Biological fresh-keeping agent with food preservative and fresh-keeping effects and application of biological fresh-keeping agent

The invention discloses a biological fresh-keeping agent with food preservative and fresh-keeping effects, the biological fresh-keeping agent comprises a lactic acid bacteria fermentation extract, a natural antioxidant extract, an antibacterial agent, a natural microbial metabolism purification extr...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	ZHANG XIAONAN, WU BINFANG, ZHANG MANMIN, XIAO DI, CHEN WEITING
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The invention discloses a biological fresh-keeping agent with food preservative and fresh-keeping effects, the biological fresh-keeping agent comprises a lactic acid bacteria fermentation extract, a natural antioxidant extract, an antibacterial agent, a natural microbial metabolism purification extract and purified water, and the biological fresh-keeping agent adopts components with natural sources, so that compared with chemical preservatives, the biological fresh-keeping agent better meets the requirements of consumers on healthy food; the fresh-keeping agent contains lactic acid bacteria, an antioxidant, an antibacterial agent and other components, achieves the effects of delaying oxidation, inhibiting the growth of microorganisms and inhibiting bacteria and jointly keeps the freshness of food, meanwhile, through detection, the fresh-keeping effect of the fresh-keeping agent on pork, chicken, fish, Chinese cabbage, carrot, broccoli and milk is better, and the fresh-keeping effect of the fresh-keeping agent