724 results about "Chemical preservatives" patented technology

The invention relates to a preparation method of a biological preservative. As known to all, along with the rapid development of the society, chemical preservatives have been used in food, have strong impact on food safety and endanger the health of consumers, therefore, the use of preservatives causes great concern of government departments and consumers. According to the biological preservative, natural plants and microbial antibiotic substances are used as base materials, for example, the biological preservative is prepared by mixture of carboxymethyl chitosan, xylooligosaccharide, nisin from lactic streptococci, acetic acid, lactobacillus reuteri, pediococcus acidilactici, calcium citrate, ionized calcium, lactic acid, plant essential oil and water. The biological preservative can inhibit growth of harmful microorganisms by antagonistic and competitive inhibition effects among different microorganisms and produce extracted and separated components of antibacterial active ingredients having antifungal and antibacterial functions in normal growth and metabolism processes, thereby achieving antiseptic and fresh-keeping effects.

The invention discloses a novel wood preservative comprising the following raw materials: cnidium monnieri, radix sophorae falvescentis, fructus kochiae, radix stemonae, smilax glabra roxb, chinaberry roots, chinaberry bark, and the like. The novel wood preservative adopts traditional Chinese medicines as the wood preservative which has the functions of resisting bacteria and preventing insects, has a certain inhibit function for wood-destroying fungi and is a green environmental-protection material completely. The traditional Chinese medicines have low cost; compared with a chemical agent, the prepared wood preservative can reduce the cost; the traditional Chinese medicines have a simple preparation technology and can save energy consumption, a Chinese medical preparation is mainly prepared by cooking and only needs simpler devices; and the traditional Chinese medicines have good antiseptic effect, are an absolute green resource and have higher environmental safety when being compared with the chemical preservative.

The invention relates to a water soluble body lubricant with natural antibacterial components and with pH value consistence with pH value of vagina, which is characterized by comprising the following components in parts by weight: 10-30 parts of glycerol, 1-5 parts of 1,2-propylene glycol, 0.1-3 parts of natural antibacterial components, 1-10 parts of pH regulators, 0.1-2 parts of tackifiers, 0.1-2 parts of hyaluronic acid and 48-88 parts of deionized water. The water soluble body lubricant can be used as the lubricant for sexual life, the lubricant on condoms or the external bactericide for the female to prevent and treat bacterial infection in the vagina every day, is temperate in property, has pH value consistent with the vaginal environment, has broad spectrum antibacterial effect, does not change the vaginal flora structure or result in drug resistance of bacteria, does not contain chemical preservatives, is safer to use and has certain effects on moisturizing, protecting and repairing the private parts.

An animal protein-based dog treat has a soft crunch and a stable shelf life without use of an appreciable amount of sodium or chemical preservatives. A method of producing the dog treat entails use of extrusion and heating processes to trap moisture in the interior of the dog treat, and then to expand and evaporate the moisture. This process creates in an internal portion of the dog treat voids or air pockets that provide desired texture and strength characteristics.

The invention relates to a natural preservative antistaling agent, which comprises epsilon-polylysine and alcohol extractions of anise, black plum, Cinnamomum cassia, and purple perilla, and can improve the cell membrane permeability of microorganism, thereby causing microorganism restricted substance leak, and can inhibit the growth of Gram-positive bacteria and Gram-negative bacterium, fungus, and saccharomycete in fresh-cut vegetables, and forming a layer of protective film on the surface of fruits and vegetables. The invention can prevent the intrusion of microbe, and reduces spoilage. When utilized in fresh-cut vegetables, the preservative antistaling agent can reduces the rotten rate and avoid the shortcoming that general chemical preservative needs lower PH, the invention is particularly suitable to the fresh-keeping of low acid foods such as vegetables, and can reduce loss in weight which is caused by water evaporation, and can be used for fresh-keeping of fresh-cut vegetables, inhibits oxidation and browning reaction and nutrient loss, prolongs the goods shelf life, and is a preservative antistaling agent which is safe and has no side effect. The invention can prolong the shelf life by 2-3 days.

The invention belongs to the technical field of food processing and particularly relates to a marinate mandarin fish production method. In the marinate mandarin fish production method, a mandarin fish fermenting method is a natural fermentation or inoculated fermentation method, temperature and salt adding amount control is adopted in the natural fermentation method for fermentation time shortening, and temperature, salt adding amount and inoculation amount control is adopted in the natural fermentation method for fermentation time shortening. In addition, the quality of mandarin fish products can be also ensured, and a high-low thermal variable-temperature sterilization means is adopted so that feature flavor and taste of marinate mandarin fish can be retained, and bacteria of package products can be effectively killed. By means of the marinate mandarin fish manufacturing method, the products can be preserved at the temperature of 12 DEG C for 5 months without chemical preservatives. Therefore, by means of the marinate mandarin fish manufacturing method, standardized production of the marinate mandarin fish is facilitated, industrialization is facilitated, later-period selling is facilitated, and the method has remarkable market promotion value.

The invention discloses a processing method of instant refrigerated cooked red swamp crawfish and provides an industrized production method of cooked red swamp crawfish, belonging to the technical field of aquatic product processing in food processing and storing. In the invention, fresh red swamp crawfish is used as the raw material to be prepared into a cooked red swamp crawfish product capableof being stored at 0-10 DEG C through checking, picking up, cleaning, frying, boiling or not boiling, laying on a disk, pouring sauce, sealing, sterilizing, cooling and refrigerating. The red swamp crawfish product prepared by using the method provided by the invention completely remains the original flavor, texture, color, luster and nutrition of the red swamp crawfish, has no addition of any chemical preservative in the processing process and is safety in eating. In addition, the instant refrigerated cooked red swamp crawfish can be eaten by simply heating, thereby being convenient to eat and meeting the requirement of modern consumers for nutritious and delicious foods and quick rhythm life.

The invention relates to a production technology of chemical additive free fermented bean curd with a long shelf life. The fermented bean curd is characterized by preparing bean curd jelly with a specially-produced sour soup on the basis of present technologies and curing a semi-finished product with specially-produced quality guaranteeing spice powder. The technology of the invention can make protein in the bean curd semi-finished product coagulate tightly, have strong cohesiveness and flexibility, thus extending the shelf life. Using the quality guaranteeing spice powder to cure the semi-finished product not only brings the fermented bean curd a unique flavor and comfortable mouthfeel, but also substantially extends the shelf life of the fermented bean curd. Without using gypsum, brine or coagulating agent as well as chemical preservative, potential hazards possibly resulted from using gypsum, brine, a coagulating agent or a chemical preservative can be avoided.

The invention discloses a Nisin composite biological preservative and a preparation method thereof. The preservative comprises the fermentation broth of lactic streptococci and components consisting of, on the basis of the weight of the fermentation broth of lactic streptococci, 0.2 to 0.6% of chitosan, 0.1 to 0.2% of antioxidant bamboo leaves, 1 to 5% of sodium hexametaphosphate, 0.5 to 1% of natamycin, 0.1 to 0.2% of garlicin, 0.05 to 0.1% of sodium ascorbate, 1 to 3% of maltodextrin and 0.5 to 2% of NaCl. The preservative provided by the invention does not contain any chemical preservative, overcomes the defects of a narrow antibacterial spectrum and low dependence on a pH value of pure Nisin, has the characteristics of high efficiency, a wide spectrum, good stability and high security, greatly improves the preservative effect and the application range of Nisin and produces high economic benefits and social benefits.

The invention provides an oral antibacterial composition containing nisin and polylysine. According to the composition, the growth of oral pathogenic bacteria such as porphyromonas gingivalis, actinobacillus actinomycetemcomitans, streptococcus mutans, lactic acid bacillus, staphylococcus aureus and candida albicans can be effectively inhibited, and tooth decay, gingivitis, periodontitis, ozostomia and the like can be prevented; the composition can be prepared into toothpaste, mouth wash, refreshing and tasting chips and chewing gum which are used for preventing and treating oral diseases. Meanwhile, the invention provides a preparation method of the compositions such as the toothpaste, the mouth wash, the refreshing and tasting chips and the chewing gum. The oral antibacterial composition prepared through the method can prevent and treat various oral diseases and has no toxic and side effect and allergy or stimulation phenomenon on a human body.

The invention discloses an Apis cerana royal jelly antibacterial peptide AccRoyalisin gene and an encoded polypeptide thereof and application thereof. The gene has a DNA sequence shown as SEQ ID No.4; and the encoded protein of the gene has an amino acid sequence shown as SEQ ID No.5. The antibacterial peptide gene can establish a high-expression genetic engineering strain by building an Escherichia coli expression vector, and performing producing and separating and purifying on a recombinant product through induction expression of the fermentation engineering. The recombinant product thereof has an obvious inhibiting effect on a plurality of gram positive bacteria, such as bacillus subtilis, staphylococcus aureus and micrococcus flavus and the like, can be used for preserving and refreshing foods, in particular for preventing food-born bacterial contamination, is harmless to human body and animals, can serve as a substitute of antibiotics and chemical preservatives and is also suitable for preventing and controlling bred animal bacterial diseases. The Apis cerana royal jelly antibacterial peptide AccRoyalisin gene and the encoded polypeptide thereof lay a foundation for the development, the massive industrial production and the application of the Royalisin.

The invention discloses a lipid-lowering healthcare duck crisp and a processing method of the lipid-lowering healthcare duck crisp. The method comprises the following steps: washing and dewatering the duck, performing vacuum massage by fried salt, then sealing and pickling, adding water together with a herbal cuisine seasoning bag for marinating, steaming at high pressure, stirring the materials, filling into a mold, shaping, and then packaging to obtain the finished product, wherein in processing ingredients of the duck, Chinese medicinal herbs are added besides ordinary spices, and a chemical preservative is replaced by lotus leaf powder. The lipid-lowering duck crisp processed by the method provided by the invention is characterized by golden color, palatable softness and hardness of tissues with just slagging in the mouth, deliciously sweet and salty taste, intense and pure fragrance with mouthful fragrance; besides, the lipid-lowering duck crisp has a lipid-lowering healthcare function; a novel leisure food which is convenient to eat is provided for patients having high blood lipid, and the variety of the duck used as the leisure food is enriched.

The invention relates to a manufacturing method of a mandarin fish product. The mandarin fish product comprises pickled mandarin fish and soup. The manufacturing method comprises the following steps: preparing raw materials and picking the mandarin fish; cooking the mandarin fish; allocating sauce; packaging; and radiating and sterilizing. The manufacturing method of the mandarin fish product can accurately and quantitatively manufacture the pickled mandarin fish and the soup; and radiating and sterilizing the pickled mandarin fish and the soup, wherein in a radiation process, temperature rise is very small so as to be good for maintaining the quality of food, and the radiated food does not have any residue. And finally, the mandarin fish and soup can be stored for six months under the condition of about 4 DEG C and is not deteriorated, and can still keep the previous flavor. In a preparation process of the mandarin fish product, any chemical preservative is not added, so that the mandarin fish product is green and healthy. The manufacturing method can keep the meat of the mandarin fish fine and smooth; the mandarin fish product is in a garlic clove shape and is easy to digest; and the mandarin fish product is suitable for large-scale production of factories and has a larger market popularization value.

The invention discloses a plant-type detergent and a preparation method thereof, and belongs to the field of washing products. The plant-type detergent is prepared from the following raw materials in parts by weight: 20 to 30 parts of orange peel, 10 to 20 parts of towel gourd, 15 to 25 parts of Chinese honey locust, 8 to 15 parts of honeysuckle, 20 to 30 parts of brown sugar and 80 to 160 parts of water. The plant-type detergent is nontoxic and innocuous because the adopted raw materials are selected from natural plants, contains natural detersive ingredients and has strong detergency, so that chemical surfactants do not need to be added. The plant-type detergent is produced by virtue of a brown sugar fermentation process, so that chemical preservatives do not need to be additionally added. The plant-type detergent contains natural fragrance, so that essences do not need to be added. Thus, the complete eco-environmental friendliness of the plant-type detergent is ensured. The plant-type detergent can be used for effectively cleaning oil contaminations from the surfaces of tableware, and removing residual pesticides from vegetables and fruits. The plant-type detergent is less in foam, easy to flush and environmentally friendly.

The invention relates to a preparation and application of unsaturated pectic oligosaccharide and a compound biological preservative combined with the unsaturated pectic oligosaccharides, which is characterized in that: pectin is extracted from pericarps or fruit residues, pectate lyase produced by the fermentation of aspergillus niger-wz003 is added into the pectin, and then the unsaturated pectic oligosaccharide is obtained by centrifugal separation, monosaccharide removal by yeast, decoloration by active carbon, polyether sulfone membrane and membrane separation of regenerated cellulose, and the unsaturated pectic oligosaccharide can be obtained by a further drying step. The preparation method of unsaturated pectic oligosaccharide and a compound biological preservative combined with the unsaturated pectic oligosaccharides has the advantages that: self-made pectate lyase is utilized, so the raw materials are easy to obtain and the cost is low; meanwhile, the pectic oligosaccharide and the compound biological preservative has the advantages of innocuity, high efficiency, broad spectrum and wide application range and can reduce the addition of chemical preservatives.

The invention discloses a processing method of convenient ready-to-eat spicy crabs. Fresh river crabs are used as main raw materials, and a convenient ready-to-eat spicy crab product which is canned is prepared by using the processes of raw material acceptance, pretreatment, frying, seasoning, canning, vacuum sealing, sterilizing and cooling. The spicy crab product manufactured by using the processing method is packaged by tins, so that the spicy crab product can be preserved at room temperature after being sterilized at high temperature, and the shelf life can reach more than 12 months; and the spicy crab product can be refrigerated below the temperature of 4 DEG C after being pasteurized, and the shelf life can reach 15 to 30 days. Any chemical preservative is not added in the manufacturing process, and therefore, the spicy crab product can be safely eaten; the delicious taste of crabs is kept, and the utilization value of the crabs is increased; and the finished product has the advantages of delicious taste, nutrient enrichment and convenience in eating and is high-grade delicious food.

The invention discloses a preparation method of a liquid acidic pectinase, belonging to the technical field of enzyme preparations. The preparation method of the liquid acidic pectinase comprises the steps of treating a fermented crude enzyme solution and a blended concentrated solution at normal temperature by using a high-voltage pulsed electric field, and adding a pectin decomposer, a Chinese herb extract, modified dietary fibers and other natural plant raw materials in a blending process, wherein chemical preservatives do not need to be added, and low-temperature treatment is not needed; and then, degerming, filtering, and carrying out sterile filling to obtain the liquid acidic pectinase with stability and long shelf life. Experiments prove that the total bacterial count is 68-102CFU/mL if the liquid acidic pectinase prepared by using the preparation method is stored at room temperature for 12 months; and the enzyme activity loss ratios are respectively 1-1.4% and 0.5-1.1% if the liquid acidic pectinase is stored at 40 DEG C and 0 DEG C for 12 months. The preparation method is simple in process, convenient to operate, energy-saving and environment-friendly.

The invention provides an anti-mildew bacillus strain, namely Bacillus subtilis LPL-NM45 of which the collection number is CGMCC No.7762. The invention also provides a method for extracting an antimicrobial product of the Bacillus subtilis LPL-NM45. The Bacillus subtilis LPL-NM45 and the antimicrobial product thereof have strong inhibiting effect on growth of mildew and germination of spores in grain storage (especially corn storage). In case of the identical spraying dosage, the Bacillus subtilis LPL-NM45 and the antimicrobial product thereof can more effectively inhibit the growth of mildew in the storage process of high-water-content corns in comparison with the conventional chemical preservative used in grains, and guarantee the safety of the grains, thus having favorable prospects of being used as mildew inhibitors for grains.

The invention discloses a method for lactobacillus steamed bread processing and preservation at room temperature. The method includes the steps of preparing lactobacillus steamed bread with lactobacillus femented dough; cooling the lactobacillus steamed bread under the light of an ultraviolet light, packaging the lactobacillus steamed bread with packaging materials of oxygen permeability and low water permeability in sealing mode, a arranging deoxidizer or a deoxidizer and an alcohol release controlled agent in a sealing package, and storing the lactobacillus steamed bread in sealing package at room temperature. By means of the method of lactobacillus steamed bread processing and preservation at room temperature, the produced lactobacillus steamed bread is good in flavor, moderate in acidity, free from stimulation, delicate in organizational structure, nutritious and capable of being stored for the shelf life of three months or more at room temperature under the condition of no addition of chemical preservatives and maintaining the color, texture and flavor well during storage, and additionally, the re-steamed lactobacillus steamed bread is white, soft, mellow, pleasant in wheat flavor and good in taste. The method for lactobacillus steamed bread processing and preservation at room temperature is simple in process, safe, reliable, low in costs, short in production cycle and capable of fully meeting the needs of the industrial production of steamed bread products.