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Plant spice preservative as well as preparation method and application thereof

A technology of preservatives and spices, applied in the field of plant spices preservatives and their preparation, to achieve the effects of good thermal stability, strong antibacterial properties, and good water solubility

Pending Publication Date: 2021-04-27
贵州南山婆食品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because natural preservatives have strong antibacterial properties, safety and non-toxicity, good water solubility, good thermal stability, wide range of action, and certain nutritional and health functions, they are unmatched by existing synthetic preservatives.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A plant spice preservative, the preservative is composed of basic seasoning, spice powder and spicy essential oil mixed in 5:0.5:0.1 parts by weight, wherein the basic seasoning is composed of chili essential oil, pepper essential oil, ginger essential oil, garlic essential oil and onion Composition of essential oil mixture, the spice powder is composed of cinnamon, cumin, clove, licorice, white pepper, coriander seed and thyme powder, the spice essential oil is composed of cinnamon essential oil, cumin essential oil, clove essential oil, licorice essential oil, white pepper essential oil , coriander seed essential oil and thyme essential oil blend composition. Wherein the basic seasoning is mixed according to the following raw materials: 10 parts of pepper essential oil, 2 parts of prickly ash essential oil, 10 parts of ginger essential oil, 10 parts of garlic essential oil and 10 parts of onion essential oil; 0.5 part of cumin, 0.1 part of clove, 0.3 part of licorice,...

Embodiment 2

[0030] A plant spice preservative, the preservative is composed of basic seasoning, spice powder and spicy essential oil mixed in 8:0.8:0.2 parts by weight, wherein the basic seasoning is composed of chili essential oil, pepper essential oil, ginger essential oil, garlic essential oil and onion Composition of essential oil mixture, the spice powder is composed of cinnamon, cumin, clove, licorice, white pepper, coriander seed and thyme powder, the spice essential oil is composed of cinnamon essential oil, cumin essential oil, clove essential oil, licorice essential oil, white pepper essential oil , coriander seed essential oil and thyme essential oil blend composition. Wherein the basic seasoning is mixed according to the following raw materials: 13 parts of pepper essential oil, 3 parts of Chinese prickly ash essential oil, 13 parts of ginger essential oil, 12 parts of garlic essential oil and 12 parts of onion essential oil; 0.8 parts of cumin, 0.2 parts of cloves, 0.4 parts ...

Embodiment 3

[0037] A plant spice preservative, the preservative is composed of basic seasoning, spice powder and spice essential oil mixed in 10:1:0.3 parts by weight, wherein the basic seasoning is composed of chili essential oil, pepper essential oil, ginger essential oil, garlic essential oil and onion Composition of essential oil mixture, the spice powder is composed of cinnamon, cumin, clove, licorice, white pepper, coriander seed and thyme powder, the spice essential oil is composed of cinnamon essential oil, cumin essential oil, clove essential oil, licorice essential oil, white pepper essential oil , coriander seed essential oil and thyme essential oil blend composition. Wherein the basic seasoning is composed by mixing the following raw materials, 15 parts of pepper essential oil, 3 parts of prickly ash essential oil, 15 parts of ginger essential oil, 15 parts of garlic essential oil and 15 parts of onion essential oil; 1 part of cumin, 0.2 parts of cloves, 0.4 parts of licorice,...

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PUM

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Abstract

The invention relates to a plant spice preservative and a preparation method and application thereof. The preservative is formed by mixing basic seasoning, spice powder and spice essential oil; the basic seasoning is formed by mixing chili essential oil, zanthoxylum bungeanum maxim essential oil, ginger essential oil, garlic essential oil and onion essential oil; the spice powder is formed by mixing cinnamon, fennel, clove, liquorice, white pepper, coriander seeds and thyme powder; and the spice essential oil is formed by mixing cinnamon essential oil, fennel essential oil, clove essential oil, liquorice essential oil, white pepper essential oil, coriander seed essential oil and thyme essential oil. The plant spice preservative prepared through the method, through the mutual cooperation of the basic seasoning, the spice powder and the spice essential oil, has a synergistic interaction effect, is strong in antibacterial property, safe and non-toxic, has the advantages of certain nutrition and health care functions and the like, has antibacterial and preservative effects, prolongs the shelf life of foods, conforms to the pursuit of modern people for nature, safety, green, nutrition and health, and is suitable for popularization and application.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a plant spice preservative and its preparation method and application. Background technique [0002] Spices refer to various plant species, skins, stems, leaves, flowers, roots, fruits, etc. with special temperament, fragrance and taste, which are made into powder by crushing, or refined into essential oil by distillation or pressing. Its purpose is to improve the flavor of food, most of which can be used for cooking, also known as seasoning spices, spices have a unique pungent aroma, used for food seasoning, endow aroma, and also have a certain antibacterial effect, become a natural One of the important sources of preservatives. Preservatives are widely used in food because it can effectively prevent food from spoilage caused by microorganisms, thereby prolonging the shelf life of food. It can be said that without food preservatives, there would be no rapid development...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L33/00
CPCA23L3/3472A23L33/00A23V2002/00A23V2200/10A23V2250/21A23V2250/212A23V2200/30
Inventor 包爱明
Owner 贵州南山婆食品加工有限公司