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

A technology for preparation process and antistaling agent, which is applied in the field of formula and preparation technology of food antistaling agent, can solve the problems of unsatisfactory infestation effect of various bacteria, specific use of antistaling agent, etc., achieve low cost, strong inhibitory effect, high production process simple effect

Inactive Publication Date: 2003-02-12
马庆一 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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. caused a lot of inconvenience in the process

Method used

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Embodiment Construction

[0018] Below in conjunction with embodiment the present invention is further described in detail:

[0019] The production of pure natural broad-spectrum food preservation agent, the composition weight percent of its formula is:

[0020] Ginkgo biloba 5kg shellfish 10kg peanut red 40kg

[0021] Cinnamon 10kg Tea 30kg Lauric Monoglyceride 51kg

[0022] The production process steps are:

[0023] (1) take by weighing ginkgo leaf, peanut red coat, cinnamon, tealeaves, be pulverized to 80 orders and obtain raw material powder 85kg for subsequent use by above ratio;

[0024] (2) take by weighing 10kg shellfish in proportion, be crushed to 80 orders and obtain shell powder for subsequent use;

[0025] (3) Extract the raw material with 8 times the amount of 70% ethanol twice, each time for 1 hour, combine the two extracts, recover the ethanol and concentrate to a specific gravity of 1.1-1.3 to obtain a concentrated solution for future use.

[0026] (4) Fully mix the proportional co...

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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...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
Inventor 马庆一许浩
Owner 马庆一
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