CN115104690A - Natural food preservative and preparation method thereof - Google Patents

Natural food preservative and preparation method thereof Download PDF

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Publication number
CN115104690A
CN115104690A CN202110286248.9A CN202110286248A CN115104690A CN 115104690 A CN115104690 A CN 115104690A CN 202110286248 A CN202110286248 A CN 202110286248A CN 115104690 A CN115104690 A CN 115104690A
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extract
solution
parts
natural food
spice
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徐小林
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Shanghai Shuofeng Biotechnology Group Co ltd
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Shanghai Shuofeng Biotechnology Group Co ltd
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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
    • 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

Abstract

The invention discloses a natural food preservative and a preparation method thereof, wherein the natural food preservative comprises the following components in parts by weight: 5-20 parts of salvia miltiorrhiza extract, 3-12 parts of negundo chastetree leaf extract, 5-20 parts of forsythia suspense leaf extract, 3-15 parts of baicalein, 10-23 parts of propolis and 0.1-6 parts of spice extract. The natural food preservative has the characteristics of low cost, safety, high efficiency, no toxicity and no side effect, and has a broad-spectrum antibacterial effect, and in addition, the natural food preservative does not influence the original flavor of food materials after being added into the food materials; in addition, the preparation method of the natural food preservative disclosed by the invention is simple in process, wide in raw material source, low in cost, and long in preservation and quality guarantee time of the prepared preservative.

Description

Natural food preservative and preparation method thereof
Technical Field
The invention relates to the technical field of preservatives, and particularly relates to a natural food preservative and a preparation method thereof.
Background
In order to prolong the preservation period of food, the preservative is added, so that the preservation method is convenient to use. At present, the preservatives mainly used in the food industry are still chemical preservatives, including benzoic acid and sodium salts thereof, sorbic acid and salts thereof, calcium propionate, nitrates, nitrites and the like, but the preservatives have certain toxic action on animals and human beings, and the chemical preservatives have potential hazard effects of causing outbursts, malformation, carcinogenesis and the like, have great threat to human health and also have adverse effects on the ecological environment in the nature. Nowadays, the life of substances is more and more abundant, along with the continuous improvement of people on the understanding of potential hazard of chemical preservatives and the increasingly strong understanding on food safety, the development of a natural nontoxic harmless preservative is urgently needed.
Disclosure of Invention
The invention aims to overcome the defects and provides the natural food preservative which has the characteristics of low cost, safety, high efficiency, no toxicity, no side effect and broad-spectrum antibacterial effect, and in addition, the natural food preservative also contains various physiological active substances beneficial to human bodies; after the natural food preservative is added into food materials, the original flavor of the food materials cannot be influenced; in addition, the invention also provides a preparation method of the natural food preservative.
In order to achieve the purpose, the invention provides a natural food preservative which comprises the following components in parts by weight: 5-20 parts of salvia miltiorrhiza extract, 3-12 parts of negundo chastetree leaf extract, 5-20 parts of forsythia suspense leaf extract, 3-15 parts of baicalein, 10-23 parts of propolis and 0.1-6 parts of spice extract.
By adopting the technical scheme, the food natural preservative is prepared by compounding the salvia miltiorrhiza bunge extract, the negundo chastetree leaf extract, the forsythia suspense leaf extract, the baicalein, the propolis and the spice extract, the salvia miltiorrhiza bunge extract, the negundo chastetree leaf extract, the forsythia suspense leaf extract, the baicalein, the propolis and the spice extract are all natural extracts, and the synergistic effect of the salvia miltiorrhiza bunge extract, the negundo chastetree leaf extract, the forsythia suspense leaf extract, the baicalein, the propolis and the spice extract has a broad-spectrum antibacterial effect; wherein the Saviae Miltiorrhizae radix extractive solution contains cryptotanshinone and dihydrotanshinone, and has inhibitory effect on in vitro Staphylococcus aureus, Escherichia coli and Bacillus proteus; the vitex negundo leaf extract is a good natural antibacterial agent; phillyrin and forsythoside are the highest content of effective components in folium forsythiae extract, and folium forsythiae extract has heat-clearing, detoxicating and antibacterial effects; baicalein is one of the flavonoid compounds with the highest content in the scutellaria baicalensis, and is also the main active ingredient of the scutellaria baicalensis for playing the role, and the baicalein has the effects of resisting oxidation, removing oxygen radicals, resisting bacteria, resisting viruses, relieving fever and pain, resisting inflammation, resisting allergy and the like; propolis is a colloid formed by mixing resin substances collected by bees from axillary buds or flower buds of new branches of plants, sublingual glands and waxy secretions of the resin substances, contains a large amount of flavonoids and terpene compounds, amino acids and bioactive substances beneficial to a human body, and also has antibacterial (bacteriostatic) effect and antioxidant property; the flavors of the negundo chastetree leaf extract, the forsythia suspense leaf extract and the baicalein are not much compounded with the taste of people, the flavor of food materials can be influenced after the negundo chastetree leaf extract, the forsythia suspense leaf extract and the baicalein are mixed with the food materials, the flavors of the negundo chastetree leaf extract, the forsythia suspense leaf extract and the baicalein can be well adjusted and neutralized through the spice extracting solution, the flavor of the food materials is improved, and in addition, the spice extracting solution also has strong sterilization and bacteriostasis effects.
Preferably, the salvia miltiorrhiza bunge extract is prepared by the following method:
a. crushing the salvia miltiorrhiza bunge to 35-60 meshes to obtain salvia miltiorrhiza bunge powder;
b. adding 55-65 wt% of ethanol solution into the salvia miltiorrhiza bunge powder, soaking and extracting for 2-4 times, filtering the extracting solution by using filter paper after each extraction is finished, combining the filtrates, and evaporating the combined filtrates in a rotary evaporator to remove ethanol, thus obtaining the salvia miltiorrhiza bunge extracting solution.
Preferably, the mass ratio of the salvia miltiorrhiza bunge powder to the ethanol solution in the step b is 1: 5-7, and the extraction time is 3-5 h each time.
Preferably, the negundo chastetree leaf extract is prepared by the following method:
A. mixing the negundo chastetree leaves with a sodium carbonate solution, carrying out ultrasonic extraction for 0.5-1 h, filtering, and collecting filtrate;
B. concentrating the filtrate under vacuum to obtain concentrated solution, and drying the concentrated solution in a drying oven to obtain folium Viticis negundo extract.
Preferably, the mass fraction of sodium carbonate in the sodium carbonate solution in the step A is 8-10%, the ultrasonic extraction temperature is 60 ℃, and the ultrasonic frequency is 50 kHz.
Preferably, the forsythia suspense leaf extract is prepared by the following method: crushing dried forsythia suspense leaves, adding 30-60 wt% ethanol solution in an amount which is 8-10 times that of the dried forsythia suspense leaves, performing reflux extraction for 1-2 hours, extracting for 2-3 times, combining extracting solutions each time, filtering, performing reduced pressure concentration at 50 ℃ to recover ethanol to obtain concentrated solution, and drying the concentrated solution in a vacuum freeze dryer for 36-48 hours to obtain the forsythia suspense leaf extract.
Preferably, the spice extracting solution is prepared by the following method:
(1) crushing the spice to obtain spice powder;
(2) adding water into the spice powder, heating to 45-55 ℃, and soaking for 0.5-3 h under the condition of heat preservation to obtain a soaking solution;
(3) adding a lytic enzyme into the soak solution, heating to 45-55 ℃, and carrying out heat preservation and enzymolysis for 0.5-4 h to obtain an enzymolysis solution;
(4) adding 60-65 wt% of ethanol solution into the enzymolysis liquid, heating to 60-85 ℃ for extraction, filtering after extraction, and carrying out reduced pressure concentration to recover ethanol, thus obtaining the spice extracting solution.
Preferably, the spices in the step (1) are at least two of cinnamon bark, myrcia, clove, nutmeg, pepper and fennel; the dissolving enzyme in the step (3) is pectinase and cellulase, and the mass ratio of the pectinase to the cellulase is (2-4): 1 to 2.
The invention provides a preparation method of the natural food preservative, which comprises the following steps: mixing Saviae Miltiorrhizae radix extract, folium Viticis negundo extract, folium forsythiae extract, baicalein, propolis and spice extract at the above weight ratio to obtain natural food preservative.
Compared with the prior art, the invention has the beneficial effects that:
1. the natural food preservative is prepared by compounding a salvia miltiorrhiza extract, a negundo chastetree leaf extract, a forsythia suspense leaf extract, baicalein, propolis and a spice extract, wherein the salvia miltiorrhiza extract, the negundo chastetree leaf extract, the forsythia suspense leaf extract, the baicalein, the propolis and the spice extract are all natural extracts, so that the natural food preservative has the characteristics of low cost, safety, high efficiency, no toxicity, no side effect and broad-spectrum bacteriostatic effect, and also contains various physiological active substances beneficial to a human body; the natural food preservative disclosed by the invention does not influence the original flavor of the food material after being added into the food material.
2. The preparation method of the natural food preservative has the advantages of simple process, wide raw material source, low cost and long preservation time of the prepared preservative.
Drawings
FIG. 1 is a process flow diagram of the preparation method of Salvia miltiorrhiza Bunge extract in the present invention;
FIG. 2 is a process flow diagram of the method for preparing the extract of the leaves of negundo chastetree according to the present invention;
FIG. 3 is a process flow diagram of the preparation method of spice extract according to the present invention;
FIG. 4 is a graph showing the comparison of the inhibition rates of E.coli in groups A, B, C and D;
FIG. 5 is a graph comparing the inhibition of Bacillus subtilis in groups A, B, C and D;
FIG. 6 is a graph comparing the inhibition of Staphylococcus aureus in groups A, B, C and D;
FIG. 7 is a graph showing the comparison of the inhibition ratios of yeasts in groups A, B, C and D.
Detailed Description
In order to make the technical means of the implementation of the present invention, and the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. The components of embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations.
Thus, the following detailed description of the embodiments of the present invention, as presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It should be noted that: like reference numbers and letters refer to like items in the following figures, and thus, once an item is defined in one figure, it need not be further defined and explained in subsequent figures.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", etc. indicate orientations or positional relationships based on orientations or positional relationships shown in the drawings or orientations or positional relationships conventionally used in the product of the present invention, and are only used for convenience of description and simplification of the description, but do not indicate or imply that the device or element referred to must have a specific orientation, be constructed in a specific orientation, and operate, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and the like are used merely to distinguish one description from another, and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should also be noted that, unless otherwise explicitly specified or limited, the terms "disposed," "mounted," and "connected" are to be construed broadly, e.g., as meaning fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Example 1
Referring to fig. 1, this embodiment provides a method for preparing an extract of salvia miltiorrhiza bunge, including the following steps:
a. pulverizing Saviae Miltiorrhizae radix to 60 mesh to obtain Saviae Miltiorrhizae radix powder;
b. adding 60 wt% ethanol solution into Saviae Miltiorrhizae radix powder, soaking and extracting for 2 times, filtering the extractive solution with filter paper after each extraction, mixing filtrates, evaporating the mixed filtrates in rotary evaporator to remove ethanol to obtain Saviae Miltiorrhizae radix extractive solution. Wherein, the mass ratio of the salvia miltiorrhiza bunge powder to the ethanol solution in the step b is 1: 7, each extraction time is 3 h.
Example 2
Referring to fig. 2, this example provides a method for preparing a negundo chastetree leaf extract, comprising the following steps: A. mixing folium Viticis negundo with sodium carbonate solution, ultrasonic extracting for 1h, filtering, and collecting filtrate; wherein the mass fraction of sodium carbonate in the sodium carbonate solution in the step A is 10%, the ultrasonic extraction temperature is 60 ℃, and the ultrasonic frequency is 50 kHz.
B. Vacuum concentrating the filtrate to obtain concentrated solution, and drying the concentrated solution in a drying oven to obtain folium Viticis negundo extract.
Example 3
The embodiment provides a preparation method of a forsythia suspense leaf extract, which comprises the following steps: pulverizing dried folium forsythiae, adding 10 times of 60 wt% ethanol solution, reflux extracting for 2 hr, extracting for 3 times, mixing extractive solutions, filtering, concentrating under reduced pressure at 50 deg.C, recovering ethanol to obtain concentrated solution, and drying in vacuum freeze dryer for 48 hr to obtain folium forsythiae extract.
Example 4
Referring to fig. 3, this embodiment provides a method for preparing a spice extracting solution, including the following steps:
(1) crushing the spice to obtain spice powder;
(2) adding water into the spice powder, heating to 55 ℃, and preserving heat for soaking for 2 hours to obtain a soaking solution;
(3) adding a lytic enzyme into the soak solution, heating to 50 ℃, and carrying out heat preservation and enzymolysis for 3.5 hours to obtain an enzymolysis solution;
(4) adding 60 wt% ethanol solution into the enzymolysis solution, heating to 70 ℃ for extraction, filtering after extraction, and carrying out reduced pressure concentration to recover ethanol, thus obtaining the spice extracting solution.
Wherein, the spice in the step (1) in the embodiment is a mixture of cinnamon bark, bay leaves, clove, nutmeg, pepper and fennel; the dissolving enzyme in the step (3) is pectinase and cellulase, and the mass ratio of the pectinase to the cellulase is 3: 1.
example 5
The embodiment provides a natural food preservative which comprises the following components in parts by weight: 5g of salvia miltiorrhiza extract, 3g of negundo chastetree leaf extract, 5g of forsythia suspensa leaf extract, 3g of baicalein, 10g of propolis and 0.1g of spice extract.
The salvia miltiorrhiza extracting solution in this example adopts the salvia miltiorrhiza extracting solution prepared in example 1, the negundo chastetree leaf extract in this example adopts the negundo chastetree leaf extract prepared in example 2, the forsythia suspensa leaf extract in this example adopts the forsythia suspensa leaf extract prepared in example 3, and the spice extracting solution in this example adopts the spice extracting solution prepared in example 4.
The preparation method of the natural food preservative comprises the following steps: mixing Saviae Miltiorrhizae radix extract, folium Viticis negundo extract, folium forsythiae extract, baicalein, propolis and spice extract at the above weight ratio to obtain natural food preservative.
Example 6
The embodiment provides a natural food preservative which comprises the following components in parts by weight: 20g of salvia miltiorrhiza extract, 12g of negundo chastetree leaf extract, 20g of forsythia suspensa leaf extract, 15g of baicalein, 23g of propolis and 6g of spice extract.
The salvia miltiorrhiza extracting solution in this example is the salvia miltiorrhiza extracting solution prepared in example 1, the negundo chastetree leaf extract in this example is the negundo chastetree leaf extract prepared in example 2, the forsythia suspensa leaf extract in this example is the forsythia suspensa leaf extract prepared in example 3, and the spice extracting solution in this example is the spice extracting solution prepared in example 4.
The preparation method of the natural food preservative comprises the following steps: mixing Saviae Miltiorrhizae radix extract, folium Viticis negundo extract, folium forsythiae extract, baicalein, propolis and spice extract at the above weight ratio to obtain natural food preservative.
Example 7
The embodiment provides a natural food preservative which comprises the following components in parts by weight: 15g of salvia miltiorrhiza extract, 8g of negundo chastetree leaf extract, 17g of forsythia suspense leaf extract, 10g of baicalein, 21g of propolis and 2g of spice extract.
The salvia miltiorrhiza extracting solution in this example is the salvia miltiorrhiza extracting solution prepared in example 1, the negundo chastetree leaf extract in this example is the negundo chastetree leaf extract prepared in example 2, the forsythia suspensa leaf extract in this example is the forsythia suspensa leaf extract prepared in example 3, and the spice extracting solution in this example is the spice extracting solution prepared in example 4.
The preparation method of the natural food preservative comprises the following steps: mixing Saviae Miltiorrhizae radix extract, folium Viticis negundo extract, folium forsythiae extract, baicalein, propolis and spice extract at the above weight ratio to obtain natural food preservative.
Test example: experiment of bacteriostatic effect
Escherichia coli, bacillus subtilis, staphylococcus aureus and saccharomycetes are used as indicator bacteria, activation culture is carried out by using a beef extract peptone culture medium, meanwhile, culture tubes are divided into four groups, 2mL of the food natural preservative (mass fraction is 0.1%) in example 5 is added into the group A, 2mL of the food natural preservative (mass fraction is 0.1%) in example 6 is added into the group B, 2mL of the food natural preservative (mass fraction is 0.1%) in example 7 is added into the group C, 2mL of a sodium benzoate solution (mass fraction is 0.1%) is added into the group D, 2mL of sterile water is added into the group E to serve as a blank control, the blank control is placed in an incubator at 37 ℃ for 24 hours, the light absorption value of the blank control is measured at the wavelength of 600nm, and the blank control is taken as the group E. The bacteriostasis rate is calculated by the following formula, I ═ [ (OD1.ck-OD0.ck) - (OD1.t-OD0.t)]/(OD1.ck-OD0.ck), wherein OD1 . ck and OD0.ck are absorbance values of the blank samples at 36 hours and 0 hours of incubation, respectively, and OD1.t and OD0.t are absorbance values of the preservative-containing samples at 36 hours and 0 hours of incubation, respectively. The bacteriostatic rate is the average value of each group, the bacteriostatic rate represents the bacteriostatic effect, and the higher the bacteriostatic rate value is, the better the bacteriostatic effect is. The results of the bacteriostatic ratio measurements of groups a, B, C and D are shown in table 1.
TABLE 1
Group A Group B Group C Group D
Escherichia coli 75％ 78％ 83％ 45％
Bacillus subtilis
70％ 75％ 82％ 38％
Staphylococcus aureus 73％ 76％ 79％ 41％
Yeast 69％ 58％ 75％ 32％
As can be seen from Table 1 and FIGS. 4-5, the natural food preservative of the present invention has broad-spectrum bacteriostatic effect, and the bacteriostatic effect is superior to that of the chemical preservative sodium benzoate.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (9)

1. The natural food preservative is characterized by comprising the following components in parts by weight: 5-20 parts of salvia miltiorrhiza extract, 3-12 parts of negundo chastetree leaf extract, 5-20 parts of forsythia suspense leaf extract, 3-15 parts of baicalein, 10-23 parts of propolis and 0.1-6 parts of spice extract.
2. The natural food preservative of claim 1, wherein the extract of Salvia miltiorrhiza Bunge is prepared by the following method:
a. crushing the salvia miltiorrhiza bunge to 35-60 meshes to obtain salvia miltiorrhiza bunge powder;
b. adding 55-65 wt% of ethanol solution into the salvia miltiorrhiza bunge powder, soaking and extracting for 2-4 times, filtering the extracting solution by using filter paper after each extraction is finished, combining the filtrates, and evaporating the combined filtrates in a rotary evaporator to remove ethanol, thus obtaining the salvia miltiorrhiza bunge extracting solution.
3. The natural food preservative according to claim 2, wherein the mass ratio of the salvia miltiorrhiza bunge powder to the ethanol solution in the step b is 1: 5-7, and the extraction time is 3-5 h each time.
4. The natural preservative for foods as claimed in claim 1, wherein the negundo chastetree leaf extract is prepared by the following method:
A. mixing the negundo chastetree leaves with a sodium carbonate solution, carrying out ultrasonic extraction for 0.5-1 h, filtering, and collecting filtrate;
B. vacuum concentrating the filtrate to obtain concentrated solution, and drying the concentrated solution in a drying oven to obtain folium Viticis negundo extract.
5. The natural food preservative according to claim 4, wherein the mass fraction of sodium carbonate in the sodium carbonate solution in the step A is 8-10%, the ultrasonic extraction temperature is 60 ℃, and the ultrasonic frequency is 50 kHz.
6. The natural food preservative of claim 1, wherein the forsythia suspense leaf extract is prepared by the following method: crushing dried forsythia suspense leaves, adding 30-60 wt% ethanol solution in an amount which is 8-10 times that of the dried forsythia suspense leaves, performing reflux extraction for 1-2 hours, extracting for 2-3 times, combining extracting solutions each time, filtering, performing reduced pressure concentration at 50 ℃ to recover ethanol to obtain concentrated solution, and drying the concentrated solution in a vacuum freeze dryer for 36-48 hours to obtain the forsythia suspense leaf extract.
7. The natural preservative for foods according to claim 1, wherein the spice extract is prepared by the following method:
(1) crushing the spice to obtain spice powder;
(2) adding water into the spice powder, heating to 45-55 ℃, and soaking for 0.5-3 h under the condition of heat preservation to obtain a soaking solution;
(3) adding a lytic enzyme into the soak solution, heating to 45-55 ℃, and carrying out heat preservation and enzymolysis for 0.5-4 h to obtain an enzymolysis solution;
(4) adding 60-65 wt% of ethanol solution into the enzymolysis liquid, heating to 60-85 ℃ for extraction, filtering after extraction, and carrying out reduced pressure concentration to recover ethanol, thus obtaining the spice extracting solution.
8. The natural food preservative of claim 7, wherein the spice in step (1) is at least two of cinnamon bark, bay leaf, clove, nutmeg, pricklyash peel and cumin; the dissolving enzyme in the step (3) is pectinase and cellulase, and the mass ratio of the pectinase to the cellulase is (2-4): 1 to 2.
9. A method for preparing the natural food preservative according to any one of claims 1 to 8, comprising the steps of: mixing Saviae Miltiorrhizae radix extract, folium Viticis negundo extract, folium forsythiae extract, baicalein, propolis and spice extract at the above weight ratio to obtain natural food preservative.
CN202110286248.9A 2021-03-17 2021-03-17 Natural food preservative and preparation method thereof Pending CN115104690A (en)

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CN104586700A (en) * 2015-01-30 2015-05-06 广州赛莱拉干细胞科技股份有限公司 Vitex negundo linn leaf extract and preparation method as well as application thereof
CN105249137A (en) * 2015-11-25 2016-01-20 王晓伟 Natural fresh-keeping preservative containing natamycin
CN107439898A (en) * 2017-08-16 2017-12-08 苏州安特实业有限公司 food preservative and preparation method thereof
CN110250393A (en) * 2019-07-11 2019-09-20 东莞市华井生物科技有限公司 Natural edible essence preservative, preparation method and natural edible essence

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