Preparation method of food preservative

A technology for food preservatives and preparation steps, which is applied in the field of food preservative preparations, can solve the problems of low yield of natural food preservatives, poor antibacterial spectrum, and poor antibacterial effect, and achieve good antibacterial effect and long-lasting effect The effect of long, simple preparation steps

Inactive Publication Date: 2016-12-07
NINGBO JIANGDONG LINQING ENVIRONMENTAL PROTECTION & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention: Aiming at the disadvantages of low yield of natural food preservatives, poor antibacterial spectrum after use, short duration of action, and poor antibacterial effect, a kind of antibacterial agent prepared from agar, glycerin, peptone, etc. is provided. Mixed solution, after cutting the steamed buns into pieces, add the mixed solution to make it moldy naturally, then

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0018] First, in parts by weight, select 15 parts of agar, 10 parts of glycerin, 10 parts of glucose, 15 parts of peptone and 50 parts of beef broth, stir and mix evenly at 80 r / min, and place it in a shaker for 1 hour. Prepare the mixed solution; then weigh 0.8kg of steamed bread, cut it into small pieces with a side knife, put it into a container, add 1 / 3 of the mixed solution of the container volume to the container, stir and mix it, and place it in a cool and ventilated place for 1 day, and then moved into a temperature of 24°C and a humidity of 45% and stored for 3 days to make it moldy naturally. After the mold grew to 10cm, collect the mold mixture and set it aside; take 6 sorbets of uniform size and cut them with a side knife Cut a small piece of 5 cm long and 3 cm wide from the surface of each sorbet, then put the sorbet into an airtight container, control the temperature in the airtight container to 35°C, and the humidity to 25%, after keeping warm for 2 days, increas...

example 2

[0021] First, in parts by weight, 22 parts of agar, 8 parts of glycerin, 7 parts of glucose, 11 parts of peptone and 52 parts of beef broth were selected, stirred and mixed evenly at 100 r / min, and placed in a shaker for oscillating treatment for 2 hours. Prepare the mixed liquid; then weigh 0.9kg of steamed bread, cut it into small pieces with a side knife, put it into a container, add 1 / 3 of the mixed liquid into the container, stir and mix it, and place it in a cool and ventilated place 2 day, and then moved into a temperature of 25°C and a humidity of 52% to store for 4 days to make it moldy naturally. After the mold grew to 13cm, collect the mold mixture and set it aside; take 7 sorbets of uniform size, and use a side knife to Cut off the surface of each sorbet into small pieces with a length of 5 cm and a width of 3 cm, then put the sorbets into an airtight container, control the temperature in the airtight container to be 38°C, and the humidity to be 28%, after keeping w...

example 3

[0024] First, in parts by weight, 30 parts of agar, 5 parts of glycerin, 5 parts of glucose, 13 parts of peptone and 47 parts of beef broth were selected, stirred and mixed evenly at 120 r / min, and placed in a shaker for oscillating treatment for 2 hours. Prepare the mixed liquid; then weigh 1.0kg of steamed bread, cut it into small pieces with a side knife, put it into a container, add 1 / 3 of the mixed liquid into the container, stir and mix it, and place it in a cool and ventilated place 2 day, and then moved into a temperature of 26°C and a humidity of 60% to store for 5 days to make it moldy naturally. After the mold grew to 15cm, collect the mold mixture and set it aside; take 8 sorbets of uniform size, and use a side knife to Cut off the surface of each sorbet into small pieces with a length of 5 cm and a width of 3 cm, then put the sorbets into an airtight container, control the temperature in the airtight container to 40°C, and the humidity to be 30%, after 3 days of he...

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PUM

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Abstract

The present invention discloses a preparation method of a food preservative and belongs to the technical field of food preservative preparations. Agar, glycerin, peptone, etc. are taken to prepare mixed solution, steamed buns are chopped, the chopped steamed buns are mixed with the mixed solution and then get mouldy naturally, then pyrus ussuriensis is taken, small blocks are cut off from the surfaces, when the pyrus ussuriensis blocks are rotten and soft, the pyrus ussuriensis blocks are mashed, the mashed pyrus ussuriensis is filtered with gauze to obtain pyrus ussuriensis water, the pyrus ussuriensis water is added into the collected mold mixture, the mixture is sterilized, the sterilized molds are collected, dry ice is added into the sterilized molds to lower the temperature of the molds, then the molds are frozen and freeze-dried, the freeze-dried molds are crushed, the crushed molds are put into glass bottles, the molds are frozen using liquid nitrogen, the frozen molds are ground, and the ground molds are placed at room temperature to prepare the food preservative. Beneficial effects are as follows: the preparation steps are simple, the product yield is more than 17.2% higher than that of other products, and the food preservative is good in antibacterial spectrum, long in lasting time and good in bacteriostatic effects after being used.

Description

technical field [0001] The invention relates to a preparation method of a food preservative, belonging to the technical field of food preservative preparation. Background technique [0002] Food preservatives are additives that can prevent spoilage caused by microorganisms and prolong the shelf life of food. Because it has the function of preventing food poisoning caused by microbial reproduction, it is also called antimicrobial agent. Its main function is to inhibit the reproduction of microorganisms in food. The current food preservatives include organic chemical preservatives, inorganic chemical preservatives and natural food preservatives. Organic chemical preservatives mainly include benzoic acid and its salts, sorbic acid and its salts, esters of p-hydroxybenzoic acid, etc. Benzoic acid and its salts, sorbic acid and its salts all have antibacterial effects through undissociated molecules. They all need to be transformed into corresponding acids to be effective, so...

Claims

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Application Information

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IPC IPC(8): A23L3/3571
CPCA23L3/3571
Inventor 林倩倩盛艳花
Owner NINGBO JIANGDONG LINQING ENVIRONMENTAL PROTECTION & TECH CO LTD
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