Antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods
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A technology of antibacterial agent and pickles, which is applied in the field of antiseptic and antibacterial agents, and can solve problems such as human poisoning
Inactive Publication Date: 2016-06-15
GUANGXI UNIV
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Abstract
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Problems solved by technology
Adding food preservatives is a way to prolong the shelf life of food. At present, most of the chemically synthesized anti-corrosion agents used at home and abroad have certain toxic effects on the human body.
Method used
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Embodiment 1
[0024] An antiseptic and bacteriostatic agent applied to soy sauce pickle food is composed of the following raw materials in parts by mass: 10 parts of cinnamon bark extract, 5 parts of cumin extract, 5 parts of star anise extract, 5 parts of fragrant fruit extract, 7 parts of fenugreek extract, 7 parts of bay leaf extract, 3 parts of nepeta extract, 5 parts of honeysuckle extract, 4 parts of cinnamon extract, 5 parts of perilla extract, 8 parts of grass fruit extract, 5 parts of galangal extract , 4 parts of Zanthoxylum bungeanum extract.
Embodiment 2
[0026] An antiseptic and bacteriostatic agent applied to soy sauce pickle food is composed of the following raw materials in parts by mass: 12 parts of cinnamon extract, 3 parts of cumin extract, 8 parts of star anise extract, 3 parts of fragrant fruit extract, 6 parts of fenugreek extract, 9 parts of bay leaf extract, 1 part of nepeta extract, 3 parts of honeysuckle extract, 7 parts of cinnamon extract, 3 parts of perilla extract, 7 parts of grass fruit extract, 7 parts of galangal extract , 2 parts of Zanthoxylum bungeanum extract.
Embodiment 3
[0028] An antiseptic and bacteriostatic agent applied to soy sauce pickle food is composed of the following raw materials in parts by mass: 11 parts of cinnamon extract, 4 parts of cumin extract, 6 parts of star anise extract, 7 parts of fragrant fruit extract, 4 parts of fenugreek extract, 8 parts of bay leaf extract, 4 parts of nepeta extract, 2 parts of honeysuckle extract, 5 parts of cinnamon extract, 4 parts of perilla extract, 6 parts of grass fruit extract, 6 parts of galangal extract , 3 parts of Zanthoxylum bungeanum extract.
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Abstract
The invention discloses an antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods.The antiseptic bacteriostatic agent is prepared from cassia bark extract, fennel extract, star anise extract, Ligusticum chuanxiong Hort.extract, wrinkled gianthyssop herb extract, laurel leaf extract, fineleaf schizonepeta herb extract, honeysuckle flower extract, cinnamon extract, perilla herb extract, tsaoko amomum fruit extract, lesser galangal rhizome extract and pricklyash peel extract by means of compounding.The antiseptic bacteriostatic agent does not affect food flavor, is natural and safe and is a highly practical biological food antiseptic bacteriostatic agent capable of inhibiting mould commonly seen in the soybean sauce and pickled vegetables.
Description
technical field [0001] The invention relates to a food additive, in particular to an antiseptic and antibacterial agent applied to soy sauce and pickled vegetables. Background technique [0002] It is estimated that about 10% to 20% of the food in the world is lost every year due to various corruptions. Food spoilage will not only cause the food to lose its nutritional value, but also cause food poisoning. Adding food preservatives is a method to extend the shelf life of food. At present, most of the antiseptics used at home and abroad are chemically synthesized antiseptics, which have certain toxic effects on the human body. Therefore, it is particularly important to develop food additives that are natural, efficient, safe, non-toxic, stable in performance, and broad-spectrum. [0003] Generally speaking, the corruption of soy sauce pickles is manifested as mildew on soy sauce pickles, which is manifested by the production of a layer of white or gray fungus film on its sur...
Claims
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Application Information
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