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An anti-mold preservative for food made from wheat flour and processing technology thereof

An anti-mildew preservative and processing technology, applied in food preservation, food science, application, etc., can solve the problems of complex processing technology, short fresh-keeping time, poor stability, etc., and achieve low process cost, good fresh-keeping effect and stability Good results

Inactive Publication Date: 2015-09-23
YAOHENG FOOD TECH TIANJIN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the above-mentioned technical problems, the present invention provides a mildew-proof and antistaling agent for pasta and its processing technology to solve the problem that existing pasta preservatives have poor stability, short preservation time, unsatisfactory anti-mold effect, and relatively single use. It is easy to destroy the nutritional content of pasta Bensheng, the processing technology is complicated, and the production cost is high

Method used

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  • An anti-mold preservative for food made from wheat flour and processing technology thereof

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Embodiment

[0031] as attached figure 1 shown

[0032] A mildew-proof and fresh-keeping agent for pasta and its processing technology include 10-70 parts of biological enzymes, 10-60 parts of microbial metabolites, 6-40 parts of natural extracts, and 600-900 mg / kg of dissolved water.

[0033] Preferably, the natural extracts include water-soluble tea polyphenols, chitosan, or both; the biological enzymes include lysozyme and natamycin; Bacteria.

[0034] Preferably, the fermentation medium (g / 100mL) selected for said nisin is: sucrose 2.93, soybean peptone 1.0, yeast extract 0.43, Na_2HPO_4 1.89, MgSO_4·7H_2O 0.02.

[0035] Preferably, the lysozyme uses egg white under the condition of pH6.5 as raw material.

[0036] Preferably, the pH value of the dissolved water can be divided into pH2.5-5.0; the temperature of the dissolved water is 20 degrees Celsius to 40 degrees Celsius.

[0037] A mildew-proof and antistaling agent for pasta and a processing technology thereof The processing te...

specific Embodiment 1

[0048] Formula example: Take 15 parts of lysozyme, 80 parts of natamycin, 15 parts of chitosan, and 15 parts of nisin, mix well and make a powder with modern micro-powder technology, dilute it with water at a dose of 900mg / kg, and put it on the bread It can be sprayed or sprayed on the surface with moon cakes.

[0049] Effect evaluation: 1. Mooncakes can be kept for more than 60 days without mold. 2. The shelf life of bread will be more than 1 times longer than that of the control group.

[0050] The verification results show that the formulation process of this product is stable, reliable, durable and suitable for industrial production.

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Abstract

The present invention provides an anti-mold preservative for food made from wheat flour and processing technology thereof. The anti-mold preservative includes biological enzymes 10-70 parts, microbial metabolites 10-60 parts, natural extract 6-40 parts and dissolved water 600-900 mg / kg. The anti-mold preservative has effects in delaying mildew and rot in the storage and transportation of the food made from wheat flour with good stability, and has characteristics of safety, high efficiency, natural materials, no residue and a good fresh-keeping effect. The processing technology comprises the following steps: preparing raw materials before preparation; weighing and taking the raw materials; mixing the raw materials evenly; diluting the mixture by taking the dissolved water; and spray painting or sprinkling the diluted mixture on the surface of the food made from wheat flour. The anti-mold preservative makes it possible to simplify the technology process, reduce production costs, greatly improve the efficiency of automated production, and expand the scope of application.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a mildew-proof and fresh-keeping agent for pasta and a processing technology thereof. Background technique [0002] Preservation of pasta has always been a concern in the storage and transportation of the food industry. There are many kinds of pasta preservation methods and preservatives, mainly synthetic chemical preservatives. Such preservatives are produced from chemical raw materials, and long-term consumption will cause It has adverse effects on human health, and along with the improvement of people's awareness of their own health and the emphasis on food safety, the demand for natural and harmless pasta is increasing. Natural food preservatives have also achieved a certain status in the pasta industry [0003] Chinese patent CN 102461976 A discloses a fermented pasta preservative, which is a new type of preservative compounded by biological enzymes and microbial m...

Claims

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Application Information

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IPC IPC(8): A23L3/3463A23L3/3472
CPCA23L3/3463A23L3/3472
Inventor 臧翔
Owner YAOHENG FOOD TECH TIANJIN CO LTD
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