2results about "Bakery product preservation" patented technology

This invention provides an antibacterial agent, its preparation method, and its application. The antibacterial agent comprises acyl-modified chitosan hollow microspheres and nano-antibacterial particles loaded on the surface of the modified chitosan hollow microspheres. This application exhibits excellent antibacterial effects. When used as a food packaging bag, it enables the nano-antibacterial particles to diffuse over a long period, thereby providing better antibacterial protection to the core of the food, rather than being limited to the surface.

This invention provides a fruit fermentation liquid composition for enhancing bread flavor, comprising the following ingredients in parts by weight: fruit: 120-200 parts; cranberry juice: 150-300 parts; sugar: 100-200 parts; yeast extract: 2-10 parts; water: 200-500 parts; flour: 20-50 parts; Angel high-proof yeast: 1-10 parts; esterification enzyme: 1-5 parts. This invention, through a specific fermentation liquid formula, combines the addition of fruit acids, which, under the action of esterification enzyme, produce rich fruity and floral esters, which are then expressed in bread. Simultaneously, unreacted fruit acids and alcohols produced by yeast can improve the bread's texture and extend its shelf life.