Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Botanical natural fresh keeping antiseptic prepared from strawberry tree leaves

A technology of preservatives and plant sources, applied in the field of food additives, can solve the problems that natural preservatives are difficult to preserve for a long time, and natural preservatives are difficult to effectively maintain freshness, etc., so as to facilitate large-scale promotion, obvious preservative effect, and good preservation effect. Effect

Inactive Publication Date: 2016-04-13
王晓伟
View PDF1 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the limitation that the existing natural preservatives are difficult to effectively maintain the freshness and the existing natural preservatives are difficult to effectively prolong the storage time, and provide a combination of extracting red bayberry leaves and other plants that can greatly A natural food additive that prolongs the preservation time of food and can greatly improve the freshness of food preservation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1: Wash and chop red bayberry leaves and tealeaves by weighing, then put the mixture into a multifunctional extraction tank, add 4 times the water of the mixture quality, adjust the extraction tank pressure to 1.5MPa, and the temperature to be 35 At ~38°C, extract twice, each time for 2 hours, to obtain bayberry leaf extract and tea polyphenol extract. Then the cloves were washed and pulverized, then soaked in edible ethanol, then extracted by a Soxhlet extractor, and then concentrated by a rotary evaporator to remove residual ethanol to obtain an ethanol extract of cloves. Then weigh 8KG of bayberry leaf extract, 5KG of tea polyphenol extract, 5KG of ethanol extract of clove, 1KG of scutellaria baicalensis extract, and 2KG of forsythia leaf extract by weight, and fully mix to obtain the plant source of bayberry leaf as raw material Natural fresh-keeping preservatives 1.

Embodiment 2

[0012] Embodiment 2: wash by weighing waxberry leaves and tealeaves, mix after chopping, then put the mixture into a multifunctional extraction tank, add water 4 times the quality of the mixture, adjust the pressure of the extraction tank to 1.5MPa, and the temperature is 35 At ~38°C, extract twice, each time for 2 hours, to obtain bayberry leaf extract and tea polyphenol extract. Then the cloves were washed and pulverized, then soaked in edible ethanol, then extracted by a Soxhlet extractor, and then concentrated by a rotary evaporator to remove residual ethanol to obtain an ethanol extract of cloves. Then weigh 12KG of bayberry leaf extract, 3KG of tea polyphenol extract, 3KG of ethanol extract of clove, 2KG of scutellaria baicalensis extract, and 1KG of forsythia leaf extract by weight, and fully mix to obtain the plant source of bayberry leaf as raw material Natural fresh-keeping preservatives 2.

Embodiment 3

[0013] Embodiment 3: wash by weighing bayberry leaf and tealeaves, mix after chopping, then put the mixture in the multifunctional extraction tank, add 4 times the water of the mixture quality, adjust the extraction tank pressure to be 1.5MPa, and the temperature is 35 At ~38°C, extract twice, each time for 2 hours, to obtain bayberry leaf extract and tea polyphenol extract. Then the cloves were washed and pulverized, then soaked in edible ethanol, then extracted by a Soxhlet extractor, and then concentrated by a rotary evaporator to remove residual ethanol to obtain an ethanol extract of cloves. Then weigh 10KG of bayberry leaf extract, 4KG of tea polyphenol extract, 3KG of ethanol extract of clove, 1.5KG of scutellaria baicalensis extract, and 1KG of forsythia leaf extract by weight, and fully mix to obtain the plant of bayberry leaf as raw material Source natural fresh-keeping preservatives3. After a comprehensive comparison, under the same concentration conditions, the pl...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a botanical natural fresh keeping antiseptic prepared from red bayberry leaf. The antiseptic is prepared from, by weight, 8-12 parts of strawberry tree leaf extract, 3-5 parts of tea polyphenol extract, 3-5 parts of Syzygium aromaticum ethanol extract, 1-2 parts of Radix Scutellariae extract and 1-2 parts of Forsythia suspense leaf extract. Difficult fresh keeping of present natural antiseptics and difficult effective prolongation of the preservation time of present natural fresh keeping agents are overcome in the invention. Effective compatibility combination of strawberry tree leaves and other plants makes the botanical natural fresh keeping antiseptic greatly prolong the preservation time of foods and greatly improve the preservation freshness of the foods; and main raw materials are respectively prepared from pure natural raw materials, so the botanical natural fresh keeping antiseptic has the advantages of safety, reliability, low preparation cost, and easy large-scale promotion.

Description

technical field [0001] The invention relates to a natural food preservative and a preparation method thereof, in particular to a plant-derived natural fresh-keeping preservative with bayberry leaves as the main raw material, which belongs to the field of food additives. Background technique [0002] In order to keep food for a long time, prevent food spoilage, and to ensure the quality and taste of food, it is often necessary to add food preservatives and preservatives during storage or processing of various foods. At present, there are three main types of preservatives commonly used in the market: potassium sorbate, nisin and sodium lactate. Some of these preservatives are more likely to deteriorate when the initial number of bacteria is large, and some can only extend the shelf life for 3-5 days. God, some of them have high costs, increase product costs, and the overall effect is not ideal. Common preservatives are benzoic acid, sorbic acid and its salts, and parabens, wh...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L3/3472
CPCA23L3/3472A23V2002/00
Inventor 王晓伟
Owner 王晓伟
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com