Biological preservatives farci flour product
A biological fresh-keeping and pasta technology, applied in the food field, can solve problems such as difficult to ensure specific temperature requirements of products, product quality changes, and different shapes, so as to prevent product oxidation and microbial growth, and improve quality assurance.
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Embodiment 1
[0033] Embodiment 1: Experimental research on the prescription of biological fresh-keeping stuffed pasta products composite biological preservative:
[0034] 1 Materials and methods
[0035] 1.1 Main materials used: pork, flour, onion, ginger, seasoning; nisin, allicin, lysozyme, natamycin, aloe vera powder, aloe vera extract, superfine green tea powder, tea polyphenols, natural vitamins E.
[0036] 1.2 Main equipment used: small meat grinder, small shredder, multi-functional stuffing machine, steamer, automatic temperature detector, small packaging machine for experiment, ozone generator
[0037] 1.3 Research method: Under the same experimental conditions, determine the factors that affect the effect of preservatives, and conduct experiments on different preservatives to obtain the amount of preservatives used and conduct compound experiments.
[0038] 1.3.1 Specific test method:
[0039] (1) In order to make the pre-experiment conditions consistent, before each experiment...
Embodiment 2
[0205] Embodiment 2: Observation test of keeping samples for the shelf life of biological fresh-keeping stuffed pasta products:
[0206] Purpose: To observe the changes in the tissue morphology and quality of the samples provided during the shelf life.
[0207] Method: Store the provided samples at room temperature for 90 days (reference value: the average indoor temperature for 90 days is 20 degrees Celsius, and the relative humidity is 50%)
[0208] Experimental grouping: The provided samples of the same batch were randomly divided into 3 groups, and parallel experiments under the same conditions were carried out.
[0209] Results: Through 3 groups of parallel experiments under the same conditions, the results are as follows: the tissue shape was observed in the first 15 days, and the quality did not change after testing; the tissue shape was observed in 15-30 days, 2% changed, and the untreated Sampling inspection of samples with histological changes, and no change in qual...
Embodiment 3
[0212] Embodiment 3: Acute toxicity test of pasta products stuffed with biological preservation:
[0213] Sample acceptance number: WT-QT-0087
[0214] Executive standard: "Food Safety Toxicological Evaluation Procedures and Methods" (GB15193.03-2003)
[0215] Inspection basis: "Food Safety Toxicological Evaluation Procedures and Methods" (GB15193.03-2003)
[0216] test result:
[0217] 1. The purpose of the experiment To detect the toxic reaction of animals exposed to the poison orally for a short period of time.
[0218] 2. Materials and methods
[0219] 1. The experimental animals were 20 SPF healthy Wistar rats, weighing 180-220 grams, half male and half male, provided by the Experimental Animal Center of the Academy of Military Sciences. The certificate number is: SCXK-(Army) 20070040024416.
[0220] 2. Experimental animal feeding environment SPF animal laboratory, room temperature 20-25°C, relative humidity 40-70%. Laboratory animal room qualification certificate nu...
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