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Natural food preservative and preparation method thereof

A technology of natural food and preservatives, applied in the direction of food ingredients as antioxidants, food preservation, food ingredients as anti-microbial preservation, etc. taste, the effect of broadening the scope of application

Pending Publication Date: 2016-06-29
CHANGSHA LANGLIN BIOLOGY PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of harmfulness to the human body and poor antiseptic effect existing in the existing preservatives, the present invention proposes a natural food preservative, which has good performance in all aspects of antiseptic properties and is harmless to the human body

Method used

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  • Natural food preservative and preparation method thereof
  • Natural food preservative and preparation method thereof
  • Natural food preservative and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A natural food preservative, its formula is: garlic 20kg, rosemary 20kg, monk fruit 5kg, lotus leaf 10kg, dandelion 10kg and hawthorn 10kg.

[0027] The preparation method is:

[0028] (1) Put the garlic raw material into an extraction tank equipped with boiling water, the ratio of solid to liquid is 1:10, extract twice, the extraction time is 1.5 hours and 1.0 hour respectively, the extraction process is kept slightly boiling, and the extract is passed through 200 mesh After filtering with the filter bag, transfer to a vacuum concentration tank, concentrate to a certain volume, and set aside.

[0029] (2) Crush the raw materials of rosemary and Luo Han Guo into coarse particles, put them into the extraction tank, the ratio of solid to liquid is 1:15, extract twice, the extraction time is 1.5 hours and 1.0 hours respectively, the extraction process is kept at a slight boil, and the extraction After the liquid is filtered through a 200-mesh filter bag, it is transferred...

Embodiment 2

[0033] A natural food preservative, its formula is: garlic 30kg, rosemary 24kg, monk fruit 6kg, lotus leaf 10kg, dandelion 10kg and hawthorn 10kg.

[0034] The preparation method is:

[0035] (1) Transfer the garlic raw material to an oven, bake at 100°C for 8 hours to obtain the dried garlic raw material inactivated by alliinase, put it into the extraction tank, the ratio of solid to liquid is 1:10, and extract twice , the extraction time was 1.5 hours and 1.0 hours respectively, and the extraction process was kept at a slight boil; the extract was filtered through a 200-mesh filter bag, then transferred to a vacuum concentration tank, concentrated to a certain volume, and set aside.

[0036] (2) Crush rosemary and Luo Han Guo raw materials into coarse particles, put them into the extraction tank, the ratio of solid to liquid is 1:15, and extract twice, the extraction time is 1.5 hours and 1.0 hours respectively, and the extraction process is kept at a slight boil; After the...

Embodiment 3

[0040] A natural food preservative, its formula is: garlic 20kg, rosemary 20kg, Luo Han Guo 5kg, lotus leaf 15kg, dandelion 15kg and hawthorn 15kg.

[0041] The preparation method is:

[0042] (1) Squeeze and crush the garlic raw material, immediately put it into a plastic bucket with 90% ethanol solution, and soak for about 30 minutes. The ratio of garlic raw material to 90% ethanol solution is 1:3. Filtrate to obtain alliinase inactivated garlic raw material, put it into the extraction tank, add water to extract twice, the ratio of solid to liquid is 1:10, the extraction time is 1.5 hours and 1.0 hour respectively, and the extraction process is kept at a slight boil; After the liquid is filtered through a 200-mesh filter bag, it is transferred to a vacuum concentration tank, concentrated to a certain volume, and set aside.

[0043] (2) Crush rosemary and Luo Han Guo raw materials into coarse particles, put them into the extraction tank, the ratio of solid to liquid is 1:15,...

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Abstract

The invention provides a natural food preservative. The natural food preservative is prepared from the following raw materials of garlic, rosemary, siraitia grosvenorii, lotus leaves, dandelions and haws. The preparation method of the natural food preservative comprises the following steps of (1) preparing a garlic extracting solution: performing inactivation treatment on alliinase in the garlic, and then performing slight boiling extraction with water so as to obtain the garlic extracting solution; (2) preparing a rosemary and siraitia grosvenorii extracting solution: crushing the rosemary and the siraitia grosvenorii, and then performing slight boiling extraction with water so as to obtain the rosemary and siraitia grosvenorii extracting solution; (3) preparing a lotus leaf, dandelion and haw extracting solution: crushing the lotus leaves, the dandelions and the haws, and then performing slight boiling extraction with water so as to obtain the lotus leaf, dandelion and haw extracting solution; and (4) performing drying: uniformly mixing the garlic extracting solution with the rosemary and siraitia grosvenorii extracting solution, and the lotus leaf, dandelion and haw extracting solution, and performing spray drying so as to obtain the natural food preservative. The natural food preservative is good in various anticorrosive indexes, and is harmless to human bodies.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a natural food preservative and a preparation method thereof. Background technique [0002] Food preservatives are additives that can prevent food spoilage and prolong the shelf life of food. At present, it is mainly divided into chemical synthetic preservatives and natural preservatives. Chemically synthesized preservatives are widely used in the market due to their advantages of low price and high efficiency. However, with the advancement of science and technology and the improvement of detection levels, some chemically synthesized preservatives that were considered safe in the past are now found to have carcinogenicity, teratogenicity, and food poisoning. Therefore, exploring safer and more efficient food preservatives has become a research focus in the field of food additives. [0003] Most of the existing preservatives are mainly chemical ingredients, b...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/02A23V2200/10
Inventor 曹慧璋易宇阳谢国华康军
Owner CHANGSHA LANGLIN BIOLOGY PROD
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