Preservative compounded by lotus leaf extract and eleochairis toberosa peel extract and preparation method of preservative

Abstract

The invention relates to a preservative compounded by a lotus leaf extract and an eleochairis toberosa peel extract and a preparation method of the preservative. The method comprises the following steps: respectively extracting the lotus leaf extract and the eleochairis toberosa peel extract by adopting an ethanol method; respectively purifying the lotus leaf extract and the eleochairis toberosa peel extract by adopting resin; carrying out freeze drying after purifying, so as to obtain extract powder; and mixing the lotus leaf extract powder with the eleochairis toberosa peel extract powder at a certain ratio, so as to obtain the compound preservative. The compound preservative is capable of prolonging the shelf life of fresh meat, cakes and soft cans, and has the advantages of low toxicity, high efficiency, broad-spectrum bacteriostasis and the like.

Description

technical field [0001] The invention relates to a preservative and a preparation method thereof, in particular to a preservative compounded with lotus leaf and water chestnut skin extracts and a preparation method thereof. Background technique [0002] Preservatives are one of the main additives in the food industry. The preservatives currently used in my country are mainly chemically synthesized preservatives such as benzoic acid and sorbic acid. Although government agencies and academia in various countries have conducted strict and detailed toxicological research and evaluation on the current food preservatives, and formulated corresponding regulations and detailed use standards to ensure the safety of consumers, but for the sake of health Concerned, consumers are more advocating natural food preservatives obtained from natural animals and plants through extraction and processing. Therefore, the development of natural food preservatives with strong antibacterial properti...

AI Technical Summary

Problems solved by technology

However, there are still many problems in the industrial application of its antibacterial active ingredients

For example, because most foods are acidic, the effect of antibacterial active ingredients of lotus leaf is affected; ordinary extraction process will cause a large loss of antibacterial active ingredients of lotus leaf, the antibacterial effect is not ideal, and the end product contains more impurities, etc. Difficult problem; with the same dosage, the bacteriostatic agent extracted from lotus leaf is not as effective as chemically synthesized preservatives, and large doses will cause food to taste bitter

For the antibacterial active ingredients of water chestnut skin, the optimization of extraction process, the separation of effective antibacterial ingredients, the antibacterial properties and the application of antibacterial active ingredients in food are not sufficient.

[0007] Therefore, the development and use of plant-derived antibacterial active ingredients such as lotus leaf and water chestnut skin as natural food preservatives still need to solve problems such as bitter taste, poor stability, narrow application range, poor effect, and insufficient application research.