Special anti-browning preservative convenient for high temperature sterilization of dried beancurd sticks, and preparation method and application of preservative

Abstract

The invention discloses a high-temperature anti-browning preservative for dried beancurd sticks. The anti-browning preservative comprises the following components in parts by weight: 1-3 parts of high-temperature anti-browning agent, 0.5-1.5 parts of film-forming agent, 0.5-2.5 parts of preservative, 5-25 parts of oil dispersant, 0.5-1 part of antioxidant and 92.5-67 parts of water. The invention also provides a preparation method and an application of the high-temperature anti-browning preservative for dried beancurd sticks. The method comprises the steps: regulating the pH value, dissolving the film-forming agent in an ethanol-water solution, adding the high-temperature anti-browning agent and stirring at a constant temperature, and then adding the oil dispersant and the antioxidant, and stirring evenly, homogenizing for 20 minutes under the condition from 1.6*10<4> to 2.0*10<4>r / min, and carrying out spray-drying at air inlet temperature ranging from 185 DEG C to 215 DEG C and an air outlet temperature ranging from 60 DEG C to 80 DEG C, thus obtaining powder. The high-temperature anti-browning preservative for the dried beancurd sticks is low in usage amount, good in preservation effect, non-toxic and pollution-free.

Description

technical field [0001] The invention relates to a food antistaling agent in the field of food preservation and a preparation method thereof, in particular to a special anti-browning antistaling agent for convenience bean curd stick high-temperature sterilization and a preparation method thereof. Background technique [0002] Yuba is a traditional food that Chinese people love very much. It has a strong bean aroma and a unique taste that other soy products do not have. Bean curd sticks are rich in protein, lecithin, iron, calcium and other minerals. Convenient multi-taste bean curd sticks are yellow and white in color, shiny and shiny, with various flavors, convenient and fast, and can be eaten by heating methods such as microwave or steaming. Under high-temperature conditions, the combination of new gas-containing conditioning cooking and flavoring technology and high-temperature and high-pressure sterilization technology is used to make a convenient and multi-flavored bean...

AI Technical Summary

Problems solved by technology

[0003] Various antistaling agents are a lot at present, but there is no special anti-browning antistaling agent for convenient and convenient yuba high-temperature sterilization

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