Compound improving agent for instant vegetables and preparation method of compound improving agent

Abstract

The invention discloses a compound improving agent for instant vegetables and a preparation method of the compound improving agent. The compound improving agent comprises, by weight, 6-12 parts of cinnamon extract cinnamyl aldehyde, 5-10 parts of Nisin, 5-10 parts of polylysine, 10-20 parts of FSCY86 modified starch, 40-60 parts of maltodextrin and 3-15 parts of green plum organic acid extract. The preparation method includes: evenly mixing and stirring the maltodextrin and the Nisin to obtain a first mixture; evenly mixing and stirring the cinnamon extract cinnamyl aldehyde and the modified starch, then adding the green plum organic acid extract, and evenly mixing to obtain a second mixture; adding the first mixture into the second mixture, evenly stirring, adding the polylysine, and stirring until the materials are completely evenly mixed to obtain the compound improving agent. The compound improving agent has compound functions of retaining water, protecting colors, resisting oxidation, inhibiting bacteria and enhancing the taste of the instant vegetables.

Description

technical field [0001] The invention relates to the field of convenient vegetable product processing, in particular to a compound improver for convenient vegetables and a preparation method thereof. Background technique [0002] Convenience vegetable products are an important large-scale vegetable processing product that has emerged in the market in recent years. It is processed by washing vegetables→cutting→blanching→blending→seasoning→packaging or not packaging. industrialized. Convenience vegetables have entered major shopping malls and deli specialty stores, and are deeply loved by the masses. The large-scale research on the large-scale and deep processing technology of instant vegetables began in the last 5 years, and it is a relatively shallow field for those skilled in the art. [0003] For example, the patent application No. 201210077574.X "compound pickled vegetable color-protecting and fresh-keeping agent and its production method" discloses a compound pickled ve...

AI Technical Summary

Problems solved by technology

This technical solution has disadvantages such as inconspicuous color protection effect and narrow application range.

[0004] At present, there are a small amount of convenient vegetable compound color-protecting agents in reports. The active ingredient of color-protecting is disodium stannous citrate, but all of them have the disadvantages that the color-protecting effect is not obvious, and they can only protect the color of a single vegetable.

There is no convenient vegetable compound improver with water retention, color protection, anti-oxidation, antibacterial and enhanced vegetable flavor effects in the market

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