Novel cream preservative

A technology for preservatives and cream, applied in cream preparations, dairy products, applications, etc., can solve problems such as human health hazards, and achieve the effects of high work efficiency, sweet and sour taste, and improved extraction rate

Inactive Publication Date: 2016-08-17
ANHUI JIHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the preservatives allowed to be used in current cream include chemical reagents such as propionate, dehydroacetic acid and its sodium salt,...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A new type of cream preservative is prepared from the following raw materials in parts by weight: spirulina 62, red yeast rice 53, onion 41, bergamot 26, natto 22, propolis 4, Osmanthus polysaccharide 1.6, fish oil 0.4, Qingdai 0.2.

[0020] The Osmanthus polysaccharide is to wash the Osmanthus, add water 4 times the weight of Osmanthus, break it, pass through a 100 mesh sieve, adjust the pH to 8.5 with 5g / L sodium bicarbonate solution, add Osmanthus weight 0.13% cellulase, 43°C, 60kHz ultrasonic for 25 minutes, then add 0.14% protease by weight of Osmanthus, 38°C, 70kHz ultrasonic for 25 minutes, put in 90°C water bath for 20 minutes, sterilize and kill enzymes, 10000 rpm Minute centrifugation for 10 minutes, take the supernatant, place it at 47°C and concentrate it to 1 / 5 of the original volume by vacuum rotation, place it at -46°C and freeze-dry it until the water content is 4%, remove the water and Osmunda odor, and obtain Osmanthus polysaccharide .

[0021] A kind...

Embodiment 2

[0028] A new type of cream preservative, made of the following raw materials in parts by weight: 63 spirulina, 54 red yeast rice, 42 onions, 27 bergamots, 23 nattos, 5 propolis, 1.7 Osmanthus polysaccharides, 0.5 fish oil, and 0.25 indigo naturalis.

[0029] The method of preparation and use is the same as in Example 1.

Embodiment 3

[0031] A new type of cream preservative is prepared from the following raw materials in parts by weight: 64 spirulina, 55 red yeast rice, 43 onions, 28 bergamots, 24 nattos, 6 propolis, 1.8 Osmanthus polysaccharides, 0.6 fish oil, and 0.3 indigo naturalis.

[0032] The method of preparation and use is the same as in Example 1.

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Abstract

The invention discloses a novel cream preservative which is prepared from the following raw materials in parts by weight: 62-64 parts of spirulina, 53-55 parts of red yeast rice, 41-43 parts of onions, 26-28 parts of bergamot, 22-24 parts of natto, 4-6 parts of propolis, 1.6-1.8 parts of osmunda japonica polysaccharide, 0.4-0.6 part of fish oil and 0.2-0.3 part of indigo naturalis. The novel cream preservative disclosed by the invention is extracted from antibacterial and purely natural plants, is high in content of active components, is safe and healthy as no toxic chemical reagent is used, and is high in working efficiency, the fragrant and sweet taste of cream is not affected, no high temperature is adopted, and the cost can be reduced by 13%; the osmunda japonica polysaccharide is extracted in a purely natural manner and is safe and healthy, the extraction rate is increased by 8.7%, and the cost can be lowered; nutrient agents which supplement one another are added, so that the nutrition and the sterilization function can be remarkably improved; the novel cream preservative is convenient to transport and store after being made into micro capsules, the nutrition and the natural fragrance of cream can be maintained for a long time, and bacteria can be effectively prevented.

Description

technical field [0001] The invention mainly relates to the technical field of bread processing, in particular to a novel butter preservative. Background technique [0002] Foods such as cakes, bread, butter, etc. are rich in nutrients and have high moisture content, so it is easy to breed mold and lead to product deterioration, resulting in mildew, spots and other corruption phenomena. Therefore, it is necessary to provide a cream preservative to avoid the invasion of mold. [0003] However, the preservatives allowed to be used in current cream include chemical reagents such as propionate, dehydroacetic acid and its sodium salt, sorbic acid and its potassium salt, and glyceryl monocaprylate. Although the antibacterial effect is good, it is harmful to human body. There are also potential health hazards. Natural, healthy and efficient new cream preservatives are the main direction of future development. Contents of the invention [0004] In order to remedy the defects of ...

Claims

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Application Information

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IPC IPC(8): A23C13/10
CPCA23C13/10
Inventor 王茉
Owner ANHUI JIHONG FOOD
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