Natural external spray preservative composition for inhibiting putrefying bacteria of pastries, and applications thereof

A composition and preservative technology, applied in the application, preservation of food ingredients as anti-microbial, food science and other directions, can solve problems such as adverse impact on the ecological environment, large pollution, etc., and achieve improved safety, natural materials, and extended shelf life. Effect

Pending Publication Date: 2018-02-23
广州拜晴生物科技有限公司
View PDF7 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to control the number of microorganisms in the food during the shelf life, a certain amount of chemical preservatives, such as sodium dehydroacetate, potassium sorbate, etc., will be added to the varieties with high water content in pastry foods. Most of

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Test bacteria: Escherichia coli CICC 10899, Staphylococcus aureus CICC 10384, Salmonella entericasubsp.enterica serovar Typhi CICC 10867, Listeria monocytogenes CICC 21633, parahaemolyticus Vibrio (Vibrio parahaemolyticus CICC 21617) and other food common five kinds of harmful bacteria were cultivated on a slant surface for 24 hours, washed with PBS and made into bacterial suspension. Mix 50 parts by weight of lactic acid bacteria fermentation liquid spray-dried powder, 35 parts by weight of lysozyme, and 15 parts by weight of natamycin in an airtight glass or 304 stainless steel container to obtain a natural preservative composition; another 50 parts by weight of lactic acid bacteria Fermentation broth spray-dried powder, 15 parts by weight of natamycin, and 35 parts by weight of soluble starch were uniformly mixed to obtain a natural antistaling agent control sample. 5 parts by weight of the compositions were respectively dispersed in 95 parts by weight of 75% (alcoho...

Embodiment 2

[0021] Test bacteria: Aspergillus flavus CICC2004, Aspergillus nigerCICC 2039, Penicillium sp. CICC 14018, Saccharomyces cerevisiae CICC 1921, Candida utilis CICC 1422) Harmful fungi were cultured on a slant for 48 hours, washed with PBS and made into a bacterial suspension. After weighing 55 parts by weight of spray-dried powder of lactic acid bacteria fermentation liquid, 25 parts by weight of lysozyme and 20 parts by weight of natamycin, pour it into an airtight glass or stainless steel container and mix evenly to obtain a natural antistaling agent composition; another 55 parts by weight Parts by weight of spray-dried powder of lactic acid bacteria fermentation liquid, 25 parts by weight of lysozyme, and 20 parts by weight of soluble starch were used as the natural preservative control sample. Each take 5 parts by weight of the composition and disperse it in 95 parts by weight of 75% edible alcohol to obtain an alcohol solution containing 5% of the natural antistaling agent...

Embodiment 3

[0024] Mix 50 parts by weight of lactic acid bacteria fermentation broth spray-dried powder, 35 parts by weight of lysozyme, and 15 parts by weight of natamycin in an airtight glass or 304 stainless steel container to obtain a natural preservative composition; Lactic acid bacteria fermentation broth spray-dried powder, 35 parts by weight of lysozyme, and 4 parts by weight of natamycin were used as a natural preservative control sample. 5 parts by weight of the compositions were dispersed in 95 parts by weight of 75% edible alcohol to obtain an alcohol solution containing 5% of the natural antistaling agent composition. On the automatic cake production line, use the automatic inflatable packaging machine to sense the atomizing nozzle, add an alcohol solution containing 5% of the natural external spray preservative composition, the machine will automatically spray the atomized solution, cover the surface of the cake, and then the machine will automatically complete the packaging ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a natural external spray preservative composition for inhibiting putrefying bacteria of pastries, and applications thereof. The raw materials of the composition comes from microbial fermentation products or bio-extraction products, the composition comprises the following components in parts by weight: 30-60 parts of lactic acid bacteria fermentation broth spray drying powder, 25-55 parts of lysozyme, and 5-20 parts of natamycin. The composition is broad-spectrum antibacterial, high-efficiency, natural, safe, non-toxic, and convenient to use, can be used for sterilizingputrefying bacteria on the surfaces of pastries; after being added into the pastries, the composition cannot cause the bad mouthfeeling of a chemical type food additive; and the product can also be applied to bacteria inhibition in the fields of seasonings, beverage, fresh food, and the like.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a natural externally sprayed antistaling agent composition for inhibiting pastry spoilage bacteria and an application thereof. Background technique [0002] Microorganisms widely exist in nature. In food processing, a certain type and quantity of microorganisms will inevitably be brought in. When the environmental conditions are suitable, they will grow and reproduce rapidly, causing food spoilage and deterioration. The loss caused by microbial contamination of food in my country every year is staggering. Microbial contamination not only reduces the nutritional and hygienic quality of food, but may also cause food poisoning and endanger human health. [0003] At present, pastries on the market, including cakes, pastries, cakes, etc., have a kind of air-filled packaging, with a shelf life of 3 to 6 months, and a considerable market sales. In 2016, the domestic output...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L3/3571A23L3/3463A23L2/42A23L2/44A21D15/00
CPCA21D15/00A23L2/42A23L2/44A23L3/34635A23L3/3571A23V2002/00A23V2200/10
Inventor 姚丁丹陈敏静李超能
Owner 广州拜晴生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap