Biotype cooking type pastry compounding antiseptic antistaling agent as well as preparation method and application thereof

Abstract

The invention relates to a biotype cooking type pastry compounding antiseptic antistaling agent. The biotype cooking type pastry compounding antiseptic antistaling agent comprises the following components in percentage by weight: 5.83-34.78 % of lactic acid, 0.86-5.13 % of pimaricin, and the balance of an auxiliary agent and edible alcohol, wherein the auxiliary agent is one or two kinds of epsilon-polylysine or sorbic acid, and dehydroacetic acid, or sodium lactate or edible essence. The biotype cooking type pastry compounding antiseptic antistaling agent is applied for cooking cakes. The antiseptic antistaling agent accounting for 0.1-0.4% of the full weight of foods is added, and the antiseptic antistaling agent and liquid raw materials are added together to be stirred uniformly. The biotype cooking type pastry compounding antiseptic antistaling agent disclosed by the invention is high in antibacterial activity, is few in consumption, is convenient to use, effectively and strongly restrains moulds and bacteria, comprehensively restrains and kills various microorganisms, such as bacteria, moulds and microzymes in cooking type cakes, improves the product quality of the cooking type cakes, prevents the cooking type cakes form mildewing, and meets requirements for corrosion prevention and fresh keeping of the cooking type cakes, and requirements for the safety of foods for people.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a compound antiseptic and antistaling agent for biological steamed cakes and its preparation method and application. Background technique [0002] Steamed cakes have high water content and water activity. Because the food itself contains a lot of water and rich nutrients, it is a good natural medium for microorganisms. As long as the conditions are suitable, microorganisms will multiply in large numbers, and mildew and deterioration will occur. Thereby affecting the shelf life of the product, this is very unfavorable to the popularization of circulation food. Food mold is the most common of many food safety accidents. Eating moldy food by mistake may cause food poisoning, fever, vomiting, diarrhea and other acute gastroenteritis symptoms, which may be life-threatening. [0003] Natamycin is a natural antifungal compound produced by Streptomyces fermentation. It can not only widely ...

AI Technical Summary

Problems solved by technology

[0002] Steamed cakes have high water content and water activity. Because the food itself contains a lot of water and rich nutrients, it is a good natural medium for microorganisms. As long as the conditions are suitable, microorganisms will multiply in large numbers, and mildew and deterioration will occur. Thus affecting the shelf life of the product, which is very unfavorable to the promotion of food in circulation