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Bacteriostatic and moldproof fish flavor liquid flavoring agent and preparation process thereof

A technology of flavoring agent and antifungal agent, which is applied in the field of animal feed, can solve the problems of mildew and excessive bacteria in the feed, and achieve the effects of quality and safety, good economic benefits and cost reduction.

Inactive Publication Date: 2012-04-18
CHENGDU FENGLAN SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology improves the taste and smell of food products without compromising their nutritional value or causing harmful microorganisms like molds that can cause illnesses such as cholera disease. It also prevents spoilage caused by other substances used during production. Overall, this new method helps improve productivity while reducing costs for producing high-quality crops through enhanced preservation techniques.

Problems solved by technology

This patented technical solution involves improving the efficiency of adding liquor tasteings for foodstuffs while minimizing losses caused by spoilage factors like ammonium nitrogen content during storage and use.

Method used

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  • Bacteriostatic and moldproof fish flavor liquid flavoring agent and preparation process thereof
  • Bacteriostatic and moldproof fish flavor liquid flavoring agent and preparation process thereof
  • Bacteriostatic and moldproof fish flavor liquid flavoring agent and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Antibacterial and anti-mildew fish-flavored liquid flavoring agent 500g that the present embodiment enumerates, formula is as follows: quality (mass percentage)

[0042] Tween 80 15g (3%), sucrose fatty acid ester 10g (2%);

[0043] Benzyl alcohol 25g (5%);

[0044] Ethyl maltol 50g (10%);

[0045] 95% Anhydrous Sodium Saccharin 15g (3%);

[0046] Carnosic acid 5g (1%);

[0047] Fish extract 50g (10%), clove essential oil 50g (10%);

[0048] 90% formic acid 31.25g (6.25%), 99% propionic acid 93.75g (18.75%);

[0049] Drinking water 155g (31%).

[0050] Preparation process: dissolve 95% anhydrous saccharin sodium in the formula amount in drinking water, add the formula amount carnosic acid, Tween 80, sucrose fatty acid ester, 90% formic acid, 99% propionic acid, fish extract Material, clove essential oil, ethyl maltol and benzyl alcohol, stirring, mixing, that is.

Embodiment 2

[0052] Antibacterial and anti-mildew fish-flavored liquid flavoring agent 500g that the present embodiment enumerates, formula is as follows: quality (mass percentage)

[0053] Tween 80 5g (1%);

[0054] Benzyl alcohol 5g (1%);

[0055] Ethyl maltol 10g (2%);

[0056] 95% Anhydrous Sodium Saccharin 5g (1%);

[0057] Carnosic acid 1.5g (0.3%);

[0058] Fish extract 49.5g (9.9%), cinnamon essential oil 99g (19.8%);

[0059] 90% formic acid 25g (5%), 99% propionic acid 50g (10%);

[0060] Drinking water 250g (50%).

[0061] Preparation process: dissolve 95% anhydrous saccharin sodium in the formula amount in drinking water, add the formula amount carnosic acid, Tween 80, 90% formic acid, 99% propionic acid, fish extract, cinnamon essential oil , ethyl maltol and benzyl alcohol, stirred, mixed, that is.

Embodiment 3

[0063] Antibacterial and anti-mildew fish-flavored liquid flavoring agent 500g that the present embodiment enumerates, formula is as follows: quality (mass percentage)

[0064] Mono-diglyceride 4.5g (0.9%), sucrose fatty acid ester 10g (2%);

[0065] Benzyl alcohol 10g (2%);

[0066] Ethyl maltol 20g (4%);

[0067] 95% Anhydrous Sodium Saccharin 25g (5%);

[0068] Carnosic acid 0.5g (0.1%);

[0069] Fish extract 45g (9%), clove essential oil 90g (18%), cinnamon essential oil 45g (9%);

[0070] 95% formic acid 25g (5%), 99% propionic acid 75g (15%);

[0071] Membrane filtered water 150g (30%).

[0072] Preparation process: Dissolve 95% anhydrous saccharin sodium in formula quantity in membrane filtered water, add formula quantity carnosic acid, mono-diglyceride, sucrose fatty acid ester, 95% formic acid, 99% propionic acid, fish extract Extract, clove essential oil, cinnamon essential oil, ethyl maltol and benzyl alcohol, stir and mix well, that is.

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Abstract

The invention relates to the field of animal feeds, and in particular discloses a bacteriostatic and moldproof fish flavor liquid flavoring agent and a preparation process thereof. The bacteriostatic and moldproof fish flavor liquid flavoring agent contains the following components in percentage by mass: 1 to 5 percent of emulsifying agent, 1 to 5 percent of fixing agent, 2 to 10 percent of flavoring substance, 1 to 5 percent of sweetener, 0.1 to 1 percent of antioxidant, 20 to 40 percent of fish flavoring agent, 15 to 25 percent of bacteriostatic and moldproof agent and 30 to 50 percent of water, wherein the bacteriostatic and moldproof agent is a mixed solution of formic acid and propionic acid in a mass ratio of 1:(1-3). Furthermore, the fish flavoring agent is a mixed solution of a fish extract and essential oil in a mass ratio of 1:(1-3). The bacteriostatic and moldproof fish flavor liquid flavoring agent is more high-efficient, and has an obvious bacteriostatic and moldproof effect.

Description

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Claims

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Application Information

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Owner CHENGDU FENGLAN SCI & TECH
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