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Healthy natural preservative for thick chili sauce products and production process thereof

A technology of natural preservatives and sauce products, applied in the field of food additives, can solve the problems of chemical preservatives such as limited antibacterial ability, single antibacterial variety, and large toxic and side effects, and achieve the advantages of easy promotion and use, maintaining original flavor, and low cost Effect

Inactive Publication Date: 2016-07-20
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 healthy natural preservative for chili sauce products and its manufacturing process, which is efficient, safe, and efficient in research and development. stable natural preservative

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The healthy natural preservative for hot sauce products of this embodiment contains the following raw materials in parts by weight: 45-85 parts of protamine, 30-70 parts of chitosan, 50-90 parts of tea polyphenol extract, 50 parts of spice extract -90 parts, 30-60 parts of Chinese herbal medicine extract, 20-36 parts of trans-cinnamic acid, 18-36 parts of agar oligosaccharides, 18-26 parts of sour agent, 45-85 parts of ethanol, and 100-200 parts of water.

[0024] According to each raw material weight part in the present embodiment raw material, the manufacturing process of healthy natural preservative for chili sauce product comprises the steps:

[0025] S1. Weigh raw materials according to parts by weight. At room temperature, mix tea polyphenol extracts, Chinese herbal medicine extracts and spice extracts, and then take 10 parts of ethanol and mix them to make a mixed solvent for later use; the tea polyphenols extract The extraction method of tea leaves and spice ext...

Embodiment 2

[0029] The healthy natural preservative for hot sauce products of this embodiment contains the following raw materials in parts by weight: 45 parts of protamine, 30 parts of chitosan, 50 parts of tea polyphenol extract, 50 parts of spice extract, 30 parts of Chinese herbal medicine extract 20 parts of trans-cinnamic acid, 18 parts of agar oligosaccharides, 18 parts of sour agent, 45 parts of ethanol, and 100 parts of water.

[0030] According to each raw material weight part in the present embodiment raw material, the manufacturing process of healthy natural preservative for chili sauce product comprises the steps:

[0031] S1. Weigh raw materials according to parts by weight. At room temperature, mix tea polyphenol extracts, Chinese herbal medicine extracts and spice extracts, and then take 10 parts of ethanol and mix them to make a mixed solvent for later use; the tea polyphenols extract The extraction method of spices and spice extracts is as follows: wash the tea leaves an...

Embodiment 3

[0035]The healthy natural preservative for hot sauce products of this embodiment contains the following raw materials in parts by weight: 85 parts of protamine, 70 parts of chitosan, 90 parts of tea polyphenol extract, 90 parts of spice extract, 60 parts of Chinese herbal medicine extract 36 parts, trans-cinnamic acid 36 parts, agarooligosaccharide 36 parts, sour agent 26 parts, ethanol 85 parts, water 200 parts.

[0036] According to each raw material weight part in the present embodiment raw material, the manufacturing process of healthy natural preservative for chili sauce product comprises the steps:

[0037] S1. Weigh raw materials according to parts by weight. At room temperature, mix tea polyphenol extracts, Chinese herbal medicine extracts and spice extracts, and then take 10 parts of ethanol and mix them to make a mixed solvent for later use; the tea polyphenols extract The extraction method of tea leaves and spice extracts is as follows: wash the tea leaves and spice...

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Abstract

The present invention provides a healthy natural preservative for thick chili sauce products and a production process thereof, and relates to the technical field of food additives. The preservative is made from the following raw materials: protamine sulfate, chitosan, tea polyphenol extract, spice extract, Chinese medicinal herb extract, trans-Cinnamic acid, agar oligosaccharides, sour agents, ethanol and water. The produced preservative is healthy and pure natural, is a compound natural preservative combining plant and animal sources, is completely harmless to the human body, can effectively prolong the shelf life of the thick chili sauce products, is capable of environmental protection and sterilization, and has a strong antibacterial ability.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a healthy natural preservative for chili sauce products and a production process thereof. Background technique [0002] Food preservation is an old topic. Before humans have chemically synthesized food preservatives, people have found a lot of ways to extend the shelf life of food, such as high salt pickling, high molasses, acid, wine, smoke, water, underground storage and so on. [0003] With the development of the food industry, traditional antiseptic methods can no longer meet its antiseptic needs. People put forward higher requirements for food antiseptic methods, requiring simpler operation, longer shelf life, and lower antiseptic costs. Based on this, the practice of using chemical products for food preservation became popular. The early chemical preservatives mainly included highly toxic products such as formaldehyde and nitrates. Later, dozens of chemically synth...

Claims

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Application Information

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IPC IPC(8): A23L3/3562A23L3/3526A23L3/349A23L3/3472A23L3/3499
CPCA23L3/3562A23L3/3472A23L3/349A23L3/3499A23L3/3526A23V2002/00A23V2250/21A23V2250/543A23V2250/511A23V2250/28A23V2200/10
Inventor 李杰忠
Owner HEXIAN COUNTY JILONGSHAN CONDIMENT
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