Biological food preservative

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...

AI Technical Summary

Problems solved by technology

With the advancement of science and technology, people have gradually discovered that chemically synthesized food preservatives pose a huge threat to human health