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Natural food preservative

A technology of natural food and preservative, applied in the field of food processing, can solve problems such as damage to human health and achieve better antiseptic effect

Inactive Publication Date: 2015-12-02
SICHUAN HUIQUAN CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the problem that existing food preservatives are harmful to human health, a natural food preservative added by natural ingredients is now proposed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A natural food preservation agent comprises nisin, natamycin, kojic acid, seaweed extract, tea polyphenols and water, and the mass parts of each component are respectively: the said nisin is 2-7 parts , the natamycin is 8-11 parts, the kojic acid is 7-12 parts, the seaweed extract is 12-16 parts, the tea polyphenols is 4-10 parts, and the water is 80 -100 copies. The present invention adopts nisin, natamycin, kojic acid, seaweed extract, tea polyphenols, water, essential oil, sodium D-isoascorbate and allicin, etc., and can be widely used in food , to play the role of fresh-keeping and antiseptic, and its main ingredients are natural ingredients such as nisin, natamycin, kojic acid, etc., including natural plant extracts, so it can ensure that even if the amount of food is relatively large, It will not cause greater damage to the health of consumers, and the antiseptic effect of natural ingredients is better.

[0014] The lactococcus of the present application is a na...

Embodiment 2

[0016] A natural food preservation agent comprising nisin, natamycin, kojic acid, seaweed extract, tea polyphenols and water, the mass parts of each component are respectively: the said nisin is 3-5 parts , the natamycin is 9-10 parts, the kojic acid is 8-11 parts, the seaweed extract is 11-13 parts, the tea polyphenols is 6-8 parts, and the water is 85 parts -95 servings. The present invention adopts nisin, natamycin, kojic acid, seaweed extract, tea polyphenols, water, essential oil, sodium D-isoascorbate and allicin, etc., and can be widely used in food , to play the role of fresh-keeping and antiseptic, and its main ingredients are natural ingredients such as nisin, natamycin, kojic acid, etc., including natural plant extracts, so it can ensure that even if the amount of food is relatively large, It will not cause greater damage to the health of consumers, and the antiseptic effect of natural ingredients is better. The nisin of the present application is extracted from f...

Embodiment 3

[0018] A natural food preservation agent comprises nisin, natamycin, kojic acid, seaweed extract, tea polyphenols and water, and the parts by mass of each component are: 4 parts of said nisin, 4 parts of said The natamycin is 10 parts, the kojic acid is 9 parts, the seaweed extract is 12 parts, the tea polyphenol is 7 parts, and the water is 90 parts. The present invention adopts nisin, natamycin, kojic acid, seaweed extract, tea polyphenols, water, essential oil, sodium D-isoascorbate and allicin, etc., and can be widely used in food , to play the role of fresh-keeping and antiseptic, and its main ingredients are natural ingredients such as nisin, natamycin, kojic acid, etc., including natural plant extracts, so it can ensure that even if the amount of food is relatively large, It will not cause greater damage to the health of consumers, and the antiseptic effect of natural ingredients is better. The nisin of the present application is extracted from fruits and vegetables, a...

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PUM

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a natural food preservative which comprises nisin, natamycin, kojic acid, seaweed extract, tea polyphenols and water. The ingredients are respectively, by mass parts, 2-7 parts of nisin, 8-11 parts of natamycin, 7-12 parts of kojic acid, 12-16 parts of seaweed extract, 4-10 parts of tea polyphenols and 80-100 parts of water. The used ingredients such as nisin, natamycin, kojic acid, seaweed extract, tea polyphenols, water, essential oil, D-erythorbic acid and allicin can be widely applied to foods and have effects of preservation; the main ingredients are natural ingredients such as nisin, natamycin, kojic acid and comprise extracts of natural plants, so that it can be guaranteed that even if the eating amount is high, no large damage is caused to health of consumers, and the natural ingredients are better in preservative effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a natural food preservation agent. Background technique [0002] Preservatives refer to natural or synthetic chemical ingredients used to add food, medicines, pigments, biological specimens, etc., to delay the spoilage caused by microbial growth or chemical changes. Nitrite and sulfur dioxide are commonly used preservatives. The main function of preservatives is to inhibit the growth and reproduction of microorganisms, to prolong the storage time of food, and to inhibit the corruption of substances. Food preservatives can inhibit microbial activity, prevent food spoilage, and prolong the shelf life of food. Preservatives are food additives used to maintain the original quality and nutritional value of food. The prescribed preservatives include benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, kojic acid, etc. 25 kinds. Most of the existing preservatives a...

Claims

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Application Information

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IPC IPC(8): A23L3/3481A23L3/3571
CPCA23L3/3481A23L3/3571
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
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