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Natural food preservative

A preservative, natural technology, applied in application, food science, food preservation, etc., can solve the problems of unsuitability for long-term use, short preservative period, etc., and achieve the effect of natural non-toxic preservative effect, extended shelf life, and high nutritional value.

Inactive Publication Date: 2016-10-26
DSP TECH DEV WENZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the anticorrosion period of this invention is relatively short, so it is not suitable for long-term use

Method used

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  • Natural food preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Raw material composition of natural food preservatives: (unit: g)

[0027] Camphor bark 460, mint 60, cinnamon 10, laurel leaf 20, star anise 40, litsea cubeba 50, citronella 30, osmanthus 30, jasmine 20, white orchid 10, tree orchid 40, lobster shell 460, crab shell 60, propolis 70.

[0028] Prepare and use as follows:

[0029] Weigh camphor bark, peppermint, cassia bark, laurel leaves, star anise, litsea cubeba, citronella, osmanthus, jasmine, white orchid, tree orchid, and extract with 770g of 89% alcohol at 89°C for 6 hours , filtered to obtain the filtrate; weigh lobster shells, crab shells, and propolis as required, use protease to hydrolyze the lobster shells, crab shells, remove legs and remove impurities, rinse with running water, wash the remaining meat, and dry in an oven at 60 ° C. Grind with a mortar, add 5.2kg of HC1 with a mass fraction of 5% and soak for 4 hours until bubbles emerge, then add 260g of HC1 with a mass fraction of 5%, soak for 2 hours to r...

Embodiment 2

[0031] Raw material composition of natural food preservatives: (unit: g)

[0032] Camphor bark 400, mint 50, cinnamon 10, laurel leaf 10, star anise 40, litsea cubeba 40, citronella 10, osmanthus 10, jasmine 10, white orchid 10, tree orchid 30, lobster shell 400, crab shell 50, propolis 50.

[0033] Prepare and use as follows:

[0034] Weigh camphor bark, peppermint, cassia bark, laurel leaves, star anise, litsea cubeba, citronella, osmanthus, jasmine, white orchid, tree orchid, and extract with 620g of 80% alcohol at 80°C for 4 hours , filtered to obtain the filtrate; weigh lobster shells, crab shells, and propolis as required, use protease to hydrolyze the lobster shells, crab shells, remove legs and remove impurities, rinse with running water, wash the remaining meat, and dry in an oven at 60 ° C. Grind with a mortar, add 5kg of HC1 with a mass fraction of 5% and soak for 4 hours until no bubbles emerge, then add 250g of HC1 with a mass fraction of 5%, soak for 2 hours to ...

Embodiment 3

[0036] Raw material composition of natural food preservatives: (unit: g)

[0037]Camphor bark 600, mint 100, cinnamon 30, laurel leaf 30, star anise 80, litsea cubeba 80, citronella 30, osmanthus 30, jasmine 30, white orchid 30, tree orchid 50, lobster shell 600, crab shell 100, propolis 100.

[0038] Prepare and use as follows:

[0039] Weigh camphor bark, peppermint, cinnamon bark, laurel leaves, star anise, litsea cubeba, citronella, osmanthus, jasmine, white orchid, tree orchid, and extract with 1090g of 90% alcohol at 90°C for 8 hours , filtered to obtain the filtrate; weigh lobster shells, crab shells, and propolis as required, use protease to hydrolyze the lobster shells, crab shells, remove legs and remove impurities, rinse with running water, wash the remaining meat, and dry in an oven at 60 ° C. Grind it with a mortar, add 8kg of HC1 with a mass fraction of 5% and soak for 4 hours until no bubbles emerge, then add 400g of HC1 with a mass fraction of 5% and soak for ...

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Abstract

The invention provides a natural food preservative, which is a food additive. The natural food preservative is solid and is 2 to 3mm in grain size; the solubility of the natural food preservative is 71.7g / 100ml at 20 DEG C; the water content of the food preservative is not greater than 5 percent. The natural food preservative is obtained by grouping extracting camphor tree barks, peppermint, cassia barks, cassia leaves, aniseed, litsea cubeba, citronella, sweet-scented osmanthus, jasmine, white orchid, tree orchid, lobster shells, crab shells and propolis, fusing and drying the materials. The natural food preservative provided by the invention is safe in use, long in effective time and healthy.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a natural edible preservative. Background technique [0002] Food is extremely vulnerable to microbial attack and cause spoilage during storage. Spoilage will not only cause food to lose its nutritional value, but also cause food poisoning and affect human health. The rich nutrients and a large amount of water in food are suitable for the growth of various microorganisms, and the growth of microorganisms is the root cause of food spoilage. In order to prevent food spoilage, people have used many methods to preserve food, such as pickling, canning, refrigeration, etc., but under certain conditions, the use of preservatives as an auxiliary means of preservation has a significant effect on preventing food spoilage. As one of the food additives, it is widely used in the food industry. In order to extend the shelf life of food, people use different means to in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
CPCA23L3/3472
Inventor 陈海燕刘锐
Owner DSP TECH DEV WENZHOU CO LTD
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