820 results about "Food Preservatives" patented technology

The present invention relates to nanosilver-containing antibacterial and antifungal granules ("NAGs"). The NAGs have longlasting inhibitory effect on a broad-spectrum of bacteria and fungi, which include, but are not limited to, Escherichia coli, Methicillin resistant Staphylococcus aureus, Chlamydia trachomatis, Providencia stuartii, Vibrio vulnificus, Pneumobacillus, Nitrate-negative bacillus, Staphylococcus aureus, Candida albicans, Bacillus cloacae, Bacillus allantoides, Morgan's bacillus (Salmonella morgani), Pseudomonas maltophila, Pseudomonas aeruginosa, Neisseria gonorrhoeae, Bacillus subtilis, Bacillus foecalis alkaligenes, Streptococcus hemolyticus B, Citrobacter, and Salmonella paratyphi C. The NAGs contain ground stalk marrow of the plant Juncus effusus L. which has been dispersed with nanosilver particles. The nanosilver particles are about 1-100 nm in diameter. Each of the nanosilver particles contain a metallic silver core which is surrounded by silver oxide. The present invention also provides a process for making the NAGs. The NAGs can be used in a variety of healthcare and industrial products. Examples of the healthcare products include, but are not limited to, ointments or lotions to treat skin trauma, soaking solutions or cleansing solutions for dental or women hygiene, medications for treating gastrointestinal bacteria infections, sexual related diseases, and eye diseases. Examples of industrial products include, but are not limited to, food preservatives, water disinfectants, paper disinfectants, construction filling materials (to prevent mold formation).

The invention provides a lactobacillus plantarum ZJ316 which is separated from excrement of infants and anti-bacterial peptide which is produced by the fermentation of the lactobacillus plantarum ZJ316, namely plantaricin ZJ316, and preparation and application thereof; the plantaricin ZJ316 is a novel lactobacillus anti-bacterial peptide with high efficiency and small molecular; the anti-bacterial peptide has bacteriostatic action of broad spectrum; due to small molecular weight, a lipid bilayer is hard to be crossed so as to form a complex body with small holes to be different from the action mode of nisin; but the anti-bacterial peptide also has sterilizing capacity with high efficiency, is a lantibiotic anti-bacterial peptide with superhigh application and development potential and can be applied to preparing the alternative medicine of feed additives, food preservatives and antibiotic, etc.

The present invention relates to one kind of artificial feed for raising larvae of lepidopterous insect, and the recipe consists of beer yeast powder, wheat plumule powder, tomato, food preservative, vitamin C, edible oil, agar and water. The present invention also relates to the preparation process of the feed. The feed of the present invention has low cost, easy compounding, stable feeding effect and powerful practicability.

The invention discloses a technique for preparing antimicrobial peptide by using Bacillus subtilis, belonging to the technical field of bioengineering. By using Bacillus subtilis BRT39 capable of generating broad-spectrum high-efficiency antimicrobial peptide as a production strain, liquid seed preparation, fermentation liquid preparation, fermentation liquid pretreatment, antimicrobial peptide extraction and refinement, antimicrobial peptide dry powder preparation and other techniques are carried out to prepare the high-purity antimicrobial peptide finished product, wherein the activity recovery rate is up to higher than 43.5%. The invention has the advantages of simple technique, high yield of antimicrobial peptide, and high purity; the prepared antimicrobial peptide dry powder belongs to a natural antimicrobial agent and has no toxic or side effect, and thus, can be used as a food preservative, feed additive, agricultural biological control agent or animal disease preventing agent; and the antimicrobial peptide has the advantages of no toxicity, no residue, no drug resistance and high safety.

The invention relates to the technical field of antiseptic, in particular to a microcapsule food antiseptic and the preparation method thereof; the antiseptic comprises 30 percent to 99 percent of wall materials and 1 percent to 70 percent of antiseptic core materials accounting to part by weight, the antiseptic core materials are embedded by the wall materials to form the microcapsule antiseptic; the preparation method comprises the following steps: the wall materials are heated to dissolve, stirred and mixed with the antiseptic core materials; the mixture is uniformly stirred into suspended state under normal temperature, and spray congealing palletizing method is adopted to palletize, thus preparing the antiseptic of microcapsule state; the antiseptic is carried out microcapsule embedding to lead the antiseptic to release at fixed points at the late stage of the food processing, which can solve the problems that the antiseptic affects the fermentation of ferment food and causes big losses in the processing cycle, and overcomes the defects of low embedding efficiency and bad embedding effects of the water-soluble wall materials.

The invention discloses a plant essential oil based novel food preservative and fresh-keeping technique and an application method thereof. By taking natural plant essential oil as a starting material, three dosage forms, namely, a degradable film, a nanoscale product microemulsion and a microcapsule are invented, and by carrying out combined processing in a biological mode, three dosage forms and the in vivo and in vitro bacteriostatic effects and a bacteriostatic mechanism thereof of the combined processing are invented. Four research achievements are as follows: through the development of a plant essential oil based novel comprehensive food preservative and fresh-keeping technique, an essential oil-polysaccharide biodegradable film which can prolong the shelf life of fresh meat products is invented; according to the plant essential oil based novel food preservative and fresh-keeping technique, a microcapsule slow-release technology and a microemulsion technology can significantly improve the bacteriostatic effect of plant essential oil, and the bacteriostatic mechanism of plant essential oil series products provides data support for the commercial application of plant essential oil.

A novel class of antimicrobial polymeric agents which are designed to exert antimicrobial activity while being stable, non-toxic and avoiding development of resistance thereto and a process of preparing same are disclosed. Further disclosed are pharmaceutical compositions containing same and a method of treating medical conditions associated with pathological microorganisms, a medical device, an imaging probe and a food preservative utilizing same. Further disclosed are conjugates of an amino acid residue and a hydrophobic moiety residue and a process of preparing same.

The invention is concerned with the food preservative for savageness plant, which is with the actions of sterilization, antisepsis, and preserving. It is: uses the extract of clove, cinnamon and chufa skin to make the food preservative, which is sprayed on food, fruit and vegetable in order to antisepsis and preserving. The invention is simple making method, long active time.

A food preservation device has a cover made of silicone and a valve mounted through the cover, and the cover includes a plate with a skirt. The valve has a T-shaped air passage. The silicone cover has flexibility and elasticity, and further possesses heat resistance feature whereby food can be heated in a micro-wave oven or bamboo steamer, and the T-shaped air passage communicates with ambient air, whereby the container will not accumulate excessive heat, nor will fluid in the food splash out.

A novel class of antimicrobial polymeric agents which are designed to exert antimicrobial activity while being stable, non-toxic and avoiding development of resistance thereto and a process of preparing same are disclosed. Further disclosed are pharmaceutical compositions containing same and a method of treating medical conditions associated with pathological microorganisms, a medical device, an imaging probe and a food preservative utilizing same. Further disclosed are conjugates of an amino acid residue and a hydrophobic moiety residue and a process of preparing same.

The invention discloses a liquid enzyme preparation and a preparation method thereof and mainly solves the technical problem that a glutamine transaminase liquid preparation is hard to preserve at the normal temperature. According to the technical scheme, the enzyme preparation is a liquid preparation of glutamine transaminase EC2.3.2.13, and the constituent content of the enzyme preparation is that enzyme activity of the glutamine transaminase liquid preparation is 10-1000 u/ml, the weight volume percentage content of a water activity conditioning agent is 30-80%, the weight volume percentage content of a redox potential conditioning agent is 0.0075-1%, the weight volume percentage content of a food preservative is 0-0.1%, and a pH conditioning agent is supplemented to 100% in volume. The preparation method of the liquid enzyme preparation comprises the steps of enzyme liquid purification, mixing, sterilization and bottling to obtain a finished product. By means of the liquid enzyme preparation and the preparation method thereof, the enzyme activity of the enzyme preparation preserved for six months at the normal temperature can be maintained at 80% or above, the character is stable, no microbial spoilage is caused, and the using effect is good.

The invention discloses a food preservative. The food preservative is used as a food additive, and includes natamycin and an acidic material. A base material of the food preservative is composed of the natamycin and the acidic material and the mass percent ratio between the natamycin and the acidic material is (0.0005-2.333):1. The food preservative provided by the invention has the characteristics of good solubility in ethyl alcohol, high stability, a wide antimicrobial spectrum and high activity. Meanwhile, the food preservative is easy to use and effectively inhibits various kinds of microorganisms like mould, bacteria, and yeast, so as to guarantee food quality and prevent food from growing mould, meet the requirements of food preservation and freshness maintenance and meet the demands of people on food safety.

The invention belongs to the field of a green and environment-friendly packaging material, and in particular relates to a degradable antibacterial packaging film prepared from potato starch and a preparation method of the degradable antibacterial packaging film. The degradable antibacterial packaging film mainly consists of potato starch, a food thickening agent, food preservatives and a food antioxidant. The preparation method comprises the following steps: firstly weighing the potato starch, the food thickening agent, the food preservatives and the food antioxidant according to certain proportions, sequentially dissolving the materials in a proper amount of distilled water, and uniformly stirring to obtain a suspension; then gelatinizing the suspension in a water bath kettle; and then degassing the gelatinized suspension in a vacuum box and carrying out curtain casting on a piece of sheet glass; finally, drying and forming a film in an air-blast drying oven. The packaging film disclosed by the invention is prepared from natural food materials, so that the packaging film is environment-friendly, degradable and antibacterial, can be widely applied to the inside packaging of food, and can be used for avoiding pollution of a non-degradable packaging material to the environment.

The invention discloses a method for preparing a bacteria cellulose food preservative film, which comprises the steps as follows: acetic acid bacteria cellulose which is prepared by bacteria cellulose, acetic anhydride, acetic acid and 98% concentrated sulfuric acid catalyst is treated to obtain modified bacteria cellulose, wherein, the mass ratio of the bacteria cellulose to the acetic anhydride is 1:6-1:8, the mass ratio of the acetic anhydride to the acetic acid is 1:3-1:4, and the amount of the 98% concentrated sulfuric acid catalyst is 0.6-0.8% of that of the bacteria cellulose. The following components are provided according to mass ratio: 40-60 portions of the modified bacteria cellulose, 10-20 portions of glycerol and 20-40 parts of stearic acid-palmiric acid with the mass ratio of the stearic acid to the palmiric acid being 1:1, 5-10 portions of 50-60 DEG C hot absolute ethyl alcohol; the three raw materials are respectively dissolved in a small amount of the hot absolute ethyl alcohol to obtain even solutions, and the three solutions are respectively stored in a container, evenly mixed with the residual absolute ethyl alcohol added, degassed in vacuum, repeatedly coated with film for 3 times and dried to obtain the bacteria cellulose food preservative film through film stripping.

The present invention discloses one kind of nanometer active water and its production process. The nanometer active water is produced through soaking solid medium in sol of photcatalyst material, soaking the solid medium in water, and irradiating water with sun light or ultraviolet ray for some time to make water generate hydrogen ion, hydroxyl ion and other active seeds and become the nanometer active water under the action of the holes in the photcatalyst material. The present invention also describes the definition and standard of the nanometer active water. The nanometer active water may be used widely in various fields to replace partial pesticide, food preservative, etc. for producing green food, beverage, medicine, etc.

The invention provides health fruit-flavored tea and a making method thereof. The health fruit-flavored tea comprises, by weight, 30-40 parts of non-dairy creamer, 15-25 parts of maltodextrin, 8-12 parts of white sugar, 8-12 parts of milk powder, 4-6 parts of freeze-dried strawberry powder, 4-5 parts of freeze-dried black tea powder, 4-6 parts of freeze-dried pineapple powder, 4-6 parts of freeze-dried banana powder, 4-6 parts of freeze-dried apple powder, and 0.09-0.11 part of food preservative. The making method includes: firstly, freeze-drying various fruits to obtain freeze-dried fruit powders; and secondly, adding other components according to a formula ratio, and mixing well to obtain the health fruit-flavored tea. The health fruit-flavored tea has the effects of lowering blood pressure, lowering blood sugar, lowering blood lipid, preventing cancer, supplementing various vitamins and minerals. Drinking the health fruit-flavored tea often can prolong life.

The invention provides sequences of a snake venom cathelicidin antibacterial peptide consisting of non-natural fully D-type amino acid, which cannot be easily degraded by protease, and a derivative thereof and a preparation method thereof, and also provides application of the snake venom cathelicidin antibacterial peptide consisting of the non-natural fully D-type amino acid and the derivative thereof. The snake venom cathelicidin antibacterial peptide consisting of the non-natural fully D-type amino acid and the derivative thereof have an obvious effect of suppressing growth of bacteria and fungus, in particular to an excellent effect of suppressing clinical drug-resistant bacteria, have the beneficial characteristics of simple structure, convenience in artificial synthesis and wide antibacterial spectrum system, have the obvious characteristics of capability of resisting degradation of various protease, long antibacterial activity retention time and no drug residue, and can be applied to prevention and treatment of human or animal infected diseases, clinical artificial biomaterials, food preservative and fruit and vegetable refreshment, feed additives and daily chemical supplies.

The invention relates to the field of detection of food additives, in particular to a fast detection method for a food preservative agent and an antioxidant, which is characterized in that the method comprises the following steps: gathering samples of the preservative agent and the antioxidant in food, preparing standard solution, and using a gas chromatograph to measure the standard chromatogram; adding the to-be-detected samples into saturate sodium chloride solution and vibrating in an ultrasonic wave oscillation instrument, adding dilute nitric acid to adjust the pH to 4-5, filtrating and removing insoluble substances, and adding normal hexane into the filtrate to perform the first extraction; preparing mixture acid using dilute phosphoric acid and dilute sulfuric acid in the volume ratio of 3:1, using the mixture acid acidizing to extract residual, ultrasonic vibrating for 8-10 min, and adding ethanol to perform a second extraction; and injecting the extraction liquid into gas chromatograph to perform measuring, and comparing with the standard chromatogram. According to the method provided by the invention, the sample pretreatment method is simplified, the separation and purification steps are reduced and the harm of separation and purification agents to detection personnel is reduced.

The present invention relates to the use of extracts and compounds of plants from the Allium genus for the food and agrifood industry consisting of being used as food preservatives for humans and animals, plants being harvested or post-harvest plants, as well as for environmental disinfection, using thiosulfinates, thiosulfonates, ajoene, vinyl dithiins and products resulting from the decomposition of thiosulfinates.

The invention provides a high-efficiency broad-spectrum food composite preservative and aims to solve the technical problem that most of the food preservatives now used in food processing are potassium sorbate and sodium benzoate, cannot achieve ideal preservation effect when use alone due to certain limitation to antibacterial spectrum and suffers certain limitation on use. The key point of the preservative lies in that the preservative contains nisin, natamycin, potassium sorbate, sodium diacetate and sodium dehydroacetate or also one or all of d-sodium erythorbate and d-glucono-delta-lactone. The use of the preservative is to be added in various foods.

The invention provides an antibacterial peptide composition and a preparation method thereof. Load is performed on antibacterial peptide by degradable high polymer material with both hydrophobicity and hydrophilicity to lead antibacterial peptide molecules to be loaded on the material to obtain antibacterial peptide composition. The specific load method comprises the following steps: the physical encapsulation method which is widely researched in literature is adopted to encapsulate antibacterial peptide in the center of the degradable high polymer material to prepare nanometer to nanometer microspheres; and when the material begins to degrade, antibacterial peptide is released gradually. The method adopts the degradable high polymer material with both hydrophobicity and hydrophilicity as the carrier. The degradable high polymer material has the similar structure as antibacterial peptide, better biocompatibility with the existing polylactic acid-glycollic acid copolymer and hydrophilicity, thus the composition is more beneficial for stabilizing the structure of antibacterial peptide. By adjusting the hydrophobicity, hydrophilicity and molecular weight of the material, adjustment of release time of antibacterial peptide can be realized, thus the composition is beneficial for satisfying various use needs and enlarging application range. The antibacterial peptide composition can be used as long-acting food preservative in the biomedicine field and the food freshness keeping field.

The invention relates to a composite antibacterial peptide produced by bacillus natto NT-6 and a production method thereof. The composite antibacterial peptide product is a mixture of three kinds of homologs of antibacterial lipopeptide substances iturins, fengycins and surfactins in the proportions of 10-20 percent, 25-35 percent and 50-60 percent respectively; the antibacterial peptide pure product is a yellow viscous substance which can resist heating of 30 minutes at the temperature of 100 DEG C, can keep activity at the pH of 2-12, has broad-spectrum antibacterial activity for bacteria and fungi and has strong killing effect on protozoa and cancer cells; and experiments prove that the peptide has high safety. The invention also discloses the production method of the composite antibacterial peptide. The peptide can be easily produced by using the process, is relatively low in cost, and can be used as a food preservative, a feed additive, an agricultural biological control agent, a medicament, an animal disease preventing agent and the like.

The invention discloses a black tea fungus jelly and a preparation method thereof. The jelly comprises the following raw materials by weight percent: 15-30% of black tea fungus fermentation broth, 0.01-0.05% of black tea powder, 0.8-1.4% of gelling agent, 10-18% of white granulated sugar, defined amount of sour agents, defined amount of stabilizing agent, defined amount of food preservatives and 45-75% of water. The jelly and the preparation method have the following beneficial effects: the traditional special resource, black tea fungus, in China is utilized and the black tea fungus fermentation broth with various functions is added to the ingredients of the jelly; the preparation process is simple and practicable; the production cost is low; the thermally sensitive beneficial ingredientsin the tea extracts, black tea fungus fermentation broth and black tea powder can be effectively prevented from being destroyed; and the prepared jelly has unique fermentation flavor of the black teafungus, rich nutrition, natural color, good elasticity and ductility and sweet and sour taste, is smooth and delicate, has the health care functions of cleaning intestines and stomachs and helping digestion and has better market prospect.

The invention discloses Bacillus subtilis capable of producing broad spectrum and efficient antibacterial peptide and an application of the Bacillus subtilis and belongs to the technical field of microorganisms, wherein the Bacillus subtilis is Bacillus subtilis BRT39 concretely with the preservation number of CGMCC NO. 5702. Antibacterial peptide in metabolic products of a BRT39 bacterial strain has stronger anti-bacterial effect, a fermentation liquor can inhibit gram positive bacteria and also has stronger inhibiting effect on multiple gram negative bacteria and fungi, and the antibacterial peptide in the fermentation liquor has strong acid-base stability, good thermal stability, strong light stability and high organic solvent tolerance. The antibacterial peptide produced by the BRT39 bacterial strain belongs to a natural antibacterial agent, has no side or toxic effect, can be used as a food preservative, a feed additive, an agricultural biological control agent and an animal disease prevention agent and has the advantages of no toxicity, no residue, no drug resistance and high safety.