Preparation method of food preservative

Abstract

The invention discloses a preparation method of a food preservative, and belongs to the field of preservatives. The preparation method comprises the following steps of uniformly mixing rhizoma kaempferiae with Chinese prickly ash to obtain a mixture, performing drying, collecting a dried mixture, crushing the collected dried mixture and a sodium chloride solution, collecting a crushed mixture, mixing the crushed mixture with an ethanol solution to obtain a new mixture, adding the new mixture to a supercritical carbon dioxide extraction device, performing extraction to obtain an extract, collecting the extract, mixing the extract with added liquid, performing standing, performing filtering, collecting filtrate, putting the filtrate, hierochloe odorata and yeast powder in a container, sealing the container, exhausting gas in the container with carbon dioxide, performing standing, after standing, putting substances in the container in a mashing machine, performing mashing, collecting mashed substances, performing filtering, collecting filtrate, mixing the collected filtrate with decoloring granules, performing standing, performing centrifugal separation, collecting supernatant, performing distillation to remove the ethanol, collecting distillation remaining liquid, then performing concentration, and then collecting a concentrated solution so as to obtain the food preservative. The food preservative disclosed by the invention is good in preservative effect, high in safety and worth of being widely popularized.

Description

technical field [0001] The invention relates to the field of preservatives, in particular to a preparation method of food preservatives. Background technique [0002] Food preservatives are food additives that can prevent spoilage caused by microorganisms and prolong the storage period of food. Adding preservatives is a relatively common method for extending the shelf life of existing foods. Food companies generally add preservatives directly without pretreatment. These preservatives have different inhibitory effects on different microorganisms. Generally, the greater the amount of the same preservative added, the better the antiseptic effect. However, because many foods have to go through high temperature process during processing, and some preservatives such as sorbic acid will volatilize, which makes the amount of preservatives remain small and the antiseptic effect is not good, but a large intake of foods containing chemical preservatives can cause cancer , cause defor...

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention: the existing food preservatives contain substances harmful to the human body, which can cause cancer, deformity or adverse symptoms of food poisoning, and the antiseptic effect is relatively poor, resulting in a short shelf life of food The problem of providing a kind of preparation method of food preservative

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