Preparation method of natural food preservative

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...

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 cooking mixture through citric acid, then mixes and ferments with Goubao, mixes with ethanol solution and extracts, and then puts it in an extractor to extract , collect the extract, then freeze the filtrate and filter it, collect the filtrate, mix the filtrate with activated carbon for decolorization, and finally remove the ethanol by rotary evaporation, concentrate the residue and sterilize it to obtain a natural food preservative. The raw materials used in the invention are natural and non-toxic, have high food safety, and will not cause damage to the human body, and the prepared food antiseptic and preservative has a good fresh-keeping effect on food, can significantly prolong the shelf life of food, and improve the taste of food , quality and value