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

A composite fresh-keeping and rice cake technology, applied in food preservation, food science, climate change adaptation, etc., can solve the problems of difficulty in maintaining the texture and color of rice cakes, reduced sensory quality, and yellowing of rice cakes, achieving no adverse side effects, reducing Sterilization process, the effect of inhibiting microorganisms

Inactive Publication Date: 2011-04-20
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 minutes), although the sensory quality of rice cakes is slightly better than that of high-temperature and high-pressure sterilization rice cakes, but due to incomplete sterilization, the shelf life is short, and when the temperature is lower than 25°C, the shelf life is at most 90~ 180 days, prone to mold and deterioration due to bacteria and mold reproduction

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take the chitosan, lactic acid, and pure water mixing evenly in proportion to formulating a membrane, so that the content of the shell polycan in the membrane is 1.2WT %, the content of lactic acid is 0.6WT %, and the content of pure water is 98.2WT %, Measure its pH value of 3.0.

[0030] Take a membrane agent, Naisycin and lactic acid linkin, mixed uniformly to make a composite plasticiarder, so that the content of the membrane in the composite preservation agent is 99.9WT %, and the content of Naithromycin is 0.05WT % % %The content of lactic acid linoleum is 0.05WT %.

[0031] Fresh treatment of rice cakes:

[0032] First of all, cool the prepared fresh rice cakes to remove some moisture and harden;

[0033] Secondly, soak the fresh rice cake after processing and cooling in the above composite fresh -keeping agent solution of the annual cake volume for 4 minutes.

[0034] Then put the deoxidant in the packaging bag to pack the dry rice cake vacuum.

[0035] Example 2

Embodiment 2

[0037] Take a membrane agent, Naatancin, lysolytic, and lactic acid linkin, mix well, prepare a composite plasticiarder, so that the content of the membrane in the composite preservation agent is 99.81WT percentIt is 0.07WT %, the content of lactic acid rhinoma is 0.07WT %, and the content of iconic enzyme is 0.05WT %.

[0038] In this embodiment, the freshly cooled rice cake is soaked in the above composite fresh -keeping agent solution of the annual cake volume, soaked for 2 minutes, and the dried rice cake is directly vacuum packaging.Other embodiment 1.

[0039] Example 3

Embodiment 3

[0041] Depending on the percentage of the membrane, Naisycin, lactic acid chain, and lycramium, mix uniformly, prepare a composite plasticiarder, so that the content of the membrane in the composite preservation agent is 99.74WT %, and the content of Naithicillin contentThe content of 0.09WT %, lactic acid rhinoprotin is 0.09WT %, and the content of iconic enzyme is 0.08WT %.

[0042] In this embodiment, the freshly cooled rice cake is soaked in the above composite fresh -keeping agent solution of the annual cake volume, soaked for 2 minutes, and the dried rice cake is directly vacuum packaging.Other embodiment 1.

[0043] Compared with other fresh -keeping methods or rice cakes that have been preserved after freshness, the annual cakes that are preserved or not using fresh -keeping measures are stored for three months at room temperature, the detection results of their mold, bacteria, and appearance and texture are shown in Table 1 below.

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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 involves the field of food preservation, which specifically refers to a composite preservation and fresh -keeping method for rice cakes. Background technique [0002] The application number 94117979.6 (open number CN1123117A) China Patent Application has published a new rice cake preventer, which uses alum and sodium benzoate as the preservation agent of rice cakes.It uses alum to produce flocculation in water, which is not conducive to bacterial activity; sodium benzoate has a sterilization and anticorrosive effect to prevent food corruption.However, alum contains aluminum, too much consumption will affect the absorption of iron, calcium and other ingredients in the human body. In severe cases, it will cause osteoporosis, anemia, and even affect the development of nerve cells.Organs such as the brain, kidney, liver, and spleen may produce accumulation; if it produces deposits in the brain, it will easily cause allevalism, memory loss, and int...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3463A23L3/3571A23L3/3562
CPCY02A40/90
Inventor 刘青梅杨性民
Owner 刘青梅
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