Biological preservative for prepared fermented cooked wheaten food

A biological preservative and pasta technology, applied in food preservation, food science, pre-baked dough processing, etc., can solve problems such as restricting industrial development, ineffective preservatives, and uncontrollable residues.

Inactive Publication Date: 2014-04-09
TIANJIN AOLV AGRI & SIDELINE PROD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no good fresh-keeping measure. The fresh-keeping agent used in this kind of product is not effective, or the residual amount cannot be controlled, which seriously restricts the development of its industry and becomes the bottleneck of the development of this kind of product.

Method used

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  • Biological preservative for prepared fermented cooked wheaten food

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0008] Example 1: Get 10 parts of lysozyme, 70 parts of natamycin, 10 parts of nisin, and 10 parts of chitosan, mix and make a powder, dilute with water at a dose of 750 mg / kg, and carry out The surface is sprayed or sprayed to keep fresh.

example 2

[0009] Example 2: Get 15 parts of lysozyme, 60 parts of natamycin, 10 parts of nisin, and 15 parts of chitosan, mix and make a powder, dilute with water at a dose of 750 mg / kg, and carry out The surface is sprayed or sprayed to keep fresh.

example 3

[0010] Example 3: Get 20 parts of lysozyme, 60 parts of natamycin, 10 parts of nisin, and 10 parts of chitosan, mix and make powder, after diluting with water at a dose of 750 mg / kg, carry out the treatment on bread and moon cakes The surface is sprayed or sprayed to keep fresh.

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PUM

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Abstract

A biological preservative for prepared fermented cooked wheaten food is safe, reliable and edible, capable of being coated or sprayed to the surfaces of products directly, and prepared in a compounding manner according to antibacterial property of biological enzyme and microorganism metabolites and antibacterial and viscous properties of chitosan, and has the advantages of stable performance, obvious preservation effect, safety without residual components, convenience in use and high efficiency. Ingredients of the biological preservative meet regulations of the national standard of GB2760-2007, and the biological preservative can be applied to short-term normal-temperature storage of the prepared fermented cooked wheaten food, and can also be applied to long-term low-temperature preservation, has effects of delaying mildew and rot of the prepared fermented cooked wheaten food during storage and transport, and is safe, efficient and natural, free of residues and good in preservation effect.

Description

technical field [0001] The invention belongs to the field of anti-mold and fresh-keeping of fermented pasta processed products, and in particular relates to a method for preparing a biological fresh-keeping agent from the antibacterial properties of microbial enzymes and microbial metabolites. Background technique [0002] Fermented baked and steamed food has always been favored by people, and it is one of the important characteristics of Chinese food culture. This kind of food itself is a natural microbial culture medium, and most of them contain high moisture, which is a paradise for microbial reproduction. Therefore, the shelf life of this kind of product is very short, which seriously restricts the functions and functions of this kind of product. value. At present, there is no good fresh-keeping measure. The fresh-keeping agent used in this kind of product is not effective, or the residual amount cannot be controlled, which seriously restricts the development of its ind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A23L3/3571
Inventor 景君胡云峰江常杰
Owner TIANJIN AOLV AGRI & SIDELINE PROD GRP
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