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Natural compound preservative for food and preparation method thereof

A compound preservative, natural technology, applied in the preservation of food ingredients as anti-microbial, food preservation, food ingredients and other directions, can solve the problems of hidden safety hazards, poor preservative effect, poor safety, etc., to ensure safety, Excellent antiseptic effect and antibacterial effect

Pending Publication Date: 2021-09-21
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the anti-corrosion effect of existing anti-corrosion agents is not good, and most of them use chemical substances, so the safety is poor. Therefore, the greater the amount of use, the easier it is to bring safety hazards, and it cannot meet the relevant requirements of the national standard

Method used

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  • Natural compound preservative for food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of natural composite antiseptic used for food, comprises the following components by weight:

[0031] Ashitaba extract 10 parts, wood vinegar 2 parts, lysozyme 3 parts, eugenol 5 parts, and glycine 2 parts.

[0032] Wherein, the preparation method of Ashitaba extract is:

[0033] Clean and dry the stems and leaves of Ashitaba, then crush them to a particle size of 200 mesh, add 8 times the powder weight of 70% ethanol, reflux and extract at 60°C for 3 times, each time for 2 hours, filter, collect and concentrate the freeze-dried filtrate , to get Ashitaba extract.

[0034] The preparation method of wood vinegar is:

[0035] (1) pulverizing the dried waste crop stalks for subsequent use;

[0036] (2) Place the powder obtained in step (1) and the catalyst at 200°C for pyrolysis for 8h, and collect the crude wood vinegar; the catalyst includes iron oxide and calcium chloride with a weight ratio of 0.8:2; the amount of the catalyst is 1 / 2 of the weight of the powd...

Embodiment 2

[0039] A kind of natural composite antiseptic used for food, comprises the following components by weight:

[0040] Ashitaba extract 18 parts, wood vinegar 5 parts, lysozyme 3 parts, eugenol 10 parts, and glycine 5 parts.

[0041] Wherein, the preparation method of Ashitaba extract is:

[0042] Clean and dry the stems and leaves of Ashitaba, then crush them to a particle size of 200 mesh, then add 8 times the weight of the powder in 70% ethanol, reflux and extract at 60°C for 5 times, each time for 2.5h, filter, collect, concentrate and freeze-dry Filtrate to obtain Ashitaba extract.

[0043] The preparation method of wood vinegar is:

[0044] (1) pulverizing the dried waste crop stalks for subsequent use;

[0045] (2) Place the powder obtained in step (1) and the catalyst at 300° C. for pyrolysis for 12 hours, collect and obtain crude wood vinegar; the catalyst includes iron oxide and calcium chloride with a weight ratio of 0.8:2; the amount of the catalyst is 1 / 2 of the p...

Embodiment 3

[0048] A kind of natural composite antiseptic used for food, comprises the following components by weight:

[0049] Ashitaba extract 20 parts, wood vinegar 5 parts, lysozyme 5 parts, eugenol 10 parts, and glycine 5 parts.

[0050] Wherein, the preparation method of Ashitaba extract is:

[0051] Clean and dry the stems and leaves of Ashitaba, then crush them to a particle size of 100 mesh, add 70% ethanol 8 times the weight of the powder, reflux extraction at 80°C for 2 hours each time, filter, collect and concentrate the freeze-dried filtrate , to get Ashitaba extract.

[0052] The preparation method of wood vinegar is:

[0053] (1) pulverizing the dried waste crop stalks for subsequent use;

[0054] (2) Pyrolyze the powder and catalyst obtained in step (1) at 500°C for 8 hours, and collect crude wood vinegar; the catalyst includes iron oxide and calcium chloride in a weight ratio of 0.8:2;

[0055] (3) Let the crude wood vinegar stand still for 1 hour, collect the light l...

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Abstract

The invention discloses a natural compound preservative for food and a preparation method thereof. The natural compound preservative comprises the following components in parts by weight: 10-20 parts of an angelica keiskei extract, 1-5 parts of wood vinegar, 1-5 parts of lysozyme, 5-10 parts of eugenol and 1-5 parts of glycine. The preservatives used in the invention are all natural plant source components, do not contain artificially synthesized chemical components, are safe and harmless to foods and human bodies, have an excellent preservative effect, and also effectively ensure the safety of the foods.

Description

technical field [0001] The invention belongs to the technical field of preservatives, and in particular relates to a natural composite preservative for food and its preparation method and application. Background technique [0002] With the improvement of people's living standards, the application of food preservatives is more important, and the application of food preservatives has also begun to be developed. Food preservatives are additives that inhibit food spoilage, that is, they have a continuous inhibitory effect on the growth of microorganisms that use spoilage substances as metabolic substrates. The important thing is that it can inhibit the most prone to spoilage in different situations, especially when the general sterilization effect is not sufficient, it still has a persistent effect. [0003] Adding preservatives is a relatively common method for extending the shelf life of existing foods. Food companies generally add preservatives directly without pretreatment....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3571A23L3/349A23L3/3526A23L3/3508
CPCA23L3/3472A23L3/3571A23L3/349A23L3/3526A23L3/3508A23V2002/00A23V2200/10A23V2250/21A23V2250/2132A23V2250/0622Y02A40/90
Inventor 周闯谢松志李小红肖龙泉王健袁海梅马玉
Owner CHENGDU UNIV
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