Natural preservative applicable to soybean product processing

A technology of natural preservatives and soy products, applied in the fields of application, food preservation, food science, etc., can solve the problems of carcinogenic risk, easy sourness and stickiness, shrinkage and dehydration of soy products, and achieve the purpose of improving flavor and nutritional value, and antibacterial Outstanding effect of bactericidal effect

Inactive Publication Date: 2017-09-15
蚌埠市星光豆制品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invent describes an improved method called compound preparation used during production processes such as processing soymils or improving their quality through sterility assurance measures. This results in better preserved foods without harming them while maintaining good taste and texture qualities. It provides effective protection against various types of pathogens like Salmonella spp., Escherichia coli (ECO), Yersiniosis sporeformans, Clostridium perfringerum, Bortispora cerevisiae, Micrococcaceae species, Flaviviridae virus, Norovirus, Toxoplasma gondii, Helminthosoma wormwood, Nematodes, Plasmodium falciparum, Spores from Candida albicans, Gram negative rods, yeast cells, Saccharomyces ceramics, Actinosynnema polyphaga, Mycopathies caused by these germs are highly beneficial but they may be dangerous if consumed directly due to offensive odors associated therewith. Natural preserving agents made up mostly of ingredients derived from plants could help prevent this problem.

Problems solved by technology

This patented technical problem addressed in this patent relates to improving the storage stability (shelf life) of edible plant ingestables like soymils due to their unique flavor profile caused by certain types of enzymes produced naturally within these plants called lignanases or beta-glucosidase proteins. These natural compounds help protect against decomposition over time without causing any harmful effects on taste buds and tastiness. Additionally, adding antimicrobial agents helps prevent growth of unwanted organism while maintaining good organoleptic properties.

Method used

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  • Natural preservative applicable to soybean product processing

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A natural preservative suitable for soybean product processing is characterized in that it contains the following components in terms of mass percentage: 25% of garlic extract, 15% of clove extract, 13% of eucalyptus extract, 10% of peppermint extract, The rest is tea tree extract.

[0016] As a further improvement to the above scheme, the extraction method of the garlic extract is:

[0017] (1) Choose fresh garlic, soak it in 0.5% sodium hydroxide solution and 1% sodium carbonate for 3 minutes, rinse it in clean water immediately after treatment, remove the skin, and store it at 55°C Dried to a moisture content of 40%;

[0018] (2) Mash the dried garlic, add distilled wine with an alcohol content of 50 degrees, the amount added is subject to the garlic juice, soak for 12 hours under the seal, continue to stir for 10 minutes, then filter to remove the garlic residue, The obtained filtrate is evaporated using a rotary evaporator to obtain an alcohol-free garlic extract...

Embodiment 2

[0023] A natural preservative suitable for soybean product processing is characterized in that it contains the following components in terms of mass percentage: 30% of garlic extract, 17% of clove extract, 15% of eucalyptus extract, 11% of peppermint extract, The rest is tea tree extract.

[0024] As a further improvement to the above scheme, the extraction method of the garlic extract is:

[0025] (1) Select fresh garlic, soak it in 0.7% sodium hydroxide solution and 1.5% sodium carbonate for 4 minutes, rinse it in clean water immediately after treatment, remove the skin, and store it at 60°C Dried to a moisture content of 45%;

[0026] (2) Crush the dried garlic, add distilled wine with an alcohol content of 52 degrees, the amount added is subject to the garlic juice, soak for 15 hours under the seal, continue to stir for 12 minutes, then filter to remove the garlic residue, The obtained filtrate is evaporated using a rotary evaporator to obtain an alcohol-free garlic extr...

Embodiment 3

[0031] A natural preservative suitable for soybean product processing is characterized in that it contains the following components in terms of mass percentage: 35% of garlic extract, 20% of clove extract, 17% of eucalyptus extract, 12% of peppermint extract, The rest is tea tree extract.

[0032] As a further improvement to the above scheme, the extraction method of the garlic extract is:

[0033] (1) Choose fresh garlic, soak it in sodium hydroxide solution with a mass concentration of 1.0% and sodium carbonate with a mass concentration of 2% for 5 minutes. Dried to a moisture content of 50%;

[0034] (2) Mash the dried garlic, add distilled wine with an alcohol content of 55 degrees, the amount added is subject to the garlic juice, soak for 18 hours under the seal, continue to stir for 15 minutes, then filter to remove the garlic residue, The obtained filtrate is evaporated using a rotary evaporator to obtain an alcohol-free garlic extract;

[0035] (3) The obtained garl...

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Abstract

The invention relates to the field of soybean product processing, and discloses a natural preservative applicable to soybean product processing. The natural preservative comprises the following components in percent by mass: 25-35% of a garlic extract, 15-20% of a clove extract, 13-17% of a eucalyptus extract, 10-12% of a mint extract and the balance of a tea tree extract. The prepared preservative has very strong bactericidal performance on main microorganisms, namely lactobacillus, bacillus, enterobacter, staphylococcus, leuconostoceros and the like, which affect deterioration of a soybean product, and can act on cell walls and cell membranes of bacteria to affect expression of genetic substances and deactivate enzyme; meanwhile, the natural preservative further can improve the flavor and the nutritional value of the soybean product.

Description

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Claims

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Application Information

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Owner 蚌埠市星光豆制品厂
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