CN106387605A - Special compound liquid preservative for foods - Google Patents
Special compound liquid preservative for foods Download PDFInfo
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- CN106387605A CN106387605A CN201610769569.3A CN201610769569A CN106387605A CN 106387605 A CN106387605 A CN 106387605A CN 201610769569 A CN201610769569 A CN 201610769569A CN 106387605 A CN106387605 A CN 106387605A
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- Prior art keywords
- hydroxybenzoate
- parts
- liquid preservative
- food
- tea
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 27
- 230000002335 preservative effect Effects 0.000 title claims abstract description 26
- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 239000007788 liquid Substances 0.000 title claims abstract description 25
- 150000001875 compounds Chemical class 0.000 title abstract description 8
- QELSKZZBTMNZEB-UHFFFAOYSA-N propylparaben Chemical compound CCCOC(=O)C1=CC=C(O)C=C1 QELSKZZBTMNZEB-UHFFFAOYSA-N 0.000 claims abstract description 20
- NUVBSKCKDOMJSU-UHFFFAOYSA-N ethylparaben Chemical compound CCOC(=O)C1=CC=C(O)C=C1 NUVBSKCKDOMJSU-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229960005323 phenoxyethanol Drugs 0.000 claims abstract description 13
- QCDWFXQBSFUVSP-UHFFFAOYSA-N 2-phenoxyethanol Chemical compound OCCOC1=CC=CC=C1 QCDWFXQBSFUVSP-UHFFFAOYSA-N 0.000 claims abstract description 12
- LXCFILQKKLGQFO-UHFFFAOYSA-N methylparaben Chemical compound COC(=O)C1=CC=C(O)C=C1 LXCFILQKKLGQFO-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000010232 propyl p-hydroxybenzoate Nutrition 0.000 claims abstract description 10
- 239000004405 propyl p-hydroxybenzoate Substances 0.000 claims abstract description 10
- 229960003415 propylparaben Drugs 0.000 claims abstract description 10
- 235000010270 methyl p-hydroxybenzoate Nutrition 0.000 claims abstract description 9
- QFOHBWFCKVYLES-UHFFFAOYSA-N Butylparaben Chemical compound CCCCOC(=O)C1=CC=C(O)C=C1 QFOHBWFCKVYLES-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000010228 ethyl p-hydroxybenzoate Nutrition 0.000 claims abstract description 8
- 239000004403 ethyl p-hydroxybenzoate Substances 0.000 claims abstract description 8
- XPJVKCRENWUEJH-UHFFFAOYSA-N Isobutylparaben Chemical compound CC(C)COC(=O)C1=CC=C(O)C=C1 XPJVKCRENWUEJH-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims description 25
- 235000013616 tea Nutrition 0.000 claims description 21
- 238000013329 compounding Methods 0.000 claims description 14
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000004292 methyl p-hydroxybenzoate Substances 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000006468 Thea sinensis Nutrition 0.000 claims description 4
- 235000020279 black tea Nutrition 0.000 claims description 4
- 229960003742 phenol Drugs 0.000 claims description 4
- LOKAPYFISZCDFS-UHFFFAOYSA-N butyl formate phenol Chemical compound CCCCOC=O.Oc1ccccc1 LOKAPYFISZCDFS-UHFFFAOYSA-N 0.000 claims 1
- 150000004702 methyl esters Chemical class 0.000 claims 1
- 230000002421 anti-septic effect Effects 0.000 abstract description 6
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 4
- 230000001988 toxicity Effects 0.000 abstract description 3
- 231100000419 toxicity Toxicity 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 229940043351 ethyl-p-hydroxybenzoate Drugs 0.000 abstract 2
- 241001122767 Theaceae Species 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 235000019249 food preservative Nutrition 0.000 description 5
- 239000005452 food preservative Substances 0.000 description 5
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- -1 hydroxyl Butyl Chemical group 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 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 2
- AVMSWPWPYJVYKY-UHFFFAOYSA-N 2-Methylpropyl formate Chemical compound CC(C)COC=O AVMSWPWPYJVYKY-UHFFFAOYSA-N 0.000 description 2
- FJKROLUGYXJWQN-UHFFFAOYSA-N 4-hydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 235000010199 sorbic acid Nutrition 0.000 description 2
- 239000004334 sorbic acid Substances 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- ZNQVEEAIQZEUHB-UHFFFAOYSA-N 2-ethoxyethanol Chemical compound CCOCCO ZNQVEEAIQZEUHB-UHFFFAOYSA-N 0.000 description 1
- 229940090248 4-hydroxybenzoic acid Drugs 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- XSIFPSYPOVKYCO-UHFFFAOYSA-N benzoic acid butyl ester Natural products CCCCOC(=O)C1=CC=CC=C1 XSIFPSYPOVKYCO-UHFFFAOYSA-N 0.000 description 1
- 150000001558 benzoic acid derivatives Chemical class 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 125000004494 ethyl ester group Chemical group 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- IQCVSPUMHPGWOM-UHFFFAOYSA-N methyl formate phenol Chemical compound C(=O)OC.OC1=CC=CC=C1 IQCVSPUMHPGWOM-UHFFFAOYSA-N 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a special compound liquid preservative for foods. The special compound liquid preservative is prepared from the following components in parts by weight: 1.2-1.5 parts of methyl 4-hydroxybenzoate, 0.5-0.9 part of ethyl p-hydroxybenzoate, 0.2-0.5 part of propylparaben, 1-1.5 parts of butylphydroxybenzoate, 0.6-0.8 part of isobutyl p-hydroxybenzoate, 2-3 parts of phenoxyethanol and 2-6 parts of a tea leaf extracting solution. The special compound liquid preservative disclosed by the invention is compounded from the methyl 4-hydroxybenzoate, the ethyl p-hydroxybenzoate, the propylparaben, the butylphydroxybenzoate, the isobutyl p-hydroxybenzoate and the phenoxyethanol, and various substances have good synergistic effects, so that the special compound liquid preservative is better in antiseptic effects, the solubility is improved, antibacterial properties are excellent, the applicable pH range is wide, and the special compound liquid preservative has the advantages of being small in dosage, good in antiseptic effects and small in toxicity.
Description
Technical field
The present invention relates to food preservative technical field, the special compounding liquid preservative of specifically a kind of food.
Background technology
With the reform of China's economic system, the yield of the various agricultural byproducts such as water fruits and vegetables is significantly increased production, for China
The development of food industry, provides wide raw materials market, and this is diversified, flavoured, efficient with regard to an urgent demand food and drink
Change and storage-stable etc..The great variety of this structure be unable to do without the additive of food and drink, such as flavorant, fortification
Agent, food quality modifying agent, food preservative etc..Wherein food preservative is that a class is important, and is the maximum food of consumption
Product additive.The food preservative that countries in the world use at present is planted more than more than 50, as many as existing 25 kinds of Japan, and with to hydroxyl
Based on yl benzoic acid esters and sorbic acid.China is at present still based on Sodium Benzoate and potassium sorbate.Kind is dull, antiseptic effect
Difference, is China's subject matter that food preservative market exists at present.Therefore, research and development and application scope is wide, favorable anti-corrosion effect,
Small toxicity, the low Novel series preservative of integrated cost, to adapt to the needs of Chinese food industrial development, imperative.
Parabens is one of preservative of commonly using.It can suppress the breathing enzyme system of microbial cell with
The activity of transmission enzyme system, and destroy the cell membrane mechanism of microorganism, thus there is extensive antibacterial to make to mould, yeast and bacterium
With.Its antibacterial ability is stronger than sorbic acid and benzoic acid, and antibacterial action is affected less by ph value, imitates in the range of ph value 4～8
Fruit is all good.
Methyl p-hydroxybenzoate, is methyl hydroxybenzoate, white crystalline powder or colourless crystallization again, is soluble in alcohol, ether and
Acetone, atomic is dissolved in water, 270-280 DEG C of boiling point.It is mainly used as organic synthesis, food, cosmetics, the sterilization antiseptic of medicine,
Also serve as in feed anticorrosion agent.
Phenoxyethanol, is medicine name, and English name is：Phenoxyethanol, Chinese name is two phenoxetols, benzene again
Ethoxy-ethanol etc., molecular formula is：C8H10O2, Phenoxyethanol belongs to organic synthesis thing, is colourless slightly band viscous liquid, micro-perfume, puckery.
Water insoluble, arbitrarily can mix with acetone, ethanol and glycerine.
Content of the invention
It is an object of the invention to provide a kind of special compounding liquid preservative of food.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of special compounding liquid preservative of food is it is characterised in that be grouped into by the group of following weight portion：Para hydroxybenzene
Methyl formate 1.2-1.5 part, ethyl-para-hydroxybenzoate 0.5-0.9 part, propylparaben 0.2-0.5 part, to hydroxyl
Butyl benzoate 1-1.5 part, p-Hydroxybenzoic acid isobutyl ester 0.6-0.8 part, Phenoxyethanol 2-3 part, tea extract 2-6 part.
Scheme, is grouped into by the group of following weight portion further：1.3 parts of methyl p-hydroxybenzoate, P-hydroxybenzoic acid
0.7 part of ethyl ester, 0.4 part of propylparaben, 1.3 parts of butyl p-hydroxybenzoate, p-Hydroxybenzoic acid isobutyl ester 0.7
Part, 2.5 parts of Phenoxyethanol, 4 parts of tea extract.
Scheme further, described tea extract is obtained by following methods：80 mesh sieves pulverized by tealeaves, by 1: 20 tea
Weight part ratio adds distilled water, and 60min, centrifugation, filtration are extracted in stirring at a temperature of 40-60 DEG C, obtain tea extract.
Further scheme, described tealeaves is green tea, at least one in black tea.
The present invention also provides a kind of application in food fresh keeping for compounding liquid preservative.
Beneficial effects of the present invention：The present invention compounds liquid preservative by methyl p-hydroxybenzoate, P-hydroxybenzoic acid
Ethyl ester, propylparaben, butyl p-hydroxybenzoate, p-Hydroxybenzoic acid isobutyl ester, Phenoxyethanol compound and form, respectively
Plant material and there is good synergy, there is more preferable antiseptic effect, increase solubility, excellent, the applicable pH of anti-microbial property
Scope is wide, and it is few to have a consumption, favorable anti-corrosion effect, the advantage of small toxicity.
Specific embodiment
With reference to specific embodiment, the present invention is described in further detail.
Embodiment 1
A kind of special compounding liquid preservative of food, is grouped into by the group of following weight portion：Methyl p-hydroxybenzoate 1.2
Part, 0.9 part of ethyl-para-hydroxybenzoate, 0.5 part of propylparaben, 1 part of butyl p-hydroxybenzoate, para hydroxybenzene first
0.6 part of sour isobutyl ester, 2 parts of Phenoxyethanol, 6 parts of tea extract.
Tea extract is obtained by following methods：Black tea leaf pulverized 80 mesh sieves, added by 1: 20 tea weight part ratio
Enter distilled water, 60min, centrifugation, filtration are extracted in stirring at a temperature of 60 DEG C, obtain tea extract.
Embodiment 2
A kind of special compounding liquid preservative of food, is grouped into by the group of following weight portion：Methyl p-hydroxybenzoate 1.5
Part, 0.5 part of ethyl-para-hydroxybenzoate, 0.2 part of propylparaben, 1.5 parts of butyl p-hydroxybenzoate, para hydroxybenzene
0.8 part of iso-butyl formate, 3 parts of Phenoxyethanol, 2 parts of tea extract.
Tea extract is obtained by following methods：Green tea pulverized 80 mesh sieves, added by 1: 20 tea weight part ratio
Enter distilled water, 60min, centrifugation, filtration are extracted in stirring at a temperature of 50 DEG C, obtain tea extract.
Embodiment 3
A kind of special compounding liquid preservative of food, is grouped into by the group of following weight portion：Methyl p-hydroxybenzoate 1.3
Part, 0.7 part of ethyl-para-hydroxybenzoate, 0.4 part of propylparaben, 1.3 parts of butyl p-hydroxybenzoate, para hydroxybenzene
0.7 part of iso-butyl formate, 2.5 parts of Phenoxyethanol, 4 parts of tea extract.
Tea extract is obtained by following methods：Black tea and green tea, with 1: 1 weight ratio mixing, pulverized 80 mesh sieves, by 1
: 20 tea weight part ratio adds distilled water, and 60min, centrifugation, filtration are extracted in stirring at a temperature of 40-60 DEG C, obtain tealeaves and extract
Liquid.
The preservatives such as the compounding liquid preservative of embodiment 1-3 preparation, potassium sorbate, calcium propionate and Sodium Benzoate are carried out
Test and comparison.
Test material：Soybean vegetarian, halogen asparagus, spiced egg, add preservative, finished product food
Wherein, the addition of preservative is 0.1wt%.
Finished product food is placed in 30 DEG C through vacuum packaging, under relative humidity 85% environment.Concrete data, is shown in Table 1.
Table 1
The present invention compounds the time that liquid preservative significantly improves food antiseptic.
The above-mentioned description to embodiment is to be understood that for ease of those skilled in the art and apply this
Bright.Person skilled in the art obviously easily can make various modifications to case study on implementation, and described herein one
As principle be applied in other embodiment without through performing creative labour.Therefore, the invention is not restricted to enforcement case here
Example, according to the announcement of the present invention, the improvement made without departing from scope and modification all should be for those skilled in the art
Within protection scope of the present invention.
Claims (5)
1. a kind of special compounding liquid preservative of food is it is characterised in that be grouped into by the group of following weight portion：Para hydroxybenzene first
Sour methyl esters 1.2-1.5 part, ethyl-para-hydroxybenzoate 0.5-0.9 part, propylparaben 0.2-0.5 part, para hydroxybenzene
Butyl formate 1-1.5 part, p-Hydroxybenzoic acid isobutyl ester 0.6-0.8 part, Phenoxyethanol 2-3 part, tea extract 2-6 part.
2. a kind of special compounding liquid preservative of food according to claim 1 is it is characterised in that by following weight portion
Group is grouped into：1.3 parts of methyl p-hydroxybenzoate, 0.7 part of ethyl-para-hydroxybenzoate, 0.4 part of propylparaben, right
1.3 parts of butoben, 0.7 part of p-Hydroxybenzoic acid isobutyl ester, 2.5 parts of Phenoxyethanol, 4 parts of tea extract.
3. a kind of special compounding liquid preservative of food according to claim 1 and 2 is it is characterised in that described tealeaves carries
Liquid is taken to be obtained by following methods：80 mesh sieves pulverized by tealeaves, and the tea weight part ratio by 1: 20 adds distilled water, at 40-60 DEG C
At a temperature of stirring extract 60min, centrifugation, filter, obtain tea extract.
4. the special compounding liquid preservative of a kind of food according to claim 3 is it is characterised in that described tealeaves is green
At least one in tea, black tea.
5. application in food fresh keeping for a kind of compounding liquid preservative.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610769569.3A CN106387605A (en) | 2016-08-30 | 2016-08-30 | Special compound liquid preservative for foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610769569.3A CN106387605A (en) | 2016-08-30 | 2016-08-30 | Special compound liquid preservative for foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387605A true CN106387605A (en) | 2017-02-15 |
Family
ID=58003257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610769569.3A Pending CN106387605A (en) | 2016-08-30 | 2016-08-30 | Special compound liquid preservative for foods |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387605A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599613A (en) * | 2011-12-03 | 2012-07-25 | 天津北洋百川生物技术有限公司 | Selection and application of compound antiseptic |
| CN103385241A (en) * | 2013-08-19 | 2013-11-13 | 广州博嘉生物科技有限公司 | Compound preservative and application thereof |
| CN104800134A (en) * | 2015-05-19 | 2015-07-29 | 胡红慧 | Preservative for skin care product |
| CN105520041A (en) * | 2014-09-29 | 2016-04-27 | 李元生 | Preparation method of wild garlic preservative |
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2016
- 2016-08-30 CN CN201610769569.3A patent/CN106387605A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599613A (en) * | 2011-12-03 | 2012-07-25 | 天津北洋百川生物技术有限公司 | Selection and application of compound antiseptic |
| CN103385241A (en) * | 2013-08-19 | 2013-11-13 | 广州博嘉生物科技有限公司 | Compound preservative and application thereof |
| CN105520041A (en) * | 2014-09-29 | 2016-04-27 | 李元生 | Preparation method of wild garlic preservative |
| CN104800134A (en) * | 2015-05-19 | 2015-07-29 | 胡红慧 | Preservative for skin care product |
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