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Spraying agent for food preservation on clinical nutrition

A food preservative and spray technology, applied in the field of clinical nutrition, can solve problems such as adverse reactions, and achieve the effect of obvious effect and simple and clear ingredients.

Inactive Publication Date: 2014-02-05
寻俭敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because food is used for food, and conventional preservatives are all chemically synthesized, adverse reactions will occur when they are eaten in large quantities, or even when eaten, so it is necessary to find healthier, safer and more effective new antiseptic means

Method used

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  • Spraying agent for food preservation on clinical nutrition
  • Spraying agent for food preservation on clinical nutrition
  • Spraying agent for food preservation on clinical nutrition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1: the preparation of spray of the present invention

[0052] Weigh 40 grams of Mulan, 80 grams of Shuiyamu, 20 grams of Niu Maoqi, 50 grams of Water Lily, 30 grams of Zinnia, 50 grams of Bamboo Leaf, 90 grams of Kowloon Rattan, 40 grams of Thirty-Six Dang, and 70 grams of Dawei Shake gram, 30 grams of azure white and 5000 milliliters of water, placed in a sealed flask. Heated in a water bath at 80°C for 3 hours, filtered, collected the filtrate, added 20 grams of Tween-60, 1 gram of peppermint oil and 20 milliliters of propylene glycol, mixed evenly, sterilized, and poured into 50 bottles of sprayer.

experiment example

[0054] The classic filter paper method is used to carry out the antibacterial test, in which:

[0055] 1. Materials

[0056] 1.1 Bacteria to be tested

[0057] Bacillus stearothermophilus ATCC 7953 and Bacillus subtilis ATCC 6633 were purchased from China Institute for the Control of Biological Products.

[0058] 1.2 Culture medium

[0059] Nutrient agar and nutrient broth were purchased from Nanjing Bianjian Biotechnology Co., Ltd.

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Abstract

The invention relates to a spraying agent for food preservation on clinical nutrition. The spraying agent is prepared from indigofera tinctoria, panicled hydrangea, mountain oreas herb, water lilies, zinnia elegans jacp, streptolirion volubile, bauhinia championii, ovate tylophora root and rhizome, heliotropium indicum, Chinese cinquefoil herb and pharmaceutically acceptable carriers in a weight ratio. The spraying agent for food preservation on clinical nutrition is prepared from the simple and clear components, has obvious effects and can be used for food preservation.

Description

technical field [0001] The invention relates to the field of clinical nutrition, in particular to a spray for food preservation in clinical nutrition. Background technique [0002] Food spoilage refers to the change of chemical or physical properties of food, so that the food loses its original nutritional value, tissue properties, color, aroma and taste, and becomes microorganisms that do not meet the requirements of food hygiene. Vegetable and animal food raw materials are subject to microbial contamination during harvesting, transportation, processing and storage. Due to different food properties, sources and processing, the microorganisms that cause food spoilage are also different. Generally, bacteria, molds, and yeasts can cause food spoilage, and Bacillus stearothermophilus and Bacillus subtilis are the cause of food spoilage. Food spoilage is the most common. [0003] In the field of food epidemic prevention, the problem of food spoilage is often encountered, and t...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
CPCA23L3/3472
Inventor 寻俭敏任英霞
Owner 寻俭敏
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