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Shortening protecting agent

A technology of protective agent and ghee, which is applied in the field of food processing, protection and preparation, can solve problems such as difficulty in buying, and achieve the effect of extending the shelf life and protecting the quality of ghee

Inactive Publication Date: 2018-02-02
ANHUI TIANXIANG GRAIN & OIL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because ordinary people seldom use this kind of fat, it is commonly used in cakes and bakeries, so it is difficult to buy in the mass market

Method used

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  • Shortening protecting agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of ghee protection agent, comprises the raw material of following parts:

[0020] 5 parts of tomato, 6 parts of green tea extract, 0.5 parts of stevioside, 1 part of celery juice, 3 parts of banana powder, 6 parts of flavonoids extracted from grapefruit, 4 parts of nano seaweed extract, 11 parts of broccoli extract, 3 parts of puffed rice flour , 2.5 parts of blending agent, 3 parts of barley juice, 2.5 parts of pumpkin juice, 2 parts of aloe fermented product, 4.5 parts of fish meal, 3.5 parts of mung bean extract, 3 parts of black sesame powder, 0.3 part of preserving agent, 0.2 part of edible alcohol.

[0021] The retaining agent includes: 0.15 parts of sodium chloride, 0.2 parts of potassium sorbate, 0.3 parts of sodium propionate, and 0.2 parts of wheat starch; its preparation method is: 0.15 parts of sodium chloride, 0.2 parts of potassium sorbate, sodium propionate Add 0.3 parts to 0.2 parts of wheat starch, mix well, and grind in a grinder for 20 minutes ...

Embodiment 2

[0030] A kind of ghee protection agent, comprises the raw material of following parts:

[0031] 6 parts of tomato, 7 parts of green tea extract, 1 part of stevioside, 0.5 parts of celery juice, 3 parts of banana powder, 6 parts of flavonoids extracted from grapefruit, 6 parts of nano seaweed extract, 11 parts of broccoli extract, 3 parts of puffed rice flour , 1.5 parts of blending agent, 6 parts of barley juice, 5 parts of pumpkin juice, 3 parts of aloe fermented product, 4 parts of fish meal, 5 parts of mung bean extract, 2 parts of black sesame powder, 0.5 part of preserving agent, 0.4 part of edible alcohol.

[0032]The retaining agent includes: 0.3 parts of sodium chloride, 0.2 parts of potassium sorbate, 0.1 parts of sodium propionate, and 0.15 parts of wheat starch; its preparation method is: 0.3 parts of sodium chloride, 0.2 parts of potassium sorbate, sodium propionate Add 0.1 part of wheat starch to 0.15 part of wheat starch, mix well, and grind in a grinder for 40 m...

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PUM

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Abstract

The invention discloses a shortening protecting agent, and relates to the technical field of food processing and protecting. The shortening protecting agent comprises the following ingredients: licopersicin, a green tea extract, stevioside, cerleray juice, banana powder, flavones extracted from pomelo fruits, a nano seaweed extract, a broccoli extract, puffed rice flour, a blending agent, barley juice, pumpkin juice, an aloe ferment, fish meal, a mung bean extract, black sesame powder, a retentive agent, and edible alcohol. All ingredients of the shortening protecting agent prepared by the invention are selected from natural plants or plant extracts, and physical processing and treatments are performed on the selected ingredients so as to preserve activities of the natural components of the plants, and thus, the prepared shortening protecting agent is anti-oxidant and anti-bacterial. Being used for storing shortening, the shortening protecting agent is capable of protecting quality anddelicious taste of the shortening, as well as prolonging shelf life of the shortening; moreover, the ingredients of the shortening protecting agent are purely natural, free of chemical additives, andfree of pollution on foods, and thus, the shortening protecting agent is a green and environmentally friendly protecting agent.

Description

Technical field: [0001] The invention relates to the technical field of food processing and protection preparation, in particular to a ghee protection agent. Background technique: [0002] Ghee is a dairy product like butter, which is fat extracted from cow and goat milk. People in Tibetan areas like to eat yak butter most. The yak ghee produced in summer and autumn has a bright yellow color, sweet taste and excellent taste, while it is light yellow in winter. Sheep ghee is white, its luster and nutritional value are not as good as that of beef ghee, and its taste is also inferior to that of beef ghee. Ghee nourishes the intestines and stomach, warms the spleen, contains a variety of vitamins, and has high nutritional value. In Tibetan areas where the food structure is relatively simple, it can supplement the various needs of the human body. There are many ways to eat ghee, the main way is to make ghee tea and drink it, or put it in glutinous rice cakes to mix and eat. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C15/20
CPCA23C15/20
Inventor 卢国权
Owner ANHUI TIANXIANG GRAIN & OIL FOOD
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