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Plant-based preservative

A technology of preservatives and plants, applied in food science, food preservation, application, etc., can solve the problems of food impact, prolonging the storage time, and the taste preservation does not play a good role, so as to maintain the taste and prolong the preservation time Effect

Inactive Publication Date: 2015-10-14
QINGDAO KELIKE INFORMATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing market uses chemical preservatives. Chemical preservatives focus on prolonging the storage time, but the taste preservation does not play a good role, and long-term use may affect food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A plant-based preservative, which is made from the following raw materials in parts by weight:

[0009] 3 parts of polydimethylsiloxane, 4 parts of compound emulsifier, 1 part of butyl paraben, 0.5 part of sorbitan fatty acid ester, 10 parts of garlic, 6 parts of star anise, 4 parts of licorice, carboxymethyl 0.3 parts of chitosan, 0.2 parts of oxalic acid, 9 parts of clove powder extract, 11 parts of masson pine leaves, 4 parts of tea tree oil, 0.1 part of myristic acid.

Embodiment 2

[0011] A plant-based preservative, which is made from the following raw materials in parts by weight:

[0012] 5 parts of polydimethylsiloxane, 7 parts of complex emulsifier, 3 parts of butyl paraben, 2 parts of sorbitan fatty acid ester, 15 parts of garlic, 11 parts of star anise, 8 parts of licorice, carboxymethyl 0.5 parts of chitosan, 0.4 parts of oxalic acid, 16 parts of clove powder extract, 16 parts of masson pine leaves, 8 parts of tea tree oil, and 1 part of myristic acid.

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Abstract

The invention relates to a plant-based preservative which is prepared from the following raw materials in parts by weight: 3-5 parts of polydimethylsiloxane, 4-7 parts of a compound emulsifier, 1-3 parts of butyl p-hydroxybenzoate, 0.5-2 parts of sorbitan fatty acid ester, 10-15 parts of garlic, 6-11 parts of illicium verum, 4-8 parts of liquorice, 0.3-0.5 part of carboxymethyl chitosan, 0.2-0.4 part of oxalic acid, 9-16 parts of a clove powder extraction liquid, 11-16 parts of masson pine leaves, 4-8 parts of tea tree oil and 0.1-1 part of myristic acid. The plant-based preservative provided by the invention has the benefits that the plant-based preservative provided by the invention can be used for prolonging the preservation time of food well and maintaining freshness of taste, does not affect the quality of the food and is safe and non-toxic.

Description

Technical field [0001] The invention involves a plant -based preservative. Background technique [0002] Poor preservatives are widely used in food because it can effectively prevent the spoil of corruption caused by microorganisms, thereby extending the preservation period of food.Food preservatives can inhibit microbial activity and prevent food corruption and deterioration, thereby extending the shelf life of food.In terms of the source of preservatives, it can be divided into three categories: that is, a large number of chemical preservatives, natural preservatives of plant sources and natural preservatives of animals.Most of the existing markets use chemical preservatives. Chemical preservatives focus on extending the preservation time, but the taste does not play a good role in preservation, and it may affect food for a long time.Therefore, if the plant preservatives can be used with related preservatives, they should have very good application prospects. Invention content...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3481A23L3/3517A23L3/3562
CPCA23L3/3472A23L3/3481A23L3/3517A23L3/3562
Inventor 裴甲来
Owner QINGDAO KELIKE INFORMATION TECH
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