Preparation method of all-natural plant food preservative

A technology of food preservatives and natural plants, applied in the field of food preservatives

Inactive Publication Date: 2014-04-16
SUZHOU WANTAI VACUUM FIRING FURNACE RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, benzoic acid, sorbic acid and its salts, and paraben chemicals are mainly used in large quantities in my country. After long-term application and research, it has been found that they have adverse effects on the taste of food and people's health, and the chemical synthesis process A large amount of waste gas, waste liquid and waste residue produced in the process will cause great damage to the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Demelt 75kg of pomelo peel, wash and dry, and crush with a grinder; (2) Grind 20kg of cinnamon bark; (3) Wash and dry 40kg of Houttuynia cordata, and crush with a grinder; (4) Mix (1) with (2) and (3) the pulverized material, add 230kg of 50% ethanol solution, stir evenly, soak for about 6-12 hours, filter, and add 50% ethanol solution 200kg to the filter residue , soaked for about 6 to 12 hours, filtered, the two filtrates were combined, concentrated under reduced pressure to recover the solvent, and dried in vacuo to obtain 12.8kg of a powdery extract; (5) Take 0.085kg of the extract obtained in (4), chitosan 0.03kg of sugar, 0.015kg of phytic acid, and 0.87kg of water were mixed evenly to obtain a stable natural plant-based food preservative.

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PUM

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Abstract

The invention discloses a preparation method of an all-natural plant food preservative. The method comprises the steps that a mixing extract of raw materials, namely shaddock peel, cassia bark and cordate houttuynia is mixed with chitosan, phytic acid and water, and then the natural plant food preservative is prepared. The preservative is safe, nontoxic, good in broad-spectrum bacteriostasis and bactericidal performance, good in preservative effect, stable in water base and simple in production technology, and can be popularized and applied extensively, and the raw materials are easy to obtain.

Description

technical field [0001] The invention belongs to the field of food preservatives, in particular to a preparation method of an all-natural plant-based food preservative. Background technique [0002] Food preservatives are agents that inhibit the spoilage of substances. They have a continuous inhibitory effect on the growth of microorganisms that use spoilage substances as metabolic substrates. Research on how to prevent food spoilage and prolong food shelf life has attracted more and more attention. Preservatives on the market are mainly divided into chemical preservatives and natural preservatives. At present, benzoic acid, sorbic acid and its salts, and paraben chemicals are mainly used in large quantities in my country. After long-term application and research, it has been found that they have adverse effects on the taste of food and people's health, and the chemical synthesis process A large amount of waste gas, waste liquid and waste residue produced in the process will ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L3/3472
CPCA23L3/3562A23L3/3472A23V2002/00
Inventor 李荣华
Owner SUZHOU WANTAI VACUUM FIRING FURNACE RES INST
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