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Compound New-Year-cake freshness preserving liquid and New-Year-cake freshness preservation method

A technology of composite fresh-keeping and fresh-keeping methods, which is applied in food preservation, food science, application, etc., can solve the problems that affect the sustainable development of rice cake traditional food industrialization, starch gelatinization and browning reaction, etc., so as to facilitate transportation and increase Effect of permeability, strong adsorption and penetrating ability

Pending Publication Date: 2017-09-01
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the heat-sterilized rice cake needs to be sterilized at high temperature during the preparation process, which will cause the rice cake to undergo a browning reaction, resulting in a decrease in quality, loss of some nutrients, gelatinization and denaturation of the starch, and hardening of the rice cake after cooling, thereby affecting the quality of the rice cake. The industrialization of traditional food continues to develop

Method used

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  • Compound New-Year-cake freshness preserving liquid and New-Year-cake freshness preservation method
  • Compound New-Year-cake freshness preserving liquid and New-Year-cake freshness preservation method
  • Compound New-Year-cake freshness preserving liquid and New-Year-cake freshness preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A compound fresh-keeping solution for rice cakes, which consists of the following raw materials and its formula: 65mL of edible ethanol, 0.8g of chitosan, 1g of sodium lactate and 2g of tea polyphenols, supplemented with aseptic water to 100mL; method, the specific steps are as follows:

[0025] (1) Take 65mL of edible ethanol, 0.8g of chitosan, 1g of sodium lactate, and 2g of tea polyphenols, make up to 100mL of sterile water, mix well, and prepare the compound fresh-keeping solution for rice cakes;

[0026] (2) Transfer the rice cake compound fresh-keeping solution to a spray pot with a diameter of 1.8 mm, spray the surface of the rice cake for 30 minutes, make it form a protective film on the surface of the rice cake, and then drain it for 5 minutes to obtain a coated rice cake; 0.09ml spraying amount of rice cake compound preservative liquid on the surface of 130g rice cake;

[0027] (3) Combine coated rice cake and ClO 2 The slow-release agent is placed in the pa...

Embodiment 2

[0029] A compound fresh-keeping solution for rice cakes, consisting of the following raw materials and formulas thereof: 55 mL of edible ethanol, 0.6 g of chitosan, 1.5 g of sodium lactate and 1.5 g of tea polyphenols, supplemented with aseptic water to 100 mL; The method of preservation, the specific steps are as follows:

[0030] (1) Take 55mL of edible ethanol, 0.6g of chitosan, 1.5g of sodium lactate and 1.5g of tea polyphenols, make up to 100mL of sterile water, mix well, and prepare the rice cake compound preservation solution;

[0031] (2) Transfer the rice cake compound fresh-keeping solution to a spray pot with a diameter of 1.5 mm, spray the surface of the rice cake for 45 seconds, so that a protective film is formed on the surface of the rice cake, and then drain for 5 minutes to obtain a coated rice cake;

[0032] (3) Combine coated rice cake and ClO 2 Sustained-release agent is placed in the packaging bag simultaneously and carries out vacuum packaging, and the v...

Embodiment 3

[0034] A compound fresh-keeping solution for rice cakes, which consists of the following raw materials and its formula: 75mL of edible ethanol, 1g of chitosan, 2g of sodium lactate and 2.5g of tea polyphenols, supplemented with sterile water to 100mL; method, the specific steps are as follows:

[0035] (1) Take 75mL of edible ethanol, 1g of chitosan, 2g of sodium lactate and 2.5g of tea polyphenols, make up to 100mL of sterile water, and mix evenly to prepare a compound fresh-keeping solution for rice cakes;

[0036] (2) Transfer the rice cake compound fresh-keeping solution to a spray pot with a diameter of 2 mm, spray the surface of the rice cake for 60 seconds, so that a protective film is formed on the surface of the rice cake, and then drain for 5 minutes to obtain a coated rice cake;

[0037] (3) Combine coated rice cake and ClO 2 Sustained-release agent is placed in the packaging bag simultaneously and carries out vacuum packaging, and the control vacuum is 0.1 MPa, wh...

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Abstract

The invention discloses compound New-Year-cake freshness preserving liquid and a New-Year-cake freshness preservation method. The compound New-Year-cake freshness preserving liquid is characterized by being composed of the following raw materials in the following formula: 61-79vt% of edible ethanol, 6-10mg / ml of chitosan, 10-20mg / ml of sodium lactate, 15-25mg / ml of tea polyphenols, and the balance sterile water. The New-Year-cake freshness preservation method comprises the following steps of preparing the compound New-Year-cake freshness preserving liquid; transferring the compound New-Year-cake freshness preserving liquid into a spray kettle, and carrying out spraying so as to coat surfaces of New-Year cakes with a protective membrane to obtain membrane-coated New-Year cakes; and then, putting the membrane-coated New-Year cakes with sustained-release ClO(2) agent in packing bags, and carrying out vacuum packaging. The compound New-Year-cake freshness preserving liquid and the New-Year-cake freshness preservation method have the advantages that original texture and taste of the New-Year cakes are preserved, and shelf lives of the New-Year cakes are prolonged.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a compound fresh-keeping liquid for rice cakes and a fresh-keeping method for rice cakes. Background technique [0002] As the staple food in the vast areas of the south, rice cake has successfully raised the people of one side for thousands of years. Li Shizhen, who lives in the south of the Yangtze River, knows it better, and wrote a special entry for it in "Compendium of Materia Medica", saying that "the cake is made of millet glutinous rice flour and steamed together, and its shape is like a gelatinous paste." By the Ming and Qing Dynasties, rice cakes had developed into a perennial snack on the market, with different flavors from the north and the south. At present, rice cakes are mainly sold in three forms: bulk rice cakes, thermally sterilized rice cakes and fresh-keeping rice cakes. Bulk rice cakes are high in quality, smooth in taste, delicate in texture and good in el...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L3/349A23L3/358A23L3/3472A23L3/3445
CPCA23L3/3562A23L3/3445A23L3/3472A23L3/349A23L3/358
Inventor 吴迪迪娄永江李勇勇史咏梅张登科王焙
Owner NINGBO UNIV
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