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Food natural preservative and preparation method thereof

A technology of food preservatives and natural preservatives, applied in the fields of food preservation, food adsorption, food ingredients, etc., can solve the problems of chemically synthesized food preservatives, such as human health threats, and achieve the effect of reducing the content of impurities and simple process

Inactive Publication Date: 2018-11-30
苏州汉德瑞生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the advancement of science and technology, people have gradually discovered that chemically synthesized food preservatives pose a huge threat to human health

Method used

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  • Food natural preservative and preparation method thereof
  • Food natural preservative and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0024] Add pectin hydrolyzate enzyme to persimmon peel pectin, hawthorn pectin, citrus pectin, and apple pectin respectively, enzymolysis pH is 5-5.5, enzymolysis temperature is 50°C, and enzymolysis is 6 hours to obtain enzymatic hydrolyzate. Each enzyme hydrolyzate was filtered through ultrafiltration membrane, and the hydrolyzate that passed through the 30000Da ultrafiltration membrane was collected, concentrated, and dried to obtain persimmon skin pectin hydrolyzate, hawthorn pectin hydrolyzate, citrus pectin hydrolyzate, and apple pectin water respectively. Solution, spare.

[0025] Dry and pulverize loquat leaves, ginger, purslane, comfrey, respectively, add 8-10 times of water, reflux extraction at 90-95°C for 1-2 hours, extract twice, combine extracts, concentrate, take concentrated Dilute the solution with water, apply D101 macroporous resin, first wash 2BV with water, the flow rate is 1BV / h, then wash 2BV with 75% ethanol, the flow rate is 1BV / h, collect the 75% etha...

Embodiment 2

[0040] 1) Weigh A: 2 parts of persimmon skin pectin hydrolyzate, B: 3 parts of purslane extract, C: 2 parts of radish seed volatile oil, D: 3 parts of soybean extract, mix, add water to dissolve and dilute, and add some A certain amount of DMSO was used to help dissolve, and the aqueous solution of the mixture of the above four components was obtained, and a filter paper piece with a diameter of 6.0mm was immersed in it for subsequent use.

[0041] 2) Weigh A: 1.5 parts of persimmon skin pectin hydrolyzate, B: 3.5 parts of purslane extract, C: 3 parts of radish seed volatile oil, D: 2 parts of soybean extract, mix, add water to dissolve and dilute, and add some A certain amount of DMSO was used to help dissolve, and the aqueous solution of the mixture of the above four components was obtained, and a filter paper piece with a diameter of 6.0mm was soaked in it for subsequent use.

[0042] 3) Weigh A: 1 part of persimmon skin pectin hydrolyzate, B: 4 parts of purslane extract, C...

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Abstract

The present invention discloses a food natural preservative. The food natural preservative consists of the following components in parts by weight: 10-20 parts of a first natural food preservative, 30-40 parts of a second natural food preservative, 20-30 parts of a third natural food preservative and 20-30 parts of a fourth natural food preservative. The first natural food preservative is one or more of a persimmon peel pectin hydrolysate, a hawthorn pectin hydrolysate, a pomelo peel pectin hydrolysate and an apple pectin hydrolysate; the second natural food preservative is one or more of a loquat leaf extract, a raw ginger extract, a purslane herb extract and a lithospermum erythrorhizon leaf extract; and the third natural food preservative is one or more of Chinese toon volatile oil, mustard volatile oil, radish seed volatile oil and eucalyptus volatile oil. The food natural preservative composition disclosed by the invention has significant bacteriostatic action.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a natural food preservative and a preparation method thereof. Background technique [0002] In today's society, food contamination caused by food-borne pathogens seriously affects people's health. The spoilage of a large amount of food is a waste of social resources and has an adverse effect on the sustainable development of the social economy. Inhibiting the growth of food-borne spoilage bacteria is particularly important for prolonging the shelf life of food. With the advancement of science and technology, people have gradually discovered that chemically synthesized food preservatives pose a huge threat to human health. Therefore, all countries in the world are committed to the research and development of broad-spectrum, safe and efficient food preservatives. In recent years, with the improvement of people's living and consumption levels, people have put f...

Claims

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Application Information

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IPC IPC(8): A23L3/3562A23L3/3472
CPCA23L3/3472A23L3/3562A23V2002/00A23V2200/10A23V2250/21A23V2250/2124A23V2300/02
Inventor 杨保强
Owner 苏州汉德瑞生物工程有限公司
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