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Compound spicy food preservative

A food preservation and spicy technology, applied in food preservation, food science, application and other directions, can solve the problems of unsatisfactory effect of preservatives, mildew and deterioration, and achieve the effect of improving preservation performance, prolonging shelf life and preventing deterioration.

Inactive Publication Date: 2009-01-07
唐洪权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high bacterial content of spices in spicy food, it will grow moldy and deteriorate after a long time; therefore, it is very necessary to prevent spicy food from mildew and deterioration and extend the shelf life
At present, although there are various antiseptic preservatives on the market, most of them use industrial antiseptic raw materials, and the effect of single-component preservatives is not ideal.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Mix potassium sorbate and ethyl paraben in proportion, and grind it to 60-100 mesh with a pulverizer;

[0022] 2. Pour glycerol monolaurate, sodium dehydroacetate, sodium diacetate, natamycin and nisin into a blender and mix for 10 to 20 minutes to obtain a preservative;

[0023] 3. Divide according to requirements and pack into bags.

[0024] The consumption of above-mentioned each component is:

[0025] Glyceryl monolaurate 20kg

[0026] Sodium dehydroacetate 18kg

[0027] Potassium sorbate 10kg

[0028] Ethylparaben 10kg

[0029] Sodium diacetate 40kg

[0030] Natamycin 1kg

[0031] Nisin 1kg.

Embodiment 2

[0033] 1. Mix potassium sorbate and ethyl paraben in proportion, and grind it to 60-100 mesh with a pulverizer;

[0034] 2. Pour glycerol monolaurate, sodium dehydroacetate, sodium diacetate, natamycin and nisin into a blender and mix for 10 to 20 minutes to obtain a preservative;

[0035] 3. Divide according to requirements and pack into bags.

[0036] The consumption of above-mentioned each component is:

[0037] Glyceryl Monolaurate 15kg

[0038] Sodium dehydroacetate 17kg

[0039] Potassium sorbate 15kg

[0040] Ethylparaben 15kg

[0041] Sodium diacetate 35kg

[0042] Natamycin 1.5kg

[0043] Nisin 1.5kg.

Embodiment 3

[0045] 1. Mix potassium sorbate and ethyl paraben in proportion, and grind it to 60-100 mesh with a pulverizer;

[0046] 2. Pour glycerol monolaurate, sodium dehydroacetate, sodium diacetate, natamycin and nisin into a blender and mix for 10 to 20 minutes to obtain a preservative;

[0047] 3. Divide according to requirements and pack into bags.

[0048] The consumption of above-mentioned each component is:

[0049] Glyceryl Monolaurate 15kg

[0050] Sodium dehydroacetate 15kg

[0051] Potassium sorbate 19.4kg

[0052] Ethylparaben 15kg

[0053] Sodium diacetate 32kg

[0054] Natamycin 1.8kg

[0055] Lactic acid chain ball 1.8kg.

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PUM

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Abstract

A composite spicy food preservation agent including Single-laurate glyceride, dehydro sodium acetate, potassium sorbate, Nipagin acetate, sodium diacetate, Natamycin, Nisin, and other components. Using preservation of biological and chemical composition which are safe to human body , the preservation agent can prevent the deterioration caused by microorganism, improve the save performance, and extend the guarantee period of spicy food to at least one time longer than the similar commercial preservation agents.

Description

Technical field: [0001] The invention relates to a food fresh-keeping agent. Background technique: [0002] Spicy food is a kind of leisure food that is packaged with flour and soybean powder, puffed at high temperature, and mixed with seasonings and spices. It is very popular because of its delicious taste, good taste and convenient eating. But because the bacterium content of the spices in the spicy food is very high, the time will grow mildew and go bad a little longer; At present, although there are various antistaling agents on the market, most of them use industrial antiseptic raw materials, and the effects of single-component antistaling agents are not ideal. Invention content: [0003] The object of the present invention is to provide a kind of composite spicy food antistaling agent that can effectively improve the preservation performance of spicy food and prolong the shelf life of spicy food. [0004] Technical solution of the present invention is: [0005] A ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3463A23L3/3571A23L3/3508
Inventor 唐洪权
Owner 唐洪权
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