CN104000282A - Preservative applied to foods - Google Patents
Preservative applied to foods Download PDFInfo
- Publication number
- CN104000282A CN104000282A CN201410264891.1A CN201410264891A CN104000282A CN 104000282 A CN104000282 A CN 104000282A CN 201410264891 A CN201410264891 A CN 201410264891A CN 104000282 A CN104000282 A CN 104000282A
- Authority
- CN
- China
- Prior art keywords
- acid
- anticorrisive agent
- hibisci mutabilis
- flos hibisci
- preservative
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 28
- 239000003755 preservative agent Substances 0.000 title abstract description 8
- 230000002335 preservative effect Effects 0.000 title abstract description 8
- 239000000284 extract Substances 0.000 claims abstract description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 9
- 239000004334 sorbic acid Substances 0.000 claims abstract description 9
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 9
- 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 claims abstract description 8
- 239000002253 acid Substances 0.000 claims abstract description 8
- 229940037003 alum Drugs 0.000 claims abstract description 8
- 239000004310 lactic acid Substances 0.000 claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 8
- 150000002596 lactones Chemical class 0.000 claims abstract description 8
- 239000001540 sodium lactate Substances 0.000 claims abstract description 8
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 8
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 8
- 239000012153 distilled water Substances 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 30
- 241000628997 Flos Species 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 241000219095 Vitis Species 0.000 claims description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 241000218033 Hibiscus Species 0.000 abstract 4
- 235000005206 Hibiscus Nutrition 0.000 abstract 4
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 abstract 4
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 abstract 2
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 abstract 1
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 abstract 1
- 239000000174 gluconic acid Substances 0.000 abstract 1
- 235000012208 gluconic acid Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 230000000845 anti-microbial effect Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 235000021393 food security Nutrition 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FJKROLUGYXJWQN-UHFFFAOYSA-N 4-hydroxybenzoic acid Chemical class OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 201000009032 substance abuse Diseases 0.000 description 1
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
- A23L3/358—Inorganic compounds
-
- 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
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
-
- 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
Abstract
The invention discloses a preservative applied to foods. The preservative comprises, by mass, 55-60 mL of 95% ethyl alcohol, 1-3 mL of lactic acid, 22-26 mL of sorbic acid, 2-4 mL of sodium lactate, 3-6 mL of hibiscus extracts, 0.4-0.8 mL of cltric acid, 12-17 mL of gluconic acid and lactone and 8-13 mL of dried alum. The hibiscus extracts are obtained in the mode that hibiscus flowers are smashed and placed into an extracting device, distilled water with the mass which is six to eight times that of hibiscus flower powder is added into the extracting device, the extracting device is heated, and extraction is conducted for two to four times. Through the method, the preservative applied to the foods is obtained. The preservative is good in antibacterial effect, secure and nonhazardous, capable of ensuring edible safety for human bodies and capable of being applied to production, processing and preservation of the foods; components contained in the preservative are low in price, so that the application cost is greatly lowered.
Description
Technical field
The present invention relates to anticorrisive agent field, particularly relate to a kind of anticorrisive agent of applying in food.
Background technology
Food antiseptic is one of main task of food industry always, and for genesis mechanism and the prevention of food apoilage, food science and technology worker drops into great effort research.Because food apoilage is mainly to be caused by microorganism, therefore, the chemical preservative that use cost is low, application is convenient, respond well becomes food industry prevents the Main Means of food apoilage.Along with China's food safety affair occurs repeatedly in recent years, the situation that the people exceeds standard, abuses food additives especially anticorrisive agent is more and more paid close attention to.The drawback of chemical preservative aspect food security manifests gradually, and with anticorrisive agents such as benzoic acid main in current food industry, sorbic acid and its esters, p-hydroxybenzoates, these a few class anticorrisive agents exist different hidden danger aspect food security.These anticorrisive agent security performances are not so good, and some is edible can exerting an influence to function of human body for a long time, is unfavorable for health.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of anticorrisive agent of applying in food, and this anticorrisive agent is safe and effective.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of anticorrisive agent of applying in food is provided, the component of described anticorrisive agent comprises: in parts by volume, mass fraction is 95% ethanol 55-60 mL, lactic acid 1-3 mL, sorbic acid 22-26 mL, sodium lactate 2-4 mL, Flos Hibisci Mutabilis extract 3-6 mL, citric acid 0.4-0.8 mL, grape acid and lactone 12-17 mL, burnt alum 8-13 mL, wherein said Flos Hibisci Mutabilis extract is Flos Hibisci Mutabilis to be pulverized and is placed in extraction element, add again 6-8 doubly to distilled water the heating of described Flos Hibisci Mutabilis powder, extract 2-4 time.
In a preferred embodiment of the present invention, the component of described anticorrisive agent comprises: in parts by volume, and ethanol 56-59 mL, lactic acid 1-2 mL, sorbic acid 23-25 mL, sodium lactate 3-4 mL, Flos Hibisci Mutabilis extract 4-5 mL, citric acid 0.5-0.7 mL, grape acid and lactone 13-16 mL, burnt alum 9-12 mL that mass fraction is 95%.
In a preferred embodiment of the present invention, described Flos Hibisci Mutabilis will pass through 20-40 mesh sieve after pulverizing.
In a preferred embodiment of the present invention, described heating-up temperature is 40-60 DEG C.
The invention has the beneficial effects as follows: the anticorrisive agent of applying in food of the present invention, described anticorrisive agent good antimicrobial effect, safety non-toxic evil, human body edible safety, can be used in production, processing and the preservation of food, in described anticorrisive agent, each component low price, has reduced application cost greatly.
Detailed description of the invention
To the technical scheme in the embodiment of the present invention be clearly and completely described below, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiment.Based on the embodiment in the present invention, those of ordinary skill in the art, not making all other embodiment that obtain under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment mono-:
A kind of anticorrisive agent of applying in food is provided, the component of described anticorrisive agent comprises: in parts by volume, mass fraction is 95% ethanol 56 mL, lactic acid 2 mL, sorbic acid 24 mL, sodium lactate 4 mL, Flos Hibisci Mutabilis extract 4mL, citric acid 0.6 mL, grape acid and lactone 13 mL, burnt alum 11 mL, wherein said Flos Hibisci Mutabilis extract is that Flos Hibisci Mutabilis is pulverized, after pulverizing, to pass through 25 mesh sieves, and be placed in extraction element, add again 6 times to the distilled water of described Flos Hibisci Mutabilis powder heating at 50 DEG C, extract 2 times.
Embodiment bis-:
A kind of anticorrisive agent of applying in food is provided, the component of described anticorrisive agent comprises: in parts by volume, mass fraction is 95% ethanol 59 mL, lactic acid 1.5 mL, sorbic acid 25 mL, sodium lactate 3.5 mL, Flos Hibisci Mutabilis extract 5 mL, citric acid 0.7 mL, grape acid and lactone 14 mL, burnt alum 12 mL, wherein said Flos Hibisci Mutabilis extract is that Flos Hibisci Mutabilis is pulverized, after pulverizing, to pass through 35 mesh sieves, and be placed in extraction element, add again 8 times to the distilled water of described Flos Hibisci Mutabilis powder heating at 60 DEG C, extract 3 times.
Embodiment tri-:
A kind of anticorrisive agent of applying in food is provided, the component of described anticorrisive agent comprises: in parts by volume, mass fraction is 95% ethanol 57 mL, lactic acid 1 mL, sorbic acid 23 mL, sodium lactate 3 mL, Flos Hibisci Mutabilis extract 5 mL, citric acid 0.5 mL, grape acid and lactone 15 mL, burnt alum 9 mL, wherein said Flos Hibisci Mutabilis extract is that Flos Hibisci Mutabilis is pulverized, after pulverizing, to pass through 40 mesh sieves, and be placed in extraction element, add again 7 times to the distilled water of described Flos Hibisci Mutabilis powder heating at 45 DEG C, extract 4 times.
The anticorrisive agent of applying in food of the present invention, described anticorrisive agent good antimicrobial effect, safety non-toxic evil, human body edible safety, can be used in production, processing and the preservation of food, and in described anticorrisive agent, each component low price, has reduced application cost greatly.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or conversion of equivalent flow process that utilizes description of the present invention to do; or be directly or indirectly used in other relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (4)
1. an anticorrisive agent of applying in food, it is characterized in that, the component of described anticorrisive agent comprises: in parts by volume, mass fraction is 95% ethanol 55-60 mL, lactic acid 1-3 mL, sorbic acid 22-26 mL, sodium lactate 2-4 mL, Flos Hibisci Mutabilis extract 3-6 mL, citric acid 0.4-0.8 mL, grape acid and lactone 12-17 mL, burnt alum 8-13 mL, wherein said Flos Hibisci Mutabilis extract is Flos Hibisci Mutabilis to be pulverized and is placed in extraction element, add again 6-8 doubly to distilled water the heating of described Flos Hibisci Mutabilis powder, extract 2-4 time.
2. the anticorrisive agent of applying in food according to claim 1, it is characterized in that, the component of described anticorrisive agent comprises: in parts by volume, and ethanol 56-59 mL, lactic acid 1-2 mL, sorbic acid 23-25 mL, sodium lactate 3-4 mL, Flos Hibisci Mutabilis extract 4-5 mL, citric acid 0.5-0.7 mL, grape acid and lactone 13-16 mL, burnt alum 9-12 mL that mass fraction is 95%.
3. the anticorrisive agent of applying in food according to claim 1, is characterized in that, described Flos Hibisci Mutabilis will pass through 20-40 mesh sieve after pulverizing.
4. the anticorrisive agent of applying in food according to claim 1, is characterized in that, described heating-up temperature is 40-60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410264891.1A CN104000282A (en) | 2014-06-16 | 2014-06-16 | Preservative applied to foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410264891.1A CN104000282A (en) | 2014-06-16 | 2014-06-16 | Preservative applied to foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104000282A true CN104000282A (en) | 2014-08-27 |
Family
ID=51361406
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410264891.1A Pending CN104000282A (en) | 2014-06-16 | 2014-06-16 | Preservative applied to foods |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104000282A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875698A (en) * | 2016-06-29 | 2016-08-24 | 广西美男子文化传媒有限公司 | Bread preservative |
| CN106107411A (en) * | 2016-06-29 | 2016-11-16 | 广西美男子文化传媒有限公司 | A kind of bread special anti-corrosion agent |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326848A (en) * | 2010-07-13 | 2012-01-25 | 上海新菲尔生物制药工程技术有限公司 | Food preservative and preparation method thereof |
| CN102783695A (en) * | 2012-08-27 | 2012-11-21 | 唐洪权 | Safety and efficient compound food preservative |
| CN103549625A (en) * | 2013-11-19 | 2014-02-05 | 李荣华 | Medicament for resisting food spoilage nutritionally |
-
2014
- 2014-06-16 CN CN201410264891.1A patent/CN104000282A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326848A (en) * | 2010-07-13 | 2012-01-25 | 上海新菲尔生物制药工程技术有限公司 | Food preservative and preparation method thereof |
| CN102783695A (en) * | 2012-08-27 | 2012-11-21 | 唐洪权 | Safety and efficient compound food preservative |
| CN103549625A (en) * | 2013-11-19 | 2014-02-05 | 李荣华 | Medicament for resisting food spoilage nutritionally |
Non-Patent Citations (1)
| Title |
|---|
| 付佳: "《国外食品防腐剂的配方》", 《食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875698A (en) * | 2016-06-29 | 2016-08-24 | 广西美男子文化传媒有限公司 | Bread preservative |
| CN106107411A (en) * | 2016-06-29 | 2016-11-16 | 广西美男子文化传媒有限公司 | A kind of bread special anti-corrosion agent |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103518881B (en) | Tomato and honey tea cream and preparation method thereof | |
| CN104938544A (en) | Method for preparing natural preservative and application thereof | |
| CN107279674A (en) | A kind of biological food preservative | |
| CN102028002A (en) | Preservative composition containing Chinese medicinal herbs and application thereof | |
| CN104432411A (en) | Preservative compounded by lotus leaf extract and eleochairis toberosa peel extract and preparation method of preservative | |
| CN105054222A (en) | Naturally biological preservative for bean products and preparation method and use method thereof | |
| CN104782751A (en) | Natural antibacterial anti-corrosion preparation | |
| CN103918770B (en) | A kind of meat antistaling agent | |
| CN107751711A (en) | A kind of Nanutal food fresh-keeping agent and manufacture method and application | |
| CN104000282A (en) | Preservative applied to foods | |
| CN104642529A (en) | Carambola freshness retaining preservative and preparation method thereof | |
| CN103734274A (en) | Novel composite aquatic product fresh-keeping agent, and preparation method thereof | |
| CN104207295B (en) | A kind of spine date seed oil composite antioxidant | |
| CN101152018A (en) | Method for producing natural antiseptic agent midbody with blueberry leaf and uses thereof | |
| CN103478669B (en) | Pickled chicken paw soak solution | |
| CN102771875A (en) | Plant preservative | |
| CN103007481A (en) | Formaldehyde scavenging agent | |
| CN103229999A (en) | Composition has effects of dispelling effect of alcohol and protecting liver and preparation method thereof | |
| CN104643060A (en) | Method for preparing food by using asiatic bilberry leaf extracting solution | |
| KR20170117841A (en) | Improvement or treatment of atopic dermatitis using a purified composition obtained from raw ore powder and charcoal powder | |
| CN106666104A (en) | Plant extract feed additive containing cinnamyl aldehyde and curcumin | |
| CN104687208A (en) | Natural antiseptic solid dispersoid prepared by using leaves of vaccinium bractum thunb and preparation method | |
| KR101679119B1 (en) | Salt Manufacturing Method comprising Lemon Myrtle and Salt thereof | |
| CN104381349A (en) | Preparation method of insecticide for vegetable insect pests | |
| CN103444850A (en) | Strawberry preservative |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140827 |