CN103393201A - Preparation method of natural food antiseptic - Google Patents
Preparation method of natural food antiseptic Download PDFInfo
- Publication number
- CN103393201A CN103393201A CN2013101662724A CN201310166272A CN103393201A CN 103393201 A CN103393201 A CN 103393201A CN 2013101662724 A CN2013101662724 A CN 2013101662724A CN 201310166272 A CN201310166272 A CN 201310166272A CN 103393201 A CN103393201 A CN 103393201A
- Authority
- CN
- China
- Prior art keywords
- natural food
- preparation
- antiseptics
- natural
- antiseptic
- 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
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a preparation method of a natural food antiseptic. The method comprises a step of respectively weighing pectin, carboxymethyl chitosan, lactic streptococci and sodium lactate according to a formula, and a step of mixing to obtain the natural food antiseptic. The natural composite antiseptic has the advantages of simple operation, efficient synergistic effect, safety, non-toxicity, complete naturalness, long anticorrosion and preservation time, and broad-spectrum antibacterial activity.
Description
Technical field:
The present invention relates to a kind of food additives, particularly a kind of preparation method of antiseptics for natural food.
Background technology:
Food preservative is the medicament of inhibiting substances corruption, and the microbial growth take corrupt substance as metabolism substrate is had lasting inhibitory action, extends effective period of food quality, and today, food preservative is widely used in food industry.Because the synthetic class anticorrisive agent that eats content overproof will produce toxic and side effect to human body, especially weak people of old man, children, pregnant woman and physique is affected the most, to such an extent as to talking " anticorrisive agent " look, people become.Therefore, exploitation safety and stability, environmental protection, natural antiseptic agent efficient, wide spectrum superior performance has huge practical significance.
Summary of the invention:
The object of the invention is to: provide a kind of safe, nontoxic, nuisanceless, the built agent cooperative effect is good, and bacteriostasis property is superior, the preparation method of the antiseptics for natural food of wide spectrum.
Constituent and the mass percent of antiseptics for natural food of the present invention are as follows:
The title mass percent
Pectin 40 ~ 48.5%
CMC 50 ~ 56%
Streptococcus lactis 0.5 ~ 1%
Sodium lactate 1 ~ 3%
Take respectively pectin 40 ~ 48.5% by formula, CMC 50 ~ 56%, streptococcus lactis 0.5 ~ 1%, sodium lactate 1 ~ 3%, mix, and namely obtains a kind of antiseptics for natural food.
, according to above compound scheme, can realize following beneficial effect: 1, efficient concertedness; 2, safe, nontoxic, All Pure Nature; 3, the anticorrosion time of guaranteeing the quality is long; 4, broad-spectrum antibacterial.
The specific embodiment:
Below in conjunction with embodiment, the present invention is done further and describes in detail, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Embodiment 1:
Take pectin 45g, CMC 52.5g, streptococcus lactis 0.5g, sodium lactate 2g, mix, and namely obtains a kind of antiseptics for natural food.
Embodiment 2:
Take pectin 40g, CMC 56g, streptococcus lactis 1g, sodium lactate 3g, mix, and namely obtains a kind of antiseptics for natural food.
Embodiment 3:
Take pectin 47.2g, CMC 50g, streptococcus lactis 0.8g, sodium lactate 2g, mix, and namely obtains a kind of antiseptics for natural food.
Claims (1)
1. the preparation method of an antiseptics for natural food is characterized in that the constituent of anticorrisive agent and mass percent are:
The title mass percent
Pectin 40 ~ 48.5%
CMC 50 ~ 56%
Streptococcus lactis 0.5 ~ 1%
Sodium lactate 1 ~ 3%
Take respectively pectin 40 ~ 48.5% by formula, CMC 50 ~ 56%, streptococcus lactis 0.5 ~ 1%, sodium lactate 1 ~ 3%, mix, and namely obtains a kind of antiseptics for natural food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101662724A CN103393201A (en) | 2013-05-08 | 2013-05-08 | Preparation method of natural food antiseptic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101662724A CN103393201A (en) | 2013-05-08 | 2013-05-08 | Preparation method of natural food antiseptic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103393201A true CN103393201A (en) | 2013-11-20 |
Family
ID=49557098
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101662724A Pending CN103393201A (en) | 2013-05-08 | 2013-05-08 | Preparation method of natural food antiseptic |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103393201A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907996A (en) * | 2014-03-27 | 2014-07-09 | 上海韬鸿化工科技有限公司 | Sauce preservative |
| CN109863097A (en) * | 2016-08-05 | 2019-06-07 | 耶迪特普大学 | Antimicrobial coatings based on pectin or gelatin |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101100686A (en) * | 2007-06-29 | 2008-01-09 | 华中科技大学 | Water-soluble streptomycete polysaccharide and application thereof |
| CN102018020A (en) * | 2010-12-31 | 2011-04-20 | 西南大学 | Composite natural preserving agent for cooled rabbit meat |
-
2013
- 2013-05-08 CN CN2013101662724A patent/CN103393201A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101100686A (en) * | 2007-06-29 | 2008-01-09 | 华中科技大学 | Water-soluble streptomycete polysaccharide and application thereof |
| CN102018020A (en) * | 2010-12-31 | 2011-04-20 | 西南大学 | Composite natural preserving agent for cooled rabbit meat |
Non-Patent Citations (4)
| Title |
|---|
| 彭珊珊: "《食品添加剂》", 31 January 2009, article "常用的微生物防腐剂" * |
| 易军鹏等: "羧甲基壳聚糖复合涂膜的银条保鲜效果研究", 《农产品加工(学刊)》, no. 08, 30 September 2005 (2005-09-30) * |
| 李东光: "《150种保鲜剂配方与制作》", 30 September 2011, article "可食性果蔬涂膜保鲜剂" * |
| 肖锡湘等: "生物保鲜剂及其在食品工业中的应用", 《粮食与饲料工业》, no. 10, 20 October 2006 (2006-10-20) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907996A (en) * | 2014-03-27 | 2014-07-09 | 上海韬鸿化工科技有限公司 | Sauce preservative |
| CN103907996B (en) * | 2014-03-27 | 2016-01-20 | 上海韬鸿化工科技有限公司 | Sauce antisepsis antistaling agent |
| CN109863097A (en) * | 2016-08-05 | 2019-06-07 | 耶迪特普大学 | Antimicrobial coatings based on pectin or gelatin |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101558781B (en) | Composite biological antistaling agent for minced fillet product and method for using same | |
| NZ608432A (en) | Gel composition | |
| CN104257639A (en) | Film coating agent for wound surface treatment and preparation method of film coating agent | |
| CN102090700B (en) | Tartary buckwheat-flavone compounded natural bacteriostatic agent | |
| CN102988199B (en) | Skin-tendering and anti-allergic essence | |
| CN104886236A (en) | A litchi fresh-keeping agent | |
| WO2011039444A3 (en) | Composition, use, and preservation method | |
| CN104782751A (en) | Natural antibacterial anti-corrosion preparation | |
| WO2011043631A3 (en) | Pharmaceutical composition for preventing and treating cold, containing reynoutria elliptica extract, fraction thereof or stilbene-based compound | |
| CN103385283B (en) | Preparation method for antiseptic insect-proof antistaling agent used for bacon | |
| CN108902639A (en) | A kind of food preservative | |
| CN103271412A (en) | Compounding method of efficient compound food preservative | |
| CN103393201A (en) | Preparation method of natural food antiseptic | |
| CN103720005A (en) | Preparation method of all-natural plant food preservative | |
| CN103651778B (en) | Fruit preservative and preparation method thereof | |
| CN103734274A (en) | Novel composite aquatic product fresh-keeping agent, and preparation method thereof | |
| CN103315364A (en) | Efficient composite food preservative compounding method | |
| CN106912771A (en) | A kind of blinds antistaling disinfectant | |
| CN106912591A (en) | A kind of lichee antistaling disinfectant | |
| CN106912567A (en) | A kind of Kiwi berry antistaling disinfectant | |
| CN107712550A (en) | A kind of food antiseptic agent prescription | |
| CN106912579A (en) | A kind of day lily antistaling agent | |
| CN106912593A (en) | A kind of kiwi fruit preservative | |
| CN104189940A (en) | Antibacterial liquid dressing containing chitosan hydrochloride and preparation method thereof | |
| CN103710000A (en) | Preparation method for environment-friendly antifogging agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131120 |