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Soaking solution for preparing anti-mold sheet, anti-mold sheet and preparation method thereof

A soaking solution and anti-mildew technology, which is applied in the fields of application, food science, food preservation, etc., can solve problems such as adverse effects on human health, affecting food taste, and potential safety hazards, and achieves shortening soaking time, strengthening moisture absorption, and good moisture absorption. anti-mold effect

Active Publication Date: 2020-08-04
GUANGZHOU WELBON BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Anti-mildew and fresh-keeping of food has always been a concern in the storage and transportation of the food industry. There are many types of food preservation methods and preservatives. Some of the existing fresh-keeping products will have adverse effects on human health after long-term use, and there are potential safety hazards. Some will affect the taste of food. With the improvement of people's awareness of their own health and the emphasis on food safety and food taste, there are higher requirements for food mold-proof and fresh-keeping products.
[0003] Anti-mildew sheet products on the market mainly use paper to absorb alcohol as the main raw material. The product has a strong alcohol smell, and it is prone to bitterness when used in pastries and other foods, which affects the taste of food.

Method used

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  • Soaking solution for preparing anti-mold sheet, anti-mold sheet and preparation method thereof
  • Soaking solution for preparing anti-mold sheet, anti-mold sheet and preparation method thereof
  • Soaking solution for preparing anti-mold sheet, anti-mold sheet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A kind of mildew-proof sheet of the present embodiment is prepared by the following method:

[0044] (1) Add glucose into water, stir until completely dissolved, quickly add glucose oxidase, stir evenly, add ethanol, stir evenly, and obtain liquid A;

[0045] The weight percent of each component in the gained A liquid is:

[0046]

[0047] (2) adding essence into ethanol, stirring evenly to obtain liquid B; the essence content in the obtained liquid B is 0.55wt%.

[0048] (3) Put the absorbent paper (adsorptive paper) in the No. 1 container filled with liquid A and soak for 20 minutes (the soaking container is sealed, the pressure is 0.1mpa, and the temperature is 18°C); take out the absorbent paper, Then put it in the No. 2 container with B liquid and soak for 30 minutes (the soaking container is airtight, the pressure is 0.15mpa, and the temperature is 18°C); Centrifuge for 1 minute;

[0049] (4) Decompression, sub-package, and that's it.

Embodiment 2

[0051] A kind of mildew-proof sheet of the present embodiment is prepared by the following method:

[0052] (1) Add glucose into water, stir until completely dissolved, quickly add glucose oxidase, stir evenly, add ethanol, stir evenly, and obtain liquid A;

[0053] The weight percent of each component in the gained A liquid is:

[0054]

[0055] (2) adding the essence into ethanol, stirring evenly to obtain liquid B; the essence content in the obtained liquid B is 0.1 wt%.

[0056] (3) Soak the absorbent paper in the No. 1 container containing liquid A for 20 minutes (the soaking container is sealed, the pressure is 0.1mpa, and the temperature is 18°C); take out the absorbent paper, and then place it in the container containing B Soak in the No. 2 container of liquid for 25 minutes (the soaking container is sealed, the pressure is 0.15mpa, and the temperature is 18°C); take out the soaked absorbent paper, and then centrifuge it at a speed of 100rpm for 1 minute;

[0057]...

Embodiment 3

[0059] A kind of mildew-proof sheet of the present embodiment is prepared by the following method:

[0060] (1) Add glucose into water, stir until completely dissolved, quickly add glucose oxidase, stir evenly, add ethanol, stir evenly, and obtain liquid A;

[0061] The weight percent of each component in the gained A liquid is:

[0062]

[0063] (2) adding the essence into ethanol, stirring evenly to obtain liquid B; the essence content in the obtained liquid B is 2 wt%.

[0064] (3) Soak the absorbent paper in the No. 1 container containing liquid A for 25 minutes (the soaking container is sealed, the pressure is 0.1mpa, and the temperature is 18°C); take out the absorbent paper, and then place it in the container containing B Soak in the No. 2 container of liquid for 35 minutes (the soaking container is sealed, the pressure is 0.15mpa, and the temperature is 18°C); take out the soaked absorbent paper, and then centrifuge it at a speed of 100rpm for 1 minute;

[0065] (...

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Abstract

The invention relates to a soaking solution for preparing an anti-mold sheet, an anti-mold sheet and a preparation method thereof. The soaking solution for preparing the anti-mildew sheet is composed of A liquid and B liquid; the A liquid is composed of the following components in weight percentage: 0.1-3% of glucose oxidase, 2-10% of glucose, and 34-65% of ethanol , water 30-55%; the B liquid is composed of the following components in weight percentage: essence 0.05-5%, ethanol 95-99.95%. The preparation method of the anti-mold sheet of the present invention is simple, and the obtained anti-mold sheet has good antibacterial and anti-mold effects, and when used in food, it will not cause bitter taste in the food, and the reagents used are completely non-toxic, and long-term use will not affect the health of the body. In direct contact with the fresh food.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a soaking solution for preparing an anti-mold sheet, an anti-mold sheet and a preparation method thereof. Background technique [0002] In order to prevent food from deteriorating due to microbial reproduction during storage and circulation, or due to poor storage and sales conditions, the internal quality of food will deteriorate and the color will decline. Edible value, anti-mildew and fresh-keeping measures of food are necessary. Anti-mildew and fresh-keeping of food has always been a concern in the storage and transportation of the food industry. There are many types of food preservation methods and preservatives. Some of the existing fresh-keeping products will have adverse effects on human health after long-term use, and there are potential safety hazards. Some will affect the taste of food. With the improvement of people's awareness of their own health and the emphasis on...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3463A23L3/349A23L3/3562A23L3/3571
CPCA23L3/3463A23L3/349A23L3/3562A23L3/3571
Inventor 李红良林跃先易秀琴
Owner GUANGZHOU WELBON BIOLOGICAL TECH
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