CN105475804A - Botanical natural fresh keeping antiseptic prepared from strawberry tree leaves - Google Patents
Botanical natural fresh keeping antiseptic prepared from strawberry tree leaves Download PDFInfo
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- CN105475804A CN105475804A CN201510829605.6A CN201510829605A CN105475804A CN 105475804 A CN105475804 A CN 105475804A CN 201510829605 A CN201510829605 A CN 201510829605A CN 105475804 A CN105475804 A CN 105475804A
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- 230000002421 anti-septic effect Effects 0.000 title abstract description 13
- 240000002529 Muntingia calabura Species 0.000 title abstract 3
- 235000003886 Muntingia calabura Nutrition 0.000 title abstract 3
- 239000000284 extract Substances 0.000 claims abstract description 46
- 244000132436 Myrica rubra Species 0.000 claims abstract description 22
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 20
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 14
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 14
- 239000000469 ethanolic extract Substances 0.000 claims abstract description 13
- 241000196324 Embryophyta Species 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract 3
- 235000008375 Decussocarpus nagi Nutrition 0.000 claims description 21
- 235000014631 Myrica rubra Nutrition 0.000 claims description 21
- 239000004599 antimicrobial Substances 0.000 claims description 10
- 241000050051 Chelone glabra Species 0.000 claims description 9
- 235000007270 Gaultheria hispida Nutrition 0.000 claims description 8
- 235000009134 Myrica cerifera Nutrition 0.000 claims description 8
- 244000024215 Myrica gale Species 0.000 claims description 8
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 8
- 235000011201 Ginkgo Nutrition 0.000 claims description 2
- 244000194101 Ginkgo biloba Species 0.000 claims description 2
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 20
- 235000013305 food Nutrition 0.000 abstract description 14
- 238000002360 preparation method Methods 0.000 abstract description 7
- 238000004321 preservation Methods 0.000 abstract description 7
- 229940064004 antiseptic throat preparations Drugs 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 3
- 241000555712 Forsythia Species 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 18
- 241001122767 Theaceae Species 0.000 description 10
- 238000002156 mixing Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 6
- 241001116389 Aloe Species 0.000 description 4
- 235000011399 aloe vera Nutrition 0.000 description 4
- 230000003260 anti-sepsis Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 229940069521 aloe extract Drugs 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 238000009920 food preservation Methods 0.000 description 3
- 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 2
- 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 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 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 2
- 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 2
- 108010053775 Nisin Proteins 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid group Chemical group C(C1=CC=CC=C1)(=O)O WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 235000019249 food preservative Nutrition 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 235000019462 natural additive Nutrition 0.000 description 2
- 235000010297 nisin Nutrition 0.000 description 2
- 239000004309 nisin Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000015424 sodium Nutrition 0.000 description 2
- 235000011088 sodium lactate Nutrition 0.000 description 2
- 239000001540 sodium lactate Substances 0.000 description 2
- 229940005581 sodium lactate Drugs 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- FJKROLUGYXJWQN-UHFFFAOYSA-M 4-hydroxybenzoate Chemical compound OC1=CC=C(C([O-])=O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-M 0.000 description 1
- 241000193738 Bacillus anthracis Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000223218 Fusarium Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 241000228150 Penicillium chrysogenum Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000194019 Streptococcus mutans Species 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 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
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 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
- A23L3/3463—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a botanical natural fresh keeping antiseptic prepared from red bayberry leaf. The antiseptic is prepared from, by weight, 8-12 parts of strawberry tree leaf extract, 3-5 parts of tea polyphenol extract, 3-5 parts of Syzygium aromaticum ethanol extract, 1-2 parts of Radix Scutellariae extract and 1-2 parts of Forsythia suspense leaf extract. Difficult fresh keeping of present natural antiseptics and difficult effective prolongation of the preservation time of present natural fresh keeping agents are overcome in the invention. Effective compatibility combination of strawberry tree leaves and other plants makes the botanical natural fresh keeping antiseptic greatly prolong the preservation time of foods and greatly improve the preservation freshness of the foods; and main raw materials are respectively prepared from pure natural raw materials, so the botanical natural fresh keeping antiseptic has the advantages of safety, reliability, low preparation cost, and easy large-scale promotion.
Description
Technical field
The present invention relates to a kind of natural food-preservative and preparation method thereof, particularly relating to a kind of take myrica rubra leaf as the vegetable source natural antistaling and antiseptic agent of primary raw material, belongs to food additives field.
Background technology
In order to enable food preserve for a long time, preventing the putrid and deteriorated of food, simultaneously in order to ensure quality and the mouthfeel of food, often needing to add when the storage of varieties of food items is deposited or in making process at present and adding food preservative anticorrisive agent.Antistaling agent comparatively common in the market has the large main species of potassium sorbate, nisin and sodium lactate three, what these antistaling agents had is more prone to rotten when initial bacterium quantity is larger, what have can only extend storage life 3-5 days, some costs are high, increase product expense, resultant effect is all not ideal enough.Common anticorrisive agent is benzoic acid, sorbic acid and its esters, p-hydroxybenzoate, and price is lower, but understands the mouthfeel of food and the healthy generation harmful effect of people after adding, and actual antiseptic effect is also subject to the impact of other factors.At present, food additives are to trend development that is natural, nutrition, and the plant resources of China is the very abundant main flow found from plant and extract that natural additive for foodstuff becomes the research and development of current food additives again.Therefore, exploitation efficient, wide spectrum, safety and stability and cheap natural fresh-keeping anticorrisive agent have very important significance.
For the some defects existing for existing anticorrisive agent, antistaling agent, many entity and individual propose some new improvement projects.As Lu Jinrong once just proposed the application for a patent for invention of " a kind of Nanutal food fresh-keeping agent for fruit and preparation method thereof " by name on December 12nd, 2008, disclose a kind of Nanutal food fresh-keeping agent for fruit, its technical scheme consists predominantly of aloe and pine needle, and mass ratio is: 30-50: 7-13.The feature of this technical scheme is the preserve test this antistaling agent being used for fruits, has significant fresh-keeping effect, can realize the long-term preservation to fruits.And this antistaling agent is that pure natural plant extracts preparation, the fruit safety after fresh-keeping, without residual hazard, quality better, long fresh-keeping period, is conducive to the reduction of fruits transport, sale, preservation cost.Meanwhile, Huang Chibo also proposed the application for a patent for invention (number of patent application is 200810219942.3) of " taking aloe as antiseptics for natural food of raw material and preparation method thereof " by name on December 12nd, 2008, it discloses a kind of take aloe as antiseptics for natural food of raw material and preparation method thereof, be that raw material mixes by aloe extract, Baical Skullcap root P.E and Folium Forsythiae extract, the weight ratio of described raw material is: aloe extract: 5-15, glucose: 1-2, Folium Forsythiae extract: 1-2.Described aloe extract is the pulvis that extract solution from aloe is made by drying.Antiseptics for natural food obtained by this technical scheme has effect of broad-spectrum antibacterial, and have stronger fungistatic effect to each bacterioid, saccharomycete, mould, its fungistatic effect is obviously better than chemical food preservations.
Prior art like this is many in addition, but all in all, and these technical schemes are not bias toward that to extend the holding time be exactly too emphasize that mouthfeel is fresh-keeping, and resultant effect is all not ideal enough.Particularly all kinds of research shows, there is many physiological activators in nature natural plants, if comprehensively extract these natural plants and be mixed with combination, makes natural antisepsis fresh-keeping agent, not only natural but also safety.How to play the effect of ginkgo on preservation and antisepsis, there is good prospect.
Summary of the invention
The technical problem to be solved in the present invention overcomes the restriction that existing natural antiseptic agent is difficult to effectively keep freshness and existing crude antistaling agent to be difficult to effectively extend the holding time, provides a kind of significantly can extend the natural additive for foodstuff that the food preservation time significantly can promote again food preservation freshness by effective compatibility combination of extracting myrica rubra leaf and other plant.
The present invention solves the problems of the technologies described above taked technical scheme: a kind of take myrica rubra leaf as the vegetable source natural antistaling and antiseptic agent of raw material, is made: Waxberry leaf extract 8 ~ 12 parts, tea polyphenol extract thing 3 ~ 5 parts, the ethanol extract 3 ~ 5 parts of cloves, Baical Skullcap root P.E 1 ~ 2 part, Folium Forsythiae extract 1 ~ 2 part by the raw material of following weight proportion.
Preferred version of the present invention is: Waxberry leaf extract 10 parts, tea polyphenol extract thing 4 parts, the ethanol extract 3 parts of cloves, Baical Skullcap root P.E 1.5 parts, Folium Forsythiae extract 1 part.
Preparation method of the present invention is: the mixing by taking that myrica rubra leaf and tealeaves are cleaned, after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, adjustment extractor pressure is 1.5MPa, temperature is 35 ~ 38 DEG C, extract 2 times, each 2 hours, obtain myrica rubra leaf extract and tea polyphenol extract thing.Again cloves is cleaned and pulverize, then soak with edible ethanol, then through Soxhlet extractor extracting, then go residual ethanol by rotary evaporator is concentrated, obtain the ethanol extract of cloves.Take Waxberry leaf extract 8 ~ 12 parts, tea polyphenol extract thing 3 ~ 5 parts, the ethanol extract 3 ~ 5 parts of cloves, Baical Skullcap root P.E 1 ~ 2 part, Folium Forsythiae extract 1 ~ 2 part more by weight, carry out abundant mixing and be namely able to the antiseptics for natural food that myrica rubra leaf is raw material.
The invention has the advantages that: (1) primary raw material of the present invention is if myrica rubra leaf and tealeaves are all from natural plants, and selected cloves is also carry out soak extraction, safety non-toxic through edible ethanol, meets the foodsafety that current country advocates; (2) adopt myrica rubra leaf, tealeaves and cloves to carry out extraction and prepare impregnating fluid, both present plant resources has fully been used, and obtained antisepsis antistaling agent cost is lower, relative to common antistaling agent and the anticorrisive agent of equivalent efficacy, integrated cost of the present invention can reduce more than 80%, is convenient to promote on a large scale; (3) fresh-keeping effect is better, and for the antistaling agents such as potassium sorbate, nisin and sodium lactate, under comparable sodium condition, freshness date of the present invention can extend 20%; (4) antiseptic effect is better, due to the antibacterial spectrum width of cloves, stronger restraint is all had to bacterium, mould and saccharomycete, and Tea Polyphenols to be burst sore, S.mutans to hay bacillus, staphylococcus aureus, Escherichia coli, tomato, and mucor, Penicillium notatum, gibberella, anthrax bacteria, saccharomyces cerevisiae etc. all have inhibitory action, myrica rubra leaf extract has good inhibitory action to bacterium in food and bacillus, triple interaction, can make the present invention have obvious antiseptic effect.
Detailed description of the invention
Below in conjunction with embodiment, principle of the present invention and advantage are further elaborated.
Embodiment 1: the mixing by taking that myrica rubra leaf and tealeaves are cleaned, after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, adjustment extractor pressure is 1.5MPa, temperature is 35 ~ 38 DEG C, extract 2 times, each 2 hours, obtain myrica rubra leaf extract and tea polyphenol extract thing.Again cloves is cleaned and pulverize, then soak with edible ethanol, then through Soxhlet extractor extracting, then go residual ethanol by rotary evaporator is concentrated, obtain the ethanol extract of cloves.Take Waxberry leaf extract 8KG, tea polyphenol extract thing 5KG, the ethanol extract 5KG of cloves, Baical Skullcap root P.E 1KG, Folium Forsythiae extract 2KG more by weight, carry out abundant mixing and be namely able to the vegetable source natural antistaling and antiseptic agent 1 that myrica rubra leaf is raw material.
Embodiment 2: the mixing by taking that myrica rubra leaf and tealeaves are cleaned, after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, adjustment extractor pressure is 1.5MPa, temperature is 35 ~ 38 DEG C, extract 2 times, each 2 hours, obtain myrica rubra leaf extract and tea polyphenol extract thing.Again cloves is cleaned and pulverize, then soak with edible ethanol, then through Soxhlet extractor extracting, then go residual ethanol by rotary evaporator is concentrated, obtain the ethanol extract of cloves.Take Waxberry leaf extract 12KG, tea polyphenol extract thing 3KG, the ethanol extract 3KG of cloves, Baical Skullcap root P.E 2KG, Folium Forsythiae extract 1KG more by weight, carry out abundant mixing and be namely able to the vegetable source natural antistaling and antiseptic agent 2 that myrica rubra leaf is raw material.
Embodiment 3: the mixing by taking that myrica rubra leaf and tealeaves are cleaned, after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, adjustment extractor pressure is 1.5MPa, temperature is 35 ~ 38 DEG C, extract 2 times, each 2 hours, obtain myrica rubra leaf extract and tea polyphenol extract thing.Again cloves is cleaned and pulverize, then soak with edible ethanol, then through Soxhlet extractor extracting, then go residual ethanol by rotary evaporator is concentrated, obtain the ethanol extract of cloves.Take Waxberry leaf extract 10KG, tea polyphenol extract thing 4KG, the ethanol extract 3KG of cloves, Baical Skullcap root P.E 1.5KG, Folium Forsythiae extract 1KG more by weight, carry out abundant mixing and be namely able to the vegetable source natural antistaling and antiseptic agent 3 that myrica rubra leaf is raw material.Through Integrated comparative, in comparable sodium condition, obtained by the present embodiment 3 take myrica rubra leaf as the preservation and antisepsis better effects if of vegetable source natural antistaling and antiseptic agent 3 than anticorrisive agent 2, anticorrisive agent 1 of raw material.
Claims (2)
1. be a vegetable source natural antistaling and antiseptic agent for raw material with myrica rubra leaf, it is characterized in that it is made by the raw material of following weight proportion: Waxberry leaf extract 8 ~ 12 parts, tea polyphenol extract thing 3 ~ 5 parts, the ethanol extract 3 ~ 5 parts of cloves, Baical Skullcap root P.E 1 ~ 2 part, Folium Forsythiae extract 1 ~ 2 part.
2. according to claim 1 take ginkgo as the natural plant antistaling and antiseptic agent of raw material, it is characterized in that it is made by the raw material of following weight proportion: Waxberry leaf extract 10 parts, tea polyphenol extract thing 4 parts, the ethanol extract 3 parts of cloves, Baical Skullcap root P.E 1.5 parts, Folium Forsythiae extract 1 part.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510829605.6A CN105475804A (en) | 2015-11-25 | 2015-11-25 | Botanical natural fresh keeping antiseptic prepared from strawberry tree leaves |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510829605.6A CN105475804A (en) | 2015-11-25 | 2015-11-25 | Botanical natural fresh keeping antiseptic prepared from strawberry tree leaves |
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| CN105475804A true CN105475804A (en) | 2016-04-13 |
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| CN201510829605.6A Pending CN105475804A (en) | 2015-11-25 | 2015-11-25 | Botanical natural fresh keeping antiseptic prepared from strawberry tree leaves |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106665817A (en) * | 2017-03-15 | 2017-05-17 | 佛山市恒南医药科技有限公司 | Compound preservation method capable of prolonging storage duration of Shatang oranges |
| CN106889172A (en) * | 2017-03-07 | 2017-06-27 | 佛山市恒南医药科技有限公司 | A kind of antistaling agent fresh-keeping suitable for mutton |
| CN106912555A (en) * | 2017-03-15 | 2017-07-04 | 佛山市恒南医药科技有限公司 | A kind of composite preservative fresh-keeping suitable for rabbit meat and preparation method thereof |
| CN106912542A (en) * | 2017-03-15 | 2017-07-04 | 佛山市恒南医药科技有限公司 | A kind of controlled atmosphere composite fresh-keeping method that can extend rabbit meat freshness date |
| CN106922802A (en) * | 2017-03-07 | 2017-07-07 | 佛山市恒南医药科技有限公司 | A kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date |
| CN106942353A (en) * | 2017-03-15 | 2017-07-14 | 佛山市恒南医药科技有限公司 | A kind of sugar orange special plant extract composite preservative |
| CN107320680A (en) * | 2017-05-23 | 2017-11-07 | 回音必集团安徽制药有限公司 | One kind treats neurasthenic fruit of Chinese magnoliavine syrup |
| CN109156478A (en) * | 2018-06-20 | 2019-01-08 | 华南师范大学 | A kind of Polyelement botanical preservative and application thereof |
| CN111838296A (en) * | 2020-08-07 | 2020-10-30 | 苏州闻达食品配料有限公司 | Natural fresh-keeping preservative for sauced marinated meat products |
| CN113476325A (en) * | 2021-08-13 | 2021-10-08 | 安徽德正堂药业有限公司 | Formula and preparation technology of plant preservative |
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2015
- 2015-11-25 CN CN201510829605.6A patent/CN105475804A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106889172A (en) * | 2017-03-07 | 2017-06-27 | 佛山市恒南医药科技有限公司 | A kind of antistaling agent fresh-keeping suitable for mutton |
| CN106922802A (en) * | 2017-03-07 | 2017-07-07 | 佛山市恒南医药科技有限公司 | A kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date |
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| CN106912555A (en) * | 2017-03-15 | 2017-07-04 | 佛山市恒南医药科技有限公司 | A kind of composite preservative fresh-keeping suitable for rabbit meat and preparation method thereof |
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Application publication date: 20160413 |