CN109699873A - Application of the plant-derived compound preservative of food-grade in instant food - Google Patents
Application of the plant-derived compound preservative of food-grade in instant food Download PDFInfo
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Abstract
Application of the plant-derived compound preservative of food-grade in instant food, it is related to a kind of application of natural bacteriostatic anti-corrosion material.The invention aims to solve the problem of that the shelf-life of existing chemical preservative is short and excessively intake chemical preservative can have side effect.The plant-derived compound preservative of food-grade of the present invention is used to prepare instant food, and additive amount of the plant-derived compound preservative of food-grade in instant food is 0.05% ~ 0.08%；The plant-derived compound preservative of food-grade includes cinnamic acid and eugenol, further includes carypohyllene.It is originated from natural the invention has the advantages that: the ingredient of the plant-derived compound preservative of one, food-grade, ingredient safety is higher, and has better suitability with food original flavor, takes for long periods of time, using will not bring side effect to body.Two, additive amount is no more than 0.08%, and extended shelf-life can be realized to 12 months.The present invention is applied to instant food bacteriostatic agent field.
Description
Technical field
The present invention relates to a kind of applications of natural bacteriostatic anti-corrosion material.
Background technique
Preservative is primarily to prevent product from being generated corruption or unstable phenomenon by the influence of microorganism.It wants
So that food, cosmetics is had certain preservation term, the infection and breeding of microorganism must be just prevented using certain measure.
It was verified that being one of most economical, the most effective and most simple and direct method for reaching above-mentioned purpose using preservative.I
The preservative overwhelming majority used in the existing food production of state is artificial synthesized, but with modern people to health and
The increase of healthy diet consciousness, consumer also increasingly pay close attention to the concept of natural plant preservative.
It is adapted with this, natural plant preservative also becomes a popular research direction in preservative field, Ren Menfa
Some ingredients of existing plant source or plant have prevent various bacteria, mould growth characteristic, such as spice, Chinese herbal medicine, tea
Polyphenol, pectin zymolyte etc. are ideal natural bacteriostatic anti-corrosion materials.
Such as Chinese patent ZL201810361279.4 discloses a kind of preservative containing compound cinnamomum cassia extract, mainly at
It is divided into 40-70 parts of cortex cinnamomi, 10-30 parts of rosemary, 5-30 parts of Radix Salviae Miltiorrhizae, the preservative is to mould common in cosmetics, large intestine bar
Bacterium, staphylococcus aureus, Candida albicans, pseudomonas aeruginosa etc. all have preferable inhibition and killing effect, wide spectrum
Efficiently, the shelf life of guaranteeing the quality that can reach 1-2, antibacterial favorable anti-corrosion effect are especially applied in cream kind product.But we
It was found that the preservative of the compound cinnamomum cassia extract of the patent disclosure, remains the smell of plant source, it is thin when being added to smell
When cosmetics, the smell of cosmetics finished product will affect, significantly limit extensive use of the preservative in cosmetics.
In numerous natural plant preservatives, spice and Chinese herbal medicine can large-scale plantation, to extract opposite technique opposite
Maturation, extraction cost are relatively cheap, are suitble to large-scale industrial production scale, therefore the plant of spice and resources of Chinese medicinal herb
Natural antiseptic agent becomes an important R&D direction in natural plant preservative.
By numerous scholars' studies have shown that being capable of antibacterial corrosion-resistant chief active object in spice, Chinese herbal medicine extract
Matter is present in the derived essential oil of these plants.Deng Ya in 2012 " bacteriostatic activities of 4 kinds of plants essential oils and is answered at disclosed in peaceful flower bud
With " in, litsea cubeba oil, Nanfeng orange essential oil, bitter fleabane essential oil and Ageratum conyzoides essential oil all have antibacterial activity, but the fruit of a cubeb litsea tree is smart
Oil has Fresh Lemon fruit flavor, and other plant essential oil also has special odor, and being added in food or cosmetics may cause
The smell of flavour of food products or cosmetics changes, thus be directly appended to food or makeup kind can be limited.
If necessary to expand application of the preservative in food or cosmetic field of plants essential oil preparation, plants essential oil is solved
The antiseptic scent problem of preparation is the aspect for needing to pay close attention to.
The reason of food apoilage is to cause food apoilage by the breeding of microorganism；Or the work because of oxygen in air
With causing the oxidation deterioration of ingredient in instant food；Because of oxidizing ferment, peroxidase, amylase, albumen contained by instant food inside
The effect of enzyme etc. promotes the metabolic progress of food, generates heat, vapor and carbon dioxide, causes food spoilage.
In the factors of food spoilage, the pollution of microorganism is most active, most common factor, is played a leading role.Ring
Microorganism is nowhere not present in border, food is in production, processing, transport, storage, sales process, it is easy to microbial contamination.
As long as proper temperature, microorganism will growth and breeding, decompose food in nutrient, to meet itself needs.
Existing chemical preservative can give the bad sense organ of food bring, such as bitter taste, astringent taste, to need to be added sugar, glue
Bad sense organ is covered, covered to matter, plant fat etc.；The smell residual of existing plant-based bacteriostat will affect the flavor of raw material,
So that plant-based bacteriostat is not used to instant food.Currently, generally using potassium sorbate, dehydroactic acid sodium in instant food
Equal chemical syntheses preservative, though preservative is one kind of food additives, the safety of its ingredient becomes concerned by people
Focus.At China " food additives use sanitary standard " though the strict regulations type of preservative, quality standard and additive
Amount, but excessively take in the problems such as chemical preservative can cause the disorder of human metabolism.
Summary of the invention
It is short the invention aims to solve the shelf-life of existing chemical preservative, chemical preservative to food bring not
Good sense organ, and excessive intake chemical preservative can have side effect, and a kind of plant-derived compound suppression of food-grade is provided
Application of the microbial inoculum in instant food.
The present invention provides application of the plant-derived compound preservative of food-grade in instant food, the food-grade plants
Property compound preservative in source is used to prepare instant food, addition of the plant-derived compound preservative of food-grade in instant food
Amount is 0.05%~0.08%；The plant-derived compound preservative of food-grade includes cinnamic acid, eugenol and carypohyllene.
Further, the plant-derived compound preservative of the food-grade include in parts by weight 15~85 portions of cinnamic acids, 3~
60 parts of eugenols and 0.2~15 part of carypohyllene.
Further, the plant-derived compound preservative of food-grade described in the plant-derived compound preservative of the food-grade is by weight
Measuring number includes 55~65 portions of cinnamic acids, 18~28 parts of eugenols and 4~12 parts of carypohyllenes.
Further, the plant-derived compound preservative of the food-grade also contains 1~6 part 1 in parts by weight, 8-folium eucalyptis
Element.
Further, the plant-derived compound preservative of the food-grade also contains limonene, Patchoulicalcohol, trans- anise
One or more of brain, magnolol, jamaicin mixture.
Further, the instant food include instant face, instant rice, fast-food self-heating chafing dish, fast food musculus cutaneus and
Instant rice stick further includes other instant foods.
Further, the instant food is instant face, prepares speed using the plant-derived compound preservative of food-grade
During eating instant noodles, the plant-derived compound preservative of food-grade is added in curing and for material process, and food-grade is plant-derived multiple
The additive amount for closing bacteriostatic agent is the 0.05% of instant face gross mass.
Further, the instant food is instant rice, prepares fast food using the plant-derived compound preservative of food-grade
During rice, the plant-derived compound preservative of food-grade is added in sauce mixed processes, and food-grade is plant-derived compound antibacterial
The additive amount of agent is the 0.05% of instant rice (sauce) gross mass.
Further, the instant food is fast-food self-heating chafing dish, is prepared using the plant-derived compound preservative of food-grade
During fast-food self-heating chafing dish, the plant-derived compound preservative of food-grade is added after cooking, and food-grade is plant-derived multiple
The additive amount for closing bacteriostatic agent is the 0.05% of chafing dish bottom flavorings gross mass.
Further, the instant food is fast food musculus cutaneus, prepares fast food using the plant-derived compound preservative of food-grade
During musculus cutaneus, the plant-derived compound preservative of food-grade is added in curing step, the plant-derived compound preservative of food-grade
Additive amount be fast food musculus cutaneus gross mass 0.06%.
The plant-derived compound preservative of food-grade of the present invention in instant food application include it is following the utility model has the advantages that
One, present invention optimizes the production methods of instant food, and food-grade plant is added in instant food production process
Material resource compound preservative keeps the safety of food higher instead of traditional chemical preservative.And have more preferably with food original flavor
Suitability, take for long periods of time, using side effect will not be brought to body.
Two, the plant-derived compound preservative of food-grade of the present invention includes spice, Chinese herbal medicine, tea polyphenols, pectin enzymatic hydrolysis
Object, bamboo extractive etc., they belong to the direct extract of natural plants, can prevent the growth of various bacteria, mould, are ideal
Natural bacteriostatic anti-corrosion material, on its basis the present invention using integration of drinking and medicinal herbs plant extract cinnamic acid, eugenol and
One of carypohyllene generates synergistic effect, prepares the plant-derived compound preservative of food-grade.
Three, the plant-derived compound preservative of food-grade of the present invention has light fragrance, and system stable homogeneous, miscellaneous gas is very light,
Organoleptic properties are good, by optimizing composition proportion, make to keep balance on Antifungal activity and former flavour of food products.
Four, the plant-derived compound preservative of food-grade of the present invention is extracted using the plant of integration of drinking and medicinal herbs, is had well
The effect suppressed growth of microorganism, antimicrobial spectrum is wide, to reach the holding time for effectively extending food, with chemical synthesis anti-corrosion
Agent is compared, guarantee Food Shelf-life time range in, similar in anti-corrosion effect under the conditions of, food-grade of the present invention is plant-derived
Additive amount of the compound preservative in instant food is no more than 0.08%, and extended shelf-life can be realized to 12 months.
Five, the low production cost of the plant-derived compound preservative of food-grade of the present invention, usage amount and traditional chemical are anti-
Rotten agent is suitable, or even less, is suitable for industrially large-scale application.
Specific embodiment
Embodiment 1:
The preparation method of the plant-derived compound preservative of food-grade:
(1), prepare the plant extracts containing cinnamic acid: the cinnamon bark powder that steam distillation takes 60kg finely ground is put into
In flask, adds water 160L, load onto condenser pipe, be heated to reflux 10min.It is poured into after cooling and carries out steam distillation in cucurbit, received
Collect 80~100L of distillate；
Distillate is transferred in separatory funnel, is extracted twice with every part of 40L ether.Water layer is discarded, ether layer moves into small
In test tube, a small amount of anhydrous sodium sulfate is added and dries, after 20min, pours out extract liquor, boils off second with heating water bath in draught cupboard
Ether is to get the plant extracts containing cinnamic acid；
(2), it prepares the plant extracts containing eugenol: weighing cloves bud 15kg, add water 90L after cucurbit immersion,
Carry out steam distillation is directly heated, distillate about 30L is collected；
Resulting distillate is placed in separatory funnel, is extracted with ethyl acetate (each 20L) twice, upper layer acetic acid second is merged
Ester extract liquor (upper layer acetic acid ethyl acetate extract contains eugenol) carries out ethyl acetate removal later to get the plant containing eugenol
Extract.
(3), agitated kettle is preheated to 60 DEG C, preheated 5 minutes, revolving speed is adjusted to 15r/min, opens agitated kettle, is added
Plant extracts containing cinnamic acid, the plant extracts containing eugenol, carypohyllene (being purchased from one base Industrial Co., Ltd. of Shanghai) are altogether
100kg is counted, agitated kettle revolving speed is adjusted to 100r/min, is stirred 50 minutes, is dispensed after stirring plant-derived compound to get food-grade
Bacteriostatic agent；The mass fraction of cinnamic acid is 55 parts in the plant-derived compound preservative of food-grade, the mass fraction of eugenol
It is 12 parts, the mass fraction of carypohyllene is 12 parts.
Performance detection, specific detection method and inspection are carried out to the plant-derived compound preservative of food-grade that embodiment 1 obtains
It is as follows to survey result:
(1) to rosemary oil, BHT (2,6 di tert butyl 4 methyl phenol) and the plant-derived compound preservative of food-grade
Carry out sensory evaluation comparison:
Sensory evaluation describes data referring to table 1.
Table 1
The sense organ of rosemary oil, BHT (2,6 di tert butyl 4 methyl phenol) and the plant-derived compound preservative of food-grade
Evaluation result is as shown in table 2.
Table 2
There is light fragrance by the plant-derived compound preservative of food-grade that embodiment 1 known to table 2 obtains, system is uniform
Stablize, miscellaneous gas is very light, and smell is coordinated.
(2) to rosemary oil, BHT (2,6 di tert butyl 4 methyl phenol) and the plant-derived compound preservative of food-grade
It carries out antioxygenic property detection: being tested by the DPPH free radical of the plant-derived compound preservative of food-grade, illustrate that embodiment 1 is eaten
The plant-derived compound preservative of grade also has an antioxidation other than bacteria resistance function, antioxygenic property better than rosemary oil and
BHT。
(3) Antifungal activity experimental program
For trying strain are as follows: staphylococcus aureus, Escherichia coli, Candida albicans, pseudomonas aeruginosa, aspergillus niger.
Using the minimum suppression for the plant-derived compound preservative of food-grade that fluid nutrient medium Dilution embodiment 1 obtains
Bacteria concentration MIC, the specific method is as follows:
(1) preparation of culture medium: nutrient broth medium；
(2) preparation of bacteria suspension: staphylococcus aureus, the Escherichia coli after activation and the copper after activation after taking activation
Green Pseudomonas alba is respectively prepared 1 × 10 in sterile purified water8The bacteria suspension of cfu/mL；Candida albicans bacterium after taking activation
1 × 10 is respectively prepared in sterile purified water with the aspergillus niger after activation7The bacteria suspension of cfu/mL；Above-mentioned bacterium and true is taken respectively
The bacteria suspension 1mL of bacterium is uniformly mixed for use in sterilizing test tubes, obtains plastc ring；
(3) preparation of the test tube containing antiseptic composition: the plant-derived compound preservative of food-grade obtained using embodiment 1
It is respectively 0.025%, 0.05%, 0.10%, 0.20%, 0.40% and 0.80% to contain with nutrient broth medium configuration concentration
The nutrient broth medium of bacteriostatic agent；
(4) minimum inhibitory concentration detects: plastc ring 0.1ml being taken to be separately added into the battalion of 10mL various concentration bacteriostatic agent
It supports in broth bouillon, and is uniformly mixed；Three groups of parallel test groups are set, and wherein the observation of bacterium is placed in 37 DEG C of cultures for 24 hours, very
The observation of bacterium is placed in 28 DEG C of culture 48h；It is inhaled in the nutrient broth medium of various concentration bacteriostatic agent respectively after culture
It takes 1ml in plate, pours into appropriate culture medium, bacterium observation is placed in 37 DEG C of cultures for 24 hours, and the observation of fungi is placed in 28 DEG C of cultures
48h；Flat-plate bacterial colony sum is obtained, is averaged.
Antifungal activity result data (MIC) is as shown in table 3:
Table 3
Note: "-" indicates no bacterium growth, and "+" indicates few bacterium, and " ++ " indicates that a small number of bacterium " ++ " indicate a large amount of
Bacterium.
As can be seen that the plant-derived compound preservative minimal inhibitory concentration of food-grade that embodiment 1 obtains is from table 3
0.05%, when the plant-derived compound preservative additive amount of the food-grade that embodiment 1 obtains is not less than 0.05%, embodiment 1
The plant-derived compound preservative of the food-grade arrived is false to staphylococcus aureus, pseudomonas aeruginosa, escherichia coli, white
Silk 5 kinds of mushrooms of yeast and aspergillus niger can play inhibiting effect simultaneously.
(4) the Antifungal activity experimental program under condition of different pH
According to the routine experiment method of (three) Antifungal activity experimental program, to detect it under condition of different pH in different pH items
Antifungal activity under part, the results are shown in Table 4:
Table 4
Note: "-" indicates no bacterium growth, and "+" indicates few bacterium, and " ++ " indicates that a small number of bacterium " +++ " indicate a large amount of
Bacterium.
By table 4 it is found that soda acid of the obtained plant-derived compound preservative of food-grade of embodiment 1 in pH between 4-10
In range, there is good Antifungal activity.
(5) high-temperature stability is tested
Under the high temperature conditions according to the routine experiment method of (three) Antifungal activity experimental program, it is detected in different high temperature items
The Antifungal activity of the nutrient broth medium for the bacteriostatic agent that concentration is 0.05% under part, the results are shown in Table 5:
Table 5
Note: "-" indicates no bacterium growth, and "+" indicates few bacterium, and " ++ " indicates that a small number of bacterium " +++ " indicate a large amount of
Bacterium.
Known by table 5, the plant-derived compound preservative of the food-grade that embodiment 1 obtains is different to different temperature conditions
Stability, the experimental results showed that, temperature be 100 DEG C hereinafter, the obtained plant-derived compound preservative of food-grade of embodiment 1 still
It can keep excellent fungistatic effect.
Embodiment 2:
Instant face is prepared using the plant-derived compound preservative of food-grade method particularly includes:
The preparation process in instant face: and face → curing and feed → roller sheet and kicker → steaming face → cutting molding → wind
Dry dehydration → finished product.
The plant-derived compound preservative of the present embodiment food-grade is in parts by weight by 60 portions of cinnamic acids, 26 parts of eugenols and 4
Part carypohyllene composition.
The plant-derived compound preservative adding technology of food-grade: it is added in curing and feeding step, with salad oil, salt etc.
Seasoning mixes.
The proportion of the present embodiment raw material is as shown in the table:
The additive amount of the plant-derived compound preservative of the present embodiment food-grade be instant face gross mass 0.08%,
0.07%, 0.06%, 0.05% and 0.04%；It is above-mentioned to be used as experimental group.
Control group: blank control group and potassium sorbate control group, food-grade is plant-derived compound antibacterial in blank control group
The additive amount of agent is 0, replaces the plant-derived compound preservative of food-grade using potassium sorbate in potassium sorbate control group.Detection knot
Shown in fruit table 6, table China is designated as GB17400-2015.
Table 6
The additional amount of the plant-derived compound preservative of the present embodiment food-grade is the 0.05% of instant face gross mass, is protected
The matter phase is identical as the anti-corrosion effect of common chemical preservative up to 12 months.
Embodiment 3:
Instant rice is prepared using the plant-derived compound preservative of food-grade method particularly includes:
The preparation process of instant rice: pretreatment of raw material → hot oil → heating beef, radish fourth → salt, black bean sauce, thick chilli sauce
By addition → cooling, packaging.
The plant-derived compound preservative of the present embodiment food-grade is in parts by weight by 60 portions of cinnamic acids, 19 parts of eugenols and 11
Part carypohyllene composition.
The plant-derived compound preservative adding technology of food-grade: in beef heating process, plant antiseptic agent and sauce are mixed
It is added after even, is heated to finished product together.
The proportion of the present embodiment raw material is as shown in the table:
The additive amount of the plant-derived compound preservative of the present embodiment food-grade be instant rice gross mass 0.08%,
0.07%, 0.06%, 0.05% and 0.04%；It is above-mentioned to be used as experimental group.
Control group: blank control group and potassium sorbate control group, food-grade is plant-derived compound antibacterial in blank control group
The additive amount of agent is 0, replaces the plant-derived compound preservative of food-grade using potassium sorbate in potassium sorbate control group.Detection knot
Shown in fruit table 7, table China is designated as GBT31323.
Table 7
The additional amount of the plant-derived compound preservative of the present embodiment food-grade is the 0.05% of instant rice gross mass, is guaranteed the quality
Phase is identical as the anti-corrosion effect of common chemical preservative up to 12 months.
Embodiment 4:
Fast-food self-heating chafing dish is prepared using the plant-derived compound preservative of food-grade method particularly includes:
Self-heating production of hot-pot flavoring food technique: raw material → examination → pretreatment → ingredient → cooks → cools down → stirring → packet
Dress.
The plant-derived compound preservative of the present embodiment food-grade is in parts by weight by 60 portions of cinnamic acids, 22 parts of eugenols and 8
Part carypohyllene composition.
The plant-derived compound preservative adding technology of food-grade: after cooking, after waiting chafing dish bottom flavorings cooling, stirring adds
Enter, can preferably be uniformly mixed.
The proportion of the present embodiment raw material is as shown in the table:
The additive amount of the plant-derived compound preservative of the present embodiment food-grade be chafing dish bottom flavorings gross mass 0.08%,
0.07%, 0.06%, 0.05% and 0.04%；It is above-mentioned to be used as experimental group.
Control group: blank control group and potassium sorbate control group, food-grade is plant-derived compound antibacterial in blank control group
The additive amount of agent is 0, replaces the plant-derived compound preservative of food-grade using potassium sorbate in potassium sorbate control group.Detection knot
Shown in fruit table 8, DBS51001 is designated as in table.
Table 8
The additional amount of the plant-derived compound preservative of the present embodiment food-grade is the 0.05% of chafing dish bottom flavorings gross mass, is guaranteed the quality
Phase is identical as the anti-corrosion effect of common chemical preservative up to 12 months.
Embodiment 5:
Instant rice stick is prepared using the plant-derived compound preservative of food-grade method particularly includes:
The production technology of instant rice stick: and face → curing and feed → roller sheet and kicker → steaming face → cutting molding → air-dries
Dehydration → rice flour finished product.
The plant-derived compound preservative adding technology of food-grade: the plant-derived compound preservative of food-grade is being cured and is being fed
Step is added, and the plant-derived compound preservative of food-grade is dissolved in vegetable oil, and dough is uniformly mixed with ingredient.
The plant-derived compound preservative of the present embodiment food-grade is in parts by weight by 60 portions of cinnamic acids, 25 parts of eugenols and 5
Part carypohyllene composition.
The proportion of the present embodiment raw material is as shown in the table:
| Ingredient | Content |
| It modulates dry rice flour (rice: cornstarch=3:1) | 50g |
| Vegetable oil | 20g |
| Edible salt | 10g |
| Capsicum | 4g |
| Monosodium glutamate | 2g |
| Spice | 14g |
| The plant-derived compound preservative optimal amount of food-grade | 0.06g |
The additive amount of the plant-derived compound preservative of the present embodiment food-grade be instant rice stick gross mass 0.08%,
0.07%, 0.06%, 0.05% and 0.04%；It is above-mentioned to be used as experimental group.
Control group: blank control group and potassium sorbate control group, food-grade is plant-derived compound antibacterial in blank control group
The additive amount of agent is 0, replaces the plant-derived compound preservative of food-grade using potassium sorbate in potassium sorbate control group.Detection knot
Shown in fruit table 9, table China is designated as QBT2652.
Table 9
The additional amount of the plant-derived compound preservative of the present embodiment food-grade is the 0.06% of instant rice stick gross mass, is guaranteed the quality
Phase is identical as the anti-corrosion effect of common chemical preservative up to 12 months.
Claims (9)
1. application of the plant-derived compound preservative of food-grade in instant food, it is characterised in that the food-grade is plant-derived
Compound preservative includes cinnamic acid, eugenol and carypohyllene.
2. application of the plant-derived compound preservative of food-grade according to claim 1 in instant food, feature exist
In additive amount of the plant-derived compound preservative of the food-grade in instant food be 0.05% ~ 0.08%.
3. application of the plant-derived compound preservative of food-grade according to claim 1 or 2 in instant food, feature
It is that the plant-derived compound preservative of the food-grade includes 15 ~ 85 portions of cinnamic acids, 3 ~ 60 parts of eugenols and 0.2 in parts by weight
~ 15 parts of carypohyllenes.
4. application of the plant-derived compound preservative of food-grade according to claim 3 in instant food, feature exist
In the plant-derived compound preservative of the food-grade in parts by weight include 55 ~ 65 portions of cinnamic acids, 18 ~ 28 parts of eugenols and 4 ~ 12
Part carypohyllene.
5. application of the plant-derived compound preservative of food-grade according to claim 1 or 2 in instant food, feature
It is that the instant food includes instant face, instant rice, fast-food self-heating chafing dish, fast food musculus cutaneus or instant rice stick.
6. application of the plant-derived compound preservative of food-grade according to claim 5 in instant food, feature exist
During preparing instant face using the plant-derived compound preservative of food-grade, the plant-derived compound preservative of food-grade exists
It cures and is added for material process, the additive amount of the plant-derived compound preservative of food-grade is the 0.05% of instant face gross mass.
7. application of the plant-derived compound preservative of food-grade according to claim 5 in instant food, feature exist
During preparing instant rice using the plant-derived compound preservative of food-grade, the plant-derived compound preservative of food-grade is in sauce
Expect that mixed processes are added, the additive amount of the plant-derived compound preservative of food-grade is the 0.05% of instant rice gross mass.
8. application of the plant-derived compound preservative of food-grade according to claim 5 in instant food, feature exist
During preparing fast-food self-heating chafing dish using the plant-derived compound preservative of food-grade, the plant-derived compound preservative of food-grade
It is added after cooking, the additive amount of the plant-derived compound preservative of food-grade is the 0.05% of chafing dish bottom flavorings gross mass.
9. application of the plant-derived compound preservative of food-grade according to claim 5 in instant food, feature exist
During preparing fast food musculus cutaneus using the plant-derived compound preservative of food-grade, the plant-derived compound preservative of food-grade is ripe
It is added in chemical industry sequence, the additive amount of the plant-derived compound preservative of food-grade is the 0.06% of fast food musculus cutaneus gross mass.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973237A (en) * | 2019-12-26 | 2020-04-10 | 山东福瑞达生物科技有限公司 | Pickled mushroom preservative and using method thereof |
| WO2021184633A1 (en) * | 2020-03-18 | 2021-09-23 | 珠海市自然之旅生物技术有限公司 | Composite plant extract having preservative and antibacterial functions, preparation method therefor and application thereof |
-
2018
- 2018-12-29 CN CN201811630487.6A patent/CN109699873A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973237A (en) * | 2019-12-26 | 2020-04-10 | 山东福瑞达生物科技有限公司 | Pickled mushroom preservative and using method thereof |
| WO2021184633A1 (en) * | 2020-03-18 | 2021-09-23 | 珠海市自然之旅生物技术有限公司 | Composite plant extract having preservative and antibacterial functions, preparation method therefor and application thereof |
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