CN103271412A - Compounding method of efficient compound food preservative - Google Patents
Compounding method of efficient compound food preservative Download PDFInfo
- Publication number
- CN103271412A CN103271412A CN2013101662476A CN201310166247A CN103271412A CN 103271412 A CN103271412 A CN 103271412A CN 2013101662476 A CN2013101662476 A CN 2013101662476A CN 201310166247 A CN201310166247 A CN 201310166247A CN 103271412 A CN103271412 A CN 103271412A
- Authority
- CN
- China
- Prior art keywords
- preservative
- compound food
- efficient compound
- food preservative
- anticorrisive agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a compounding method of an efficient compound food preservative. The method comprises the following steps: respectively mixing 0.01-1% of nisin, 1-3% of carboxymethyl chitosan and 1-3% of citric acid with water according to a formula to form a 100% component, so that the efficient compound food preservative is obtained. The preservative disclosed by the invention is simple to operate, safe, toxic and fully natural, and the components are good in cooperativity. The preservative is antimicrobial in broad spectrum and has good preservative effect. The preservative can be widely applied to meat products, vegetable protein foods, dairy products, canned foods and juice beverages.
Description
Technical field:
The present invention relates to a kind of food additives, particularly a kind of preparation method of high-efficiency compound food anticorrisive agent.
Background technology:
Food preservative is the medicament of inhibiting substances corruption, to being that the microbial growth of metabolism substrate has lasting inhibition or killing action with the corrupt substance, prolongs effective period of food quality and shelf life.For a long time, synthetic preservatives such as Sodium Benzoate, potassium sorbate, parabens are widely used in food industry, single food for strictness control anticorrisive agent consumption is safe to human body, when after edible different types of food, wherein contained anticorrisive agent will gather in vivo, and human body is worked the mischief; The synthetic class anticorrisive agent of edible content overproof also can produce toxic and side effect to human body, and is especially the heaviest to the more weak people's influence of old man, children, pregnant woman and physique.Therefore, natural antiseptic agent efficient, wide spectrum exploitation safety and stability, environmental protection, superior performance has huge practical significance.
Summary of the invention:
The objective of the invention is to: a kind of safety and stability is provided, and cooperative effect is good between each composition, and bacteriostasis property is efficient, the preparation method of the antiseptics for natural food of wide spectrum.
Constituent and the mass percent of antiseptics for natural food of the present invention are as follows:
The title mass percent
Nisin 0.01 ~ 1%
CMC 1 ~ 3%
Citric acid 1 ~ 3%
Water surplus
Take by weighing nisin 0.01 ~ 1% respectively by prescription, CMC 1 ~ 3%, citric acid 1 ~ 3% mixes with excess water, forms hundred-percent component, namely obtains a kind of high-efficiency compound food anticorrisive agent.
According to above compound scheme, can realize following beneficial effect: concertedness is good between each component, and is safe, nontoxic, All Pure Nature; Broad-spectrum antibacterial, inhibitor effectiveness is good; Can be widely used in meat products, vegetable protein food, dairy products, canned food, fruit drink etc.
The specific embodiment:
Do detailed description further below in conjunction with the present invention of embodiment, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Embodiment 1:
Take by weighing nisin 0.5g, CMC 25g, citric acid 20g mixes with 954.5g water, forms hundred-percent component, namely obtains a kind of high-efficiency compound food anticorrisive agent.
Claims (1)
1. the preparation method of high-efficiency compound food anticorrisive agent is characterized in that the constituent of anticorrisive agent and mass percent are:
The title mass percent
Nisin 0.01 ~ 1%
CMC 1 ~ 3%
Citric acid 1 ~ 3%
Water surplus
Take by weighing nisin 0.01 ~ 1% respectively by prescription, CMC 1 ~ 3%, citric acid 1 ~ 3% mixes with excess water, forms hundred-percent component, namely obtains a kind of high-efficiency compound food anticorrisive agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101662476A CN103271412A (en) | 2013-05-08 | 2013-05-08 | Compounding method of efficient compound food preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101662476A CN103271412A (en) | 2013-05-08 | 2013-05-08 | Compounding method of efficient compound food preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103271412A true CN103271412A (en) | 2013-09-04 |
Family
ID=49053653
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101662476A Pending CN103271412A (en) | 2013-05-08 | 2013-05-08 | Compounding method of efficient compound food preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103271412A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103720003A (en) * | 2013-12-20 | 2014-04-16 | 苏州市万泰真空炉研究所有限公司 | Preparation method of anticorrosive additive of natural jam |
| CN103734868A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of antiseptic and anti-mildew preservative for wet noodles |
| CN104336579A (en) * | 2014-11-03 | 2015-02-11 | 大连民族学院 | Salmonella compound bacteriostatic agent for uncooked vegetable or cold vegetable dish in sauce and application thereof |
| CN106036739A (en) * | 2016-06-07 | 2016-10-26 | 山东龙盛食品股份有限公司 | Onion-flavored pickling material and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3042573B2 (en) * | 1993-07-30 | 2000-05-15 | アサマ化成株式会社 | Food preservatives |
| WO2006078868A2 (en) * | 2005-01-21 | 2006-07-27 | Paper Pak Industries | Food preservation systems |
| CN101180981A (en) * | 2007-12-17 | 2008-05-21 | 武汉工业学院 | Fresh-keeping method for low temperature birds meat products |
| CN101715998A (en) * | 2009-12-17 | 2010-06-02 | 李振声 | Production method of primary pulp of fresh jujubes |
| CN102018020A (en) * | 2010-12-31 | 2011-04-20 | 西南大学 | Composite natural preserving agent for cooled rabbit meat |
| CN102090442A (en) * | 2009-12-14 | 2011-06-15 | 李文忠 | Comprehensive preservation technology for mutton |
| CN103315364A (en) * | 2013-05-08 | 2013-09-25 | 南京年吉冷冻食品有限公司 | Efficient composite food preservative compounding method |
-
2013
- 2013-05-08 CN CN2013101662476A patent/CN103271412A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3042573B2 (en) * | 1993-07-30 | 2000-05-15 | アサマ化成株式会社 | Food preservatives |
| WO2006078868A2 (en) * | 2005-01-21 | 2006-07-27 | Paper Pak Industries | Food preservation systems |
| CN101180981A (en) * | 2007-12-17 | 2008-05-21 | 武汉工业学院 | Fresh-keeping method for low temperature birds meat products |
| CN102090442A (en) * | 2009-12-14 | 2011-06-15 | 李文忠 | Comprehensive preservation technology for mutton |
| CN101715998A (en) * | 2009-12-17 | 2010-06-02 | 李振声 | Production method of primary pulp of fresh jujubes |
| CN102018020A (en) * | 2010-12-31 | 2011-04-20 | 西南大学 | Composite natural preserving agent for cooled rabbit meat |
| CN103315364A (en) * | 2013-05-08 | 2013-09-25 | 南京年吉冷冻食品有限公司 | Efficient composite food preservative compounding method |
Non-Patent Citations (1)
| Title |
|---|
| 王勋，等: "3种生物保鲜剂对冰鲜鸡肉保鲜效果的研究", 《广东农业科学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103720003A (en) * | 2013-12-20 | 2014-04-16 | 苏州市万泰真空炉研究所有限公司 | Preparation method of anticorrosive additive of natural jam |
| CN103734868A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of antiseptic and anti-mildew preservative for wet noodles |
| CN104336579A (en) * | 2014-11-03 | 2015-02-11 | 大连民族学院 | Salmonella compound bacteriostatic agent for uncooked vegetable or cold vegetable dish in sauce and application thereof |
| CN106036739A (en) * | 2016-06-07 | 2016-10-26 | 山东龙盛食品股份有限公司 | Onion-flavored pickling material and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104621246B (en) | A kind of bamboo shoot in water antistaling agent, the production method of bamboo shoots and product | |
| CN102511539B (en) | Method for preserving meat products | |
| CN104642524A (en) | Grape fresh-keeping method using seaweed polysaccharide | |
| CN101986848A (en) | Novel preservative and preparation method thereof | |
| CN103300142A (en) | Method for preparing tender and fresh keeping agent of green corn | |
| CN104432411A (en) | Preservative compounded by lotus leaf extract and eleochairis toberosa peel extract and preparation method of preservative | |
| CN104068014A (en) | Dendrobium officinale preservative and preservation method | |
| CN105105281A (en) | Natural food preservative | |
| CN103271412A (en) | Compounding method of efficient compound food preservative | |
| CN104886236A (en) | A litchi fresh-keeping agent | |
| CN105285657A (en) | Food-grade preservative | |
| CN104544464A (en) | Efficient and safe food preservative | |
| CN102599612B (en) | Extraction technology of pomegranate leaf extract and application of pomegranate leaf extract in air-controlled preservation of cooked poultry products | |
| CN107821588A (en) | A kind of rice composite antistaling agent containing bunge pricklyash leaf | |
| CN104397829A (en) | Composite food preservative | |
| CN103315364A (en) | Efficient composite food preservative compounding method | |
| CN105105278A (en) | Food grade preservative | |
| CN106912567A (en) | A kind of Kiwi berry antistaling disinfectant | |
| CN103393201A (en) | Preparation method of natural food antiseptic | |
| CN106912771A (en) | A kind of blinds antistaling disinfectant | |
| CN106912591A (en) | A kind of lichee antistaling disinfectant | |
| CN106912593A (en) | A kind of kiwi fruit preservative | |
| CN107712550A (en) | A kind of food antiseptic agent prescription | |
| CN105285656A (en) | Food-grade efficient preservative | |
| CN109673728A (en) | Application of the methylene azur in fish are fresh-keeping |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130904 |