Granular mildewproof and deoxidation antistaling agent for cakes

Abstract

The invention discloses a granular mildewproof and deoxidation antistaling agent for cakes. In a key point of the technical scheme, the granular mildewproof and deoxidation antistaling agent for the cakes consists of red bentonite, dolomite attapulgite clay, bauxite, sulfuric acid, high-viscosity attapulgite clay powder, reduced iron powder, L-ascorbyl palmitate and butylated hydroxyanisole. A method for producing the granular mildewproof and deoxidation antistaling agent for the cakes comprises the following steps of: mixing the red bentonite, the dolomite attapulgite clay and the bauxite, acidizing, mixing the acidized mixture and the high-viscosity attapulgite clay powder under stirring, tabletting, performing heat treatment, crushing the mixture together with the reduced iron powder, the L-ascorbyl palmitate and the butylated hydroxyanisole, packaging, and thus obtaining the granular mildewproof and deoxidation antistaling agent for the cakes. The granular mildewproof and deoxidation antistaling agent for the cakes is put into a packaging container of the cakes, and free oxygen and part of free water in packages of the cakes can be removed. The granular mildewproof and deoxidation antistaling agent for the cakes is not mixed with cake raw materials, so the original fresh flavor of the cakes can be kept, and the granular mildewproof and deoxidation antistaling agent for the cakes is suitable to be placed into various packages of the cakes.

Description

technical field [0001] The invention relates to an anti-mold antistaling agent, in particular to an anti-mold and deoxygenation antistaling agent for granular cakes. Background technique [0002] Pastry is a convenience food made by cooking flour, oil, sugar, eggs, etc. as the main raw materials, adding nuts, candied fruit and other auxiliary materials. Some pastries have extremely high water content, such as cakes and rice cakes; some have extremely low water content, such as biscuits and peach cakes; some have high fat content, such as shortbread and open smiles; ; Even if there is a process of sterilization and mildew removal in the processing process, it is still incomplete. Therefore, in the process of packaging, storage, transportation and preservation, the residual and externally infected microorganisms will continue to survive under suitable conditions such as temperature, humidity and air. The growth and reproduction of the food will lead to the deterioration of th...

AI Technical Summary

Problems solved by technology

[0004] The disadvantage of the above-mentioned patents is that this technology simply uses "baking once after packaging", it is difficult to achieve the effect of anti-corrosion and fresh-keeping, and it cannot guarantee that "the shelf life can be extended by 10 times".