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Preparation method of nanometer preservative containing composite extracts and corrosion resistance application of nanometer preservative

A compound extract and preservative technology, applied in application, food science, food preservation, etc., can solve the problems of food quality and nutritional value, it is difficult to achieve the effect of anti-corrosion, quality preservation and sterilization, and achieve the effect of avoiding volatilization and oxidation.

Inactive Publication Date: 2016-01-13
GUANGDONG JIAHAO FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For a long time, food researchers have gradually discovered a contradiction, that is, under the high temperature that kills food microorganisms, food quality and nutritional value are often affected; to ensure good food quality and nutritional value, it is difficult to achieve anti-corrosion and high-quality sterilization Effect

Method used

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  • Preparation method of nanometer preservative containing composite extracts and corrosion resistance application of nanometer preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1: Optimization of the preparation process of nano-composite clove / cinnamon / ginger extract

[0034] The present invention determines K by drawing a pseudo-ternary phase diagram m value, the determined surfactant Tween-80 and co-surfactant absolute ethanol are expressed in K m The values ​​are 4:1, 3:1, 2:1, and then mixed with the determined oil phase at a mass ratio of 9:1, 8:2 to 1:9, and distilled water is added drop by drop while stirring until the oil phase is formed. For a clear and transparent emulsion, record the water content at the critical point when the system suddenly becomes thin from viscous, and use the oil phase, surfactant / co-surfactant, and water phase as the three vertices of the phase diagram to draw a pseudo-ternary phase diagram. The size of the forming milk area determines K m value. The result is as figure 1 , when K m =3:1 (Tween-80 and absolute ethanol mass fraction ratio), the area of ​​the formed microemulsion area is the larges...

Embodiment 2

[0035] Embodiment 2: Containing the antisepsis example of composite extract nano preservative for chicken juice

[0036] Add the nano preservative containing compound clove / cinnamon / ginger extract of the present invention to the chicken juice at 0.5g / kg, mix and stir evenly, sterilize at 85°C for 15mins, and put it in a thermostat at 37°C after sterilization . Observe the sensory quality of chicken broth and determine the change of the total number of colonies every week. Compared with the chicken juice without adding the nano preservative, there was no change in the sensory quality, and the total number of colonies was significantly less, indicating that the nano preservative containing the compound clove / cinnamon / ginger extract had an inhibitory effect on the growth of microorganisms. Moreover, compared with the traditional high-temperature sterilized products, the sensory quality improved after sterilization and during storage, indicating that the antiseptic method combine...

Embodiment 3

[0037] Embodiment 3: Containing the antisepsis example of composite extract nano preservative for seasoning fresh soy sauce

[0038] Add the nano-preservative containing compound clove / cinnamon / ginger extract of the present invention to seasoning fresh soy sauce at 0.5g / kg, mix and stir evenly, sterilize at 85°C for 20mins, and put it in a thermostat at 37°C after sterilization middle. Observe the sensory quality of seasoning fresh soy sauce and determine the change of the total number of colonies every week. Compared with the seasoning fresh soy sauce without adding the nano preservative, the sensory quality did not change, and the total number of colonies was significantly less, indicating that the nano preservative containing the compound clove / cinnamon / ginger extract had an inhibitory effect on the growth of microorganisms. Moreover, compared with the traditional high-temperature sterilized products, the sensory quality improved after sterilization and during storage, ind...

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Abstract

The invention relates to a preparation method of a nanometer preservative containing composite extracts and the corrosion resistance application of the nanometer preservative. According to the method disclosed by the invention, on the basis that composite clove / cinnamon / fresh ginger extracts (1:1-2:1-2) are extracted and compounded, the nanometer preservative containing the composite extracts is compounded, and the particle diameter can reach 8.69nm. The combination of the added 0.5g / kg of the nanometer preservative with the condition of disinfection for 15-20 minutes at the temperature of 85 DEG C can be applied to corrosion resistance and bacteriostasis of sauce products, so that the products can have the storage shelf life of one year. The nanometer preservative containing the composite clove / cinnamon / fresh ginger extracts, disclosed by the invention, has extensive bacteriostasis scopes, and has high safety, waster solubility and stability. The combination of the composite natural agent for corrosion resistance and bacteriostasis with flexible disinfection conditions can well maintain the nutrient substances and the flavor characteristics of products, and wide application prospects.

Description

technical field [0001] The invention relates to a preparation method of a nano preservative containing a composite extract and its antiseptic application, which belong to the field of antiseptic technology. Background technique [0002] Preservatives are an indispensable additive in food production. According to different sources, they can be divided into two categories: natural preservatives and chemically synthesized preservatives. Due to the low cost of chemically synthesized preservatives, most of the preservatives commonly used in the food industry in the world are chemically synthesized preservatives. However, long-term studies have found that some chemically synthesized preservatives have problems such as carcinogenicity, carcinogenicity, teratogenicity and food poisoning. Natural preservatives are not only harmless to human health, but also have certain nutritional value. Some natural preservatives have reached or exceeded the effect of synthetic preservatives, and ...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
CPCA23L3/3472A23V2002/00
Inventor 张慜张圣江刘亚萍张卫明
Owner GUANGDONG JIAHAO FOOD
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