Preservative for bean products and preparation method thereof

A technology for preservatives and soy products, which is applied in the fields of food preservation, preservation of food ingredients as antimicrobials, food ingredients, etc., can solve the problems of complicated operation steps, easy to become sour and sticky, difficult to preserve, etc., and achieves a simple and good preparation process. Antifoaming effect, shelf life extension effect

Inactive Publication Date: 2017-12-29
SUZHOU ANTEK INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation of soybean product antistaling agent comprises the following steps:

[0019] (1) 2g chitosan and 0.6g citric acid are added in 974g water, stir 2h and mix well, obtain the chitosan solution of acidification;

[0020] (2) Add 7g of monoglyceride and 14g of glyceryl monolaurate into the acidified chitosan solution obtained in step (1), stir for 2 hours at 55°C and mix well, cool to 20°C to obtain oil mixture;

[0021] (3) Finally, add 2 g of glucose, 0.5 g of sorbic acid, and 0.2 g of calcium propionate into the oil mixture obtained in step (2), stir and mix well to obtain the soybean product preservative.

[0022] Divide the purchased tofu evenly into 8 portions, each of which is a group of 4. One of them was immersed in the bean product fresh-keeping agent prepared in this embodiment for 2-5 minutes; the other group was a control group without any treatment. The two groups of tofu were stored in the same environment at a temperature of 4°C. According...

Embodiment 2

[0024] The preparation of soybean product antistaling agent comprises the following steps:

[0025] (1) 4g chitosan and 0.5g lactic acid are added in 970g water, stir 2h and mix well, obtain the chitosan solution of acidifying;

[0026] (2) Add 10g of monoglyceride and 12g of glyceryl monolaurate into the acidified chitosan solution obtained in step (1), stir for 2 hours at 60°C and mix well, cool to 25°C to obtain oil mixture;

[0027] (3) Finally, add 2.5g of glucose, 0.7g of potassium sorbate, and 0.25g of calcium propionate into the oil mixture obtained in step (2), stir and mix well to obtain the soybean product preservative.

[0028] Divide the purchased vegetarian chicken evenly into 8 parts, and every 4 parts form a group. One of them was immersed in the bean product fresh-keeping agent prepared in this embodiment for 2-5 minutes; the other group was a control group without any treatment. Two groups of vegetarian chickens were stored in the same environment at a tem...

Embodiment 3

[0030] The preparation of soybean product antistaling agent comprises the following steps:

[0031] (1) 7g chitosan and 0.45g tartaric acid are added in 966g water, stir 2h and mix well, obtain the chitosan solution of acidifying;

[0032] (2) Add 12g of monoglyceride and 10g of glyceryl monolaurate into the acidified chitosan solution obtained in step (1), stir for 2 hours at 65°C and mix well, cool to 27°C to obtain oil mixture;

[0033] (3) Finally, 3 g of glucose, 0.9 g of sodium sorbate, and 0.35 g of calcium propionate were added to the oil mixture obtained in step (2), and stirred evenly to obtain the soybean product preservative.

[0034] Divide the purchased dried tofu evenly into 8 portions, each of which is a group of 4. One of them was evenly sprayed with the bean product preservative prepared in this embodiment; the other was a control group without any treatment. The two groups of dried tofu were stored in the same environment at a temperature of 4°C. Accordi...

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PUM

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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, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3517A23L3/3562A23L3/3508
CPCA23L3/3508A23L3/3517A23L3/3562A23V2002/00A23V2200/10A23V2250/192A23V2250/61A23V2250/02A23V2250/511Y02A40/90
Inventor 包伟强
Owner SUZHOU ANTEK INDAL
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