Preservative for bean products and preparation method thereof

Abstract

The present invention discloses a preservative for bean products and a preparation method thereof. The preservative for the bean products comprises the following raw materials in weight percentages: 0.7-1.4% of monoglycerides, 0.7-1.4% of glycerol monolaurate, 0.2-0.4% of glucose, 0.04-0.06% of edible acid, 0.02-0.04% of calcium propionate, 0.05-0.12% of sorbic acid and / or sorbate, 0.2-0.9% of chitosan and the balance water. The preparation method comprises the following steps: (1) water is added into the chitosan and edible acid, and the materials are mixed evenly; (2) the monoglyceride and glycerol monolaurate are added and the materials are mixed evenly at a condition of 55-70 DEG C; and (3) the remaining components are added and the materials are mixed evenly to obtain the preservative for the bean products. The preservative for the bean products can effectively inhibit a growth of spoilage microorganisms, prolongs a shelf life, and is simple in preparation technology, easy in operations and mild in conditions.

Description

technical field [0001] The invention relates to a fresh-keeping agent, in particular to a bean product fresh-keeping agent and a preparation method thereof. Background technique [0002] Soy products contain 8 essential amino acids, rich in unsaturated fatty acids, calcium and B vitamins, known as "vegetable meat". Soy products not only have nutritional properties such as high protein and low cholesterol, but regular consumption of soy products can lower cholesterol, prevent osteoporosis, and stabilize blood sugar. Therefore, soy products are rich in nutrition and cheap, and are deeply loved by the public. However, most soy products are also rich in nutrients and water, so they are prone to microbial reproduction. For example, soy products with relatively high water content, such as tofu, tofu skin, and dried tofu, are very easy to become sour and sticky, thus affecting the quality of soy products and sales. [0003] Due to the high water content of most soybean products, ...

AI Technical Summary

Problems solved by technology

However, most soy products are also rich in nutrients and water, so they are prone to microbial reproduction. For example, soy products with relatively high water content, such as tofu, tofu skin, and dried tofu, are very easy to become sour and sticky, thus affecting the quality of soy products and sales

[0003] Due to the high water content of most soybean products, it is not easy to store, especially in high temperature seasons, the shelf life is only 3-5 hours

Existing fresh-keeping methods include adding preservatives such as benzoic acid, refrigeration, radiation, sterilization, aseptic treatment, chemical agent treatment, etc., but the way of adding benzoic acid preservatives is often harmful to human health. High requirements, large investment, complex operation steps, high cost and other disadvantages, high temperature sterilization effect depends on processing temperature and time, high temperature, long time, good sterilization effect, but poor product flavor; low temperature (refrigeration) time is short, although It can maintain the flavor of the product, but it cannot effectively sterilize the product, and the product is easy to deteriorate