Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Preparation method of biological preservative

A technology of biological preservatives and preparation methods, applied in food science, food preservation, climate change adaptation, etc., can solve problems such as harm to consumers' health, food safety problems, and perishability.

Inactive Publication Date: 2016-06-01
长沙满旺生物工程有限公司
View PDF6 Cites 58 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the problems and defects of chemical preservatives, they are easy to spoil and deteriorate during food processing, causing huge economic losses. Some even cause serious food safety problems and endanger the health of consumers, which has attracted great attention from the government and consumers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of biological preservative
  • Preparation method of biological preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] The biological preservative of the present invention is mainly composed of the following raw materials in weight percentage, and the steps are: 4.5-6.5% of plant essential oil, 5-7% of nisin, 3.5-5.5% of xylooligosaccharide, 2.5% of methyl chitosan -3.5%, reuterin 3-5%, ionized calcium 1.7-3%, acetic acid 2-4%, Pediococcus lactis 6-8%, calcium citrate 1-1.5%, lactic acid 1.8-2%, water 54-69%. Mainly use plant essential oils that inhibit the growth of bacteria, yeasts and molds to be compatible with natural biopolymer chitosan and xylooligosaccharides, then mix in nisin to enhance its antibacterial effect, and add water-soluble active ionized calcium , calcium citrate, add reuterin which inhibits the growth of harmful microorganisms without affecting the increase of beneficial bacteria, Pediococcus lactis, stir the water at a constant temperature of 30°C--38°C for 5 hours, then add acetic acid, lactic acid After homogenizing and stirring for 2 hours, the finished produc...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of a biological preservative. As known to all, along with the rapid development of the society, chemical preservatives have been used in food, have strong impact on food safety and endanger the health of consumers, therefore, the use of preservatives causes great concern of government departments and consumers. According to the biological preservative, natural plants and microbial antibiotic substances are used as base materials, for example, the biological preservative is prepared by mixture of carboxymethyl chitosan, xylooligosaccharide, nisin from lactic streptococci, acetic acid, lactobacillus reuteri, pediococcus acidilactici, calcium citrate, ionized calcium, lactic acid, plant essential oil and water. The biological preservative can inhibit growth of harmful microorganisms by antagonistic and competitive inhibition effects among different microorganisms and produce extracted and separated components of antibacterial active ingredients having antifungal and antibacterial functions in normal growth and metabolism processes, thereby achieving antiseptic and fresh-keeping effects.

Description

technical field [0001] The invention belongs to the technical field of food bio-preservation, and in particular relates to a preparation method of a bio-preservative with an antibacterial substance derived from plants, animals and microorganisms that can prevent food spoilage as the basic raw material Background technique [0002] With the prevalence of food safety and health concerns, consumers are showing increasing interest in natural products. Due to the problems and defects of chemical preservatives, they are easy to spoil and deteriorate during food processing, causing huge economic losses. Some even cause serious food safety problems and endanger the health of consumers, which has attracted great attention from the government and consumers . Contents of the invention [0003] The purpose of the present invention is according to above-mentioned weak point, and develops a kind of oxidation reaction and enzymatic reaction that inhibits the growth reproduction of micro...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L3/3571A23L3/3562
CPCA23L3/3562A23L3/3571A23V2002/00A23V2250/042A23V2250/1578A23V2250/511A23V2250/638Y02A40/90
Inventor 曾小清苏金平严超
Owner 长沙满旺生物工程有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com