Safe high-efficiency green bean product preservative and production method thereof

A technology for bean products and preservatives, which is applied in the field of preservatives for green bean products, can solve the problems of short shelf life and unsatisfactory use effects of the preservatives, and achieve the effects of improving the shelf life and preventing deterioration.

Inactive Publication Date: 2009-12-16
唐洪权
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002]The existing green bean product preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] (1) Mixing the oil phase materials monocaprylic acid glycerin, monoglyceride, sucrose ester, sorbitol and firewood, heating and stirring at 65-85°C to obtain the oil phase mixture;

[0025] (2) Mix the water-phase materials glucose, citric acid, calcium propionate, sodium dehydroacetate, potassium sorbate, sodium diacetate and water, heat and stir at 65-85°C to obtain the water-phase mixture;

[0026] (3) Put the above-mentioned oil-phase mixture and water-phase mixture into a vacuum emulsification device for vacuum emulsification treatment to obtain a product. The specific vacuum emulsification treatment conditions are: when vacuum emulsification, according to the process requirements, first open the water suction valve of the vacuum pump, then open the vacuum pump switch, and then open the upper exhaust valve of the pot. When the vacuum degree reaches 0.05Mpa, the material is sucked. Suction the mixture of the oil phase first, and then the mixture of the water phase....

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Abstract

The invention discloses a safe high-efficiency green bean product preservative and a production method thereof; the preservative is obtained by oil-phase material - 1-octanoyl-rac-glycerol, glycerol monostearate, sugar ester, sorbitol, mesona chinensis, glucose, citric acid, calcium propionate, dehydrogenation sodium acetate, potassium sorbate, sodium diacetate and water which are mixed and are vacuum-emulsified. Compared with the existing preservative, the preservative has the advantages of safety and high efficiency, the preservative is compounded by biological and chemical refreshing components which are safe to human body, so as to prevent bean products from going bed caused by microorganisms and improve the storage life of the bean products; compared with the similar preservatives in the market, the preservative can prolong the shelf life of the bean products at least more than one time.

Description

Technical field: [0001] The invention relates to a fresh-keeping agent for green bean products and a production method thereof. Background technique: [0002] The existing preservatives for green bean products have a short shelf life and unsatisfactory use effects. Invention content: [0003] The object of the present invention is to provide a safe, high-efficiency, long shelf-life safe and high-efficiency green bean product preservative and a production method thereof. [0004] Technical solution of the present invention is: [0005] A safe and high-efficiency green bean product preservative is characterized in that it consists of the following components by weight percentage: [0006] Water 20-30% [0007] Sucrose Esters 5-20% [0008] Glucose 5-20% [0009] Monoglycerides 5-20% [0010] Citric acid 5-10% [0011] Glyceryl monocaprylate 5-20% [0012] Calcium propionate 5-10% [0013] Sorbitol 8-20% [0014] Sodium dehydroacetate 8-20% [0015] Potassium sorba...

Claims

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Application Information

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IPC IPC(8): A23L3/3454
Inventor 唐洪权
Owner 唐洪权
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