Unlock instant, AI-driven research and patent intelligence for your innovation.

Preservative for leisure biscuits

A technology for preservatives and biscuits, applied in the field of food processing, can solve problems such as large toxic and side effects, unfavorable health of eating people, etc., and achieve the effect of eliminating fungal infection and having obvious effect.

Inactive Publication Date: 2016-08-24
ZUNYI XIELAOWU FOOD FACTORY
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above-mentioned technical problems, the present invention aims to provide a preservative for leisure biscuits, which is made of natural antioxidants or preservatives, without the large toxic and side effects of traditional chemical preservatives, which are not conducive to eating people health problems

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preservative for leisure biscuits
  • Preservative for leisure biscuits
  • Preservative for leisure biscuits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: Take 12 parts of potassium sorbate, 5 parts of sodium dehydroacetate, 21 parts of natural vitamin E, 18 parts of vanillic acid, 12 parts of rosmarinic acid, 8 parts of maltitol and 3 parts of propolis, and grind them into powder, the particle size is 20-30 mesh, and then the above-mentioned raw materials that have been ground into powder are fully stirred and mixed evenly, and then put into a sealed fresh-keeping bag, and then the fresh-keeping bag is sealed in an environment with a temperature of 0-5°C for 12-36 hours Freeze. After freezing, take out the mixture in the fresh-keeping bag and pour it into 40 parts of water and stir it thoroughly. After the mixture is fully melted in the water, let it stand for 2-3 days to evaporate the water until some solid particles are precipitated in the water. It is completed. Preparation of the present invention. When using, soak the wrapping paper used for packaging casual biscuits in the mixture, shake the wrapping pap...

Embodiment 2

[0017] Example 2: Take 8 parts of potassium sorbate, 3 parts of sodium dehydrogenate, 20 parts of natural vitamin E, 15 parts of vanillic acid, 5 parts of rosmarinic acid, 7 parts of maltitol, and 2 parts of propolis, and grind them into powder, the particle size is 20-30 mesh, and then the above-mentioned raw materials that have been ground into powder are fully stirred and mixed evenly, and then put into a sealed fresh-keeping bag, and then the fresh-keeping bag is sealed in an environment with a temperature of 0-5°C for 12-36 hours Freeze. After freezing, take out the mixture in the fresh-keeping bag and pour it into 45 parts of water and stir it thoroughly. After the mixture is fully melted in the water, let it stand for 2-3 days to evaporate the water until some solid particles are precipitated in the water. It is completed. Preparation of the present invention. When using, soak the wrapping paper used for packaging casual biscuits in the mixture, shake the wrapping paper...

Embodiment 3

[0018] Example 3: 15 parts of potassium sorbate, 3 parts of sodium dehydrogenate, 20 parts of natural vitamin E, 15 parts of vanillic acid, 5 parts of rosmarinic acid, 7 parts of maltitol, and 2 parts of propolis were respectively ground into powder , the particle size is 20-30 mesh, and then the above-mentioned raw materials that are ground into powder are fully stirred and mixed evenly, and then put into a sealed fresh-keeping bag, and then the fresh-keeping bag is sealed in an environment at a temperature of 0-5°C for 12-36 hours. Freezing, after freezing, take out the mixture in the fresh-keeping bag and pour it into 42 parts of water and stir it fully. After the mixture is fully melted in the water, let it stand for 2-3 days to evaporate the water until some solid particles are precipitated in the water. This is completed. Preparation of Inventions. When using, soak the wrapping paper used for packaging casual biscuits in the mixture, shake the wrapping paper back and for...

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 discloses a preservative for leisure biscuits. The preservative for the leisure biscuits is prepared from the following raw materials in parts by weight: 8-15 parts of potassium sorbate, 3-7 parts of sodium dehydroacetate, 20-23 parts of natural vitamin E, 15-20 parts of vanillyl amide, 5-18 parts of rosmarinic acid, 7-10 parts of maltitol, 2-5 parts of propolis and 30-45 parts of water. Natural ingredients, including the natural vitamin E, the vanillyl amide, the rosmarinic acid, the maltitol, the propolis and the like, are utilized as the main ingredients of the preservative for the leisure biscuits, so that the preservative is free of toxic and side effects; thus, the problems of chemical preservatives, i.e., big toxic and side effects as well as liable influence to the health of the consumer population, are avoided; moreover, the preservative is capable of ensuring that the leisure biscuits do not get mildewed or oxidized for 10-20 days after mixed application of the preservative. The preservative is obvious in antiseptic effects and fresh-keeping effects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to the field of antiseptic treatment of leisure biscuits, in particular to a preservative for leisure biscuits. Background technique [0002] Leisure biscuits are a traditional food with a long history. They are soft, sweet, refreshing, deep yellow in color, elastic, eggy, long aftertaste, and easy to digest. According to the test of the scientific research department, the cake contains 9.1% protein, 7.6% vegetable fat, 38% total sugar, and trace elements such as phosphorus and calcium. It is a special food suitable for the elderly, young people and children. With people's increasing living standards and increasing demand, leisure biscuits have been industrialized by combining traditional craftsmanship with modern science, such as using mechanized production lines and raw materials such as egg beaters and far-infrared ovens. It not only improves the work efficiency, but als...

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 Applications(China)
IPC IPC(8): A21D15/00
Inventor 谢力
Owner ZUNYI XIELAOWU FOOD FACTORY