Preservative for rice dumplings

A preservative and technology for zongzi, applied in application, food preservation, food science and other directions, can solve problems such as difficulty in zongzi preservation, and achieve the effects of improving immunity, nourishing yin and yang, and eliminating free radicals.

Inactive Publication Date: 2016-10-12
ZHEJIANG WUFANGZHAI INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a high-efficiency antibacterial, anti-oxidation, safe and no...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A fresh-keeping agent for zongzi, the fresh-keeping agent is composed of the following raw materials in parts by weight: 30 parts of propolis extract, 10 parts of seaweed extract, 20 parts of tea polyphenols, 30 parts of ginkgo leaf extract and 10 parts of okra extract things.

[0021] The preparation method of the preservative is to first add tea polyphenols and seaweed extract to deionized water, vibrate for 30 minutes at an ultrasonic frequency of 45KHz in a water bath at 50°C, and then add okra extract and ginkgo leaf extract in four times on average , in a water bath at 70°C under ultrasonic frequency of 65KHz for 60min, then add propolis extract, continue to shake for 15min, then dry to a moisture content of 1%, and freeze at -10°C until use.

[0022] The propolis extract is prepared by supercritical carbon dioxide extraction. The specific steps are: after freezing and pulverizing the propolis raw material, extract it with supercritical carbon dioxide. The pressur...

Embodiment 2

[0027] A fresh-keeping agent for zongzi, the fresh-keeping agent is composed of the following raw materials in parts by weight: 40 parts of propolis extract, 18 parts of seaweed extract, 27 parts of tea polyphenols, 39 parts of ginkgo leaf extract and 13 parts of okra extract things.

[0028] The preparation method of the preservative is to firstly add tea polyphenols and seaweed extract to deionized water, vibrate for 40 minutes at an ultrasonic frequency of 45KHz in a water bath at 50-65°C, and then add okra extract and ginkgo leaf in four times on average. For the extract, vibrate at 65KHz ultrasonic frequency in a water bath at 78°C for 65min, then add the propolis extract, continue shaking for 24min, then dry to a moisture content of 1%, and freeze at -10°C until use.

[0029] The propolis extract is prepared by supercritical carbon dioxide extraction. The specific steps are: freeze and pulverize the propolis raw material, then extract with supercritical carbon dioxide. T...

Embodiment 3

[0034] A fresh-keeping agent for zongzi, the fresh-keeping agent is composed of the following raw materials in parts by weight: 50 parts of propolis extract, 25 parts of seaweed extract, 35 parts of tea polyphenols, 45 parts of ginkgo leaf extract and 15 parts of okra extract things.

[0035] The preparation method of the preservative is to first add tea polyphenols and seaweed extract to deionized water, vibrate for 45 minutes at an ultrasonic frequency of 45KHz in a water bath at 65°C, and then add okra extract and ginkgo leaf extract in four times on average , in a water bath at 85° C. under ultrasonic frequency of 65 KHz for 70 minutes, then add propolis extract, continue to shake for 30 minutes, then dry to a moisture content of 1%, and freeze at -10° C. for use.

[0036] The propolis extract is prepared by supercritical carbon dioxide extraction. The specific steps are as follows: after the propolis raw material is frozen and pulverized, it is extracted with supercritica...

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PUM

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Abstract

The invention relates to preservative for rice dumplings. The preservative is prepared from, by weight, 30-50 parts of propolis extract, 10-25 parts of seaweed extract, 20-35 parts of tea polyphenol, 30-45 parts of ginkgo biloba extract and 10-15 parts of okra extract. The preservative has no toxic or side effect and is applied to the rice dumplings, the shelf lives of the rice dumplings are prolonged, and the preservative has efficient antibacterial and antioxidative performance, is safe and does not pollute the environment; on the basis that the original nutrition of the rice dumplings is guaranteed, nutrient substances such as flavonoid compounds and ginkgetin necessary for the human body are provided for the rice dumplings, and the preservative strengthens the stomach and the intestine, nourishes yin and yang, improves the immunity of the human body, resists ageing and scavenges free radicals.

Description

technical field [0001] The invention relates to the field of food, in particular to a fresh-keeping agent for rice dumplings with high antibacterial, anti-oxidation, safety and no side effects. Background technique [0002] Zongzi, also known as "corner millet" and "tube zongzi", is a traditional festival food of the Han nationality during the Dragon Boat Festival in my country. It is made by steaming glutinous rice wrapped in zongzi leaves. The legend is spread in memory of Qu Yuan, and it is the traditional food with the deepest cultural accumulation in Chinese history. The main raw material of zongzi is glutinous rice, and then add different auxiliary materials, such as red dates, raisins, ham, fresh meat, bacon, red beans, etc., to form zongzi with different tastes. Although zongzi is delicious, as a food, there is a more critical problem, that is, how to keep fresh and prevent the growth of microbial bacteria. [0003] Preservatives refer to natural or synthetic chemi...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
CPCA23L3/3472
Inventor 陈召桂陈铖何剑飞
Owner ZHEJIANG WUFANGZHAI INDAL
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