Food preservative and usage thereof
A technology of food preservatives and polymethoxyflavones, which is applied in the field of food preservatives and food preservatives, and achieves easy operation, significant economic and social benefits, and good effects
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Embodiment 1
[0022] Mix the polymethoxylated flavonoid extract and calcium propionate at a ratio of 3:7, dissolve in water at a concentration of 10 mg / ml, and spray on the surface of the bread after the bread is baked and mature.
[0023] Effect on shelf life of bread
[0024] Referring to the commonly used dosage of bread preservatives, the polymethoxylated flavone extract was prepared into a suspension with a final concentration of 10 mg / ml, calcium propionate was prepared into a solution with a final concentration of 10 mg / ml, and the above bread preservatives were prepared into a final concentration of It is a suspension of 10mg / ml. The baked bread was randomly divided into four groups. The first group is the control group, spray 1ml water on each slice of bread; Calcium acid control group, spray 1ml calcium propionate solution on every slice of bread; The 4th group is above-mentioned food preservative 1 control group, spray 1ml above-mentioned food preservative 1 suspension on every...
Embodiment 2
[0032] The polymethoxylated flavonoid extract and calcium propionate are mixed in a ratio of 6:4, dissolved in water at a concentration of 30 mg / ml, and applied to the surface of the bread after the bread is baked and ripe.
[0033] Effect on shelf life of bread
[0034] Referring to the commonly used dosage of bread preservatives, the bread processing method and microbial detection method are the same as above, and the results are shown in Table 1-3. The fourth group of bread added with the above food preservative 2 has the longest shelf life at 25°C, which can reach 6 days.
[0035] Table 1-2
[0036]
[0037] Glucose agar medium was used to detect the number of Aspergillus niger, and cultured at 28°C for 5 days.
[0038] The method is the same as above, and the result is as 2. The growth of Aspergillus niger in bread treated with the above bread preservatives was the slowest, indicating that this food preservative 2 had the best inhibitory effect on Aspergillus niger ...
Embodiment 3
[0040] Mix the polymethoxylated flavonoid extract and calcium propionate in a ratio of 1:1, dissolve in water at a concentration of 20 mg / ml, and spray on the surface of the pastry after the pastry is prepared.
[0041] Effect on shelf life of pastries
[0042] Refer to the commonly used dosage of pastry preservatives, the treatment methods and microbial detection methods are the same as above, and the results are shown in Table 1-3. The fourth group of cakes added with the above food preservative 3 has the longest shelf life at 25°C, which can reach 5 days.
[0043] Table 1-2
[0044]
[0045]
[0046] Glucose agar medium was used to detect the number of Aspergillus niger, and cultured at 28°C for 5 days.
[0047] The method is the same as above, the result is as follows image 3 . The growth of Aspergillus niger in pastries treated with the above pastry preservatives was the slowest, indicating that this food preservative 3 had the best inhibitory effect on Aspergi...
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