Preservative for medical foods

Abstract

The invention relates to a preservative for medical foods. The preservative is prepared from, by weight, 1-9 parts of staphylococcus aureus phage powder, 1-9 parts of escherichia coli phage powder, 1-9 parts of Salmonella phage powder, 1-9 parts of shigella phage powder, 1-9 parts of listeria phage powder, 1-9 parts of proteus bacteriophage powder, 1-9 parts of botulinum phage powder and 4-6 partsof an antioxidant. The preservative can specifically inhibit pathogenic bacteria of common contaminated foods, effectively prevent pollution of the medical foods, prevent oxidation of lipids in the medical foods, and be the antibacterial, anti-oxidation, safe and non-toxic side effect preservative for the medical foods.

Description

technical field [0001] The invention relates to a preservative for medical food. Background technique [0002] Medical foods are mainly processed and formulated to meet the daily nutritional needs of people with restricted food intake, digestive and absorption dysfunction, or metabolic disorders, or to meet the special needs of certain nutrients or daily foods due to certain medical conditions or diseases. kind of food. The composition of medical food is relatively clear, mainly composed of whole protein or short peptide or amino acid, lipid, sugar, etc., and the type of nutrition is relatively rich. Because medical food contains high protein, amino acid and fat, it is susceptible to common pathogenic bacteria such as Staphylococcus aureus, Escherichia coli, Salmonella, Shigella, Listeria, Proteus, botulinum, etc. pollution; at the same time, lipids in medical food are also easily oxidized, resulting in spoilage of medical food. [0003] Due to the particularity of the fu...

AI Technical Summary

Problems solved by technology

High-temperature sterilization in the traditional production process cannot be used for medical food, because high-temperature sterilization often leads to the destruction of its nutrients and active ingredients, and cannot ensure the quality stability of the product within the validity period

In addition, the current common preservatives have limited antiseptic ability and cannot prevent common pathogenic bacteria contamination. At the same time, the main components of common preservatives are generally potassium sorbate and sodium benzoate, which have certain toxicity. certain side effects

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