Fragrance composition to inhibit harmful microorganisms in foods
A technology of microorganisms and compositions, applied in food ingredients as antimicrobial preservation, food ingredients containing natural extracts, food science, etc., can solve problems such as mutagenicity and teratogenicity, prevent spoilage and prolong shelf life Effect
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Embodiment 1
[0019] A spice composition for inhibiting harmful microorganisms in food, comprising the following components in weight ratio: 30% of citral, 30% of cinnamaldehyde, 15% of linalool and 25% of eugenol.
[0020] Take the above-mentioned isolated fragrance and mix it in a closed glass container according to the above-mentioned ratio to obtain a fragrance composition.
Embodiment 2
[0022] A spice composition for inhibiting harmful microorganisms in food, comprising the following components in weight ratio: 25% of citral, 35% of cinnamaldehyde, 25% of linalool and 15% of eugenol.
[0023] Take the above isolated fragrance and mix it in a closed glass container according to the above ratio, add propylene glycol to dilute, wherein the fragrance composition is 5wt%, propylene glycol is 95wt%, and the diluted fragrance composition is obtained.
Embodiment 3
[0025] A spice composition for inhibiting harmful microorganisms in food, comprising the following components in weight ratio: 10% of citral, 35% of cinnamaldehyde, 35% of linalool and 20% of eugenol.
[0026] Take the above-mentioned isolated fragrance and mix it in a closed glass container according to the above ratio, add and mix gellan gum, distilled water, and Tween-80 to obtain a gel-type fragrance composition.
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