Food preservative

Abstract

The invention relates to a food preservative. The food preservative is prepared from raw materials in parts by weight as follows: 5-10 parts of bitter gourd essence, 5-10 parts of allicin, 2-3 parts of sorbic acid, 2-4 parts of table salt, 6-12 parts of sodium diacetate, 2-3 parts of pod pepper essence, 6-10 parts of sodium lactate and 3-5 parts of citric acid. Adopted raw materials are easy to obtain, the formula is reasonable, the preparation process is simple and easy to operate, natural materials are adopted mostly, and the food preservative is safer to use, good in preservative effect, safe, non-toxic and good in stability and has excellent bacteriostasis and sterilization effects.

Description

Technical field [0001] The invention relates to a food preservative. Background technique [0002] In order to prevent spoilage and deterioration of various processed foods, fruits and vegetables, physical or chemical methods can be used to prevent corrosion. The chemical method uses chemical substances to inhibit the growth of microorganisms or kill these microorganisms. These chemical substances are preservatives. Preservatives used as food additives refer to substances that inhibit the reproduction of microorganisms in food, prevent food from spoiling and deteriorate, and extend the shelf life of food. [0003] In order to extend the shelf life of food, people use different methods in the food processing process to lose the activity of microorganisms, delay or prevent their growth. Adding preservatives is one of the convenient and effective methods of food preservation and is widely adopted. In the early days, chemical preservatives were commonly used. After long-term researc...

AI Technical Summary

Problems solved by technology

Chemical preservatives were commonly used in the early days. After long-term research, it was found that some chemical preservatives have carcinogenicity, teratogenicity and food poisoning. For example, benzoate may cause food poisoning, nitrite and Nitrate may generate carcinogenic nitrosamines, which will also have adverse effects on the natural ecological environment, and its use in food has been strictly limited

The antiseptic effect of chemical preservatives is also easily affected by factors such as solubility, food microbial species, and pH value