Preparation method of biological preservative farci flour product

A technology of biological preservation and biological preservation agent, which is applied in the field of preparation of biological preservation stuffed pasta products, can solve the problems of loss of nutrients, qualitative change, loss of soup, etc., so as to prolong the shelf life, inhibit metabolism and inhibit aerobic bacteria. Effect

Active Publication Date: 2009-12-30
TIANJIN GOUBULI FOOD
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  • Abstract
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  • Application Information

AI Technical Summary

Benefits of technology

This patented technical solution described for making bread products made without harmful chemical ingredients involves combining two different methods - one uses antimicrobial agents while another applies other techniques like enzyme treatment or specific types of vegetable extraction. These processes help preserve these properties over time, ensuring they stay safe even when stored under refrigerated conditions.

Problems solved by technology

Technologies aim towards developing improved methods for efficiently storing and treating edible items such as bread without harmful environmental impact caused by synthetic ingredients like pesticides and other substances commonly found in these types of goods during their manufacturing processes.

Method used

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  • Preparation method of biological preservative farci flour product
  • Preparation method of biological preservative farci flour product
  • Preparation method of biological preservative farci flour product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1: the process research experiment of biological fresh-keeping stuffed pasta product:

[0042] 1 Materials and methods

[0043] 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.

[0044] 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

[0045] 1.3 Process route design: Goubuli biological modified atmosphere fresh-keeping buns use biological preservatives to treat the fillings, and reduce the total number of bacterial colonies in the product through steaming, so that the products can basically reach a sterile state. The antibacterial effect inhibits the growth and reproduction of bacteria, so that the product can be stored at room temperature.

[0046] 1.4 Determin...

Embodiment 2

[0082] Embodiment 2: Acute toxicity test of pasta products stuffed with biological preservation:

[0083] Sample acceptance number: WT-QT-0087

[0084] Executive standard: "Food Safety Toxicological Evaluation Procedures and Methods" (GB15193.03-2003)

[0085] Inspection basis: "Food Safety Toxicological Evaluation Procedures and Methods" (GB15193.03-2003)

[0086] test result:

[0087] 1. The purpose of the experiment To detect the toxic reaction of animals exposed to the poison orally for a short period of time.

[0088] 2. Materials and methods

[0089] 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) 2007 0040024416.

[0090] 2. Experimental animal feeding environment SPF animal laboratory, room temperature 20-25°C, relative humidity 40-70%. Laboratory animal room qualification certificate n...

Embodiment 3

[0101] Embodiment 3: Stuffed food uses biological product as the food shelf life retention sample observation test of additive:

[0102] Purpose: To observe the changes in the tissue morphology and quality of the samples provided during the shelf life.

[0103] 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%)

[0104] 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.

[0105] 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 no change occurred, and the quality did not change after testing; the tissue shape was observed in 15-30 days, and 2% changed. Sampling inspection of samples with histological changes, and no chan...

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Abstract

The invention discloses a preparation method of biological preservative farci flour products, comprising wrappers raw material formed by wheat flour and fillings respectively combined with meat, seafood, vegetables, oil and seasoning. The flour product has the characteristics that composite preservative formed by the combination of microbial-derived preservative, anima-derived preservative and plant -derived preservative is added into the filling; in the preparation method, modified atmosphere technology is set to improve the quality assurance and safety assurance coefficients and product preservation more effectively under normal temperature, thus ensuring the quality guarantee period of 'Goubuli' Baozi can be equal to or more than 90 days at normal temperature; and the biological preservative food is stored, transported and sold at room temperature (below 25 DEG C), thus thoroughly bringing no quality and food safety hazards to food. Biological preservative foods are used for replacing frozen convenience foods, thus reducing the cost and energy consumption brought by the whole cold chain operation in the storing, transporting and selling processes of the products.

Description

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Claims

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Application Information

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Owner TIANJIN GOUBULI FOOD
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