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Food natural compound preservative prepared from chitosan oligosaccharides

A technology of composite preservatives and chitosan oligosaccharides, which is applied in the direction of food ingredients as antioxidants, food preservation, food ingredients, etc., can solve the problems of unsatisfactory food preservation, consumer preservative resistance, and incomplete preservatives, etc., to achieve edible High safety, convenient material collection, and wide application range

Inactive Publication Date: 2018-06-22
QINGDAO KEHAI BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current mainstream preservatives are mainly chemically synthesized preservatives. The toxicological research of many preservatives is not thorough. Although the country restricts the amount of use, consumers still have a resistance to preservatives.
[0003] In recent years, natural preservatives have gradually appeared on the market, but most of them have single ingredients and ineffective effects, which cannot meet the needs of food preservation. Natural compound, safe and non-toxic preservatives with good antiseptic effects have received more and more attention , so it is imminent to research and develop a natural composite preservative with good antiseptic effect

Method used

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  • Food natural compound preservative prepared from chitosan oligosaccharides
  • Food natural compound preservative prepared from chitosan oligosaccharides

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Experimental program
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Effect test

Embodiment 1

[0030] 1. Preparation of natural compound preservatives:

[0031] It is composed of the following components by mass percentage: 22% tea polyphenols: 8% ε-polylysine: 29% glycine: 3% allicin: 20% chitosan oligosaccharides: 18% cinnamon extract, and its preparation method It can be realized by referring to the prior art.

[0032] Two: Antibacterial examples of natural compound preservatives

[0033] The prepared natural composite preservative has been filtered and sterilized by dissolving the solution in water, and the minimum bactericidal concentration is determined by the double dilution method. Bacteria liquid and spore suspension were inoculated in test tubes with different concentrations of preservatives obtained by doubling dilution, and bacteria were cultured in a 37°C incubator for 18 hours, and yeast and mold were cultured at 28°C for 3 days. Take a bacterial culture test tube without obvious turbidity and spread it on a plate, and incubate it at 37°C for 21 hours. T...

Embodiment 2

[0046] The natural compound preservative is prepared by combining the following components according to mass percentage: tea polyphenols 18%, ε-polylysine 6%, glycine 38%, allicin 2%, chitosan oligosaccharide 15%, cinnamon extract 21% %.

Embodiment 3

[0048] The natural compound preservative is prepared by combining the following components according to mass percentage: tea polyphenol 26%, ε-polylysine 10%, glycine 21%, allicin 4%, chitosan oligosaccharide 25%, cinnamon extract 15% %.

[0049] The natural composite antiseptic prepared by the invention is safe, non-toxic, green and natural, has a scientific dosage, does not affect the flavor and taste of food, has broad-spectrum antibacterial properties, and is widely applicable to food antisepsis.

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Abstract

The invention discloses a food natural compound preservative prepared from chitosan oligosaccharides, and relates to the technical field of food storage. The preservative comprises the following raw materials in percentage by mass: 18 to 26 percent of tea polyphenols, 6 to 10 percent of epsilon-polylysine, 21 to 38 percent of glycine, 2 to 4 percent of allicin, 15 to 25 percent of chitosan oligosaccharides, and 15 to 21 percent of cassia bark extract. According to the invention, the preservative effect of the obtained natural compound preservative is evaluated, and escherichia coli, bacillus subtilis, staphylococcus aureus, salmonella typhimurium, saccharomyces cerevisiae, aspergillus niger and penicillium citrinum are selected to evaluate the preservative effect, and the preservative hashigh eating safety. The natural compound preservative of the invention has strong bacteriostasis effect on common bacteria and fungi in foods, can be applied to foods without influencing original flavor and color, and has wide application range. The natural compound preservative of the invention is safe, nontoxic, efficient and practical.

Description

technical field [0001] The invention relates to the technical field of food storage, in particular to a natural composite preservative for food. Background technique [0002] The spoilage of common food in life is mainly caused by the reproduction and degradation of microorganisms. In order to prolong the shelf life of food, preservatives are mainly used at home and abroad to avoid food spoilage. However, the current mainstream preservatives are mainly chemically synthesized preservatives, and the toxicological research of many preservatives is not thorough. Although the country restricts the amount of use, consumers still have a resistance to preservatives. [0003] In recent years, natural preservatives have gradually appeared on the market, but most of them have single ingredients and ineffective effects, which cannot meet the needs of food preservation. Natural compound, safe and non-toxic preservatives with good antiseptic effects have received more and more attention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562
CPCA23L3/3562A23V2002/00A23V2200/02A23V2200/10A23V2250/063A23V2250/0622A23V2250/2132A23V2250/214A23V2250/212A23V2250/21A23V2250/511
Inventor 李悦明李霞张少华徐建春
Owner QINGDAO KEHAI BIOLOGICAL
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