Lagerstroemia speciosa preservative

Abstract

The invention discloses a lagerstroemia speciosa preservative which is prepared by mixing lagerstroemia specious polyphenol and nisin. A novel food preservative is prepared by mixing the lagerstroemia specious polyphenol and nisin, and the preservative is excellent in preservative effect, is a pure natural preparation and does not have any influence on the human health. Moreover, the preservative disclosed by the invention can achieve an effect of inhibiting most of bacteria, and the condition that multiple food additives are shared is greatly reduced.

Description

technical field [0001] The invention relates to a food preservative, in particular to a crape myrtle preservative. Background technique [0002] Food preservatives are additives that can prevent spoilage caused by microorganisms and prolong the shelf life of food. Because it has the function of preventing food poisoning caused by microbial reproduction, it is also called antimicrobial agent. It can inhibit the occurrence of the most perishable effect under different conditions, especially when the general sterilization effect is insufficient, it still has a persistent effect. As one of the important food additives, food preservatives are widely used in the food industry. For example, soy sauce generally contains preservative sodium benzoate; bread and soy products often add preservative calcium propionate; It can be seen that preservatives are widely present in foods consumed in daily life. It effectively solves the problem of food deterioration due to microbial "invasio...

AI Technical Summary

Problems solved by technology

Some have inhibitory effect on fungi but not on bacteria; some only have inhibitory effect on a few microorganisms

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