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Composite food preservative and preparation method thereof

A composite food and preservative technology, applied in food preservation, food ingredients as antimicrobial preservation, food science, etc., can solve problems such as adverse effects on the ecological environment, adverse effects on food flavor, and adverse effects on the human body, and achieve long-lasting effects Long time, extended food shelf life, low cost of raw materials and processing

Inactive Publication Date: 2018-04-03
CHENDU NEW KELI CHEM SCI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Aiming at the currently widely used chemical preservatives will have a certain adverse effect on the flavor of food, and at the same time, the synthetic preservatives with excessive edible content will have adverse effects on the human body or even poisonous effects, and will also cause adverse effects on the ecological environment. The present invention A compound food preservative and its preparation method are proposed, which effectively improves the safety and environmental protection of food preservatives, and at the same time has superior and efficient performance, and is convenient to prepare and low in cost

Method used

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  • Composite food preservative and preparation method thereof

Examples

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Effect test

Embodiment 1

[0041] (1) Wash bitter gourd and Platycodon grandiflorum leaves, chop them up, mix them with peptone, corn flour and glucose, ferment at 30°C for 48 hours, use a centrifugal filter to remove the filter residue, and obtain a supernatant; in parts by weight of fermented products, of which 39 parts of bitter gourd, 30 parts of bellflower leaves, 25 parts of peptone, 3.5 parts of corn flour, and 0.5 part of glucose; bitter gourd is bitter gourd; peptone is soybean peptone;

[0042] (2) Add soluble starch to the supernatant of step (1), stir until fully dissolved, filter to obtain filtrate; the mixing mass ratio of soluble starch to supernatant is 1:3;

[0043] (3) Wash the sorbet and apple, remove the core, cut into pieces, mix with the filtrate of step (2), and use an industrial juicer to squeeze the juice to obtain the juice; in parts by weight of the mixture, 25 parts of sorbet, 25 parts, 50 parts of filtrate; the industrial juice extractor is a screw type juice extractor;

[...

Embodiment 2

[0048] (1) Wash bitter gourd and Platycodon grandiflorum leaves, chop them up, mix them with peptone, corn flour and glucose, ferment at 30°C for 48 hours, use a centrifugal filter to remove the filter residue, and obtain a supernatant; in parts by weight of fermented products, of which 34 parts of bitter gourd, 40 parts of bellflower leaves, 20 parts of peptone, 4 parts of corn flour, 0.5 part of glucose; bitter gourd is big top bitter gourd; peptone is blood peptone;

[0049] (2) Add soluble starch to the supernatant of step (1), stir until fully dissolved, filter to obtain filtrate; the mixing mass ratio of soluble starch to supernatant is 1:2;

[0050] (3) Wash the sorbets and apples, remove cores, cut into pieces, mix them with the filtrate of step (2), and use an industrial juicer to squeeze the juice to obtain juice; in parts by weight of the mixture, 30 parts of sorbets, 30 parts, 40 parts of filtrate; the industrial juicer is a vacuum bladder juicer;

[0051] (4) Mix...

Embodiment 3

[0055] (1) Wash bitter gourd and Platycodon grandiflorum leaves, chop them up, mix them with peptone, corn flour and glucose, ferment at 28°C for 65 hours, use a centrifugal filter to remove the filter residue, and obtain a supernatant; in parts by weight of fermented products, of which 40 parts of bitter gourd, 30 parts of bellflower leaves, 22 parts of peptone, 5 parts of corn flour, 0.5 part of glucose; bitter gourd is big top bitter gourd; peptone is fish peptone;

[0056] (2) Add soluble starch to the supernatant of step (1), stir until fully dissolved, filter to obtain filtrate; the mixing mass ratio of soluble starch to supernatant is 1:3;

[0057] (3) Wash the sorbets and apples, remove cores, cut into pieces, mix them with the filtrate in step (2), and use an industrial juicer to squeeze the juice to obtain juice; in parts by weight of the mixture, 28 parts of sorbets, 25 parts, 47 parts of filtrate; the industrial juicer is a cup juicer;

[0058] (4) Mix the squeeze...

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Abstract

The invention provides a composite food preservative and a preparation method thereof. The preparation method comprises the following steps of fermenting bitter gourds, platycodon root leaves, peptoneand the like, then performing centrifugal filtering, mixing a supernatant with soluble starch, performing filtering, jointly squeezing the filtrate, pyrus ussuriensis maxim and apples to obtain juice, then preparing a fermentation substrate from the juice, agar, a beef extract and yeast extractum together, after sterilization of the substrate, performing inoculating with lactobacilli, performingsufficient fermentation, performing filtering, performing decoloring, performing concentration, and performing disinfection and sterilization so as to obtain the composite food preservative. Accordingto the method, natural plant materials are used, so that the obtained preservative is harmless to human bodies, is safe, reliable and environment-friendly, and besides, effectively exerts the self characteristics of the raw materials. The preservative is broad in antimicrobial spectrum, good in effects and long in time duration, and can effectively restrain microorganisms from growing and prolongthe quality guarantee period of foods. In addition, the entire preparation steps are simple, and the cost is low.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the preparation of preservatives, in particular to a composite food preservative and a preparation method thereof. Background technique [0002] In recent years, with the rapid development of my country's national economy and the continuous improvement of people's living standards, the food processing industry has also been greatly developed. However, in the process of food production, transportation, sales, and storage, food spoilage will be caused by physical, chemical, and biochemical factors, which will cause certain losses to producers and consumers. Food spoilage will not only cause the loss of food nutritional value, but also cause food poisoning. It is estimated that in my country, about 20% to 30% of food is lost in vain every year due to corruption. In order to reduce losses and prolong the shelf life of food, people have adopted various methods to inhibit or kill micro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/10
Inventor 陈庆司文彬
Owner CHENDU NEW KELI CHEM SCI CO LTD
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