Food preservative

A technology for food preservatives and bitter gourd, applied in food preservation, food science, application and other directions, can solve the problems of high price of natural preservatives, high extraction process requirements, and limited application range, achieving good bacteriostasis and broad development prospects. , the effect of low cost

Inactive Publication Date: 2015-04-29
邹文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high requirements and complex process of the existing food preservative extraction process, the existing natural ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Bitter gourd extract A: take 5 kg of bitter gourd, wash it and grind it into fine powder, put it in a reflux extractor and use 5.5 kg of distilled water to extract at room temperature for 1.5 hours, and the extract is concentrated to 1-1.3 kg after vacuum filtration Pale yellow-green aqueous solution component A.

[0017] Garlic cooking and suction filtration extract B: take 0.5 kg of peeled garlic, steam and squeeze out garlic juice, and vacuum filter to obtain 75-100 g of light yellow liquid component B.

[0018] Component C is alanine.

[0019] According to the weight ratio of 85:10:5, take bitter melon extract A, garlic cooking and suction filter extract B and alanine C respectively, stir and mix to obtain a uniform solution, the crude product of the solution has a slight garlic smell, extract and wash with ethyl acetate deodorate. The product is sterilized, sealed and packaged into light yellow-green liquid under aseptic operation to obtain the natural food prese...

Embodiment 2

[0021] Bitter gourd extract A: take 10 kg of bitter gourd, wash and grind it into fine powder, put it in a reflux extractor and extract it with 15 kg of distilled water at room temperature for 2 hours, and then concentrate the extract to 2-2.5 catties after vacuum filtration Pale yellow-green aqueous solution component A.

[0022] Garlic cooking and suction filtration extract B: take 2 kg of peeled garlic, steam and squeeze out garlic juice, and vacuum filter to obtain 300-400 grams of light yellow liquid component B.

[0023] Component C is arginine.

[0024] According to the weight ratio of 60:25:15, extract A of balsam pear, extract B of cooking and filtering garlic, and arginine C were respectively taken. The total weight of the three substances was 1 kg, and they were stirred and mixed to obtain a uniform solution. The crude solution has a slight garlic smell, and it is extracted and washed with n-hexane to remove the smell. The product is sterilized, sealed and packaged...

Embodiment 3

[0027] Preparation of component A+B: Take 5 kg of bitter gourd and wash it, take 1 kg of steamed peeled garlic, mix the two and stir them into powder, then put them in a reflux extractor and use 6 kg of distilled water to extract at room temperature for 2 hours, extract The liquid is vacuum filtered and concentrated to obtain 1.2-1.5 kg of light yellow-green liquid component A+B, wherein the ratio of component A to component B is 6:1-8:1.

[0028] Component C is cystine.

[0029] Components A+B and C were stirred and mixed to obtain a homogeneous solution, wherein the component content (A+B):C was about 85:15, and the total amount was 1 kg. The crude product of the solution has a slight garlic smell, and it is extracted and washed with petroleum ether to remove the smell. The product is sterilized, sealed and packaged into a light yellow-green liquid under aseptic operation to obtain the finished food preservative

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PUM

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Abstract

The invention discloses a food preservative. The food preservative comprises the following raw materials: a bitter melon extracting extract A, a garlic steaming and suction filtering extract B or allicin, or a bitter melon and garlic mixed extract A+B and amino acid polypeptide C; the food preservative is prepared by stirring and mixing the raw materials proportionally to obtain a uniform solution, deodorizing by extracting and washing by using a solvent, and sterilizing and disinfecting, wherein the percentages of the extract A, the extract B and the amino acid polypeptide C by weight are (60-90%), (5-25%) and (5-15%) respectively. The food preservative has a very obvious effect on easily-rotting food and vegetables, such as wax gourds, eggplants, tomatoes, meat and eggs (in summer, after being treated by the food preservative, the food and the vegetables do not deteriorate in more than 10 days in an environment of 37-40 DEG C and complete weather exposure.); the food preservative has excellent bacteriostatic and bactericidal effects which are obviously superior to those of various chemical preservatives widely-used currently at home; the food preservative has an effect of killing gram-negative bacteria and gram-positive bacteria and is a broad-spectrum preservative product; furthermore, the food preservative is simple in production process, relatively low in cost, huge in market and very wide in development prospect.

Description

technical field [0001] The invention belongs to preservatives, in particular to a natural food preservative mixed with various plant extracts. Background technique [0002] In order to prevent spoilage of various processed foods, fruits and vegetables, etc., physical or chemical methods can be used to preserve them according to specific conditions. Chemical methods use chemicals to inhibit the growth of microorganisms or to kill them. These chemicals are called preservatives. Preservatives used as food additives refer to substances that inhibit the growth of microorganisms in food, prevent food spoilage, and prolong the shelf life of food. [0003] In order to prolong the shelf life of food, people adopt different means in food processing process, make microbial activity lose, delay or stop its growth. Adding preservatives is one of the convenient and effective food preservation methods and is widely used. Chemical preservatives were commonly used in the early days. After...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L3/3526
CPCA23L3/3472A23L3/3526
Inventor 邹文
Owner 邹文
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