High-efficiency compound food preservative and preparation method thereof

Abstract

The invention relates to a high-efficiency compound food preservative and a preparation method thereof. The preservative comprises the following raw materials in parts by weight: 5-8 parts of lotus leaves, 2-4 parts of bamboo leaves, 1-2 parts of honeysuckle flowers, 1-2 parts of cassia seeds, 2-3 parts of table salt and 1-2 parts of auxiliary agents. The preparation method comprises the followingsteps: pretreatment of raw materials; preparation of a lotus leaf extracting solution; preparation of a bamboo leaf extracting solution; preparation of a honeysuckle flower extracting solution; preparation of a cassia seed extracting solution; mixing, compounding and concentration; addition of the auxiliary agents; addition of the table salt; and drying treatment. The food preservative is prepared from natural, harmless and low-cost raw materials, so the cost of the preservative is reduced and also the defect of health hazard of traditional preservatives is solved; and the preparation methodof the compound food preservative provided by the invention is simple and easy in operation, and the compound food preservative is free of substances harmful to a human body, colorless and tasteless,does not affect the mouthfeel of food, and has good safety, relatively low cost of investment, suitability for mass production and extensive prospects of application.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a high-efficiency compound food preservative and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the gradual strengthening of health awareness, in addition to the nutrition, sensory and outer packaging of food, more attention is paid to the safety of food. Because food is extremely susceptible to microbial contamination and spoilage, the use of food preservatives is a measure that has to be taken. The naturalization of food preservatives has become the trend of preservative technology. [0003] Food preservatives have a continuous inhibitory or killing effect on the growth of microorganisms that use spoilage substances as metabolic substrates, prolonging the shelf life and shelf life of food. For a long time, synthetic preservatives such as sodium benzoate, potassium sorbate, and parabens have been widely ...

AI Technical Summary

Problems solved by technology

[0005] In order to prevent spoilage, the food currently produced on the market usually uses preservatives to inhibit the growth of spoilage microorganisms and keep the food fresh. Preservatives are usually prepared from chemical substances. The preservatives used in food usually include sorbic acid, Benzoic acid, cinnamaldehyde, etc., but if these preservatives are used improperly or in unreasonable doses, they will have adverse effects. Excessive consumption of food with preservatives will bring unhealthy hidden dangers and side effects to the human body

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