Environment-friendly and non-toxic preservative for condiments and preparation method of preservative

A technology of preservatives and condiments, applied in the direction of bacteria used in food preparation, application, food preservation, etc., can solve the problems of chemical preservatives such as limited antibacterial ability, single antibacterial variety, and large toxic and side effects, achieving significant economic and Social benefits, easy promotion and use, and strong antibacterial ability

Inactive Publication Date: 2016-06-29
HEXIAN COUNTY JILONGSHAN CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the shortcomings of the chemical preservatives in the above-mentioned prior art, such as limited antibacterial ability, large toxic and side effects, single antibacterial species, and poor stability, the present invention provides a green non-toxic preservative for condiments and a preparation method thereof, which is highly efficient and safe to develop , stable natural preservative

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The green non-toxic preservative used in the condiment of this embodiment contains the following raw materials by weight: 25-40 parts of protamine, 25-40 parts of chitosan, 60-90 parts of tea polyphenol extract, 60 parts of Chinese herbal medicine extract -90 parts, trans-cinnamic acid 20-30 parts, agar oligosaccharides 20-30 parts, bacteriocin 50-85 parts, nisin 50-85 parts, spice extract 60-90 parts, sour agent 20-30 parts, 60-100 parts ethanol, 100-200 parts water.

[0026] According to the weight portion of each raw material in the raw materials of the present embodiment, the production process of the green non-toxic preservative for condiments includes the following steps:

[0027] S1, take raw material according to weight, at room temperature, mix tea polyphenol extract, Chinese herbal medicine extract and spice extract, then get 25 parts of ethanol and mix with it, make mixed solvent for subsequent use; Described tea polyphenol extraction The extraction method o...

Embodiment 2

[0031] The green non-toxic preservative used in the condiment of this embodiment contains the following raw materials by weight: 25 parts of protamine, 25 parts of chitosan, 60 parts of tea polyphenol extract, 60 parts of Chinese herbal medicine extract, trans-cinnamon 20 parts of acid, 20 parts of agar oligosaccharide, 50 parts of bacteriocin, 50 parts of nisin, 60 parts of spice extract, 20 parts of acidulant, 60 parts of ethanol, and 100 parts of water.

[0032] According to the weight portion of each raw material in the raw materials of the present embodiment, the production process of the green non-toxic preservative for condiments includes the following steps:

[0033]S1, take raw material according to weight, at room temperature, mix tea polyphenol extract, Chinese herbal medicine extract and spice extract, then get 25 parts of ethanol and mix with it, make mixed solvent for subsequent use; Described tea polyphenol extraction The extraction method of the extract and the...

Embodiment 3

[0037] The green non-toxic preservative used in the condiment in this example contains the following raw materials by weight: 40 parts of protamine, 40 parts of chitosan, 90 parts of tea polyphenol extract, 90 parts of Chinese herbal medicine extract, trans-cinnamon 30 parts of acid, 30 parts of agar oligosaccharide, 85 parts of bacteriocin, 85 parts of nisin, 90 parts of spice extract, 30 parts of acidulant, 100 parts of ethanol, and 200 parts of water.

[0038] According to the weight portion of each raw material in the raw materials of the present embodiment, the production process of the green non-toxic preservative for condiments includes the following steps:

[0039] S1, take raw material according to weight, at room temperature, mix tea polyphenol extract, Chinese herbal medicine extract and spice extract, then get 25 parts of ethanol and mix with it, make mixed solvent for subsequent use; Described tea polyphenol extraction The extraction method of tea and spice extrac...

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PUM

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Abstract

The invention provides an environment-friendly and non-toxic preservative for condiments and a preparation method of the preservative and relates to the technical field of food additives. The preservative is prepared from the following raw materials: protamine, chitosan, a tea polyphenol extract, a Chinese herbal medicine extract, trans-cinnamic acid, agaro-oligosaccharides, bacteriocin, nisin, a spice extract, an acidulant, ethanol and water. The prepared preservative is environment-friendly, non-toxic and pure-natural, compounds a plant source, an animal source and a microorganism source, is non-toxic and harmless for a human body, cannot affect human health, can effectively prolong the shelf life of a hot sauce product and has very high sterilization and bacteriostasis capabilities.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a green non-toxic preservative for condiments and a preparation method thereof. Background technique [0002] Food preservation is an age-old topic. Before humans have chemically synthesized food preservatives, people have found a lot of ways to prolong the shelf life of food, such as high salt pickling, high molasses, acid, wine, smoking, water, underground storage and so on. [0003] With the development of the food industry, traditional anti-corrosion methods can no longer meet its anti-corrosion needs. People put forward higher requirements for food anti-corrosion methods, requiring simpler operation, longer shelf life and lower anti-corrosion costs. Based on this, the practice of chemical products for food preservation became popular. Early chemical preservatives mainly included highly toxic products such as formaldehyde and nitrates. Later, dozens of chemically syn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3526A23L3/3562A23L3/3499A23L3/3472A23L3/3508A23L3/3571A23L3/349
CPCA23L3/3472A23L3/349A23L3/3499A23L3/3508A23L3/3526A23L3/3562A23L3/3571A23V2400/231
Inventor 李杰忠
Owner HEXIAN COUNTY JILONGSHAN CONDIMENT
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