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Slow release type ethyl alcohol preservative and preparation method and application of slow release type ethyl alcohol preservative

A preservative and slow-release technology, which is applied in the field of slow-release ethanol preservative and its preparation, can solve the problems of affecting food freshness and taste, not being able to maintain food moisture content well, and affecting food flavor, etc., to achieve improved application Effects and Range of Effects

Inactive Publication Date: 2015-06-03
昆山威胜干燥剂研发中心有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the ethanol antistaling agent ethanol release speed in the prior art is too fast, and affects food flavor
In addition, the ethanol antistaling agent in the prior art cannot keep the moisture content in the food well, which affects the freshness and mouthfeel of the food.

Method used

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  • Slow release type ethyl alcohol preservative and preparation method and application of slow release type ethyl alcohol preservative

Examples

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Effect test

Embodiment 1

[0034] This embodiment relates to an ethanol antistaling agent for moon cakes, which comprises the following components by weight percentage: 50% montmorillonite, 30% talcum powder, 15% edible ethanol, and 5% water. The dosage is 0.5-1% of food weight.

[0035] The antistaling agent obtained by adopting the above formula can prevent the moon cakes from growing mold and spoilage for a long time, and can maintain the taste and flavor of the moon cakes at the same time, and prolong the fresh-keeping period of one to two months.

Embodiment 2

[0037] This embodiment relates to an ethanol antistaling agent for dried meat foods, which contains the following components by weight percentage: 20% molecular sieve, 30% sepiolite, 20% kaolin, 20% edible ethanol, and 10% water. The dosage is 1-2% of food weight.

Embodiment 3

[0039] This embodiment relates to an ethanol preservative for fruits and vegetables, which contains the following components by weight percentage: 25% molecular sieve, 40% talcum powder, 15% edible ethanol, and 20% water. The dosage is 3-5% of food weight.

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Abstract

The invention discloses a slow release type ethyl alcohol preservative and a preparation method and application of the slow release type ethyl alcohol preservative. The slow release type ethyl alcohol preservative disclosed by the invention comprises the following components in percentage by weight: 50-90% of carriers and 10-50% of dietary ethyl alcohol aqueous solution, wherein the carriers are one or more than one of montmorillonite, molecular sieve, sepiolite, talcum powder and kaolin; the granularity of the carriers is relatively 200-500 meshes; the mass concentration of ethyl alcohol in the dietary ethyl alcohol aqueous solution is 30-90%. The slow release type ethyl alcohol preservative is applied to the preservation of fruit, vegetables, cake, meat and aquatic products; according to the invention, the defect that liquid ethyl alcohol is inconvenient to use is solved effectively; meanwhile, the preservative also has the effect of release control, and can inhibit microorganisms in a long-acting and everlasting mode, moreover can guarantee the freshness and mouthfeel of food, and improve the practical application effect and range of ethyl alcohol in the preservation field of fruit, vegetables, cake, meat, aquatic products and the like.

Description

technical field [0001] The invention relates to the technical field of food fresh-keeping, and more specifically relates to a slow-release ethanol fresh-keeping agent and its preparation method and application. Background technique [0002] Microorganisms are widely distributed in nature, and food will inevitably be polluted by certain types and quantities of microorganisms. When the environmental conditions are suitable, they will grow and reproduce rapidly, causing food spoilage and deterioration, which not only reduces the nutrition and hygiene of food quality, and may endanger human health. In the process of food production and storage, in order to prevent food corruption and deterioration, people have used many methods, such as high-temperature sterilization, low-temperature preservation, dehydration treatment, vacuum packaging, gas replacement technology, etc., all of which have very good results. But not all food types are suitable for these existing processing or pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A21D15/00A23B4/20
Inventor 沈飞
Owner 昆山威胜干燥剂研发中心有限公司
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