Preservative for soybean milk and preparation method thereof
The technology of a preservative and soybean milk is applied in the field of preservative for soybean milk and its preparation, which can solve problems such as excessive storage of chemical substances, and achieve the effects of inhibiting bacterial growth, high use value, and improving antioxidant properties and nutrition.
Inactive Publication Date: 2018-11-30
苏州汉德瑞生物工程有限公司
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Abstract
The invention provides a preservative for soybean milk and a preparation method thereof. The preservative is prepared from the following components in parts by weight: 10-20 parts of nisin, 6-10 partsof honeysuckle flower extract, 5-10 parts of licorice root extract, 12-16 parts of lysozyme, 5-12 parts of sophora japonica extract, 3-5 parts of thymol, 1-3 parts of white granulated sugar, 4-8 parts of lycopene, 4-8 parts of vitamin C, 3-6 parts of astragalus polysaccharide and 2-7 parts of royal jelly. According to the preservative for foods and the preparation method, the natural materials including honeysuckle flowers, licorice roots and sophora japonica adopted as preservative ingredients are environment-friendly, healthy and non-toxic for human bodies and can be used for improving theoxidation resistance and nutritional value of the preservative by combining with the lycopene, vitamin C, astragalus polysaccharide and royal jelly, and the nisin, lysozyme and the like are utilized to inhibit bacterium breeding, so that the effects of bacterial inhabitation and preservation can be achieved. The preservative is wide in material source, relatively low in cost and high in use value.
Application Domain
Milk preservation
Technology Topic
Licorice root extractHoneysuckle +17
Examples
- Experimental program(4)
Example Embodiment
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Example Embodiment
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