Micro-capsule complex type food preservative and application method

A technology of food preservatives and microcapsules, which is applied in the fields of bread preservatives and food preservatives, which can solve the problems of short shelf life, secondary pollution, and non-killing of yeast, and achieve the purpose of prolonging the number of days of consumption and preventing corrosion Effect

Active Publication Date: 2013-06-12
如皋市江北添加剂有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0005] However, its use has two major weaknesses: one is that it is used in large quantities, which will have a certain impact on food safety and taste; The freshness period is very short (it can only be extended by 1-2 days compared with the same period last year)

Method used

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Examples

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specific Embodiment 2

[0026] On the basis of the above-mentioned technical scheme, an appropriate amount of beeswax and fat are added to the wall material, and the described beeswax and fat respectively account for 2% and 0.2% of the wall material, and the other methods are the same. The wall material can be guaranteed to be kept in the oven at 200 degrees Celsius for five minutes, which is suitable for higher temperature bread.

[0027] No matter which of the above schemes, the principle is that after mixing the preservatives with special formulations, the walls will be practically clad with specially formulated wall materials through a special process; the preservatives cannot react at room temperature, and only after high temperature, It is only after the wall is atomized or liquefied that the preservative can play a real role. In this way, the contradiction between the preservative and the yeast powder in the prior art is solved, and the phenomenon of peculiar smell and post-saccharomyces cause...

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Abstract

The invention relates to a food additive, in particular relates to a food added preservative, and further relates to an application method of preservative applied to bread. The first purpose of the invention is to provide a micro-capsule complex type food preservative, wherein the preservative does not work during flour fermentation and plays a role of killing yeast after the bread making process is finished so as to achieve a purpose of retaining the freshness of the bread for a long time. The second purpose of the invention is to provide an application method of the preservative for retaining the freshness of the bread for a long time, the application method is simple and the preservative effect is remarkable.

Description

technical field [0001] The invention relates to a food additive, in particular to a food additive preservative. [0002] The invention also relates to a method for using the bread preservative. Background technique [0003] The main reason why food preservatives can keep food fresh is that it can inhibit the growth of microorganisms in food, thereby protecting food from or being less eroded by bacteria and prolonging its shelf life. However, for fermented foods (such as: bread, steamed buns), it must be fermented by microorganisms (yeasts), so general antiseptic preservatives cannot be used. [0004] Through long-term experimental research, scientists have invented a food antiseptic and preservative—calcium propionate. Calcium propionate can sterilize most microorganisms but only does not kill yeast. Therefore, it is widely used in bread production industry. [0005] However, its use has two major weaknesses: one is that it is used in large quantities, which will have...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3508A23P1/04A21D15/00A21D2/14A23P10/35
Inventor 黄宝成
Owner 如皋市江北添加剂有限公司
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