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Natural food preservative

A natural preservative and food technology, applied in the direction of food preservation, food ingredients, food ingredients as antioxidants, etc., can solve the problems of single functional ingredients, unclear toxicological research, etc., to achieve extended shelf life, good stability, and improved The effect of food safety

Inactive Publication Date: 2017-05-10
李光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the preservatives on the market are chemically synthesized, such as 2,6-di-tert-butyl-p-cresol (BHT), tert-butylhydroxyanisole (BHA), gallic acid propionic acid, etc., but for these The toxicological research of synthetics is still unclear; although there are some natural preservatives on the market, there is a shortage of single functional ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Food natural preservative raw materials (parts by weight): 69 parts of antioxidant, 30 parts of antibacterial agent.

[0024] The antioxidant is obtained by stirring and mixing α-carotene, β-cryptoxanthin and capsanthin in a mass ratio of 1:1:1.

[0025] The bacteriostatic agent is obtained by stirring and uniformly mixing hesperetin, radhamin and apigenin in a mass ratio of 1:1:1.

[0026] Preparation of natural food preservatives: Stir and mix the antioxidant and antibacterial agent evenly.

Embodiment 2

[0028] It is basically the same as Example 1, except that the antioxidant is obtained by stirring and mixing uniformly β-cryptoxanthin and capsanthin in a mass ratio of 1:1.

Embodiment 3

[0030] It is basically the same as Example 1, except that the antioxidant is obtained by stirring and mixing uniformly α-carotene and capsanthin in a mass ratio of 1:1.

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PUM

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Abstract

The invention discloses a natural food preservative, which consists of the following raw materials in parts by weight: 65 to 75 parts of antioxidant and 25 to 35 parts of bacteriostatic agent; and the antioxidant is one or a mixture of multiple of Alpha-carotene, Beta-cryptoxanthin and capsanthin. The natural food preservative disclosed by the invention, which is added with the natural and safe antioxidant and bacteriostatic agent, is synergistic, does not have toxicity or side effects, has high stability, and can be stored in the dark for a long term. The natural food preservative cannot be affected by temperature and pH, can remarkably prolong the shelf lives of products, and increases food safety.

Description

technical field [0001] The invention relates to a preservative, in particular to a natural food preservative. Background technique [0002] Food preservatives are used to prevent food from deteriorating due to microbial reproduction during storage and circulation, or due to poor storage and sales conditions, food internal quality deterioration, and color decline. Additives used in food. [0003] According to the provisions of the Hygienic Standards for the Use of Food Additives of the People's Republic of China (hereinafter referred to as GB2760), the usage amount of general food preservative monomers has a limit value. In order to make the food reach the predetermined shelf life, many food production enterprises often adopt measures such as strengthening the monitoring of raw materials, strengthening the hygiene management of the production process, using special anti-corrosion and anti-fungal agents, and adopting high-tech sterilization such as microwaves and irradiation,...

Claims

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Application Information

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IPC IPC(8): A23L3/3544
CPCA23L3/3544A23V2002/00A23V2200/02A23V2250/211
Inventor 李光沈斌
Owner 李光
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