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Lotus root preservative production technology

A production process and a technology for a preservative, which is applied in the field of production technology of a lotus root preservative, can solve problems such as the preservative failing to meet the required requirements, and achieve the effects of obvious preservation effect, improved utilization rate, and reduced generation amount.

Inactive Publication Date: 2016-03-02
YANGZHOU HUAGUI FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The shelf life of lotus root is generally more than three months, and the existing preservatives cannot meet the required requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] A production process of lotus root antistaling agent, comprising the steps of: pouring 3 parts by weight of benzoic acid into 1000 parts by weight of water, then pouring 1.5 parts by weight of phytic acid, and finally pouring 6 parts by weight of vanillic acid amide, stirring Evenly, phytic acid is extracted from waste liquid in rice bran, corn and food processing, and vanillic amide is added in three times, and the amount added each time is one-third of the total amount of vanillic amide.

[0009] How to use: Pour the preservative directly into the spray barrel, and apply the preservative evenly on the surface of the lotus root by spraying.

[0010] The above embodiments are only to illustrate rather than limit the present invention, so all equivalent changes or modifications made according to the method described in the scope of the patent application of the present invention are included in the scope of the patent application of the present invention.

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PUM

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Abstract

The invention relates to the technical field of food preservation, in particular to a lotus root preservative production technology. The technology comprises the steps of pouring three weight parts of benzoic acid into 1000 weight parts of water, then adding 1.5 weight parts of phytic acid, finally adding 6 weight parts of nonivamide, and then conducting even stirring, wherein phytic acid is extracted from waste liquid generated during rice bran, corn and food processing, and nonivamide is added in three times with one third of the total amount added each time. The prepared lotus root preservative is nontoxic and harmless and remarkable in preservation effect, the utilization rate of raw materials is increased, waste generating amount is reduced, comprehensive economic benefits are increased by 40%, and farmer income is increased by 300 yuan / mu.

Description

technical field [0001] The invention relates to the technical field of food fresh-keeping, in particular to a production process of a lotus root fresh-keeping agent. Background technique [0002] The shelf life of lotus root is generally more than three months, and the existing preservatives cannot meet the required requirements. Contents of the invention [0003] In order to overcome the existing above-mentioned deficiencies, the invention provides a kind of production technology of lotus root antistaling agent. [0004] The technical solution adopted by the present invention to solve the technical problems is: a production process of lotus root antistaling agent, comprising the following steps: pour 3 parts by weight of benzoic acid into 1000 parts by weight of water, then pour 1.5 parts by weight of vegetable acid, and finally pour in 6 parts by weight of vanillic acid, and stir evenly. [0005] According to another embodiment of the present invention, it further incl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
Inventor 尹兆祥
Owner YANGZHOU HUAGUI FOODS CO LTD