CN1395885A - Formula and preparing process of broad-spectrum antistaling agent for food - Google Patents
Formula and preparing process of broad-spectrum antistaling agent for food Download PDFInfo
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- CN1395885A CN1395885A CN 01127625 CN01127625A CN1395885A CN 1395885 A CN1395885 A CN 1395885A CN 01127625 CN01127625 CN 01127625 CN 01127625 A CN01127625 A CN 01127625A CN 1395885 A CN1395885 A CN 1395885A
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- antistaling agent
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A broad-spectrum natural antistaling agent for food is prepared from ginkgo leaf, shells, red peanut peel, cinnamon bark, tea leaf and monoglyceride laurate through breaking, alcohol extracting, concentrating, mixing, pulverizing and sterilizing. Its advantages are strong suppressing action to gram-positive and -negative bacteria, mycetes and saccharomycetes, strong antioxidizing action, high antistaling effect and no damage to human body.
Description
Technical field:
The present invention relates to food preservative technology, particularly the prescription of the food preservative of pure natural raw material and preparation technology.
Background technology:
Food fresh keeping is the problem that food service industry is stored, the transportation aspect is concerned about always, food, beverage fresh-keeping mostly was artificial synthetic chemistry antistaling agent in the past, antistaling agent is produced by industrial chemicals like this, long-term eating has certain harm to human body, so the fresh-keeping of present food and beverage industry all developed aspect natural, harmless.The existing food service industry that is used for of Nanutal food fresh-keeping agent, obtained certain effect, but existing antistaling agent purposes is single-minded relatively, undesirable for the infringement effect of various bacteria, in the fresh-keeping use of reality, must cooperatively interact, so in use just cause many inconvenience.
Summary of the invention:
The purpose of this invention is to provide a kind of broad-spectrum antistaling agent for food, it has stronger inhibition to make to gram-positive bacteria, Gram-negative bacteria, mould and saccharomycete, and has stronger anti-oxidation function.
Technical scheme of the present invention can realize by the following method:
A kind of prescription of broad-spectrum antistaling agent for food, the basic composition percentage by weight of its prescription is:
Ginkgo leaf 3-5% shell 8-14% peanut red coat 30-48%
Chinese cassia tree 8-15% tealeaves 22-36% laurate list glyceride 3-8%
The best of the present invention's prescription is formed percentage by weight:
Ginkgo leaf 5%, shell 10%, peanut red coat 40%, Chinese cassia tree 10%, tealeaves 30%, laurate list glyceride 5%
The preparation technology of broad-spectrum antistaling agent for food in turn includes the following steps:
(1) take by weighing in proportion ginkgo leaf, peanut red coat, Chinese cassia tree, tealeaves, being crushed to 80 orders, to get raw meal standby;
(2) take by weighing shell in proportion, being crushed to 80 orders, to get oyster shell whiting standby;
(3) raw material is extracted twice with 8 times of amount 70% concentration ethanol, each 1 hour, merge extracted twice liquid, being concentrated into proportion behind the recovery ethanol is 1.1-1.3, it is standby to get concentrate.
(4) in proportion concentrate, oyster shell whiting and laurate list glyceride are fully mixed;
(5), make its moisture content to 5% following and be crushed to 80 orders with the mixture drying;
(6) will be crushed to the sterilization of 80 purpose semi-finished product, packing gets final product.
The advantage of the technology of the present invention is that the employing pure natural substance is a raw material, and the wide spectrum food preservative of production has stronger inhibitory action to gram-bacteria, mould and saccharomycete, has stronger anti-oxidation function, and raw material is easy to get, and production technology is simple, and cost is low.
The specific embodiment:
Below in conjunction with embodiment the present invention is described in further detail:
The production of broad-spectrum antistaling agent for food, the composition percentage by weight of its prescription is:
Ginkgo leaf 5kg shell 10kg peanut red coat 40kg
Chinese cassia tree 10kg tealeaves 30kg laurate list glyceride 51kg
Production craft step is:
(1) in above ratio take by weighing ginkgo leaf, peanut red coat, Chinese cassia tree, tealeaves, being crushed to 80 orders, to get raw meal 85kg standby;
(2) take by weighing the 10kg shell in proportion, being crushed to 80 orders, to get oyster shell whiting standby;
(3) raw material is extracted twice with 8 times of amount 70% concentration ethanol, each 1 hour, merge extracted twice liquid, being concentrated into proportion behind the recovery ethanol is 1.1-1.3, it is standby to get concentrate.
(4) ratio concentrate, oyster shell whiting and laurate list glyceride are fully mixed;
(5), make its moisture content to 5% following and be crushed to 80 orders with the mixture drying;
(6) will be crushed to the sterilization of 80 purpose semi-finished product, packing gets final product.
When antistaling agent of the present invention uses, its according to the different additions of product at 1.5-6%; Add 2% as the cake class
Claims (3)
1, a kind of prescription of broad-spectrum antistaling agent for food is characterized in that the basic composition percentage by weight of described prescription is: ginkgo leaf 3-5% shell 8-14% peanut red coat 30-48% Chinese cassia tree 8-15% tealeaves 22-36% laurate list glyceride 3-8%
2, the prescription of wide spectrum food preservative according to claim 1 is characterized in that the best composition percentage by weight of described prescription is: ginkgo leaf 5%, shell 10%, peanut red coat 40%, Chinese cassia tree 10%, tealeaves 30%, laurate list glyceride 5%
3, a kind of preparation technology of broad-spectrum antistaling agent for food is characterized in that: described preparation technology in turn includes the following steps:
(1) take by weighing in proportion ginkgo leaf, peanut red coat, Chinese cassia tree, tealeaves, being crushed to 80 orders, to get raw meal standby;
(2) take by weighing shell in proportion, being crushed to 80 orders, to get oyster shell whiting standby;
(3) raw material is extracted twice with 8 times of amount 70% concentration ethanol, each 1 hour, merge extracted twice liquid, being concentrated into proportion behind the recovery ethanol is 1.1-1.3, it is standby to get concentrate.
(4) ratio concentrate, oyster shell whiting and laurate list glyceride fully mix;
(5), make its moisture content to 5% following and be crushed to 80 orders with the mixture drying;
(6) will be crushed to the sterilization of 80 purpose semi-finished product, packing gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011276258A CN1184907C (en) | 2001-07-11 | 2001-07-11 | Formula and preparing process of broad-spectrum antistaling agent for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011276258A CN1184907C (en) | 2001-07-11 | 2001-07-11 | Formula and preparing process of broad-spectrum antistaling agent for food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1395885A true CN1395885A (en) | 2003-02-12 |
| CN1184907C CN1184907C (en) | 2005-01-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011276258A Expired - Fee Related CN1184907C (en) | 2001-07-11 | 2001-07-11 | Formula and preparing process of broad-spectrum antistaling agent for food |
Country Status (1)
| Country | Link |
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| CN (1) | CN1184907C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695315B (en) * | 2009-10-15 | 2011-07-20 | 邳州市银杏外种皮综合利用研究中心 | Environmentally-friendly type edible biological preserving agent |
| CN103385283A (en) * | 2013-05-08 | 2013-11-13 | 南京年吉冷冻食品有限公司 | Preparation method for antiseptic insect-proof antistaling agent used for bacon |
| CN103609676A (en) * | 2013-12-10 | 2014-03-05 | 浙江师范大学 | Comprehensive storage and preservation method for relieving cold injury of loquat fruits by using vitamin E |
| CN103609667A (en) * | 2013-12-10 | 2014-03-05 | 浙江师范大学 | Comprehensive preservation method for waxberries by using plant extracts |
| CN103610209A (en) * | 2013-11-13 | 2014-03-05 | 湖南科技大学 | Natural plant preservative taking rape seed cakes and folium ginkgo as raw materials as well as preparation method and application thereof |
| CN103636740A (en) * | 2013-12-10 | 2014-03-19 | 浙江师范大学 | Fresh-keeping method for prolonging shelf life of loquat fruits by mainly using plant hormone |
| CN105011327A (en) * | 2015-08-21 | 2015-11-04 | 四川省汇泉罐头食品有限公司 | Harmless preservative |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105212012A (en) * | 2015-08-21 | 2016-01-06 | 四川省汇泉罐头食品有限公司 | A kind of nuisanceless antistaling agent |
-
2001
- 2001-07-11 CN CNB011276258A patent/CN1184907C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695315B (en) * | 2009-10-15 | 2011-07-20 | 邳州市银杏外种皮综合利用研究中心 | Environmentally-friendly type edible biological preserving agent |
| CN103385283A (en) * | 2013-05-08 | 2013-11-13 | 南京年吉冷冻食品有限公司 | Preparation method for antiseptic insect-proof antistaling agent used for bacon |
| CN103385283B (en) * | 2013-05-08 | 2014-06-25 | 南京年吉冷冻食品有限公司 | Preparation method for antiseptic insect-proof antistaling agent used for bacon |
| CN103610209A (en) * | 2013-11-13 | 2014-03-05 | 湖南科技大学 | Natural plant preservative taking rape seed cakes and folium ginkgo as raw materials as well as preparation method and application thereof |
| CN103609676A (en) * | 2013-12-10 | 2014-03-05 | 浙江师范大学 | Comprehensive storage and preservation method for relieving cold injury of loquat fruits by using vitamin E |
| CN103609667A (en) * | 2013-12-10 | 2014-03-05 | 浙江师范大学 | Comprehensive preservation method for waxberries by using plant extracts |
| CN103636740A (en) * | 2013-12-10 | 2014-03-19 | 浙江师范大学 | Fresh-keeping method for prolonging shelf life of loquat fruits by mainly using plant hormone |
| CN105011327A (en) * | 2015-08-21 | 2015-11-04 | 四川省汇泉罐头食品有限公司 | Harmless preservative |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1184907C (en) | 2005-01-19 |
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Granted publication date: 20050119 |