CN116965448A - Natural food preservative composition and application thereof - Google Patents
Natural food preservative composition and application thereof Download PDFInfo
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- CN116965448A CN116965448A CN202311052066.0A CN202311052066A CN116965448A CN 116965448 A CN116965448 A CN 116965448A CN 202311052066 A CN202311052066 A CN 202311052066A CN 116965448 A CN116965448 A CN 116965448A
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- 239000000203 mixture Substances 0.000 title claims abstract description 62
- 239000005452 food preservative Substances 0.000 title claims abstract description 15
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 15
- 239000003755 preservative agent Substances 0.000 claims abstract description 90
- 230000002335 preservative effect Effects 0.000 claims abstract description 86
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims abstract description 62
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 claims abstract description 35
- 229960004705 kojic acid Drugs 0.000 claims abstract description 35
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 claims abstract description 35
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 claims abstract description 31
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000005770 Eugenol Substances 0.000 claims abstract description 31
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 claims abstract description 31
- 229940117916 cinnamic aldehyde Drugs 0.000 claims abstract description 31
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 claims abstract description 31
- 229960002217 eugenol Drugs 0.000 claims abstract description 31
- 235000013305 food Nutrition 0.000 claims abstract description 31
- 108010039918 Polylysine Proteins 0.000 claims abstract description 22
- 235000013622 meat product Nutrition 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000013580 sausages Nutrition 0.000 claims description 4
- 239000000243 solution Substances 0.000 description 28
- 230000000052 comparative effect Effects 0.000 description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000015277 pork Nutrition 0.000 description 6
- 230000005856 abnormality Effects 0.000 description 5
- 238000001556 precipitation Methods 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 238000005260 corrosion Methods 0.000 description 4
- 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 3
- 230000000694 effects Effects 0.000 description 3
- 235000010241 potassium sorbate Nutrition 0.000 description 3
- 239000004302 potassium sorbate Substances 0.000 description 3
- 229940069338 potassium sorbate Drugs 0.000 description 3
- 235000004252 protein component Nutrition 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 241000228245 Aspergillus niger Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- WERYXYBDKMZEQL-UHFFFAOYSA-N butane-1,4-diol Chemical compound OCCCCO WERYXYBDKMZEQL-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- AXMVYSVVTMKQSL-UHFFFAOYSA-N UNPD142122 Natural products OC1=CC=C(C=CC=O)C=C1O AXMVYSVVTMKQSL-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 230000001954 sterilising effect Effects 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The application relates to the technical field of preservatives, and particularly provides a natural food preservative composition and application thereof. The natural preservative composition for food consists of kojic acid, cinnamaldehyde and eugenol in the weight ratio of 1 (0.1-5) to 0.1-5, or epsilon-polylysine can be added. The natural food preservative composition provided by the application synergistically exerts the preservative performance of each natural preservative component, and has better preservative performance.
Description
Technical Field
The application relates to the technical field of preservatives, in particular to a natural food preservative composition and application thereof.
Background
The preservative is added into the food to prolong the shelf life of the food, and is widely applied to various foods. Different foods have different requirements on preservatives, and the same preservatives and the same usage amount have different preservative effects in different foods.
In order to improve the anti-corrosion effect of the preservative, a conventional operation method is to compound and use a plurality of preservatives. However, the existing food preservatives are of a large variety, including synthetic preservatives such as sodium benzoate, potassium sorbate and the like, and also natural preservatives such as substances extracted from various animals and plants, or also of microbial origin. It is generally believed that natural preservatives are safer than artificial preservatives, and some prior art reports that the combination of different natural preservatives can improve the preservative effect or can achieve the same preservative effect at lower addition levels.
Meat products, including ham products, sausage products, and the like, also require the addition of preservatives. The prior art reports the use of several natural preservatives in meat products, but for the use of natural preservatives in meat products it is desirable that the lower the amount of natural preservative is, the better the same preservative effect is achieved. The industry continues to pay attention to and study the compound natural preservative so as to obtain a preservative with better preservative performance.
Disclosure of Invention
In order to solve the technical problems, the application provides a natural preservative composition and application thereof.
The application adopts the following technical scheme:
a natural antiseptic composition for food comprises kojic acid, cinnamaldehyde and eugenol (0.1-5 wt.%) and (0.1-5 wt.%).
Preferably, the natural food preservative composition consists of kojic acid, cinnamaldehyde and eugenol in a weight ratio of 1 (0.3-3) to 0.3-3.
Preferably, the food natural preservative composition further comprises epsilon-polylysine.
More preferably, the epsilon-polylysine has an average molecular weight of 3500 to 4500.
More preferably, the epsilon-polylysine is 5-20% by weight of the kojic acid.
The use of the food natural preservative composition according to any of the above embodiments, applied to meat products.
Preferably, the meat product is a sausage product, a ham product or a meat ball product.
Preferably, the application method comprises the following steps: the food natural preservative composition is added directly to the meat product.
More preferably, the food natural preservative composition is present in the meat product in an amount of 0.01 to 0.1% by weight.
Preferably, the application method comprises the following steps: the natural preservative composition for food is formulated into an aqueous solution and sprayed onto the surface of the meat product.
In summary, the application has the following beneficial effects:
1. the natural preservative composition provided by the application is composed of kojic acid, cinnamaldehyde and eugenol, the performances of the three preservatives are combined, the preservative performance is better, and a better preservative effect can be achieved under a lower use amount.
2. The natural preservative composition of the present application may further comprise epsilon-polylysine to further enhance the preservative properties of the preservative composition.
3. The natural preservative combination can be directly added into meat products to achieve a preservative effect, and can also be prepared into a solution to be sprayed on the surfaces of the meat products to achieve the preservative effect.
Detailed Description
In order to make the objects, technical solutions and advantages of the present application more apparent, the technical solutions of the present application will be described in detail below.
Throughout the specification, unless specifically indicated otherwise, the terms used herein should be understood as meaning as commonly used in the art. Accordingly, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. In case of conflict, the present specification will control.
The application provides a natural food preservative composition which consists of kojic acid, cinnamaldehyde and eugenol in a weight ratio of 1 (0.1-5) to 0.1-5.
The natural food preservative composition combines the properties of three preservatives of kojic acid, cinnamaldehyde and eugenol, and has better preservative property than the three preservatives which are independently used, especially in meat products. This may be due to the following reasons: (1) The meat product generally comprises fat components, protein components and the like, different preservatives have different solubilities in materials such as the fat components, the protein components and the like, the solubility is good, the preservative effect is good, the solubility is poor, and the preservative effect is poor, and the fat components, the protein components and the like can all contain a certain amount of preservatives by compounding by adopting a plurality of different preservatives, so that the good preservative effect is achieved: (2) The three preservatives have synergistic anti-corrosion effects, and can improve anti-corrosion performance.
In a preferred embodiment of the application, the natural preservative composition for food consists of kojic acid, cinnamaldehyde and eugenol in a weight ratio of 1 (0.3-3) to 0.3-3. Further preference is given to ingredients of the natural food preservative composition, which have better preservative properties.
In a preferred embodiment of the present application, the food natural preservative composition further comprises epsilon-polylysine. Epsilon-polylysine is also a common natural preservative, and can be added into a natural food preservative composition to perform a synergistic preservative effect with kojic acid, cinnamaldehyde and eugenol, so that the preservative performance of the natural food preservative composition is further improved.
In a more preferred embodiment of the application, the epsilon-polylysine has an average molecular weight of 3500 to 4500. The average molecular weight of epsilon-polylysine is within the range, and the epsilon-polylysine has better antiseptic and antibacterial properties.
In a more preferred embodiment of the application, the epsilon-polylysine is 5-20% by weight of the kojic acid. The epsilon-polylysine weight is within the range, so that the natural preservative composition for food has better preservative performance.
In another aspect the application provides the use of a natural food preservative composition according to any of the above embodiments for meat products.
In a preferred embodiment of the application, the meat product is a sausage product, a ham product or a meat ball product.
In a preferred embodiment of the present application, the method for applying the natural preservative composition for food comprises the following steps: the food natural preservative composition is added directly to the meat product. The method of direct addition is to add the natural preservative composition of the food of the present application directly during the processing of the meat product.
In a more preferred embodiment of the application, the natural preservative for food is present in the meat product in an amount of 0.01-0.1% by weight. Further preferably, the natural preservative for food is present in the meat product in an amount of 0.02-0.07% by weight.
In a preferred embodiment of the present application, the method for applying the natural preservative composition for food comprises the following steps: the natural preservative composition for food is prepared into an aqueous solution and sprayed on the surface of the meat product. When the natural preservative composition for food is prepared into an aqueous solution, the natural preservative composition for food can be prepared into a concentration of 0.5-2wt% before use, and then diluted to a required concentration, such as 0.1wt%, 0.2wt%, and the like, or can be directly prepared into the required concentration. The kojic acid and epsilon-polylysine have better water solubility and can be directly dissolved in water; eugenol is slightly soluble in water, cinnamaldehyde is insoluble in water, and eugenol and cinnamaldehyde cannot be independently prepared into an aqueous solution with the concentration of 0.5-2 wt%. However, the inventors found that when kojic acid, eugenol and cinnamaldehyde are added together to water, a uniform aqueous solution having a concentration of 0.5 to 1wt% can be formulated. When epsilon-polylysine is further contained in the natural preservative composition, the dissolution of eugenol and cinnamaldehyde can be further promoted, and an aqueous solution with higher concentration, such as 1.2-2wt%, can be obtained.
The technical scheme of the application will be described in detail below with reference to examples and comparative examples. The parts in the following examples and comparative examples are parts by weight.
Epsilon-polylysine was derived from Hubei, e.g., from bioengineering Inc.
Example 1
The natural preservative composition consists of 1 part of kojic acid, 0.7 part of cinnamaldehyde and 0.2 part of eugenol.
Example 2
The natural preservative composition consists of 1 part of kojic acid, 0.2 part of cinnamaldehyde and 0.8 part of eugenol.
Example 3
The natural preservative composition consists of 1 part of kojic acid, 1 part of cinnamaldehyde and 1.2 parts of eugenol.
Example 4
The natural preservative composition consisted of 1 part kojic acid, 1 part cinnamaldehyde, 1.2 parts eugenol, and 0.06 part epsilon-polylysine.
Example 5
The natural preservative composition consisted of 1 part kojic acid, 1 part cinnamaldehyde, 1.2 parts eugenol, and 0.15 part epsilon-polylysine.
Comparative example 1
The natural preservative composition consists of 1 part of kojic acid and 1 part of cinnamaldehyde.
Comparative example 2
The natural preservative composition consists of 1 part of kojic acid and 1.2 parts of eugenol.
Comparative example 3
The natural preservative composition consists of 1 part of cinnamaldehyde and 1.2 parts of eugenol.
Example 6
1 part of kojic acid, 0.2 part of cinnamaldehyde and 0.5 part of eugenol are added into water, the temperature is raised to 50+/-2 ℃, the mixture is stirred into uniform and transparent solution, the temperature is reduced to room temperature, and preservative solution with the concentration of 0.8 weight percent is prepared. The solution was allowed to stand for 2 weeks without precipitation and abnormality.
Example 7
1 part of kojic acid, 1 part of cinnamaldehyde and 1.5 parts of eugenol are added into water, the temperature is raised to 50+/-2 ℃, the mixture is stirred into uniform and transparent solution, the temperature is reduced to room temperature, and the preservative solution with the concentration of 1.2 weight percent is prepared. The next day the solution was cloudy and a small amount of oily liquid appeared after continued standing.
Example 8
1 part of kojic acid, 1 part of cinnamaldehyde, 1.5 parts of eugenol and 0.12 part of epsilon-polylysine are added into water, the temperature is raised to 50+/-2 ℃, the mixture is stirred into uniform and transparent solution, the temperature is reduced to room temperature, and preservative solution with the concentration of 1.2 weight percent is prepared. The solution was allowed to stand for 2 weeks without precipitation and abnormality.
Example 9
1 part of kojic acid, 1 part of cinnamaldehyde, 1.5 parts of eugenol and 0.17 part of epsilon-polylysine are added into water, the temperature is raised to 50+/-2 ℃, the mixture is stirred into uniform and transparent solution, the temperature is reduced to room temperature, and preservative solution with the concentration of 1.5 weight percent is prepared. The solution was allowed to stand for 2 weeks without precipitation and abnormality.
Comparative example 4
The kojic acid is added into water and stirred into a uniform transparent solution to prepare a kojic acid solution with the concentration of 1.2 weight percent.
Comparative example 5
1 part of kojic acid and 0.2 part of cinnamaldehyde are added into water, the temperature is raised to 50+/-2 ℃, the mixture is stirred into uniform and transparent solution, the temperature is reduced to room temperature, and preservative solution with the concentration of 0.8 weight percent is prepared. The solution was allowed to stand for 2 weeks without precipitation and abnormality.
Comparative example 6
1 part of kojic acid and 0.5 part of eugenol are added into water, the temperature is raised to 50+/-2 ℃, the mixture is stirred into uniform and transparent solution, the temperature is reduced to room temperature, and preservative solution with the concentration of 0.8 weight percent is prepared. The solution was allowed to stand for 2 weeks without precipitation and abnormality.
Application testing
And (3) testing corrosion resistance:
the natural preservative compositions of examples 1 to 5 and comparative examples 1 to 3 were prepared into preservative solutions having concentrations of 30% by weight using 1, 4-butanediol, respectively, as kojic acid, cinnamaldehyde and eugenol.
The bacteriostasis effect is tested by adopting an agar plate punching method, and escherichia coli, staphylococcus aureus and aspergillus niger are respectively tested. Diluting the above three strains with sterile physiological saline to give a concentration of 10 7 CFU/ml suspension. Sterilizing the culture at 120deg.C, cooling to 40deg.C, pouring into a plate with 90mm diameter, shaking, and condensing; 100. Mu.l of each of the above suspensions was added to the corresponding culture medium, and the resulting mixture was uniformly coated with a coating rod. And then under the aseptic condition, punching holes on the prepared bacteria-carrying flat plate by using an aseptic puncher with the diameter of 6mm, picking out agar blocks by using sterilized forceps, respectively adding 50 mu l of preservative solution into the holes, culturing in a constant-temperature incubator, observing the antibacterial effect after the culturing is finished, and measuring the diameter of an antibacterial ring (the diameter unit of the antibacterial ring is mm). Three replicates were run and averaged.
The results are shown in Table 1 below.
TABLE 1 diameter of inhibition zone/mm
| Coli bacterium | Staphylococcus aureus | Aspergillus niger | |
| Example 1 | 24.10±0.15 | 22.77±0.26 | 20.49±0.25 |
| Example 2 | 23.83±0.21 | 23.09±0.22 | 20.12±0.27 |
| Example 3 | 23.75±0.19 | 22.41±0.17 | 20.65±0.22 |
| Example 4 | 24.25±0.31 | 22.58±0.18 | 21.94±0.24 |
| Example 5 | 24.18±0.24 | 23.43±0.20 | 21.85±0.16 |
| Kojic acid | 15.47±0.28 | 8.23±0.18 | 6.07±0.15 |
| Eugenol | 17.54±0.24 | 16.19±0.22 | 10.62±0.31 |
| Cinnamic aldehyde | 16.55±0.23 | 18.25±0.17 | 14.31±0.21 |
| Comparative example 1 | 17.79±0.20 | 14.02±0.27 | 13.94±0.16 |
| Comparative example 2 | 19.15±0.19 | 15.14±0.29 | 12.01±0.22 |
| Comparative example 3 | 19.74±0.25 | 20.05±0.18 | 15.11±0.21 |
As can be seen from the data in table 1, the natural preservative composition of the present application has a better preservative effect than single kojic acid, eugenol, cinnamaldehyde or two combinations of kojic acid, eugenol and cinnamaldehyde, which indicates that each preservative in the natural preservative composition of the present application has a synergistic effect and improves the preservative performance.
The preservative solutions of examples 6, 8, 9 and comparative examples 4-6, respectively, were diluted with water to a concentration of 0.2 wt%.
At room temperature, pork plum blossom meat purchased from a supermarket is cut into meat pieces with the shape of about 100g and the similar shape, the surfaces of the pork plum blossom meat are wiped by medical alcohol and then are respectively immersed into preservative solutions of diluted examples 6, 8 and 9 and comparative examples 4-6 and potassium sorbate aqueous solution with the concentration of 0.2 weight percent, the pork is obtained after soaking for 3 minutes, and the pork after the preservative treatment is obtained after the surface moisture is dried. The preserved pork is placed in a refrigerated cabinet at 4 ℃ for 7 days and 14 days respectively, and the total number of colonies is tested according to the method of GB/T4789.17-2003. Blank examples are pork after alcohol wiping without preservative treatment. Three replicates were run and averaged.
The results are shown in Table 2 below.
TABLE 2 colony count/log cfu/g
| For 7 days | 14 days | |
| Example 6 | 2.33±0.02 | 3.15±0.04 |
| Example 8 | 2.19±0.03 | 3.04±0.03 |
| Example 9 | 2.15±0.05 | 3.02±0.02 |
| Comparative example 4 | 2.76±0.04 | 4.12±0.03 |
| Comparative example 5 | 2.68±0.02 | 4.09±0.03 |
| Comparative example 6 | 2.61±0.05 | 4.05±0.04 |
| Aqueous potassium sorbate solution | 3.12±0.05 | 4.27±0.03 |
| Blank examples | 4.83±0.04 | 7.02±0.05 |
As can be seen from the data in table 2, the natural preservative composition of the present application has better preservative properties than kojic acid alone or in combination with eugenol or cinnamaldehyde.
The present embodiment is only for explanation of the present application and is not to be construed as limiting the present application, and modifications to the present embodiment, which may not creatively contribute to the present application as required by those skilled in the art after reading the present specification, are all protected by patent laws within the scope of claims of the present application.
Claims (10)
1. A natural food preservative composition is characterized by comprising kojic acid, cinnamaldehyde and eugenol in a weight ratio of 1 (0.1-5) to 0.1-5.
2. The natural preservative composition for foods according to claim 1, which is composed of kojic acid, cinnamaldehyde and eugenol in a weight ratio of 1 (0.3-3): 0.3-3.
3. The natural food preservative composition according to claim 1 or 2, characterized in that it further comprises epsilon-polylysine.
4. A natural preservative composition for foods according to claim 3, characterized in that the epsilon-polylysine has an average molecular weight of 3500-4500.
5. A food natural preservative composition according to claim 3, characterized in that the epsilon-polylysine weight is 5-20% of the kojic acid weight.
6. Use of a natural preservative composition for foods according to any one of claims 1 to 5, characterized in that it is applied to meat products.
7. The use according to claim 6, characterized in that the meat product is a sausage product, a ham product or a meat ball product.
8. The application according to claim 6, characterized in that the method of application is: the food natural preservative composition is added directly to the meat product.
9. The use according to claim 8, characterized in that the food natural preservative composition is present in the meat product in an amount of 0.01-0.1% by weight.
10. The application according to claim 6, characterized in that the method of application is: the natural preservative composition for food is formulated into an aqueous solution and sprayed onto the surface of the meat product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202311052066.0A CN116965448A (en) | 2023-08-21 | 2023-08-21 | Natural food preservative composition and application thereof |
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| CN202311052066.0A CN116965448A (en) | 2023-08-21 | 2023-08-21 | Natural food preservative composition and application thereof |
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