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Preparation method of compound food acidulant

A technology of compound food and sour agent, which is applied in the field of preparation of compound food sour agent, can solve the problems of short duration of action, poor antiseptic and antibacterial effect, etc., and achieve the effect of long duration of effect, good effect and extended shelf life

Inactive Publication Date: 2017-01-04
仇颖莹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention: Aiming at the disadvantages of poor antiseptic and antibacterial effect of the current food sour agent and short duration of action, a kind of bitter gourd and fresh Kuding tea leaves are stirred, mixed with peptone and fermented, and the fermented product is fermented Centrifuge to obtain supernatant, mix with maltodextrin, filter to obtain filtrate, then mix with goat milk fruit and plum, squeeze juice to obtain juice, add agar and mix to obtain fermentation substrate, inoculate Lactobacillus fermentation, and centrifuge the fermentation mixture to obtain Clear liquid, a method for preparing a compound food sour agent through decolorization, concentration, sterilization and disinfection

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0016] First, according to the mass ratio of 3:1, take bitter gourd and fresh Kuding tea leaves and put them into a blender, stir at 600r / min for 30min, collect the stirred mixture, and count 40 parts of stirred mixture, 23 parts of peptone, and 18 parts of agar , 12 parts of fresh Agaricus bisporus and 2 parts of sodium chloride solution with a mass fraction of 1.0%, are stirred evenly and put into a fermentation box, the set temperature is 22°C, the humidity is 80%, and fermentation is carried out for 1 day; after the above-mentioned fermentation ends, the Take out the fermentation mixture, put it into a stone mill for refining, collect the slurry, and put it in a centrifuge, centrifuge at 3000r / min for 4min, collect the supernatant, and mix the supernatant with its mass of 1.2% maltodextrin , let stand at 20°C for 10 hours, then filter, and collect the filtrate; according to the mass ratio of 4:5:3, take goat milk fruit, plums and the above-mentioned filtrate, mix them into ...

example 2

[0019] First, according to the mass ratio of 3:1, take bitter gourd and fresh Kuding tea leaves and put them into a blender, stir at 600r / min for 35min, collect the stirred mixture, and count 43 parts of stirred mixture, 24 parts of peptone, and 20 parts of agar , 15 parts of fresh Agaricus bisporus and 3 parts of sodium chloride solution with a mass fraction of 1.0%, stirred evenly and put into a fermentation box, set the temperature at 25°C, and the humidity was 83%, and fermented for 2 days; after the above-mentioned fermentation ended, put Take out the fermentation mixture, put it into a stone mill for refining, collect the slurry, and put it in a centrifuge, centrifuge at 3000r / min for 6min, collect the supernatant, and mix the supernatant with its mass of 1.8% maltodextrin , let stand at 23°C for 12 hours, then filter, and collect the filtrate; according to the mass ratio of 4:5:3, take goat milk fruit, plums and the above-mentioned filtrate, mix them into a juicer for sq...

example 3

[0022]First, according to the mass ratio of 3:1, take bitter gourd and fresh Kuding tea leaves and put them into a blender, stir at 600r / min for 40min, collect the stirring mixture, and count 45 parts of stirring mixture, 24 parts of peptone, and 22 parts of agar 18 parts of fresh Agaricus bisporus and 3 parts of sodium chloride solution with a mass fraction of 1.0% were stirred evenly and put into a fermentation box, the set temperature was 28°C, and the humidity was 85%, and fermented for 2 days; after the above-mentioned fermentation ended, the Take out the fermentation mixture, put it into a stone mill for refining, collect the slurry, and put it in a centrifuge, centrifuge at 3000r / min for 8min, collect the supernatant, and mix the supernatant with its mass of 2.3% maltodextrin , let stand at 25°C for 15 hours, then filter and collect the filtrate; take goat milk fruit, plums and the above filtrate according to the mass ratio of 4:5:3, mix them into a juicer for squeezing,...

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Abstract

The invention discloses a preparation method of a compound food acidulant and belongs to the technical field of preparation of acidulants. Bitter gourds and fresh ilex latifolia thumb are taken and stirred and then are mixed with peptone and the like for fermentation, a fermentation product is centrifuged, a liquid supernatant is obtained and mixed with maltodextrin, filtration is performed, filtrate is obtained and mixed with elaeagnus conferta roxb and plums, the mixture is juiced, juice is obtained, agar is added and mixed, a fermenting substrate is obtained and inoculated with lactobacillus to be fermented, a fermented mixture is centrifuged, a liquid supernatant is obtained, and the compound food acidulant is obtained through decoloration, concentration, sterilization and disinfection. The preparation method has the benefits as follows: the preparation steps are simple, the obtained product has a good corrosion prevention and antibacterial effect, microorganism growth can be effectively inhibited, and the quality guarantee period of food is prolonged; food decay can be effectively prevented, and the lasting time is long.

Description

technical field [0001] The invention relates to a preparation method of a compound food sour agent, belonging to the technical field of sour agent preparation. Background technique [0002] Sour agent is a food additive that can impart sour taste to food and control the growth of microorganisms, and is a kind of acidity adjustment. Sour agent is the main seasoning in food, which can increase appetite and promote digestion and absorption. In addition to adjusting acidity, it also has the functions of increasing acidity, improving food flavor, inhibiting fungi (anti-corrosion), preventing browning, buffering, and chelating. Sour agent is a food additive that can make food have a certain sour taste, and has been widely used in the food industry. There are many sour foods in life, such as pickles, juice drinks and yogurt. Sour agents can not only promote appetite, but also give food a unique flavor. Therefore, the rational use of food sour agents has great significance for t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24
CPCA23V2002/00
Inventor 仇颖莹邹宇帆宋奇
Owner 仇颖莹
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