Food preservative

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. [...

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