiotics; decomposes into carbohydrates after the shelf life, non-toxic and harmless, and protects the environment; It has a strong effect of killing and inhibiting yeast, mold and bacteria. Many tests by the China Food Fermentation Research Institute have shown that: under the ...

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PUM

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Abstract

The invention discloses a food preservative. The preservative is prepared from the following raw materials: natamycin, chitosan, a bamboo leaf antioxidant, sodium isoascorbate, monoglyceride, a pectin decomposer and licoflavone. According to a plurality of types of mixed natural good food preservatives, a natural preservative which can not be dissolved into water and a biological preservative which is easily dissolved into the water are combined together by adopting a multi-solvent and multi-element biological technology, so that the sterilization effect is wider in spectrum and better, is more excellent, and is safer and more reliable; and biological extracts are used as the raw materials, and are mixed again by a physical compounding and bacteria enlarging specific process according to a single bacterium inhibiting effect of each preservative, so that the bacterium inhibiting and sterilizing capability is wider and the effect is remarkable.

Description

technical field [0001] The invention relates to a food fresh-keeping agent, which belongs to the field of food fresh-keeping. Background technique [0002] Potassium sorbate, nisin or sodium lactate are mostly used in food fields such as beverages, condiments, pasta, dairy products, meat products, and pickled vegetables. Some of the above-mentioned preservatives are more likely to deteriorate when the initial number of bacteria is large. Some can only extend the shelf life for 3-5 days, and potassium sorbate is a chemical synthetic material, and long-term consumption is also very harmful to the human body. Contents of the invention [0003] The present invention aims at the above problems and provides a natural food additive, which can quickly kill microorganisms in food, effectively inhibit residual microorganisms and bacteria in food, and avoid their reproduction, so as to achieve the safety of biological antiseptic preservation purpose and is harmless to the body. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3544
CPCA23L3/3463A23L3/3472A23L3/3517A23L3/3544A23L3/3562A23V2002/00A23V2200/02
Inventor 余爱农
Owner HUBEI UNIV FOR NATITIES
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