Biological food preservative

A food preservative and biological technology, applied in food preservation, food science, application, etc., can solve problems such as chemical synthesis of food preservatives that threaten human health

Inactive Publication Date: 2017-10-24
TAICANG ROODEE BIOTECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

With the advancement of science and technology, people have gradually discovered

Method used

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Example Embodiment

[0011] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of the present invention.

[0012] The present invention provides biological food preservatives, including: a biological food preservative, characterized in that it includes: lysozyme, chitosan, glycine, protamine, agar-oligosaccharides, pectin decomposition products, and spice extracts , Nisin, water, the mass fraction of each component is: lysozyme 3-8 parts, chitosan 1.5-5 parts, glycine 5-15 parts, protamine 1-6 parts, agar oligosaccharide 3.5 -8 parts, pectin decomposition product 0.5-3 parts, spice extract 3-8 parts, nisin 12-20 parts, water 25-40...

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Abstract

The present invention discloses a biological food preservative, which comprises the following raw materials by mass: 3-8 parts of lysozyme, 1.5-5 parts of chitosan, 5-15 parts of glycine, 1-6 parts of protamine, 3.5-8 parts of agar oligomer, 0.5-3 parts of pectin hydrolyzate, 3-8 parts of a spice extract, 12-20 parts of nisin, and 25-40 part sof water. The biological food preservative of the present invention has advantages of safety, health, no toxic-side effect, no odor and wide antibacterial range, and can strongly kill and inhibit yeast, mold and bacteria.

Description

technical field [0001] The invention relates to the field of fresh-keeping preservatives, in particular to a biological food preservative. Background technique [0002] With the development of the food industry, traditional antiseptic methods can no longer meet its antiseptic needs. People put forward higher requirements for food antiseptic methods, requiring simpler operation, longer shelf life, and lower antiseptic costs. Based on this, the practice of using chemical products for food preservation became popular. The early chemical preservatives mainly included highly toxic products such as formaldehyde and nitrates. Later, dozens of chemically synthesized food preservatives such as benzoic acid, sodium benzoate, sodium dehydroacetate, and sodium diacetate were developed. At present, preservatives are the most widely used in food, which can effectively prevent the occurrence of food spoilage caused by microorganisms, thereby prolonging its shelf life. It can be said that...

Claims

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Application Information

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IPC IPC(8): A23L3/3562A23L3/3571A23L3/3472
CPCA23L3/3562A23L3/3472A23L3/3571
Inventor 李德彬王坤
Owner TAICANG ROODEE BIOTECH RES INST
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