CN108719739A - 用于食品的高效防腐剂 - Google Patents
用于食品的高效防腐剂 Download PDFInfo
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- 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 claims abstract description 19
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Classifications
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- 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
- 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
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- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- 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
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- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
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- 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
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- A23L3/3544—Organic compounds containing hetero rings
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- 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
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种用于食品的高效防腐剂，包括：山梨酸钾、辣椒、对羟基苯甲酸丙酯、乳酸链球菌、丁香、桂皮、茴香脑、纳他霉素。通过上述方式，本发明用于食品的高效防腐剂，利用化学材料和植物材料来加强防腐剂的防腐效果，同时控制各个成分的配比，不会对人体造成损伤，更加的环保健康。
Description
技术领域
本发明涉及防腐除菌产品领域，特别是涉及一种用于食品的高效防腐剂。
背景技术
食品防腐剂是能防止由微生物引起的腐败变质、延长食品保质期的添加剂。因兼有防止微生物繁殖引起食物中毒的作用，又称抗微生物剂。它的主要作用是抑制食品中微生物的繁殖。
但是现在市场上的防腐剂的成分参差不齐，剂量控制不规范，容易对人体造成危害，所以人们需要更加满足要求的防腐剂。
发明内容
本发明主要解决的技术问题是提供一种用于食品的高效防腐剂，具有可靠性能高、功效显著、制作方便等优点，同时在防腐除菌产品的应用及普及上有着广泛的市场前景。
为解决上述技术问题，本发明采用的一个技术方案是：
提供一种用于食品的高效防腐剂，其包括：山梨酸钾、辣椒、对羟基苯甲酸丙酯、乳酸链球菌、丁香、桂皮、茴香脑、纳他霉素，上述各成分所占重量份数分别为：山梨酸钾20-30份、辣椒40-50份、对羟基苯甲酸丙酯10-20份、乳酸链球菌30-40份、丁香20-40份、桂皮30-40份、茴香脑25-30份、纳他霉素10-20份。
在本发明一个较佳实施例中，各成分所占重量份数分别为：山梨酸钾30份、辣椒50份、对羟基苯甲酸丙酯20份、乳酸链球菌40份、丁香40份、桂皮40份、茴香脑30份、纳他霉素20份。
在本发明一个较佳实施例中，各成分所占重量份数分别为：山梨酸钾20份、辣椒40份、对羟基苯甲酸丙酯10份、乳酸链球菌30份、丁香20份、桂皮30份、茴香脑25份、纳他霉素10份。
在本发明一个较佳实施例中，各成分所占重量份数分别为：山梨酸钾23份、辣椒45份、对羟基苯甲酸丙酯12份、乳酸链球菌32份、丁香25份、桂皮34份、茴香脑27份、纳他霉素16份。
在本发明一个较佳实施例中，各成分所占重量份数分别为：山梨酸钾29份、辣椒48份、对羟基苯甲酸丙酯19份、乳酸链球菌38份、丁香36份、桂皮37份、茴香脑29份、纳他霉素18份。
本发明的有益效果是：利用化学材料和植物材料来加强防腐剂的防腐效果，同时控制各个成分的配比，不会对人体造成损伤，更加的环保健康。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅是本发明的一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其它实施例，都属于本发明保护的范围。
本发明实施例包括：
一种用于食品的高效防腐剂，其包括：山梨酸钾、辣椒、对羟基苯甲酸丙酯、乳酸链球菌、丁香、桂皮、茴香脑、纳他霉素，上述各成分所占重量份数分别为：山梨酸钾20-30份、辣椒40-50份、对羟基苯甲酸丙酯10-20份、乳酸链球菌30-40份、丁香20-40份、桂皮30-40份、茴香脑25-30份、纳他霉素10-20份。
各成分所占重量份数分别为：山梨酸钾30份、辣椒50份、对羟基苯甲酸丙酯20份、乳酸链球菌40份、丁香40份、桂皮40份、茴香脑30份、纳他霉素20份。
各成分所占重量份数分别为：山梨酸钾20份、辣椒40份、对羟基苯甲酸丙酯10份、乳酸链球菌30份、丁香20份、桂皮30份、茴香脑25份、纳他霉素10份。
各成分所占重量份数分别为：山梨酸钾23份、辣椒45份、对羟基苯甲酸丙酯12份、乳酸链球菌32份、丁香25份、桂皮34份、茴香脑27份、纳他霉素16份。
各成分所占重量份数分别为：山梨酸钾29份、辣椒48份、对羟基苯甲酸丙酯19份、乳酸链球菌38份、丁香36份、桂皮37份、茴香脑29份、纳他霉素18份。
本发明用于食品的高效防腐剂的有益效果是：利用化学材料和植物材料来加强防腐剂的防腐效果，同时控制各个成分的配比，不会对人体造成损伤，更加的环保健康。
以上所述仅为本发明的实施例，并非因此限制本发明的专利范围，凡是利用本发明说明书内容所作的等效结构或等效流程变换，或直接或间接运用在其它相关的技术领域，均同理包括在本发明的专利保护范围内。
Claims (5)
1.一种用于食品的高效防腐剂，其特征在于，包括：山梨酸钾、辣椒、对羟基苯甲酸丙酯、乳酸链球菌、丁香、桂皮、茴香脑、纳他霉素，上述各成分所占重量份数分别为：山梨酸钾20-30份、辣椒40-50份、对羟基苯甲酸丙酯10-20份、乳酸链球菌30-40份、丁香20-40份、桂皮30-40份、茴香脑25-30份、纳他霉素10-20份。
2.根据权利要求1所述的用于食品的高效防腐剂，其特征在于，各成分所占重量份数分别为：山梨酸钾30份、辣椒50份、对羟基苯甲酸丙酯20份、乳酸链球菌40份、丁香40份、桂皮40份、茴香脑30份、纳他霉素20份。
3.根据权利要求1所述的用于食品的高效防腐剂，其特征在于，各成分所占重量份数分别为：山梨酸钾20份、辣椒40份、对羟基苯甲酸丙酯10份、乳酸链球菌30份、丁香20份、桂皮30份、茴香脑25份、纳他霉素10份。
4.根据权利要求1所述的用于食品的高效防腐剂，其特征在于，各成分所占重量份数分别为：山梨酸钾23份、辣椒45份、对羟基苯甲酸丙酯12份、乳酸链球菌32份、丁香25份、桂皮34份、茴香脑27份、纳他霉素16份。
5.根据权利要求1所述的用于食品的高效防腐剂，其特征在于，各成分所占重量份数分别为：山梨酸钾29份、辣椒48份、对羟基苯甲酸丙酯19份、乳酸链球菌38份、丁香36份、桂皮37份、茴香脑29份、纳他霉素18份。
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| CN110973237A (zh) * | 2019-12-26 | 2020-04-10 | 山东福瑞达生物科技有限公司 | 一种腌渍菌菇类防腐剂及其使用方法 |
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| CN110973237A (zh) * | 2019-12-26 | 2020-04-10 | 山东福瑞达生物科技有限公司 | 一种腌渍菌菇类防腐剂及其使用方法 |
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