Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of natural biological preservative for soybean products and its preparation and use method

A technology of biological preservatives and preservatives, applied in food ingredients as antimicrobial preservation, food ingredients containing natural extracts, food preservation, etc., can solve the problem of not being able to provide nutrients to the human body, restricting the production of soybean products, and endangering human health, etc. problems, to achieve the effect of no toxic side effects, easy application and operation, and low cost

Inactive Publication Date: 2019-04-05
SHENYANG INSTITUTE OF CHEMICAL TECHNOLOGY
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, soy products usually have a short shelf life, especially non-fermented soy products are more susceptible to bacterial contamination and spoilage, which limits the production of soy products to a certain extent
At present, the antisepsis and preservation technologies of soybean products at home and abroad are mainly physical preservation (irradiation, high pressure, microwave, far-infrared heating) and chemical antisepsis (chemically synthesized food additives), but there are problems such as high cost and toxic side effects.
For example, almost all synthetic chemical antiseptic additives cannot provide nutrients to the human body, and some synthetic preservatives may even endanger human health

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Preparation of forsythia water extract:

[0019] 1) Take 20g of forsythia flowers, add 100mL of water according to the ratio of weight (g) to water (mL) of 1:5, put it in a microwave oven, heat and extract at a microwave power of 560W for 10min, filter the extract, 70 0 Evaporate to dryness in a water bath to obtain the water extract of forsythia flower.

[0020] 2) Put the forsythia flowers into a microwave oven for drying, crush and sieve, take 10g of dried flower powder, add 200mL of water according to the ratio of weight (g) to water (mL) of 1:20, soak for 20min and place in In a microwave oven, heat and extract for 20 minutes under the condition of microwave power of 560W, filter the extract, extract twice, and combine the extract at 70 0 Evaporate to dryness in a water bath to obtain the water extract of forsythia flower.

Embodiment 2

[0022] Preparation of preservatives:

[0023] Prepare preservative and antistaling agent in 1000mL:

[0024] 1) Dissolve 3g of citric acid in 100mL of distilled water, add 5g of chitosan to it, stir well until the chitosan is completely dissolved, add water to 1000mL and mix well, then add 12.5g of Forsythia flower water extract.

[0025] 2) Dissolve 1g of lactic acid in 100mL of distilled water, add 5g of chitosan to it, stir well until the chitosan is completely dissolved, add water to 1000mL and mix well, then add 10g of Forsythia flower water extract.

Embodiment 3

[0027] How to use the preservative:

[0028] 1) The method of using the natural biological preservative for soy products is to spray the antiseptic and preservative on the surface of dried tofu and vegetarian chicken soy products that have been boiled in pieces, and then dry them. Or spray the antiseptic and antistaling agent on the surface of the divided fresh tofu and dried tofu, and store the dried tofu after air-drying.

[0029] 2) The method of using the natural biological preservative for soy products can also be soaking the above soy products in the antiseptic preservative for 3-5 minutes, draining or drying the soy products, and then storing them at room temperature.

[0030] Experiments have proved that using this preservative to treat soybean products, at room temperature (20~25 0 C) Under the conditions, the shelf life of dried tofu and vegetarian chicken soy products can be extended by 5-7 days, and soy products such as fresh tofu and dried tofu can be extended by...

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 provides a natural biological preservative for bean products and its preparation and use method. The composition of antiseptic preservative is: chitosan, organic acid, forsythia flower water extract. Chitosan is dissolved in organic acid to prepare chitosan acid solution, and the water extract of forsythia flower is added to obtain natural biological fresh-keeping preservative. The antiseptic preservative is sprayed on the surface of the bean products or the bean products are soaked in the antiseptic preservative, and the bean products are drained or dried and then stored at room temperature. The antiseptic and antistaling agent provided by the invention is a natural biological antiseptic and antistaling agent which integrates coloring, antisepsis and health care, is non-toxic and has no side effects. It can not only prolong the shelf life of soy products, but also improve the flavor and quality of soy products.

Description

technical field [0001] The invention belongs to the technical field of antiseptic and fresh-keeping of food, and in particular relates to a natural biological anti-corrosion and fresh-keeping agent for soybean products and its preparation and use method. Background technique [0002] Soy products are indispensable, nutritious and delicious food in people's life, and are common home-cooked dishes on Chinese tables. However, soy products usually have a short shelf life, especially non-fermented soy products are more susceptible to bacterial contamination and spoilage, which limits the production of soy products to a certain extent. At present, the anti-corrosion and fresh-keeping technologies of soybean products at home and abroad are mainly physical preservation (irradiation, high pressure, microwave, far-infrared heating) and chemical anti-corrosion (chemically synthesized food additives), but both have problems such as high cost and toxic side effects. For example, almost ...

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 Patents(China)
IPC IPC(8): A23L3/3562A23L3/3481A23L3/3508
CPCA23L3/3481A23L3/3508A23L3/3562A23V2002/00A23V2200/10A23V2200/02A23V2200/048A23V2250/032A23V2250/042A23V2250/21A23V2250/511Y02A40/90
Inventor 刘桂萍李海燕崔博籍
Owner SHENYANG INSTITUTE OF CHEMICAL TECHNOLOGY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com