Natural food preservative

A natural food and antistaling agent technology, applied in the field of food chemical industry, can solve the problems of low solubility, limited application range, narrow antibacterial spectrum, etc., and achieve the effect of small dosage, convenient use, and wide antibacterial spectrum

Inactive Publication Date: 2015-07-15
赵志坚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some single natural preservatives are limited in scope of application due to their narrow antibacterial spectrum or low solubility in water.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Example 1, a natural food preservative, the components are calculated in parts by weight: 5 parts of vinegar, 10 parts of carnosol, 10 parts of rosmanol, 1 part of nisin, 1 part of licorice flavonoid 1 part of sodium citrate, 0.1 part of tea polyphenols, and the rest of water.

Embodiment 2

[0008] Example 2, a natural food preservative, the components are calculated in parts by weight: 22 parts of vinegar, 10 parts of carnosol, 15 parts of rosmanol, 1.25 parts of nisin, 2 parts of licorice flavonoids 5 parts of sodium citrate, 0.25 parts of tea polyphenols, and the rest of water.

Embodiment 3

[0009] Example 3, a natural food preservative, the components are calculated in parts by weight: 40 parts of vinegar, 15 parts of carnosol, 15 parts of rosmanol, 1.5 parts of nisin, 3 parts of licorice flavonoids 10 parts of sodium citrate, 0.5 parts of tea polyphenols, and the rest of water.

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PUM

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Abstract

The invention relates to a natural food preservative which is composed of, by weight, 5-40 parts of vinegar, 10-15 parts of carnosol, 10-15 parts of rosmanol, 1-1.5 parts of nisin, 1-3 parts of licoflavone, 1-10 parts of sodium citrate, 0.1-0.5 part of tea polyphenol and the balance water. The food preservative aims to be low in production cost and ideal in effect.

Description

technical field [0001] The invention relates to a natural food fresh-keeping agent, which belongs to the field of food chemical industry. Background technique [0002] In the process of production and storage, food will be spoiled and mildewed by microorganisms, oxygen, etc., which will cause great losses to people's life and production. In order to improve the shelf life of food, many foods are added with preservatives. achieve this goal. Food preservatives are mostly divided into fungicides and antioxidants. Traditional antioxidants such as: butylated hydroxytoluene (BHT) and butyl hydroxyanisole are all fat-soluble antioxidants; while water-soluble antioxidants are commonly used as ascorbic acid, but ascorbic acid has a sour taste, and its sodium salt has a salty taste. It is easy to oxidize and change color in the air, which affects the color of fresh food. At present, my country's food preservatives mainly use chemical preservatives, but due to the deepening of the c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3463A23L3/3571
CPCY02A40/90
Inventor 赵志坚
Owner 赵志坚
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