A novel food bacteriostatic agent and a preparing method thereof

• Main Authors: Ge Liming, Li Defu, Zi Yaxin, Zhu Mingjin
• Format: Patent
• Language: Chinese; English
• Published: 10.08.2016
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A novel food bacteriostatic agent and a preparing method thereof are provided. The bacteriostatic agent is prepared by firstly oxidizing natural polysaccharides with hydrogen peroxide to prepare oxidized polysaccharides, and fully mixing with tartaric acid, citric acid, fumaric acid and magnesium stearate according to a certain ratio. The bacteriostatic agent comprises 50-80% by weight of the oxidized polysaccharides, 3-15% of the tartaric acid, 5-25% by weight of the citric acid, 2-15% by weight of the fumaric acid and 1-3% by weight of the magnesium stearate. The bacteriostatic agent is capable of splitting bacterial cytomembranes and promoting improvement of membrane permeability, thus causing bacterium apoptosis. The bacteriostatic agent has efficient and wide-spectrum bacteriostatic effects, can be used as bacteriostatic agents for a plurality of foods, and is safe, healthcare, free of side and toxic effects and wide in market application prospect. 本发明提供种新型食品抑菌剂及其制备方法。本方法首先以过氧化氢氧化天然多糖制备得到氧化多糖，然后将其与酒石酸、柠檬