Preparation method of natural food preservative

A natural food and antistaling agent technology, applied in food preservation, food science, climate change adaptation, etc., can solve the problems of short antibacterial time, narrow antibacterial spectrum, human hazards, etc. good performance

Inactive Publication Date: 2017-05-24
董晓
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem mainly solved by the present invention is: aiming at the problems that the existing food antiseptic and preservatives have large dosage, short antibacterial time, narrow antibacterial spectrum, and are easy to cause harm to the human body, a natural plant extract is provided as an antiseptic matrix, Using lactic acid for acidification treatment, wrapping with sodium alginate, using Goubao rich in enzymes and microorganisms to ferment and extract the treated natural plants, and then using supercritical carbon dioxide for deep extraction, so as to obtain natural food preservatives. Method, the present invention first crushes chrysanthemum and cinnamon and puts them into a cooking tank for cooking, adjusts the pH of the cook

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] In terms of parts by weight, take 40 parts of chrysanthemum, 32 parts of cinnamon, 27 parts of distilled water, 24 parts of lactic acid, 18 parts of papaya and 13 parts of radish, put them into a grinder, grind them at 300r / min for 30min, and mix the pulverized and pulverized Put sodium alginate with 2% mass into a cooking tank, set the temperature at 80°C, and cook for 3 hours; after the above cooking is completed, collect the cooking mixture in the cooking tank, add citric acid to the cooking mixture until the pH of the cooking mixture reaches 2. According to the mass ratio of 1:5, put the fresh Goubao and the cooking mixture after adjusting the pH into the mill, mill at 200r / min for 5min, then put the milled mixture into the fermenter, set the temperature at 37°C, the ventilation volume is 0.8m 3 / min, stirring and fermenting at 160r / min for 4 days; after the above-mentioned fermentation, collect the 2.0mol / L ethanol solution of 2 times the mass of the fermentation m...

example 2

[0020] In terms of parts by weight, take 45 parts of chrysanthemum, 34 parts of cinnamon, 31 parts of distilled water, 26 parts of lactic acid, 22 parts of papaya and 17 parts of radish, put them into a grinder, and grind them at 300r / min for 40min. Put sodium alginate with 4% mass in a cooking tank, set the temperature at 85°C, and cook for 5 hours; after the above cooking, collect the cooking mixture in the cooking tank, add citric acid to the cooking mixture until the pH of the cooking mixture reaches 3. According to the mass ratio of 1:7, put the fresh Goubao and the cooking mixture after adjusting the pH into the mill, mill at 200r / min for 10min, then put the milled mixture into the fermenter, set the temperature The temperature is 39℃, and the ventilation volume is 0.8m 3 / min, stirring and fermenting at 160r / min for 4 days; after the above-mentioned fermentation, collect the 2.0mol / L ethanol solution of 2 times the mass of the fermentation mixture in the fermenter and m...

example 3

[0023]In parts by weight, take 43 parts of chrysanthemum, 33 parts of cinnamon, 29 parts of distilled water, 25 parts of lactic acid, 20 parts of papaya and 15 parts of radish, put them into a pulverizer, grind them at 300r / min for 35min, and mix the pulverized and pulverized Put 3% sodium alginate into a cooking tank, set the temperature at 83°C, and cook for 4 hours; after the above cooking, collect the cooking mixture in the cooking tank, add citric acid to the cooking mixture until the pH of the cooking mixture reaches 3. According to the mass ratio of 1:56, put the fresh Goubao and the cooking mixture after adjusting the pH into the mill, mill at 200r / min for 8min, then put the milled mixture into the fermenter, set the temperature at 38°C, the ventilation rate is 0.8m 3 / min, stirred and fermented for 6 days with 160r / min; The temperature is 39°C, the extraction pressure is 30MPa, extract for 2 hours, collect the extract, put the extract at 13°C for 4 hours, then filter...

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Abstract

The invention relates to a preparation method of a natural food preservative and belongs to the technical field of food preservatives. The preparation method comprises the steps that firstly, chrysanthemum flowers, cinnamon and the like are smashed and then are put in a cooking tank for cooking, the pH of a cooked mixture is regulated through citric acid, the cooked mixture is mixed and fermented with dog cystolith and is mixed with an ethanol solution for extraction, the mixture is put in an extraction instrument for extraction, extract liquor is collected, then freezing treatment and filtration are conducted on filtrate, the filtrate is collected and is mixed and discolored with activated carbon, finally rotary evaporation is performed to remove ethyl alcohol, the leftover is concentrated and then is sterilized and disinfected, and then the natural food preservative can be obtained. The used raw materials are natural and toxic, has higher food safety and does not hurt a human body. The prepared natural food preservative has the better preservation effect on foods and can prolong an expiration date of the foods and improve the taste, quality and value of the foods.

Description

technical field [0001] The invention relates to a preparation method of a natural food anti-corrosion and fresh-keeping agent, which belongs to the technical field of food anti-corrosion and fresh-keeping agents. Background technique [0002] Food anti-corrosion, anti-oxidation, and antistaling agents are important components of food additives. They are indispensable food additives to maintain the inherent color, fragrance and nutritional components of food, and to extend the shelf life. As we all know, under certain physical conditions, biochemical reactions and harmful microorganisms, food will lose its inherent color, fragrance and freshness, and even rot. The application of food anti-corrosion, anti-oxidation, and antistaling agents can effectively prevent the destruction of harmful microorganisms, and maintain the characteristics and freshness of food within a certain period of time. According to incomplete statistics, about 20% of the grain, oil and food in the worl...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L3/3508
CPCA23L3/3472A23L3/3508Y02A40/90
Inventor 董晓宋家平赵玉林
Owner 董晓
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