Compound antistaling agent and fresh-keeping method of glutinous rice cake

A composite fresh-keeping and antistaling agent technology, which is applied in food preservation, food science, climate change adaptation, etc., can solve problems such as difficulty in maintaining the texture and color of rice cakes, reducing the sensory quality, and yellowing of rice cakes, so as to achieve no adverse side effects, Reduce the sterilization process and inhibit the effect of microorganisms

Inactive Publication Date: 2009-07-08
刘青梅 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the shelf life of rice cakes sterilized by high temperature and high pressure can reach 12 months, the color and luster of rice cakes turn yellow and the texture becomes hard, which makes it difficult to maintain the texture and color of rice cakes, which obviously reduces the sensory quality.
Low-temperature sterilization (95°C-100°C, 30-50 mi...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation of composite preservative:

[0029] Get chitosan, lactic acid and pure water in proportion and mix uniformly, prepare film-forming agent, make the content of chitosan in the film-forming agent be 1.2wt%, the content of lactic acid is 0.6wt%, and the content of pure water is 98.2wt%. , and its pH value was measured to be 3.0.

[0030] Get film-forming agent, natamycin and nisin in proportion, mix uniformly and be mixed with composite antistaling agent, make the content of film-forming agent in the composite antistaling agent be 99.9wt%, the content of natamycin is 0.05wt% , the content of nisin is 0.05wt%.

[0031] Fresh-keeping treatment for rice cakes:

[0032] First, cool the prepared fresh rice cake to remove some water and moderately harden;

[0033] Secondly, put the processed and cooled fresh rice cake into the above-mentioned compound antistaling agent solution that is 4 times the volume of the rice cake and soak for 4 minutes, soak and coat the ri...

Embodiment 2

[0036] Get chitosan, citric acid and water in proportion and mix uniformly, prepare film-forming agent, make the content of chitosan in the film-forming agent be 2.0wt%, the content of citric acid is 0.7wt%, and the content of water is 97.3wt%. , and its pH value was measured to be 4.0.

[0037] Get film-forming agent, natamycin, lysozyme and nisin in proportion, mix homogeneously, be mixed with composite antistaling agent, make the content of film-forming agent be 99.81wt% in the composite antistaling agent, the content of natamycin The content of nisin is 0.07wt%, the content of nisin is 0.07wt%, and the content of lysozyme is 0.05wt%.

[0038] In this embodiment, freshly cooled rice cakes are soaked in the above-mentioned compound antistaling agent solution that is 3 times the volume of rice cakes, soaked for 2 minutes, and the dried rice cakes are directly vacuum-packed. Others are with embodiment 1.

Embodiment 3

[0040] Get chitosan, glacial acetic acid and pure water in proportion, mix homogeneously, prepare film-forming agent, make the content of chitosan in the film-forming agent be 2.5wt%, the content of glacial acetic acid is 0.9wt%, the content of pure water is 96.6wt%, and its pH value is 5.

[0041] Remove film-forming agent, natamycin, nisin and lysozyme in proportion, mix uniformly, be mixed with composite antistaling agent, make the content of film-forming agent in the composite antistaling agent be 99.74wt%, the content of natamycin The content of nisin was 0.09wt%, the content of nisin was 0.09wt%, and the content of lysozyme was 0.08wt%.

[0042] In this embodiment, freshly cooled rice cakes are soaked in the above-mentioned compound antistaling agent solution that is 3 times the volume of rice cakes, soaked for 2 minutes, and the dried rice cakes are directly vacuum-packed. Others are with embodiment 1.

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PUM

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Abstract

The invention relates to a compound rice cake antistaling agent and a fresh keeping method. The compound antistaling agent comprises 0.03-0.1wt% of nisin, 0-0.1wt% of lysozyme, 0.03-0.1wt% of natamycin and a film forming agent; and the film forming agent comprises chitosan, acid and water, the specific proportions are 1-3wt% of the chitosan, 0.5-1wt% of the acid and the water, and a pH value of the film forming agent is controlled at 3.0-5.0, wherein, the acid is selected from lactic acid, citric acid or glacial acetic acid. The rice cake is soaked into 3-4 folds of the compound antistaling agent by volume for 1-5minutes, and then the rice cake is packaged in vacuum. The fresh keeping method can help better preserve the quality of the rice cake, inhibit external microbe invasion, sterilize the rice cake inside, and effectively solve the problem of relatively hard texture of the rice cake.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a composite preservative for rice cakes and a preservation method. Background technique [0002] Application number is that the Chinese patent application of 94117979.6 (publication number is CN1123117A) discloses a kind of fresh-keeping agent for rice cake, adopts alum and sodium benzoate as the fresh-keeping agent for rice cake. It uses alum to produce flocculation in water, which is not conducive to bacterial activities; while sodium benzoate has bactericidal and antiseptic effects to prevent food spoilage. But alum contains aluminum, eating too much will affect the body's absorption of iron, calcium and other ingredients, in severe cases it will lead to osteoporosis, anemia, and even affect the development of nerve cells, and aluminum itself is easy to accumulate in the body, for example It may accumulate in the brain, kidney, liver, spleen and other organs; if it accumulate...

Claims

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Application Information

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IPC IPC(8): A23L3/3463A23L3/3571A23L3/3562
CPCY02A40/90
Inventor 刘青梅杨性民
Owner 刘青梅
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