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Plant natural preservative and preparation process thereof

A natural preservative and preparation process technology, applied in the field of preservatives, can solve the problems of uneven distribution, poor solubility, excessive chemical preservatives, etc., and achieve the effects of strong killing and inhibition, strong antibacterial effect, and wide antibacterial spectrum.

Pending Publication Date: 2019-05-03
成都健心食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason is that chemical preservatives are toxic and harmful, have poor solubility, and are unevenly distributed in food. These factors may not only affect the antiseptic effect of food, but may also cause some chemical preservatives in food to exceed the standard, causing potential risks to food companies. It also threatens the health of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A plant natural preservative, consisting of the following raw materials by weight:

[0034] 15 parts of garlic, 30 parts of pepper, 40 parts of star anise, 35 parts of cinnamon, 10 parts of ginkgo biloba extract, 3 parts of sorbic acid, 10 parts of matrine, 30 parts of ethanol, 1 part of Houttuynia cordata, 0.1 part of tea, Coptis chinensis extract 3 parts of vegetable, 3 parts of ginger, 3 parts of green onion, 2 parts of fennel and 2 parts of pepper.

[0035] The invention also discloses a preparation process of a natural plant preservative, comprising the following steps:

[0036] Step 1. Cleaning: Wash the garlic, Chinese prickly ash, star anise, cinnamon bark, Houttuynia cordata and aroma enhancing substances with clean water and set aside;

[0037] Step 2. Drying: Dry the washed garlic, Chinese prickly ash, star anise, cinnamon bark, Houttuynia cordata and flavoring substances at 45°C;

[0038] Step 3, crushing: crush the dried garlic, Chinese prickly ash, star ...

Embodiment 2

[0046] A plant natural preservative, consisting of the following raw materials by weight:

[0047] 20 parts of garlic, 35 parts of pepper, 50 parts of star anise, 40 parts of cinnamon, 12 parts of ginkgo leaf extract, 4 parts of sorbic acid, 15 parts of matrine, 35 parts of ethanol, 3 parts of Houttuynia cordata, 0.2 parts of tea leaves, extract of Coptis chinensis 4 parts of vegetable, 4 parts of ginger, 4 parts of green onion, 3 parts of fennel and 3 parts of pepper.

[0048] The invention also discloses a preparation process of a natural plant preservative, comprising the following steps:

[0049] Step 1. Cleaning: Wash the garlic, Chinese prickly ash, star anise, cinnamon bark, Houttuynia cordata and aroma enhancing substances with clean water and set aside;

[0050] Step 2. Drying: Dry the washed garlic, Chinese prickly ash, star anise, cinnamon bark, Houttuynia cordata and flavoring substances at 50°C;

[0051] Step 3, crushing: crush the dried garlic, Chinese prickly ...

Embodiment 3

[0059] A plant natural preservative, consisting of the following raw materials by weight:

[0060]20 parts of garlic, 35 parts of pepper, 50 parts of star anise, 40 parts of cinnamon, 12 parts of ginkgo leaf extract, 4 parts of sorbic acid, 15 parts of matrine, 35 parts of ethanol, 3 parts of Houttuynia cordata, 0.2 parts of tea leaves, extract of Coptis chinensis 4 parts of vegetable, 6 parts of ginger, 6 parts of green onion, 4 parts of fennel and 4 parts of pepper.

[0061] The invention also discloses a preparation process of a natural plant preservative, comprising the following steps:

[0062] Step 1. Cleaning: Wash the garlic, Chinese prickly ash, star anise, cinnamon bark, Houttuynia cordata and aroma enhancing substances with clean water and set aside;

[0063] Step 2, drying: dry the washed garlic, Chinese prickly ash, star anise, cinnamon bark, houttuynia cordata and aroma enhancing substances at 60°C;

[0064] Step 3, crushing: crush the dried garlic, Chinese pri...

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PUM

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Abstract

The invention discloses a plant natural preservative and a preparation process thereof. The plant natural preservative is composed of the following raw materials in parts by weight: 15-25 parts of garlic, 30-40 parts of pepper, 40-60 parts of anise, 35-55 parts of cinnamon, 10-15 parts of a ginkgo biloba extract, 3-5 parts of sorbic acid, 10-20 parts of matrine, 30-40 parts of ethanol, 1-5 parts of houttuynia, 0.1-0.3 parts of tea leaves, 3-5 parts of a coptis chinensis extract, and 10-20 parts of a trace additive. The pure plant extract juice extracted from the plant of the invention has a large amount of antibacterial and anti-oxidative activity active ingredients, and has better antibacterial, anti-oxidation, fresh-keeping and color protection effects.

Description

technical field [0001] The invention belongs to the field of preservatives, and in particular relates to a natural plant preservative and a preparation process thereof. Background technique [0002] With the development of society, the government's control over the food industry has become more and more stringent. At the same time, food quality and safety standards have been improved, and the publicity of food laws has also been increased. With the continuous improvement of people's food safety awareness, more and more consumers begin to dislike and resist foods containing chemical preservatives such as sodium benzoate, potassium sorbate, and dehydrogenation. The main reason is that chemical preservatives are toxic and harmful, have poor solubility, and are unevenly distributed in food. These factors may not only affect the antiseptic effect of food, but may also cause some chemical preservatives in food to exceed the standard, causing potential risks to food companies. It ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3508A23L3/3526
Inventor 雷胱心周小玲
Owner 成都健心食品有限公司