Formula and preparing process of broad-spectrum antistaling agent for food

Abstract

A broad-spectrum natural antistaling agent for food is prepared from ginkgo leaf, shells, red peanut peel, cinnamon bark, tea leaf and monoglyceride laurate through breaking, alcohol extracting, concentrating, mixing, pulverizing and sterilizing. Its advantages are strong suppressing action to gram-positive and -negative bacteria, mycetes and saccharomycetes, strong antioxidizing action, high antistaling effect and no damage to human body.

Description

Technical field:

[0001] The invention relates to food fresh-keeping technology, in particular to the formula and preparation process of a food fresh-keeping agent made of pure natural raw materials. Background technique:

[0002] Food preservation has always been a concern in the storage and transportation of the food industry. In the past, food and beverages were mostly preserved by synthetic chemical preservatives. Such preservatives are produced from chemical raw materials. Long-term consumption is harmful to the human body. The freshness preservation of the beverage industry is developing towards natural and harmless aspects. Natural food preservatives have been used in the food industry and have achieved certain effects. However, the existing preservatives are relatively specific in use, and the effect on the invasion of various bacteria is not ideal. They must cooperate with each other in actual fresh-keeping applications. A lot of inconvenience was caused in the proc...