Rosemary as a preservative and its extraction process

Abstract

This invention discloses rosemary as a preservative and its extraction process, belonging to the field of plant extraction technology. The process first involves soaking and pulping rosemary branches and leaves, followed by enzymatic hydrolysis using a compound enzyme. Subsequently, rosemary essential oil is separated by steam distillation, and the distillate residue is subjected to solid-liquid separation. The filtrate is concentrated and dried to obtain a water-soluble preservative, while the solid residue is subjected to ethanol extraction and purification to obtain a fat-soluble preservative. Finally, the three active components are mixed with preservative factors and excipients in appropriate proportions, granulated, and sterilized to obtain the final product. Compared with existing technologies, this invention achieves efficient comprehensive utilization of different polarity active ingredients in rosemary through a multi-step synergistic extraction process. The resulting rosemary preservative exhibits multi-component, multi-target synergistic antioxidant effects, with significant, long-lasting, and stable preservation effects, making it particularly suitable for meat product preservation.

Description

Technical Field

[0001] This invention relates to the field of plant extraction technology, and in particular to rosemary as a preservative and its extraction process. Background Technology

[0002] Rosemary (Rosmarinus officinalis L.) is a Lamiaceae plant rich in various natural active ingredients. Its branches and leaves contain rosemary essential oil, rosmarinic acid, carawayic acid, and flavonoids, which possess significant antioxidant and antibacterial properties, making it a promising candidate for food preservation. With increasing concerns about the safety of chemically synthesized preservatives, naturally extracted rosemary preservatives are receiving more and more attention due to their green and safe characteristics. However, the extraction efficiency of active ingredients in rosemary, the synergistic effects between different components, and their stability in practical applications remain key issues hindering its industrialization and promotion.

[0003] While the patent with publication number CN107686773A achieves efficient extraction of rosemary essential oil and possesses continuous production advantages through rotary cone distillation, its process mainly focuses on essential oil extraction and fails to systematically recover water-soluble and fat-soluble antioxidant components in rosemary, resulting in insufficient utilization of plant resources. The patent with publication number CN104939267A forms a composition by combining caryopsisic acid and rosmarinic acid extracts, exhibiting a synergistic effect at a specific ratio. However, the composition of this composition is relatively simple, failing to fully utilize the multipolar, multi-target active component system in rosemary, thus limiting the broad-spectrum and long-lasting preservation effect. The patent with publication number CN118530775A uses fermentation pretreatment combined with modified activated carbon adsorption-desorption technology to extract rosemary essential oil. Although this improves the yield and purity of the essential oil, the process is cumbersome, energy-intensive, and does not involve the comprehensive extraction and utilization of all rosemary components, making it difficult to meet the needs of low-cost, large-scale production.

[0004] In summary, existing technologies generally suffer from problems such as single extraction target, incomplete utilization of active ingredients, complex processes, or limited synergistic preservation effects. Therefore, there is an urgent need in this field to develop a comprehensive extraction process that can simultaneously and efficiently extract essential oils, water-soluble and fat-soluble active ingredients from rosemary, and achieve multi-component synergistic effects, high stability, and ease of industrialization through scientific compounding and process integration, so as to enhance the comprehensive application value of rosemary in food preservation. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention aims to provide rosemary as a preservative and its extraction process.

[0006] To achieve the above-mentioned objectives, the present invention adopts the following technical solution: The extraction process of rosemary as a preservative is as follows: Step 1: Rinse the rosemary branches and leaves, mix them with water and soak them, then pulp them to obtain rosemary slurry; Step 2: Adjust the pH of the rosemary slurry to acidic, add a compound enzyme for enzymatic hydrolysis, and obtain enzymatically hydrolyzed rosemary liquid; Step 3: Steam distill the enzymatically hydrolyzed rosemary liquid, condense it to obtain a rosemary oil-water mixture, and collect the residue-liquid mixture; Step 4: Perform oil-water separation and drying filtration on the rosemary oil-water mixture to obtain rosemary essential oil; Step 5: Separate the solid and liquid mixture, concentrate and dry the resulting filtrate to obtain a water-soluble preservative; Step 6: Extract the solid filter residue after solid-liquid separation with ethanol solution, separate and dry the extract to obtain a fat-soluble preservative; Step 7: Mix the rosemary essential oil, water-soluble preservative and fat-soluble preservative, add preservative factor, then add maltodextrin and magnesium stearate for granulation and sterilization to obtain the rosemary used as preservative.

[0007] Preferably, the extraction process of rosemary as a preservative is as follows: Step 1: Select fresh rosemary branches and leaves, rinse with clean water to remove surface impurities, mix rosemary branches and leaves with water at a mass ratio of 0.5-2:1-3, soak at room temperature for 1-5 hours, put the soaked material into a high-speed pulper, and pulp at a speed of 10000-16000r / min for 3-10 minutes to obtain a uniform rosemary pulp. Step 2: Transfer the rosemary slurry to an enzymatic hydrolysis reactor, adjust the pH to 5-6.5 using a 7-10% (v / v) acetic acid aqueous solution, and add a compound enzyme at 1-5‰ of the weight of fresh rosemary branches and leaves for enzymatic hydrolysis; to obtain enzymatically hydrolyzed rosemary solution; Step 3: The enzymatically hydrolyzed rosemary solution is pumped to the top of a rotating cone distillation column at a rate of 150-200 L / h using a feed pump, and the rotation speed of the rotating cone is controlled at 200-500 r / min. Water vapor at a temperature of 80-100℃ and a flow rate of 30-50 kg / h is introduced from the bottom of the distillation column to form a thin film on the surface of the rotating cone and to fully contact the water vapor. After the steam at the top of the column is condensed to 30-40℃, a rosemary oil-water mixture is obtained, and the residue-liquid mixture is collected at the bottom of the column. Step 4: Transfer the rosemary oil-water mixture into an oil-water separator and let it stand at room temperature for 5-15 hours to allow the oil and water phases to separate naturally. Collect the upper oil phase, dry it with anhydrous sodium sulfate, and then filter it through a 0.18-0.25μm filter membrane to remove solid impurities, thus obtaining rosemary essential oil. Step 5: Separate the solid and liquid phases of the residue-liquid mixture through a ceramic membrane filter with a pore size of 0.08-0.15μm to obtain a liquid filtrate and a solid filter residue; concentrate the filtrate to a relative density of 1-1.3g / mL; dry the concentrate through a pressure spray dryer, controlling the inlet temperature at 130-150℃, the outlet temperature at 70-80℃, and the feed rate at 10-16L / h to obtain a water-soluble preservative; Step 6: Add the solid filter residue obtained from solid-liquid separation to an ethanol solution with a volume fraction of 40-90% at a mass-to-volume ratio of 0.5-2:3-5. After mixing evenly, transfer the mixture to an ultrasonic extractor and control the ultrasonic frequency at 20-60kHz and power at 200-400W for 10-40 minutes. After centrifuging the extract at 4000-8000r / min for 5-20 minutes, send the supernatant to a vacuum distillation apparatus to recover ethanol and obtain an ethanol extract. Add the ethanol extract to hot water at 80-100℃ and stir and wash to remove water-soluble impurities. After centrifugation, the solid precipitate is dried under vacuum at 40-60℃ to constant weight to obtain a fat-soluble preservative. Step 7: Mix the prepared rosemary essential oil, water-soluble preservative and fat-soluble preservative to obtain a mixture. Add 0.05-0.1% by mass of preservative factor to the mixture, then add 0.4-0.8% by mass of maltodextrin and 0.1-0.3% by mass of magnesium stearate to the mixture. Granulate to obtain particles with a particle size of 20-40 mesh. Sterilize by irradiation to obtain rosemary as a preservative.

[0008] The complex enzyme is at least one of cellulase, pectinase, hemicellulase, and phytase.

[0009] Preferably, the compound enzyme is composed of cellulase, pectinase, hemicellulase and phytase in a mass ratio of 1-3:1-3:0.5-2:0.3-0.8.

[0010] The enzymatic hydrolysis temperature is 30-40℃, the stirring speed is 10-100r / min, and the enzymatic hydrolysis time is 2-6h.

[0011] The mixture in step 7 is obtained by mixing rosemary essential oil, water-soluble preservative and fat-soluble preservative in a mass ratio of 1-3:5-7:10-12.

[0012] Preferably, the mixture in step 7 is obtained by mixing rosemary essential oil, water-soluble preservative and fat-soluble preservative in a mass ratio of 3:5:12.

[0013] The preservative is at least one of sodium ferulic acid, ascorbate palmitate, sodium phytate, sulforaphane, dideoxycurcumin, naringenin, proanthocyanidins, and ectoine.

[0014] Preferably, the preservative is composed of sodium phytate and proanthocyanidins in a mass ratio of 0.5-2:0.5-2.

[0015] More preferably, the preservative is composed of sodium phytate, proanthocyanidins and ectoine in a mass ratio of 0.5-2:0.5-2:0.1-0.5.

[0016] This invention addresses the problem of complex cell wall structure and limited release of active ingredients in rosemary by designing a complex enzyme system of cellulase, pectinase, hemicellulase, and phytase. Under mild conditions, this system synergistically hydrolyzes rosemary tissue, effectively disrupting the cell wall structure and promoting the full release of essential oils and water-soluble and fat-soluble antioxidants.

[0017] In view of the significant polarity differences of active ingredients in rosemary, this invention adopts a process route that combines rotary cone distillation with membrane separation and ethanol extraction to enrich the essential oil, water-soluble components and fat-soluble components separately, avoiding the component loss caused by traditional single-pathway extraction, and providing a material basis for subsequent synergistic compounding.

[0018] Based on the extraction process, this invention forms a structurally stable multiphase distribution system by adjusting the mass ratio of rosemary essential oil, water-soluble preservatives, and fat-soluble preservatives. This allows fat-soluble components to preferentially act on lipid oxidation regions, while water-soluble components cover the protein system, thereby improving the overall antioxidant coverage efficiency.

[0019] To further enhance the preservation effect, this invention introduces preservation factors into the rosemary multiphase system and further combines preservation factors with different mechanisms of action. Through multiple pathways such as free radical scavenging, metal ion chelation and oxidative chain reaction blocking, lipid oxidation and protein oxidation are synergistically inhibited, showing a significant synergistic effect compared with the system that adds preservation factors alone.

[0020] Based on the binary compound formulation, ectoine is further introduced to stabilize the protein conformation and oil-water interface structure through its preferential hydration effect, reduce the oxygen diffusion rate and the risk of active ingredient inactivation, thereby achieving continuous inhibition of meat oxidative deterioration and making the system exhibit a further enhanced and longer-lasting preservation effect.

[0021] Ultimately, this invention selects maltodextrin as a carrier excipient and combines it with magnesium stearate for granulation treatment, so that rosemary essential oil and active ingredients are uniformly encapsulated, reducing volatilization and oxidation losses, while improving the ease of use of the product and meeting the needs of industrial production and food applications.

[0022] Compared with the prior art, the present invention has the following beneficial technical effects: 1) This invention combines complex enzyme synergistic enzymatic hydrolysis with multiphase extraction process to fully release and effectively separate essential oils, water-soluble and fat-soluble active ingredients in rosemary. Compared with existing single extraction methods, the active ingredients are more completely preserved and the preservation basis is more stable.

[0023] 2) This invention constructs a multi-pathway synergistic antioxidant system by rationally compounding different polar components of rosemary and introducing preservation factors. It can simultaneously inhibit lipid oxidation and protein oxidation, avoiding the problems of single action and short preservation effect in the prior art. It is particularly suitable for the preservation of meat products.

[0024] 3) This invention uses food-grade raw materials and combines them with granulation process, resulting in a preservative with good stability, strong dispersibility and wide applicability. It is not only easy to industrialize, but also suitable for application in a variety of food systems, and has good practical value and promotion prospects. Detailed Implementation

[0025] Some material parameters and their sources: Cellulase, commercially available product, enzyme activity: 10,000 U / g, grade: food grade.

[0026] Pectinase, commercially available product, enzyme activity: 8,000 U / g, grade: food grade.

[0027] Hemicellulase, commercially available product, enzyme activity: 5,000 U / g, grade: food grade.

[0028] Phytase, commercially available product, enzyme activity: 5,000 U / g, grade: food grade.

[0029] Maltodextrin, commercially available product, grade: food grade, DE value (glucose equivalent): 10-12, moisture content: ≤6%.

[0030] Proanthocyanidins, commercially available products, source: grape seed extract, main components: catechins, epicatechins and their oligomers, average degree of polymerization: 2-5, purity (as OPC): ≥95%.

[0031] In the embodiments and comparative examples of this invention, all raw materials are commercially available products.

[0032] Example 1

[0033] The extraction process of rosemary as a preservative is as follows: Step 1: Select fresh rosemary branches and leaves, rinse with clean water to remove surface impurities, mix rosemary branches and leaves with water at a mass ratio of 1:2.5, soak at room temperature for 2 hours, put the soaked material into a high-speed pulper, and pulp at 14000r / min for 5 minutes to obtain a uniform rosemary pulp. Step 2: Transfer the rosemary slurry to an enzymatic hydrolysis reactor. Adjust the pH to 6.0 using a 9% (v / v) acetic acid aqueous solution. Add a compound enzyme at 3‰ of the weight of fresh rosemary branches and leaves for enzymatic hydrolysis. The compound enzyme is a mixture of cellulase, pectinase, hemicellulase, and phytase in a mass ratio of 2:2:1:0.5. The enzymatic hydrolysis temperature is 35℃, the stirring speed is 80 r / min, and the hydrolysis time is 4 h to obtain the enzymatically hydrolyzed rosemary liquid. Step 3: The enzymatically hydrolyzed rosemary liquid is pumped to the top of the rotating cone distillation column at a rate of 180 L / h using a feed pump, and the rotation speed of the rotating cone is controlled at 350 r / min. Water vapor at a temperature of 100℃ and a flow rate of 45 kg / h is introduced from the bottom of the distillation column to form a thin film on the surface of the rotating cone and to make full contact with the water vapor. After the steam at the top of the column is condensed to 35℃, a rosemary oil-water mixture is obtained, and the residue-liquid mixture is collected at the bottom of the column. Step 4: Transfer the rosemary oil-water mixture into an oil-water separator and let it stand at room temperature for 10 hours to allow the oil and water phases to separate naturally. Collect the upper oil phase, dry it with anhydrous sodium sulfate, and then filter it through a 0.22μm filter membrane to remove solid impurities to obtain rosemary essential oil. Step 5: Separate the solid and liquid phases of the residue-liquid mixture through a ceramic membrane filter with a pore size of 0.1 μm to obtain a liquid filtrate and a solid filter residue; concentrate the filtrate to a relative density of 1.1 g / mL; dry the concentrate through a pressure spray dryer, controlling the inlet temperature at 146℃, the outlet temperature at 75℃, and the feed rate at 14 L / h to obtain a water-soluble preservative. Step 6: Add the solid filter residue obtained from solid-liquid separation to a 70% (v / v) ethanol solution at a mass-to-volume ratio of 1:4. After mixing thoroughly, transfer the mixture to an ultrasonic extractor and extract for 25 minutes at a frequency of 45 kHz and a power of 300 W. After centrifuging the extract at 5000 r / min for 12 minutes, send the supernatant to a vacuum distillation apparatus to recover the ethanol, obtaining an ethanol extract. Add the ethanol extract to 90℃ hot water, stir and wash to remove water-soluble impurities, then centrifuge. Dry the solid precipitate under vacuum at 50℃ to constant weight to obtain a fat-soluble preservative. Step 7: Mix the prepared rosemary essential oil, water-soluble preservative and fat-soluble preservative at a mass ratio of 3:5:12 to obtain a mixture. Add 0.08% by mass of preservative factor to the mixture, then add 0.6% by mass of maltodextrin and 0.2% by mass of magnesium stearate to the mixture. Granulate the mixture to obtain particles with a particle size of 30 mesh. After irradiation sterilization, rosemary as a preservative is obtained.

[0034] The preservative is sodium ferulic acid.

[0035] Example 2 The extraction process of rosemary as a preservative is basically the same as that in Example 1, except that the mixture is obtained by mixing rosemary essential oil, water-soluble preservative and fat-soluble preservative in a mass ratio of 3:7:10.

[0036] Example 3

[0037] The extraction process of rosemary as a preservative is basically the same as that in Example 1, except that the mixture is obtained by mixing rosemary essential oil, water-soluble preservative and fat-soluble preservative in a mass ratio of 1:7:12.

[0038] Example 4

[0039] The extraction process of rosemary as a preservative is basically the same as that in Example 1, except that the preservative is ascorbyl palmitate.

[0040] Example 5

[0041] The extraction process of rosemary as a preservative is basically the same as that in Example 1, except that the preservative is sodium phytate.

[0042] Example 6

[0043] The extraction process of rosemary as a preservative is basically the same as that in Example 1, except that the preservative factor is sulforaphane.

[0044] Example 7

[0045] The extraction process of rosemary as a preservative is basically the same as that in Example 1, except that the preservative factor is dideoxycurcumin.

[0046] Example 8

[0047] The extraction process of rosemary as a preservative is basically the same as that in Example 1, except that the preservative factor is naringin.

[0048] Example 9

[0049] The extraction process of rosemary as a preservative is basically the same as that in Example 1, except that the preservative factor is proanthocyanidins.

[0050] Example 10

[0051] The extraction process of rosemary as a preservative is basically the same as that in Example 1, except that the preservative is composed of sodium phytate and proanthocyanidins in a mass ratio of 1:1.

[0052] Example 11

[0053] The extraction process of rosemary as a preservative is basically the same as that in Example 1, except that the preservative is composed of dideoxycurcumin and ascorbate palmitate in a mass ratio of 1:1.

[0054] Example 12

[0055] The extraction process of rosemary as a preservative is basically the same as that in Example 1, except that the preservative is composed of sodium phytate, proanthocyanidins and ectoine in a mass ratio of 1:1:0.3.

[0056] Comparative Example 1 The extraction process of rosemary as a preservative is basically the same as that in Example 1, except that the preservative factor is not added.

[0057] Test Example 1 Peroxide value test: Ground pork was selected as a model sample of easily oxidized food and divided into several groups. Rosemary, obtained from the examples and comparative examples, was added to each group as a preservative. The amount added to each group was 0.2% of the food mass.

[0058] The treated samples were refrigerated at 4°C. Samples were taken on day 0, day 7 and day 14 of storage. The peroxide value (POV) of the samples was determined according to the method of GB 5009.227-2023 "National Food Safety Standard - Determination of Peroxide Value in Food". The value was expressed as meq / kg. Each group of samples was measured in parallel three times and the average value was taken. The test results are shown in Table 1.

[0059] Table 1

[0060] Test Example 2 Protein oxidation inhibition effect test: Fresh pork tenderloin was selected as the test material. After being minced, it was evenly divided into samples, and rosemary, which was obtained as a preservative in the examples and comparative examples, was added to each group. The amount added to each group was 0.2% of the meat sample mass.

[0061] The treated samples were refrigerated at 4°C. Samples were taken on day 0, day 7 and day 14 of storage. The protein carbonyl content in the meat samples was determined by the 2,4-dinitrophenylhydrazine (DNPH) method and expressed as nmol / mg protein. Each group was measured in triplicate and the average value was taken. The relevant test data are summarized in Table 2.

[0062] Table 2

[0063] This invention, by introducing preservatives into a multiphase extraction system of rosemary, can significantly inhibit the oxidation of lipids and proteins during meat storage by scavenging free radicals, chelating metal ions, or blocking oxidation chain reactions. Compared with Comparative Example 1 without preservatives, it effectively delays the accumulation of peroxides and protein carbonyl groups, improving the overall preservation effect.

[0064] In Example 1, the combination of rosemary essential oil, water-soluble preservative, and fat-soluble preservative in a ratio of 3:5:12 can form a relatively stable and balanced multiphase distribution structure in the meat system, allowing the fat-soluble components to mainly act on the lipid oxidation region, while the water-soluble components are effectively distributed in the sarcoplasmic environment, thereby achieving synergistic inhibition of lipid oxidation and protein oxidation. In contrast, the ratios in Examples 2 and 3 are unbalanced, resulting in a decrease in synergistic efficiency.

[0065] In Example 10, sodium phytate and proanthocyanidins were used in combination. On the one hand, sodium phytate inhibited the occurrence of metal-catalyzed oxidation reactions by chelating iron ions, and on the other hand, proanthocyanidins continuously scavenged free radicals generated in the system. The two complemented each other in terms of their mechanism of action, thereby reducing the rate of lipid peroxidation and protein oxidation at the same time, and showing a synergistic effect that is superior to that of a single preservation factor.

[0066] By further introducing ectoine based on Example 10, not only is the synergistic antioxidant effect of sodium phytate and proanthocyanidins retained, but the preferential hydration effect of ectoine also stabilizes the oil-water interface and protein structure, reduces oxygen diffusion and the rate of inactivation of active ingredients, thereby forming a more lasting inhibitory effect on lipid oxidation and protein oxidation, making Example 12 exhibit a further enhanced preservation effect.

Claims

1. A process for the extraction of rosemary as a preservative, characterized in that, The process is as follows: Step 1: Rinse the rosemary branches and leaves, mix them with water and soak them, then pulp them to obtain rosemary slurry; Step 2: Adjust the pH of the rosemary slurry to acidic, add a compound enzyme for enzymatic hydrolysis, and obtain enzymatically hydrolyzed rosemary liquid; Step 3: Steam distill the enzymatically hydrolyzed rosemary liquid, condense it to obtain a rosemary oil-water mixture, and collect the residue-liquid mixture; Step 4: Perform oil-water separation and drying filtration on the rosemary oil-water mixture to obtain rosemary essential oil; Step 5: Separate the solid and liquid mixture, concentrate and dry the resulting filtrate to obtain a water-soluble preservative; Step 6: Extract the solid filter residue after solid-liquid separation with ethanol solution, separate and dry the extract to obtain a fat-soluble preservative; Step 7: Mix the rosemary essential oil, water-soluble preservative and fat-soluble preservative, add preservative factor, then add maltodextrin and magnesium stearate for granulation and sterilization to obtain the rosemary used as preservative.

2. The extraction process of rosemary as a preservative according to claim 1, characterized in that, The process is as follows: Step 1: Select fresh rosemary branches and leaves, rinse with clean water to remove surface impurities, mix rosemary branches and leaves with water at a mass ratio of 0.5-2:1-3, soak at room temperature for 1-5 hours, put the soaked material into a high-speed pulper, and pulp at a speed of 10000-16000r / min for 3-10 minutes to obtain a uniform rosemary pulp. Step 2: Transfer the rosemary slurry to the enzymatic hydrolysis reactor, adjust the pH value to 5-6.5 with 7-10% acetic acid aqueous solution, and add compound enzymes at 1-5‰ of the weight of fresh rosemary branches and leaves for enzymatic hydrolysis. Obtain the enzymatically hydrolyzed rosemary extract; Step 3: The enzymatically hydrolyzed rosemary solution is pumped to the top of a rotating cone distillation column at a rate of 150-200 L / h using a feed pump, and the rotation speed of the rotating cone is controlled at 200-500 r / min. Water vapor at a temperature of 80-100℃ and a flow rate of 30-50 kg / h is introduced from the bottom of the distillation column to form a thin film on the surface of the rotating cone and to fully contact the water vapor. After the steam at the top of the column is condensed to 30-40℃, a rosemary oil-water mixture is obtained, and the residue-liquid mixture is collected at the bottom of the column. Step 4: Transfer the rosemary oil-water mixture into an oil-water separator and let it stand at room temperature for 5-15 hours to allow the oil and water phases to separate naturally. Collect the upper oil phase, dry it with anhydrous sodium sulfate, and then filter it through a 0.18-0.25μm filter membrane to remove solid impurities, thus obtaining rosemary essential oil. Step 5: Separate the solid and liquid phases of the residue-liquid mixture through a ceramic membrane filter with a pore size of 0.08-0.15μm to obtain a liquid filtrate and a solid filter residue; concentrate the filtrate to a relative density of 1-1.3g / mL; dry the concentrate through a pressure spray dryer, controlling the inlet temperature at 130-150℃, the outlet temperature at 70-80℃, and the feed rate at 10-16L / h to obtain a water-soluble preservative; Step 6: Add the solid filter residue obtained from solid-liquid separation to an ethanol solution with a volume fraction of 40-90% at a mass-to-volume ratio of 0.5-2:3-5. After mixing evenly, transfer the mixture to an ultrasonic extractor and control the ultrasonic frequency at 20-60kHz and power at 200-400W for 10-40 minutes. After centrifuging the extract at 4000-8000r / min for 5-20 minutes, send the supernatant to a vacuum distillation apparatus to recover ethanol and obtain an ethanol extract. Add the ethanol extract to hot water at 80-100℃ and stir and wash to remove water-soluble impurities. After centrifugation, the solid precipitate is dried under vacuum at 40-60℃ to constant weight to obtain a fat-soluble preservative. Step 7: Mix the prepared rosemary essential oil, water-soluble preservative and fat-soluble preservative to obtain a mixture. Add 0.05-0.1% by mass of preservative factor to the mixture, then add 0.4-0.8% by mass of maltodextrin and 0.1-0.3% by mass of magnesium stearate to the mixture. Granulate to obtain particles with a particle size of 20-40 mesh. Rosemary, used as a preservative, is obtained through irradiation sterilization.

3. The extraction process of rosemary as a preservative according to claim 1 or 2, characterized in that, The compound enzyme is at least one of cellulase, pectinase, hemicellulase and phytase; the enzymatic hydrolysis temperature is 30-40℃, the stirring speed is 10-100r / min, and the enzymatic hydrolysis time is 2-6h.

4. The extraction process of rosemary as a preservative according to claim 3, characterized in that, The compound enzyme is composed of cellulase, pectinase, hemicellulase and phytase in a mass ratio of 1-3:1-3:0.5-2:0.3-0.

8.

5. The extraction process of rosemary as a preservative according to claim 1 or 2, characterized in that, The mixture in step 7 is obtained by mixing rosemary essential oil, water-soluble preservative and fat-soluble preservative in a mass ratio of 1-3:5-7:10-12.

6. The extraction process of rosemary as a preservative according to claim 1 or 2, characterized in that, The mixture in step 7 is obtained by mixing rosemary essential oil, water-soluble preservative and fat-soluble preservative in a mass ratio of 3:5:

12.

7. The extraction process of rosemary as a preservative according to claim 1 or 2, characterized in that, The preservative is at least one of sodium ferulic acid, ascorbate palmitate, sodium phytate, sulforaphane, dideoxycurcumin, naringenin, proanthocyanidins, and ectoine.

8. The extraction process of rosemary as a preservative according to claim 1 or 2, characterized in that, The preservation factor is composed of sodium phytate and proanthocyanidins in a mass ratio of 0.5-2:0.5-2.

9. The extraction process of rosemary as a preservative according to claim 1 or 2, characterized in that, The preservation factor is composed of sodium phytate, proanthocyanidins and ectoine in a mass ratio of 0.5-2:0.5-2:0.1-0.

5.

10. Rosemary as a preservative, characterized in that, It is prepared using the extraction process described in any one of claims 1-9.

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