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A preparing process and system for a food preservative

A preservative and food technology, applied in the field of preservatives, can solve the problems of high viscosity of the extract, high environmental pressure, and influence on the quality of the glue, and achieve the effect of simple process, low cost, stable and long-lasting performance

Inactive Publication Date: 2019-01-01
XINYANG AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] 1. Fenugreek seeds are used as raw materials. Since the endosperm is not removed first, the viscosity of the extract is high, which brings difficulties to the subsequent extraction of effective substances.
[0014] 2. Protein is treated as waste and not used effectively
[0015] 3. The final separation of coumarin affects the quality of the gum and has no economic advantage
[0018] 1. The remaining part after degumming is used as the raw material. Due to the mixed endosperm part, the extraction system has a high viscosity and is easy to agglomerate, which brings difficulties to the development of downstream products
[0019] 2. Fenugreek oil and protein transfer rate is low and not effectively utilized
[0020] 3. Direct acid hydrolysis destroys the protein, and the remaining part is used as animal feed, which tastes extremely bad and has not been comprehensively utilized. Moreover, the water consumption is large and the environmental pressure is high
[0029] At present, in order to maintain the moisture content during storage and transportation in my country’s food preservative industry, polyhydroxy substances such as propylene glycol and sorbitol are mainly used as preservatives, but the existing preservatives have little effect on maintaining the moisture content of food preservation products. ideal

Method used

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  • A preparing process and system for a food preservative
  • A preparing process and system for a food preservative
  • A preparing process and system for a food preservative

Examples

Experimental program
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preparation example Construction

[0116] Preparation of Fenugreek Total Saponins Extract:

[0117] The first step, first extracting the dried coarse powder of fenugreek through a concentration of 40% to 95% ethanol aqueous solution by dipping method or percolation method or reflux method, reclaiming ethanol to obtain liquid extract;

[0118] The second step is to dilute the liquid extract 3 to 6 times with water to form a suspension, and contact with a medium-polar macroporous resin, and use resin adsorption. When the total fenugreek saponins content in the adsorbed suspension is When it is lower than 1%, the adsorbed suspension is separated from the macroporous resin adsorbed with the fenugreek extract;

[0119] The third step, washing the macroporous resin adsorbed with the fenugreek extract with an aqueous solution with a pH value of 7.5 to 13.0 adjusted by an inorganic base, and stopping washing when the washing liquid contains 0.1% to 1% total fenugreek saponins Then wash the macroporous resin adsorbed w...

Embodiment 1

[0157] The embodiment of the present invention provides a food preservative consisting of the following components in parts by weight: 2 parts of fenugreek extract, 4 parts of camellia oleifera meal extract, 0.55 parts of potassium sorbate, 2.5 parts of sorbitol, and 2 parts of amino acid , 0.75 parts of chitin, 0.5 to 2 parts of sodium salt, 0.5 to 1.0 parts of citric acid, 0.2 to 0.5 parts of bacteriostat, 0.1 to 0.5 parts of biological preservative, 0.1 to 0.1 to 1.5 to 5.8 wt% of food grade surfactant 0.5 parts, 50 to 60 parts of chlorine dioxide aqueous solution with a concentration of 30 mg / L to 600 mg / L, 1 to 2 parts of pH regulator dissolved in chlorine dioxide aqueous solution and 1 to 3 parts of metal chlorite.

Embodiment 2

[0159] The embodiment of the present invention provides a food preservative consisting of the following components in parts by weight: 6 parts of fenugreek extract, 2 parts of camellia oleifera meal extract, 0.25 parts of potassium sorbate, 2 parts of sorbitol, and 1 part of amino acid , 0.5 parts of chitin, 0.5 to 2 parts of sodium salt, 0.5 to 1.0 parts of citric acid, 0.2 to 0.5 parts of bacteriostat, 0.1 to 0.5 parts of biological preservative, 0.1 to 0.1 to 1.5 to 5.8 wt% of food grade surfactant 0.5 parts, 50-60 parts of chlorine dioxide aqueous solution with a concentration of 30mg / L-600mg / L, 1-2 parts of pH regulator dissolved in chlorine dioxide aqueous solution and 1-3 parts of metal chlorite.

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Abstract

The invention belongs to the field of preservatives, and discloses a preparing process and system for a food preservative. The preparing system of the food preservative includes a hydrochloric acid chamber connected to a reactor through a pipeline. The reactor is connected to a sodium chlorite chamber and a mixing chamber through pipelines. The sodium chlorite chamber is connected to the mixing chamber through a pipeline. The mixing chamber is connected to a surfactant chamber and a finished product chamber through a pipeline. The finished product chamber is connected to a monosodium phosphatechamber through a pipeline provided with an electromagnetic valve. A pH detector is mounted in the finished product chamber and is connected to a control circuit through a wire. The control circuit is connected to the electromagnetic valve through a wire. The process is simple and low in cost, and the prepared food preservative is stable and durable in performance, safe and nontoxic and can be applied in a plurality of fields.

Description

technical field [0001] The invention belongs to the field of antistaling agents, and in particular relates to a preparation method and system of a food antistaling agent. Background technique [0002] At present, the commonly used existing technologies in the industry are as follows: [0003] Food preservatives are used to prevent food from deteriorating due to microbial reproduction during storage and circulation, or due to poor storage and sales conditions, food internal quality deterioration, and color decline. Food additives used in food. The chlorine dioxide aqueous solution produced by common chlorine dioxide generators is prone to decomposition, unstable in nature, and the concentration cannot be maintained; the stability of food preservatives obtained by stable chlorine dioxide production is also poor, and the action time is not sustained. [0004] At present, various processed foods are diverse, but there is a problem of preservation and storage. How to ensure the...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
CPCA23L3/3472
Inventor 李建芳周枫王清夏南刘坤峰
Owner XINYANG AGRI & FORESTRY UNIV