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Preservative for pickled foods

A preservative and food technology, applied in food preservation, food ingredients as antimicrobial preservation, application, etc., can solve problems such as poor effect, toxic residue, and health hazards

Inactive Publication Date: 2017-12-22
TAICANG ROODEE BIOTECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] According to relevant data, in the food that people eat for a long time, artificially synthesized chemical preservatives not only have poor effect, but also have relatively high toxicity, which can easily cause toxic residues and endanger human health. The research on natural preservatives has attracted great attention of scientists from all over the world

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1, the mass fraction of each component of the preservative for pickled food is: 2 parts of cinnamic acid, 12 parts of paraben, 3.5 parts of oregano extract, 1.5 parts of clove extract, 2 parts of litchi extract 5 parts of vanillol, 8 parts of trimethoxycinnamic acid, 2 parts of p-allyl anisole, and 3 parts of guaiacol.

Embodiment 2

[0014] Example 2, the mass fraction of each component of the preservative for pickled food is: 3 parts of cinnamic acid, 13 parts of paraben, 4 parts of oregano extract, 2 parts of clove extract, 3 parts of litchi extract 6 parts of vanillol, 10 parts of trimethoxycinnamic acid, 2.5 parts of p-allyl anisole, 4 parts of guaiacol.

Embodiment 3

[0015] Example 3, the mass fraction of each component of the preservative for pickled food is: 4 parts of cinnamic acid, 14 parts of paraben, 4.5 parts of oregano extract, 2.5 parts of clove extract, 4 parts of litchi extract 8 parts of vanillol, 11 parts of trimethoxycinnamic acid, 3.5 parts of p-allyl anisole, and 5 parts of guaiacol.

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PUM

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Abstract

The invention discloses a preservative for pickled foods. The preservative for the pickled foods comprises 2-6 parts of cinnamic acid, 12-15 parts of parahydroxybenzoate ester, 3.5-5 parts of an oregano extract, 1.5-3 parts of a clove extract, 2-6 parts of a lychee extract, 5-12 parts of vanillol, 8-16 parts of trimethoxy cinnamic acid, 2-4 parts of p-allylanisole, and 3-6 parts of guaiacol. The preservative for the pickled foods disclosed by the invention is capable of causing dysfunction or even rupture of cell membrane of bacteria so as to lead to microbial death; and thus, the preservative is good in bacteriostatic effects, and free of any toxic and side effects.

Description

technical field [0001] The invention relates to the field of preservatives, in particular to a preservative for pickled food. Background technique [0002] According to relevant data, in the food that people eat for a long time, artificially synthesized chemical preservatives not only have poor effect, but also have relatively high toxicity, which can easily cause toxic residues and endanger human health. The research on natural preservatives has attracted great attention of scientists from all over the world. Contents of the invention [0003] The main technical problem to be solved by the present invention is to provide a preservative for pickled food, which can cause the cell membrane of bacteria to be dysfunctional or even rupture, and eventually lead to the death of microorganisms, with good antibacterial effect and no toxic side effects. [0004] In order to solve the above-mentioned technical problems, a technical solution adopted in the present invention is: a pre...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L3/3508A23L3/3517A23L3/349
CPCA23L3/3472A23L3/349A23L3/3508A23L3/3517A23V2002/00A23V2200/10
Inventor 李德彬王坤
Owner TAICANG ROODEE BIOTECH RES INST