Application of preservative in preservative paper of cakes and preparation method thereof

A technology of fresh-keeping paper and fresh-keeping agent, applied in the field of fresh-keeping agent, can solve the problems of harm to human body, complicated equipment, rising cost, etc., and achieve the effect of stable performance and long maintenance period

Inactive Publication Date: 2016-12-07
厦门陈纪乐肴居食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, aiming at the above content, the present invention provides a kind of antistaling agent applied in pastry fresh-keeping paper and its preparation method, which solves the need to use more complicated equipment in the prior art to cause cost increase and direct addition in pastry. Defects of preservatives harmful to human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A preservative used in fresh-keeping paper for cakes, comprising the following raw materials in parts by weight: 0.1-0.3 parts of lemon extract, 0.5-1 part of garlic extract, 0.2-0.3 parts of fresh purslane extract, and Ziganze 0.3-0.5 parts of orchid leaf extract, 0.5-1 part of L-ascorbyl palmitate, 0.03-0.1 part of butylated hydroxyanisole, 1-3 parts of licorice powder, 0.3-0.8 parts of activated carbon powder, 5-10 parts of polyvinyl alcohol 4-8 parts of cationic polyacrylamide, 0.3-0.5 parts of chitosan, 0.3-0.5 parts of magnolialine, and 50-70 parts of deionized water.

[0014] The preparation method comprises the following processing steps: (1) uniformly mixing licorice powder, activated carbon powder and chitosan, and passing through a 40-mesh sieve; (2) adding lemon extract, garlic extract, fresh purslane extract, purple Stem Eupatorium leaf extract and half the weight of deionized water, mix, stir for 30min, stir with a blender, the stirring speed of the blende...

Embodiment 2

[0016] A preservative used in fresh-keeping paper for cakes, comprising the following raw materials in parts by weight: 0.1 part of lemon extract, 0.8 part of garlic extract, 0.2 part of fresh purslane extract, and 0.5 part of Eupatorium adenophorum leaf extract , 0.9 parts of L-ascorbyl palmitate, 0.1 parts of butyl hydroxyanisole, 2 parts of licorice powder, 0.6 parts of activated carbon powder, 7 parts of polyvinyl alcohol, 7 parts of cationic polyacrylamide, 0.4 parts of chitosan, magnolialine 0.4 parts, 65 parts of deionized water.

[0017] A preparation method of a preservative used in pastry fresh-keeping paper, comprising the following processing steps: (1) uniformly mixing licorice powder, activated carbon powder, and chitosan, and passing through a 40-mesh sieve; (2) adding lemon extract, Garlic extract, fresh purslane extract, Eupatorium adenophorum leaf extract and half-weight deionized water, mixed, stirred for 35 minutes, and stirred with a blender, and the stirr...

Embodiment 3

[0019] A preservative used in fresh-keeping paper for cakes, comprising the following raw materials in parts by weight: 0.3 parts of lemon extract, 1 part of garlic extract, 0.3 part of fresh purslane extract, and 0.5 part of Eupatorium adenophorum leaf extract , 1 part of L-ascorbyl palmitate, 0.1 part of butyl hydroxyanisole, 3 parts of licorice powder, 0.8 parts of activated carbon powder, 10 parts of polyvinyl alcohol, 8 parts of cationic polyacrylamide, 0.5 parts of chitosan, magnolialine 0.5 parts, 70 parts of deionized water.

[0020] The preparation method comprises the following processing steps: (1) uniformly mixing licorice powder, activated carbon powder and chitosan, and passing through a 50-mesh sieve; (2) adding lemon extract, garlic extract, fresh purslane extract, purple Stem Eupatorium leaf extract and half the weight of deionized water, mixed, stirred for 40min, using a blender to stir, and the stirring speed of the blender was controlled at 600r / min; (3) ad...

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PUM

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Abstract

The present invention relates to a preservative, discloses an application of the preservative in preservative paper of cakes and a preparation method thereof, and solves the problems that relatively complicated devices needed in a special technology in the prior art cause the increase of costs and a direct addition of preservatives in the cakes is harmful to human body. The preservative includes the following raw materials in parts by weight: 0.1-0.3 part of a lemon extract, 0.5-1 part of a garlic extract, 0.2-0.3 part of a fresh herba portulacae extract, 0.3-0.5 part of an eupatorium adenophora leaf extract, 0.5-1 part of L-ascorbyl palmitate, 0.03-0.1 part of butyl hydroxy anisd, 1-3 parts of licorice powder, 0.3-0.8 part of activated carbon powder, 5-10 parts of polyvinyl alcohol, 4-8 parts of cationic polyacrylamide, 0.3-0.5 part of chitosan, 0.3-0.5 part of magnoflorine and 50-70 parts of deionized water.

Description

technical field [0001] The invention relates to a fresh-keeping agent, in particular to a fresh-keeping agent used in pastry fresh-keeping paper and a preparation method thereof. Background technique [0002] Pastry is a convenience food made by cooking flour, oil, sugar, eggs, etc. as the main raw materials, adding nuts, candied fruit and other auxiliary materials. Some pastries have extremely high water content, such as cakes and rice cakes; some have extremely low water content, such as biscuits and peach cakes; some have high fat content, such as shortbread and open smiles; ; Even if there is a process of sterilization and mildew removal in the processing process, it is still incomplete. Therefore, in the process of packaging, storage, transportation and preservation, the residual and externally infected microorganisms will continue to survive under suitable conditions such as temperature, humidity and air. The growth and reproduction of the food will lead to the deteri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D15/00
CPCA21D15/00
Inventor 陈荣明朱晓敏
Owner 厦门陈纪乐肴居食品有限公司
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