Short-term food antiseptic additive and manufacturing method thereof

Abstract

The invention discloses a short-term food antiseptic additive and a manufacturing method thereof, and belongs to the field of food antiseptic additives. The components of the antiseptic additive include benzoic acid, sorbic acid, citric acid, nitrate, nitrite, propolis, protamine, a baical skullcap root extract product, forsythia suspense leaves, mulberry leaves, ginkgo leaves, bitter gourd seeds,sucrose ester, glycerol mono-fatty acid ester, and dehydrated sorbitol fatty acid ester. The baical skullcap root extract product is a preserving agent prepared through the extraction of natural plant scutellaria baicalensis with dual-purpose of drug and food, so that the baical skullcap root extract product is safe and nontoxic and accords with food safety advocated by the state; the propolis has inhibiting effects on aspergillus flavus and other fungi, the generation of aspergillus can be effectively inhibited even in a propolis leaching solution under a low concentration of 0.2%, so that fresh-keeping effects can be achieved, and the propolis is natural food, and therefore, the propolis is harmless; and the protamine has advantages of being high in safety, good in antiseptic property and high in thermal stability, so that the protamine is harmless as well.

Description

technical field [0001] The invention relates to the technical field of food preservatives, in particular to a short-term food antiseptic additive and a preparation method thereof. Background technique [0002] Food preservation is an old topic. Before humans have chemically synthesized food preservatives, people have found a large number of ways to extend the shelf life of food; such as high-salt pickling, high-molasses processing, acid, wine, smoking, and storage in water and underground. With the development of the food industry, traditional anti-corrosion methods can no longer meet its anti-corrosion needs. People put forward higher requirements for food anti-corrosion methods: simpler operation, longer shelf life, and lower anti-corrosion costs. [0003] Preservatives are widely used in food, because they can effectively prevent food spoilage caused by microorganisms, thereby prolonging the shelf life of food; with the advancement of science and technology, people have ...

AI Technical Summary

Problems solved by technology

With the development of the food industry, traditional anti-corrosion methods can no longer meet its anti-corrosion needs, and people have put forward higher requirements for food anti-corrosion methods: simpler operation, longer shelf life, and lower anti-corrosion costs

[0003] Preservatives are widely used in food, because they can effectively prevent food spoilage caused by microorganisms, thereby prolonging the shelf life of food; with the advancement of science and technology, people have gradually discovered that the existence of chemically synthesized food preservatives is harmful to human health. huge threat