CN1935039A - Compound food fresh-keeping agent - Google Patents
Compound food fresh-keeping agent Download PDFInfo
- Publication number
- CN1935039A CN1935039A CN 200510104846 CN200510104846A CN1935039A CN 1935039 A CN1935039 A CN 1935039A CN 200510104846 CN200510104846 CN 200510104846 CN 200510104846 A CN200510104846 A CN 200510104846A CN 1935039 A CN1935039 A CN 1935039A
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- CN
- China
- Prior art keywords
- keeping agent
- food fresh
- compound food
- glucono
- agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to a composite food fresh-keeping agent. It is characterized by that it is a powdered fresh-keeping agent made up by using 0.1-1 portion of lactic streptocin, 1-50 portions of gluconic acid, 1-50 portions of gamma-lactone and 1-50 portions of sodium citrate.
Description
Technical field
The present invention relates to a kind of compound food fresh-keeping agent, belong to the food preservative field.
Background technology
Country allows the antistaling and antiseptic agent of use a lot of in food at present, and relatively commonly used in the high-protein food be potassium sorbate, nisin and sodium Diacetate, what these antistaling agents had is more prone to rotten when the initial bacterium number of raw material is big, what have can only extend the shelf life 3～5 days, the cost that has is too high, increase the product expense, also have two or more composite of above-mentioned antistaling and antiseptic agent, its DeGrain.
Summary of the invention
Purpose of the present invention is the shortcoming and deficiency in order to overcome above-mentioned prior art just, and a kind of compound food fresh-keeping agent is provided, and it can effectively prolong the shelf-life of food.
The objective of the invention is to realize by following technical proposal:
A kind of compound food fresh-keeping agent is characterized in that it is by the composite powdery antistaling agent that forms of following weight proportion raw material:
0.1～1 part of extracting lactic acid streptostacin
1～50 part of glucono-
1～50 part of natrium citricum
A kind of compound food fresh-keeping agent of the present invention reaches desirable antiseptic effect after having selected for use glucono-, nisin and three kinds of raw materials of natrium citricum composite, wherein nisin has the effect of bacteria growing inhibiting, glucono-can provide the environment of a little acid that the activity of nisin is strengthened greatly, natrium citricum then has the acidity of adjusting and anti-oxidant synergistic effect, can make the bacteriostasis of nisin improve 10～100 times after the three is composite.
Owing to take technique scheme, make the technology of the present invention compared with prior art have following advantage and effect.
A) food that uses antistaling agent of the present invention to make can be placed seven days bags that do not rise through after the pasteurize under 36～38 ℃ of constant temperatures in composite film packaging, normal temperature never degenerated in following three months, reached desirable fresh-keeping effect.
B) the used material toxicity of the present invention is low, safe.
C) easy to use, cost is low, and consumption is little, and general consumption is 0.1～1%.
The specific embodiment
Embodiment 1:
Extracting lactic acid streptostacin 0.1Kg, glucono-1Kg, natrium citricum 1Kg is product after the mixing.
Embodiment 2:
Extracting lactic acid streptostacin 0.1Kg, glucono-50Kg, natrium citricum 50Kg is product after the mixing.
Embodiment 3:
Extracting lactic acid streptostacin 0.5Kg, glucono-25Kg, natrium citricum 30Kg is product after the mixing.
Embodiment 4:
Extracting lactic acid streptostacin 1Kg, glucono-30Kg, natrium citricum 25Kg is product after the mixing.
Embodiment 5:
Extracting lactic acid streptostacin 1Kg, glucono-50Kg, natrium citricum 50Kg is product after the mixing.
Claims (1)
1, a kind of compound food fresh-keeping agent is characterized in that it is by the composite powdery antistaling agent that forms of following weight proportion raw material:
Nisin 0.1-1 part;
Glucono-1-50 part;
Natrium citricum 1-50 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510104846 CN1935039A (en) | 2005-09-23 | 2005-09-23 | Compound food fresh-keeping agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510104846 CN1935039A (en) | 2005-09-23 | 2005-09-23 | Compound food fresh-keeping agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1935039A true CN1935039A (en) | 2007-03-28 |
Family
ID=37952923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510104846 Pending CN1935039A (en) | 2005-09-23 | 2005-09-23 | Compound food fresh-keeping agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1935039A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120772B (en) * | 2007-09-07 | 2010-10-27 | 东北农业大学 | Composite food colored preservative and preparation method thereof |
| CN101862014B (en) * | 2010-05-12 | 2012-11-14 | 江南大学 | Method for preparing shrimp meat water-retaining agent |
| CN104770825A (en) * | 2015-05-06 | 2015-07-15 | 赵志坚 | Natural food preservative |
| CN106036739A (en) * | 2016-06-07 | 2016-10-26 | 山东龙盛食品股份有限公司 | Onion-flavored pickling material and preparation method thereof |
-
2005
- 2005-09-23 CN CN 200510104846 patent/CN1935039A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120772B (en) * | 2007-09-07 | 2010-10-27 | 东北农业大学 | Composite food colored preservative and preparation method thereof |
| CN101862014B (en) * | 2010-05-12 | 2012-11-14 | 江南大学 | Method for preparing shrimp meat water-retaining agent |
| CN104770825A (en) * | 2015-05-06 | 2015-07-15 | 赵志坚 | Natural food preservative |
| CN106036739A (en) * | 2016-06-07 | 2016-10-26 | 山东龙盛食品股份有限公司 | Onion-flavored pickling material and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20070328 |