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Composite food anticorrosion fresh-keeping agent and application thereof

A composite food and preservative technology, applied in food preservation, application, food science and other directions, can solve the problems of accelerated food, spoilage, inability to function, etc., to reduce respiration, prevent oxidative deterioration, and achieve the effect of good harmony

Inactive Publication Date: 2011-01-19
LUOYANG QIHONG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The food industry is one of the main pillars of the development of the national economy. However, due to the rich nutrition of the food itself, it is very easy to be contaminated by microorganisms during the process of packaging, transportation and storage, causing food spoilage, especially some fruits and vegetables are constantly undergoing catabolism and Strong respiration, coupled with the presence of easily oxidized components in food, will accelerate food aging and spoilage, seriously affecting food safety, so food antisepsis and preservation work plays an important role in the development of the food industry
But so far, the commonly used antiseptic preservatives have a single mechanism of action and a limited range of antibacterial, which has great limitations. Only for the microorganisms that cause food spoilage, there are certain limitations.
Natamycin is used alone, although it has a good effect on mold and yeast, but its use cost is high, and it has no effect on bacteria that cause food spoilage; sodium dehydroacetate is used alone, although it is effective on some molds, Yeast and bacteria have a certain effect, but they cannot act on all microorganisms, and if the desired effect is achieved, the dosage is large, and the safety cannot be guaranteed; the use of potassium sorbate alone is limited by its antibacterial spectrum and pH Therefore, in the field of food preservation, the compound technology of preservatives is conducive to the additive and homogeneous effect of the effect, and can effectively improve the antibacterial effect

Method used

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Experimental program
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Effect test

Embodiment 1

[0024] The preparation method of the antiseptic antistaling agent of the present invention is as follows: first take respectively according to the weight ratio: natamycin 2%, different V C Sodium 5%, sodium dehydroacetate 6%, xanthan gum 8%, potassium sorbate 72%, sodium chloride 7%. Mix the above components at one time for later use.

[0025] The product of the invention can be widely used in preservation of decay and freshness of series of jujubes such as healthy red series, chicken heart jujube series, Xinzheng red jujube series, Xinjiang jujube and the like.

[0026] Jujube itself contains a lot of sugar, vitamins and minerals. During the ripening process of jujube, there are a large number of mold spores on the surface. Yeast and bacteria will multiply as soon as the conditions are right. Due to the existence of microorganisms, enzymes and a large number of nutrients, Jujubes are constantly undergoing aerobic respiration and anaerobic respiration. For example, when we op...

Embodiment 2

[0029] The preparation method of the antiseptic antistaling agent of the present invention is as follows: first take respectively according to weight ratio: natamycin 3%, iso-V C Sodium 3%, sodium dehydroacetate 5%, xanthan gum 10%, potassium sorbate 70%, sodium chloride 9%. The above components are mixed at one time and dissolved in water, and this formula product is applied to raisin preservation.

[0030] When using this product to keep raisins fresh, under normal circumstances, after dissolving every 260-400g of this product with 20-40L of water, it can process about 1 ton of raisins. After air-drying or drying with hot air below 40°C, it will be packaged and marketed. Using this method to preserve raisins can extend the shelf life by another 3-5 months on the original basis.

[0031] Precautions for using this patented product:

[0032] The prepared preservative solution should be sealed and refrigerated at 0-4°C, and used up within 7 days.

[0033] It should be stored...

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Abstract

The invention discloses a composite food anticorrosion fresh-keeping agent, which is characterized in that the fresh-keeping agent is prepared from the following components in percentage by weight: 1.5 to 3 percent of natamycin, 3 to 7 percent of iso-VC sodium, 5 to 8.5 percent of sodium dehydroacetate, 7 to 10 percent of xanthan gum, 70 to 76 percent of potassium sorbate and 6 to 9 percent of sodium chloride. The fresh-keeping agent has the characteristics: on the aspects of microbes of different types, respiratory mechanism, oxidative deterioration and the like, various reasons of food deterioration are comprehensively inhibited or delayed. The fresh-keeping agent has the advantages of safety, high efficiency, broad spectrum, practicability, good effect, low cost and capabilities of playing a role in multiple coexistent microbes, reducing the respiration of fruits and preventing oxidative deterioration of food, good cooperative addition among the components and good promotion effects on safety of the food, formation of color, fragrance and taste of the food during storage and keeping of nutrient components.

Description

technical field [0001] The invention relates to food antiseptic and fresh-keeping technology, in particular to a composite food anti-corrosion and fresh-keeping agent and its application. Background technique [0002] The food industry is one of the main pillars of the development of the national economy. However, due to the rich nutrition of the food itself, it is very easy to be contaminated by microorganisms during the process of packaging, transportation and storage, causing food spoilage, especially some fruits and vegetables are constantly undergoing catabolism and Strong respiration, coupled with the presence of easily oxidized ingredients in food, will accelerate food aging and spoilage, seriously affecting food safety, so food preservation and preservation work plays an important role in the development of the food industry. But so far, the commonly used antiseptic preservatives have a single mechanism of action and a limited range of antibacterial, which has great ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L3/358
Inventor 鲁来政呼玉侠
Owner LUOYANG QIHONG BIOTECH
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