CN103584255B - Plant preservative and preparation method thereof - Google Patents
Plant preservative and preparation method thereof Download PDFInfo
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- CN103584255B CN103584255B CN201310594252.7A CN201310594252A CN103584255B CN 103584255 B CN103584255 B CN 103584255B CN 201310594252 A CN201310594252 A CN 201310594252A CN 103584255 B CN103584255 B CN 103584255B
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- Prior art keywords
- antiseptic agent
- parts
- garlic
- plant antiseptic
- pawpaw
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 20
- 230000002335 preservative effect Effects 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims description 8
- 241000196324 Embryophyta Species 0.000 claims abstract description 30
- 244000189799 Asimina triloba Species 0.000 claims abstract description 22
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 22
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- 240000002234 Allium sativum Species 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 235000004611 garlic Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 240000000691 Houttuynia cordata Species 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000020985 whole grains Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000004599 antimicrobial Substances 0.000 claims description 23
- 244000078118 Ilex latifolia Species 0.000 claims description 15
- 235000008706 Ilex latifolia Nutrition 0.000 claims description 15
- 244000153955 Reynoutria sachalinensis Species 0.000 claims description 14
- 235000003202 Reynoutria sachalinensis Nutrition 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 14
- 239000002893 slag Substances 0.000 claims description 14
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- 235000010617 Phaseolus lunatus Nutrition 0.000 claims description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 12
- 150000001413 amino acids Chemical class 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 11
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- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
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- 239000007788 liquid Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
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- 244000052769 pathogen Species 0.000 abstract description 2
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- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 4
- 235000011477 liquorice Nutrition 0.000 abstract 4
- 241000209035 Ilex Species 0.000 abstract 3
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- 235000002294 Ilex volkensiana Nutrition 0.000 abstract 3
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- 235000010749 Vicia faba Nutrition 0.000 abstract 3
- 235000002098 Vicia faba var. major Nutrition 0.000 abstract 3
- 240000007232 Illicium verum Species 0.000 abstract 2
- 235000008227 Illicium verum Nutrition 0.000 abstract 2
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- 235000018167 Reynoutria japonica Nutrition 0.000 abstract 2
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 238000009395 breeding Methods 0.000 abstract 1
- 230000001488 breeding effect Effects 0.000 abstract 1
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- 238000011161 development Methods 0.000 description 5
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- 238000000034 method Methods 0.000 description 5
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- 244000223014 Syzygium aromaticum Species 0.000 description 3
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- 231100000252 nontoxic Toxicity 0.000 description 3
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- 238000003786 synthesis reaction Methods 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 244000286779 Hansenula anomala Species 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 229940064004 antiseptic throat preparations Drugs 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
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- 231100000419 toxicity Toxicity 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
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- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 244000247747 Coptis groenlandica Species 0.000 description 1
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241001671204 Stemona Species 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000001775 anti-pathogenic effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000010634 clove oil Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
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- 239000002341 toxic gas Substances 0.000 description 1
- 229960005486 vaccine Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a plant preservative which is prepared from the following raw materials in parts by weight: 1-3 parts of pawpaw, 1-5 parts of houttuynia cordata, 1-4 parts of garlic, 1-3 parts of broad bean, 0.02-0.2 part of liquorice, 0.1-0.3 part of tea leaf, 0.1-0.3 part of illicium verum, 0.1-0.3 part of polygonum cuspidatum and 40-60 parts of edible salt. Juice is extracted from the houttuynia cordata and dregs are removed, juice is extracted from the pawpaw and dregs are removed, the garlic is cut into slices, the liquorice and broadleaf holly leaves are made into powder, the whole grains of broad beans are added, the juice, the garlic slices, the powder and the broad beans are mixed with the illicium verum, the polygonum cuspidatum and the edible salt and then are soaked in water, and finally dregs are removed to obtain the preservative. The natural plant preservative replaces the traditional chemical preservative, wherein the pawpaw has high antibacterial activity, the houttuynia cordata can inhibit and eliminate growth and breeding of pathogens, the garlic is used as a synergist, the liquorice, the houttuynia cordata and the broadleaf holly leaves are used as protective agents, and the garlic, the liquorice, the houttuynia cordata and the broadleaf holly leaves interact, so that the plant preservative has an obvious preservative effect.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of plant antiseptic agent and preparation method thereof and the application at food processing field.
Background technology
Anticorrisive agent is used widely in food, because its putrid and deteriorated phenomenon that can effectively prevent food from being caused by Institute of Micro-biology, thus extends the storage life of food.Can say, not have modern food industry without food preservative, very large contribution has been made in the development of food preservative to modern food industry.
Still benzoic acid and salt, sorbic acid and the chemical synthesis such as salt, parabens anticorrisive agent thereof that current China uses in a large number.Find that some synthetic preservatives lure carcinous, teratogenesis and easily cause the problems such as food poisoning through long-term application and research.Chemical synthesis anticorrisive agent detoxifies mainly through human liver.Edible or amount is excessive easily at people's internal deposition for a long time, therefore has carcinogenic possibility.And in the production process of synthetic preservative, can toxic gas be produced, have certain harm to the working environment of people, and easily cause environmental pollution.
Along with the progress of science and technology, the raising of people's life and the level of consumption, the level of security of people to food is had higher requirement, and the development of food preservative also will present the trend made new advances: one is by higher lower to toxicity, the safer future development of toxicity; Two is to antiseptics for natural food future development by chemical synthesis food preservative.
Natural antiseptic agent has the incomparable sorrow point of the synthetic preservatives such as antibiotic property is strong, safety non-toxic, good water solubility, sphere of action are wide.Natural antiseptic agent is not only harmful to human health, but also has certain nutritive value.It is the direction of development of food industry from now on.Results of study a large amount of in recent years shows, some natural plants and extract thereof have certain antiseptic and inhibiting bacteria function effect.At present, from spice and Chinese traditional herbs, extract effective antipathogenic composition is one of focus of natural plant type anticorrisive agent research and development.Such as the extract of many spices such as garlic, ginger, Chinese prickly ash, cloves, black pepper has certain antiseptic and inhibiting bacteria function effect: clove oil resin has very strong inhibitory action to food pollutant bacteria staphylococcus aureus, Escherichia coli, bacillus subtilis, Hansenula anomala, aspergillus niger, mould etc., can be used as antiseptics for natural food and develops.In addition, the traditional Chinese medicine of China is with a long history, and Chinese herbal medicine resource enriches, and the Chinese herbal medicine of some integration of drinking and medicinal herbs and extract thereof not only have certain medical value, and has certain antiseptic and inhibiting bacteria function function, and its security used also fully is confirmed.Such as: cloves, dark plum have stronger inhibitory action to bacterium, yeast and mould; The coptis, the windproof antiseptic that can be used as wide spectrum use, obvious to the inhibitory action of spore vaccine and pseudomonas aeruginosa; With cloves, cassia bark, the herbal powders such as Chinese prickly ash, the tuber of stemona, galingal, giant knotweed are that the compound fruit preservative paper of main component has good fresh-keeping effect.
Summary of the invention
The object of this invention is to provide natural plant preservative that a kind of raw material is natural, safe, nontoxic, making is simple, corrosion-resistanting fresh-keeping effect is good and its preparation method and application.
Technical scheme of the present invention: a kind of plant antiseptic agent, be made up by its parts by weight proportioning of following raw material:
As preferably, described anticorrisive agent is made up by its parts by weight proportioning of following raw material:
As preferably, described anticorrisive agent is made up by its parts by weight proportioning of following raw material:
Further, described pawpaw is fresh pawpaw juice liquid.
Further, described cordate houttuynia is flavour amino acid squeezeding juice.
Further, described tealeaves is Ilex Latifolia Thunb.
The present invention also provides the preparation method of described plant antiseptic agent: cordate houttuynia is got squeezeding juice and removes slag, and pawpaw is got squeezeding juice and removes slag, and garlic is cut into slices, Radix Glycyrrhizae, Ilex Latifolia Thunb make powder, the whole grain of lima bean adds, and soaks after mixing with Chinese anise, giant knotweed, salt, then filter residue obtain preservative.
Further, described in the time of soaking be 3 ~ 4 hours, the water yield is 3 ~ 4 times amount of weight of material.
The present invention further provides the application of described plant antiseptic agent in food processing field.
The present invention further provides the application of described plant antiseptic agent in the processing of capsicum pickles.
Beneficial effect of the present invention:
(1), the present invention natural plant preservative substitutes traditional chemical anticorrisive agent; wherein pawpaw has very strong bacteriostatic activity; cordate houttuynia can suppress and the growth of eliminating pathogen is bred; garlic is as synergist of the present invention; Radix Glycyrrhizae, giant knotweed, Ilex Latifolia Thunb, then as protective agent of the present invention; four interact, and make the present invention have obvious antiseptic effect.
(2), fresh-keeping effect is better, and for the chemical preservatives such as potassium sorbate, nisin and sodium lactate, under comparable sodium condition, freshness date of the present invention is better.
(3), primary raw material of the present invention if pawpaw, cordate houttuynia, garlic etc. are all from natural plants, safety non-toxic, meets the foodsafety that current country advocates;
(4), the present invention adopts the anticorrisive agent of the preparation such as pawpaw, cordate houttuynia, garlic, fully used existing plant resources, with low cost, remarkably productive, is convenient to promote on a large scale.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, and washing agent of the present invention can be subdivided into lemon liquid detergent and lemon hand sanitizer two kinds according to raw material composition difference, specifically sees embodiment:
Embodiment 1
Plant antiseptic agent, by following pulp furnish: fresh pawpaw 1kg, flavour amino acid 1kg, garlic 1kg, lima bean 1kg, Radix Glycyrrhizae 0.02kg, Ilex Latifolia Thunb 0.1kg, Chinese anise 0.1kg, giant knotweed 0.1kg, salt 40kg.
According to above-mentioned raw materials proportioning, make as follows: flavour amino acid is got squeezeding juice and removed slag, fresh pawpaw is got squeezeding juice and removes slag, garlic is cut into slices, and Radix Glycyrrhizae, Ilex Latifolia Thunb make powder, and the whole grain of lima bean adds, soak after mixing with Chinese anise, giant knotweed, salt, then filter residue obtain preservative.
Above-mentioned raw materials is put into the fresh capsicum of 300kg technique pickled hot pepper pickles routinely.
Embodiment 2
Plant antiseptic agent, by following pulp furnish: fresh pawpaw 1.5kg, flavour amino acid 2kg, garlic 1.5kg, lima bean 1.5kg, Radix Glycyrrhizae 0.05kg, Ilex Latifolia Thunb 0.15kg, Chinese anise 0.15kg, giant knotweed 0.15kg, salt 45kg.
According to above-mentioned raw materials proportioning, make as follows: flavour amino acid is got squeezeding juice and removed slag, fresh pawpaw is got squeezeding juice and removes slag, garlic is cut into slices, and Radix Glycyrrhizae, Ilex Latifolia Thunb make powder, and the whole grain of lima bean adds, soak after mixing with Chinese anise, giant knotweed, salt, then filter residue obtain preservative.
Above-mentioned raw materials is put into the fresh capsicum of 400kg technique pickled hot pepper pickles routinely.
Embodiment 3
Plant antiseptic agent, by following pulp furnish: fresh pawpaw 2kg, flavour amino acid 3kg, garlic 2.5kg, lima bean 2kg, Radix Glycyrrhizae 0.1kg, Ilex Latifolia Thunb 0.2kg, Chinese anise 0.2kg, giant knotweed 0.2kg, salt 50kg.
According to above-mentioned raw materials proportioning, make as follows: flavour amino acid is got squeezeding juice and removed slag, fresh pawpaw is got squeezeding juice and removes slag, garlic is cut into slices, and Radix Glycyrrhizae, Ilex Latifolia Thunb make powder, and the whole grain of lima bean adds, soak after mixing with Chinese anise, giant knotweed, salt, then filter residue obtain preservative.
Above-mentioned raw materials is put into the fresh capsicum of 500kg technique pickled hot pepper pickles routinely.
Embodiment 4
Plant antiseptic agent, by following pulp furnish: fresh pawpaw 2.5kg, flavour amino acid 4kg, garlic 3.5kg, lima bean 2.5kg, Radix Glycyrrhizae 0.15kg, Ilex Latifolia Thunb 0.25kg, Chinese anise 0.25kg, giant knotweed 0.25kg, salt 55kg.
According to above-mentioned raw materials proportioning, make as follows: flavour amino acid is got squeezeding juice and removed slag, fresh pawpaw is got squeezeding juice and removes slag, garlic is cut into slices, and Radix Glycyrrhizae, Ilex Latifolia Thunb make powder, and the whole grain of lima bean adds, soak after mixing with Chinese anise, giant knotweed, salt, then filter residue obtain preservative.
Above-mentioned raw materials is put into the fresh capsicum of 600kg technique pickled hot pepper pickles routinely.
Embodiment 5
Plant antiseptic agent, by following pulp furnish: fresh pawpaw 3kg, flavour amino acid 5kg, garlic 4kg, lima bean 3kg, Radix Glycyrrhizae 0.2kg, Ilex Latifolia Thunb 0.3kg, Chinese anise 0.3kg, giant knotweed 0.3kg, salt 60kg.
According to above-mentioned raw materials proportioning, make as follows: flavour amino acid is got squeezeding juice and removed slag, fresh pawpaw is got squeezeding juice and removes slag, garlic is cut into slices, and Radix Glycyrrhizae, Ilex Latifolia Thunb make powder, and the whole grain of lima bean adds, soak after mixing with Chinese anise, giant knotweed, salt, then filter residue obtain preservative.
Above-mentioned raw materials is put into the fresh capsicum of 700kg technique pickled hot pepper pickles routinely.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; the equivalent structure that description basis of the present invention is done, or directly, be indirectly used in other relevant technical field, be all in like manner included within protection scope of the present invention.
Claims (10)
1. a plant antiseptic agent, is characterized in that, is made up by its parts by weight proportioning of following raw material:
2. a kind of plant antiseptic agent according to claim 1, is characterized in that, described anticorrisive agent is made up by its parts by weight proportioning of following raw material:
3. a kind of plant antiseptic agent according to claim 2, is characterized in that, described anticorrisive agent is made up by its parts by weight proportioning of following raw material:
4. the plant antiseptic agent according to any one of claims 1 to 3, is characterized in that: described pawpaw is fresh pawpaw juice liquid.
5. the plant antiseptic agent according to any one of claims 1 to 3, is characterized in that: described cordate houttuynia is flavour amino acid squeezeding juice.
6. the plant antiseptic agent according to any one of claims 1 to 3, is characterized in that: described tealeaves is Ilex Latifolia Thunb.
7. the preparation method based on plant antiseptic agent according to claim 6, it is characterized in that: cordate houttuynia is got squeezeding juice and removes slag, pawpaw is got squeezeding juice and removes slag, garlic is cut into slices, Radix Glycyrrhizae, Ilex Latifolia Thunb make powder, the whole grain of lima bean adds, and soaks after mixing with Chinese anise, giant knotweed, salt, then filter residue obtain preservative.
8. the preparation method of plant antiseptic agent according to claim 7, is characterized in that: described in the time of soaking be 3 ~ 4 hours, the water yield is 3 ~ 4 times amount of weight of material.
9. the application of the plant antiseptic agent described in any one of claim 1 ~ 6 in food processing field.
10. the application of the plant antiseptic agent described in any one of claim 1 ~ 6 in the processing of capsicum pickles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310594252.7A CN103584255B (en) | 2013-11-23 | 2013-11-23 | Plant preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN104012939B (en) * | 2014-06-11 | 2015-08-26 | 浙江百兴食品有限公司 | A kind of production technology of natural anticorrosion mushroom sauce |
| CN104223317A (en) * | 2014-09-29 | 2014-12-24 | 郭秀珍 | Preservative and preparation method thereof |
| CN104840401A (en) * | 2015-05-26 | 2015-08-19 | 胡红慧 | Plant preservative for skincare product |
| CN106615877A (en) * | 2016-12-23 | 2017-05-10 | 安徽赛澳生物工程有限公司 | Dog food special for pups |
| CN107668184A (en) * | 2017-10-25 | 2018-02-09 | 广西沙田仙人滩农业投资有限公司 | A kind of Chinese herbal medicine extraction antistaling agent of egg and preparation method thereof |
| CN109699871A (en) * | 2019-01-16 | 2019-05-03 | 成都健心食品有限公司 | A kind of natural plant preservative and its preparation process |
| CN111011479A (en) * | 2020-03-01 | 2020-04-17 | 闽清县樟马农业技术推广服务有限公司 | Bitter gourd biological preservative, preparation method and use method thereof |
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| CN1280773A (en) * | 2000-08-09 | 2001-01-24 | 郭兴华 | Natural antibacterial composition and its application |
| CN1488288A (en) * | 2003-08-22 | 2004-04-14 | 曹先光 | Thick spice-chilli sauce of cordate houttuynia |
| CN1947524A (en) * | 2006-11-28 | 2007-04-18 | 黄华信 | Anti-rot agent of traditional Chinese compounding medicine contg. Portulaca oleracea, its prepn. method and use |
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| CN1280773A (en) * | 2000-08-09 | 2001-01-24 | 郭兴华 | Natural antibacterial composition and its application |
| CN1488288A (en) * | 2003-08-22 | 2004-04-14 | 曹先光 | Thick spice-chilli sauce of cordate houttuynia |
| CN1947524A (en) * | 2006-11-28 | 2007-04-18 | 黄华信 | Anti-rot agent of traditional Chinese compounding medicine contg. Portulaca oleracea, its prepn. method and use |
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