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Safe high-efficiency green bread and cake preservative and production method thereof

A preservative and high-efficiency technology, applied in the field of bread and pastry preservatives, can solve the problems of unsatisfactory use effect, short shelf life of facial preservatives, etc., and achieve the effect of improving the shelf life

Inactive Publication Date: 2009-12-16
唐洪权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002]Existing facial preservatives have a short shelf life and unsatisfactory results

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0025] (1) Mix the oil phase materials monocaprylic acid glycerin, monoglyceride, sucrose ester, sorbitol and tripolyglycerol monostearate, heat and stir at 65-85°C to obtain the oil phase mixture;

[0026] (2) Mix the water-phase materials glucose, citric acid, calcium propionate, sodium dehydroacetate, potassium sorbate, sodium diacetate, natamycin and water, heat and stir at 65-85°C to obtain the water-phase mixture ;

[0027] (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. Specific conditions for vacuum emulsification treatment: When vacuum emulsification, according to the process requirements, first open the suction valve of the vacuum pump, then open the switch of the vacuum pump, and then open the upper exhaust valve of the pot. When the vacuum degree reaches 0.05Mpa, the material is sucked. When absorbing the material, first absorb the oil phase material...

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Abstract

The invention discloses a safe high-efficiency green bread and cake preservative and a production method thereof; the preservative is obtained by 1-octanoyl-rac-glycerol, glycerol monostearate, sugar ester, sorbitol, tripolyglycerol monostearate, glucose, citric acid, calcium propionate, dehydrogenation sodium acetate, potassium sorbate, sodium diacetate, natamycin 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 breads and cakes from going bed caused by microorganisms and improve the storage life of the breads and cakes; compared with the similar preservatives in the market, the preservative can prolong the shelf life of the breads and cakes at least more than one time.

Description

Technical field: [0001] The invention relates to a fresh-keeping agent for bread and cakes and a production method. Background technique: [0002] The existing facial antistaling agents 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 efficient green bread and pastry preservative and a production method thereof. [0004] Technical solution of the present invention is: [0005] A safe and efficient green bread and pastry preservative is characterized in that it consists of the following ingredients in percentage by weight: [0006] Water 15-30% [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 sorbate 8-20% [0016] Sodiu...

Claims

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Application Information

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IPC IPC(8): A23L3/3454A21D15/00
Inventor 唐洪权
Owner 唐洪权
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