Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Antiseptics for natural food

A natural food and preservative technology, applied in food preservation, food science, application, etc., can solve the problems of high price of natural preservatives, high extraction process requirements, and limited application range, etc., achieve good antibacterial and broad development prospects , low cost effect

Inactive Publication Date: 2006-04-19
袁东武
View PDF0 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high requirements and complex process of the extraction process of existing natural food preservatives, the existing natural preservatives are difficult to meet the market demand due to the disadvantages of high price and limited application range.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Bitter gourd extract A: take 5 kg of bitter gourd, wash it and grind it into fine powder, put it in a reflux extractor and use 5.5 kg of distilled water to extract at room temperature for 1.5 hours, and the extract is concentrated to 1-1.3 kg after vacuum filtration Pale yellow-green aqueous solution component A.

[0017] Garlic cooking and suction filtration extract B: take 0.5 kg of peeled garlic, steam and squeeze out garlic juice, and vacuum filter to obtain 75-100 g of light yellow liquid component B.

[0018] Component C is alanine.

[0019] According to the weight ratio of 85:10:5, take bitter melon extract A, garlic cooking and suction filter extract B and alanine C respectively, stir and mix to obtain a uniform solution, the crude product of the solution has a slight garlic smell, extract and wash with ethyl acetate deodorate. The product is sterilized, sealed and packaged into a light yellow-green liquid under aseptic operation to obtain a natural food prese...

Embodiment 2

[0021] Bitter gourd extract A: take 10 kg of bitter gourd, wash and grind it into fine powder, put it in a reflux extractor and extract it with 15 kg of distilled water at room temperature for 2 hours, and then concentrate the extract to 2-2.5 kg after vacuum filtration Pale yellow-green aqueous solution component A.

[0022] Garlic steaming and suction filtration extract B: Take 2 kg of peeled garlic, steam and squeeze out garlic juice, and vacuum filter to obtain 300-400 g of light yellow liquid component B.

[0023] Component C is arginine.

[0024] According to the weight ratio of 60:25:15, extract A of balsam pear, extract B of cooking and filtering garlic, and arginine C were respectively taken. The total weight of the three substances was 1 kg, and they were stirred and mixed to obtain a uniform solution. The crude product of the solution has a slight garlic smell, and it is extracted and washed with n-hexane to remove the smell. The product is sterilized, sealed and ...

Embodiment 3

[0027] Preparation of component A+B: Take 5 kg of bitter gourd and wash it, take 1 kg of steamed peeled garlic, mix the two and stir them into powder, then put them in a reflux extractor and use 6 kg of distilled water to extract at room temperature for 2 hours, extract The liquid is vacuum filtered and concentrated to obtain 1.2-1.5 kg of light yellow-green liquid component A+B, wherein the ratio of component A to component B is 6:1-8:1.

[0028] Component C is cystine.

[0029] Components A+B and C were stirred and mixed to obtain a homogeneous solution, wherein the component content (A+B):C was about 85:15, and the total amount was 1 kg. The crude product of the solution has a slight garlic smell, and it is extracted and washed with petroleum ether to remove the smell. The product is sterilized, sealed and packaged into a light yellow-green liquid under aseptic operation to obtain the finished product of natural food preservatives

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

An antiseptic agent for food (white gourd, aubergine, tomato, meat, egg, etc) is prepared from the extract of balsam pear and / or extract (or allicin) of garlic clove, and amino acid type polypeptide through proportional mixing, washing with solvent for deodoring and sterilizing.

Description

technical field [0001] The invention belongs to preservatives, in particular to a natural food preservative mixed with various plant extracts. Background technique [0002] In order to prevent spoilage of various processed foods, fruits and vegetables, etc., physical or chemical methods can be used to preserve them according to the specific situation. Chemical methods use chemicals to inhibit the growth of microorganisms or to kill them, known as preservatives. Preservatives used as food additives refer to substances that inhibit the growth of microorganisms in food, prevent food spoilage, and prolong the shelf life of food. [0003] In order to prolong the shelf life of food, people use different means in the process of food processing to inactivate, delay or prevent the growth of microorganisms. Adding preservatives is one of the convenient and effective food preservation methods and is widely used. Chemical preservatives were commonly used in the early days. After long...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
Inventor 袁东武
Owner 袁东武
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com