Food preservative and manufacturing method thereof

Abstract

The invention provides a food preservative and a manufacturing method thereof, and belongs to the technical field of food processing. The preservative is composed of the following raw materials: honey, betaine anhydrous, ethylene diamine tetraacetic acid and distilled water. The raw materials are safe and non-toxic, the preparation process is simple and convenient, the retention time of non-dry food can be effectively prolonged, and the honey and the betaine are added to play an antiseptic effect without destroying the food taste, and have the function of enhancing the flavor of food.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a food preservative and a manufacturing method thereof. Background technique [0002] In order to prevent spoilage, the food currently produced on the market usually uses the method of adding preservatives to keep the food fresh. Preservatives refer to natural or synthetic chemical components that coagulate the protein of microorganisms by interfering with the enzyme system of microorganisms. And denaturation or change the permeability of cell plasma membrane to delay the spoilage caused by microbial growth or chemical changes, nitrite and sulfur dioxide are commonly used preservatives. At present, the preservatives used in food usually include sorbic acid, benzoic acid, cinnamaldehyde, etc., but if these preservatives are used improperly or in unreasonable doses, they will have adverse effects on human health. Excessive consumption of food with preservatives It will bri...

AI Technical Summary

Problems solved by technology

At present, the preservatives used in food usually include sorbic acid, benzoic acid, cinnamaldehyde, etc., but if these preservatives are used improperly or in unreasonable doses, they will have adverse effects on human health. Excessive consumption of food with preservatives It will bring unhealthy hidden dangers and side effects to the human body

[0003] After consulting the prior art data, existing reports about non-toxic preservatives, such as patent CN102715624A discloses a natural preservative, which is 40-50 parts of propolis, 20-25 parts of Huang's, 5-10 parts of Huoxiang 10-15 parts of cassia bark and 10 to 15 parts of cinnamon are mixed with appropriate amount of water. Since natural Chinese herbal medicines are used as raw materials, the antiseptic effect is related to the efficacy of Chinese herbal medicines, resulting in unstable antiseptic effects of preservatives and relatively high production costs.

[0004] Patent CN101926492 discloses a food preservative, which is made by mixing ethanol, lactic acid, sorbic acid and water. The production cost is low and the effect is good, but the preservative is acidic and contains a large amount of ethanol, so its use is limited , Adding it to food will affect its original flavor, so it is not suitable for popularization and application

[0005] CN103004934A discloses a preservative. The formula of the invention is: chitosan 0.2-0.4%, disodium edetate 0.01-0.02%, lysozyme 0.0006-0.0010%. Production cost, and the stability and purity of microbial raw materials are not easy to control, so the antiseptic effect is poor