Unlock instant, AI-driven research and patent intelligence for your innovation.

Compound bread preservative

A bread preservative and bread technology, which is applied in the processing of dough, baking, baked food, etc., can solve the problems of unsatisfactory antibacterial effect of preservatives, and achieve the effect of prolonging the shelf life

Inactive Publication Date: 2015-04-22
SHANDONG BIO SUNKEEN
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the antibacterial effect of a single preservative is not satisfactory, so adding multiple functional preservatives to bread is of great significance for extending the shelf life of bread

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Compound bread preservative
  • Compound bread preservative
  • Compound bread preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Weigh 50 g of sodium dehydroacetate (Zhengzhou Chengwang Chemical Food Additive Co., Ltd.), 150 g of calcium propionate (Henan Ruigao Biotechnology Co., Ltd.), 180 g of silicon dioxide (Wuhan Wanrong Science and Technology Development Co., Ltd.), corn starch (Nanjing Huafeikou Alkali Factory) 450g, Potassium Sorbate (Zhengzhou Qiangsheng Food Additive Co., Ltd.) 20g, gluconic acid-δ-lactone (Hebei Saiyi Biotechnology Co., Ltd.) 150g mixed, mixed in a mixing mixer (SYJW horizontal paddle machine (Shanghai Shenyin Machinery Group Co., Ltd.) and stirred evenly to obtain 1 kg of bread preservative. The above components were all pulverized by a pulverizer (SF-400 stainless steel pulverizer, Guangzhou Daxiang Electronic Machinery Equipment Co., Ltd.) before weighing to a particle size below 80 mesh.

[0043] The above-mentioned bread preservative is added in the flour in an amount of 4‰ by weight, and bread is made according to a conventional method.

[0044] Compared with t...

Embodiment 2

[0046] Take by weighing sodium dehydroacetate (same example 1) 35g, calcium propionate (same example 1) 140g, silicon dioxide (same example 1) 200g, corn starch (same example 1) 435g, potassium sorbate (same example 1) Mix with Example 1) 10g, glucono-δ-lactone (with Example 1) 180g, stir evenly in a mixing mixer (with Example 1), obtain 1 kg of bread preservative. Each of the above components was pulverized by a pulverizer (same as in Example 1) before being weighed until the particle size was below 80 mesh.

[0047] The above-mentioned bread preservative is added in the flour in an amount of 3‰ by weight, and bread is made according to a conventional method.

[0048] Compared with the bread without adding preservatives, the mouthfeel of bread containing bread preservatives prepared by the above method is the same. After being placed at normal temperature for 14 days, no moldy phenomenon was observed. Bread without preservatives will become moldy on the third day after stor...

Embodiment 3

[0050] Take by weighing sodium dehydroacetate (same example 1) 70g, calcium propionate (same example 1) 180g, silicon dioxide (same example 1) 160g, corn starch (same example 1) 445g, potassium sorbate (same example 1) Mix with Example 1) 25g, glucono-δ-lactone (with Example 1) 120g, stir evenly in a mixing mixer (with Example 1), obtain 1 kg of bread preservative. Each of the above components was pulverized by a pulverizer (same as in Example 1) before being weighed until the particle size was below 80 mesh.

[0051] The above-mentioned bread preservative is added in the flour in an amount of 3‰ by weight, and bread is made according to a conventional method.

[0052] Compared with the bread without adding preservatives, the mouthfeel of bread containing bread preservatives prepared by the above method is the same. After being placed at normal temperature for 14 days, no moldy phenomenon was observed. Bread without preservatives will become moldy on the third day after storag...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to compound bread preservative. The compound bread preservative comprises the following ingredients, by mass, 1%-10% of sodium dehydroacetate, 10%-20% of calcium propionate, 15%-25% of silicon dioxide, 30%-60% of corn starch, 0.5%-3.5% of potassium sorbate and 10%-20% of gluconic acid-delta-lactone. The compound bread preservative is harmless to the body. In addition, the taste of bread is not affected when the compound bread preservative is utilized to make bread, and the shelf life of bread can be prolonged to be longer than 14 days.

Description

technical field [0001] The application relates to the field of food technology, in particular to food preservatives. Background technique [0002] Bread is soft and delicious, with a wide variety, which greatly facilitates our lives. However, because bread is rich in nutrients and has a high water content, it is especially suitable for the growth of mold, which makes bread prone to mildew and deterioration, and has a short shelf life, which affects the quality of bread. Therefore, it is necessary to extend the shelf life and sales shelf life of bread by adding preservatives. However, the antibacterial effect of a single preservative is not satisfactory, so adding multiple functional preservatives to bread is of great significance for extending the shelf life of bread. Contents of the invention [0003] According to one aspect of the present application, a bread preservative is provided, which comprises or consists of the following components in mass percent: [0004] ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/02A21D2/14A21D2/36A21D13/00
CPCA21D2/186A21D13/00
Inventor 刘玉奉从浩朱昌雄余明华
Owner SHANDONG BIO SUNKEEN
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com