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Healthy bread preservative

A kind of bread preservative and healthy technology, applied in the direction of dough processing, baking, food science, etc., can solve problems such as human health hazards, and achieve the effects of high work efficiency, simple preparation, and improved nutrition and sterilization functions

Inactive Publication Date: 2016-10-26
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 bread include chemical agents such as propionates, 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. potential health hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A healthy bread preservative is prepared from the following raw materials in parts by weight: 62 cinnamon, 53 golden fruit, 46 Nanyang red banana, 42 bergamot, 2 trehalose, 1.4 comfrey polysaccharide, 0.4 lecithin, and 0.2 indigo naturalis.

[0018] The comfrey polysaccharide is prepared by washing the comfrey, adding water three times the weight of the comfrey, crushing it, passing through a 100-mesh sieve, adding 0.14% of the comfrey weight cellulase, and ultrasonicating at 44°C and 70kHz for 25 minutes , then add 0.14% protease by weight of comfrey, ultrasonicate at 38°C and 70kHz for 25 minutes, place in a water bath at 90°C for 20 minutes to sterilize and inactivate enzymes, centrifuge at 10,000 rpm for 10 minutes, take the supernatant, and place at 48°C Concentrate by vacuum rotation to 1 / 5 of the original volume, freeze-dry at -46°C until the water content is 3%, remove the moisture and odor of comfrey, and obtain comfrey polysaccharide.

[0019] A preparation me...

Embodiment 2

[0025] A healthy bread preservative is prepared from the following raw materials in parts by weight: 63 cinnamon, 54 golden fruit, 47 Nanyang red banana, 43 bergamot, 3 trehalose, 1.5 comfrey polysaccharide, 0.5 lecithin, and 0.25 indigo naturalis.

[0026] The method of preparation and use is the same as in Example 1.

Embodiment 3

[0028] A healthy bread preservative is prepared from the following raw materials in parts by weight: 64 cinnamon, 55 golden fruit, 48 Nanyang red banana, 44 bergamot, 4 trehalose, 1.6 comfrey polysaccharide, 0.6 lecithin, and 0.3 indigo naturalis.

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

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PUM

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Abstract

The present invention discloses a healthy bread preservative. The preservative is prepared from the following raw materials in parts by weight: 62-64 parts of artocarpus champeden, 53-55 parts of solanum mammosum, 46-48 parts of southeast Asia red bananas, 42-44 parts of bergamots, 2-4 parts of trehalose, 1.4-1.6 parts of arnebia euchroma polysaccharides, 0.4-0.6 part of lecithin, and 0.2-0.3 part of indigo naturalis. The provided healthy bread preservative is completely extracted from the pure natural plants with antibacterial effects, has sweet and sour tastes, is free of peculiar tastes, and does not affect the sweet and fragrant tastes of the bread. The whole process is free of any toxic chemical reagents, safe and healthy, and does not use a high temperature. The preservative is simple in preparation, high in efficiency, and wide in range of sources, and saves costs by 13%. The arnebia euchroma polysaccharides are subjected to a pure natural extraction, and safe and healthy, and the extraction rate is increased by 9.6%, and the cost is saved. A nutritional agent is added, plant extractants are complemented with each other, and nutrition and bactericidal functions are significantly improved.

Description

technical field [0001] The invention mainly relates to the technical field of bread processing, in particular to a healthy bread preservative. Background technique [0002] Foods such as cakes and bread are rich in nutrients and high in water content, so it is easy to breed mold and cause product deterioration, resulting in mildew, spots and other corruption phenomena. Therefore, it is necessary to provide a bread preservative to avoid the invasion of mold. [0003] However, the preservatives allowed to be used in current bread include chemical agents such as propionates, 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 and healthy bread preservatives are the main direction of future development. Contents of the invention [0004] In order to remedy the defects of the prior art, the purpose of the...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/32A21D2/18
CPCA21D2/18A21D2/181A21D2/32A21D2/36
Inventor 王茉
Owner ANHUI JIHONG FOOD
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