Fermented wheaten food preservative, as well as preparation method and use method thereof
A preservative and pasta technology, applied in the fields of food preservation, application, food science, etc., can solve the problem that the maintenance of properties such as tissue structure, softness and water holding capacity is unhelpful, unfavorable for the maintenance and improvement of the taste and edible quality of steamed bread, and the antiseptic effect is average. and other problems, to achieve a satisfactory and healthy dining experience, improve sensory quality, and significantly inhibit bacteria.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0030] A fermented pasta preservative is prepared from the following raw materials in parts by weight: 15 parts of licorice, 10 parts of imperina root, 10 parts of Cyperus cyperi, 10 parts of torreya, 5 parts of lecithin, and 5 parts of whey protein concentrate.
[0031] The preparation method of above-mentioned fermented pasta preservative comprises the following steps:
[0032]Step S1: Weigh licorice root, rhizoma cyperi root, Cyperus cyperi and Torreya chinensis, dry at 80°C, and pulverize to obtain raw material powder; add water to the raw material powder, the mass ratio of raw material powder to water is 1g:10ml, and control the temperature at 70°C Extract for 1 hour, filter, and collect the filtrate and filter residue respectively once; add a volume fraction of 60% ethanol solution to the filter residue, reflux extraction twice, each time for 60 minutes, filter, combine the filtrates, and reclaim ethanol under reduced pressure to obtain two secondary filtrate; the primar...
Embodiment 2
[0036] A fermented pasta preservative is prepared from the following raw materials in parts by weight: 12 parts of licorice, 8 parts of imperina root, 8 parts of Cyperus cyperi, 8 parts of torreya, 3 parts of lecithin, and 3 parts of whey protein concentrate.
[0037] The preparation method of above-mentioned fermented pasta preservative comprises the following steps:
[0038] Step S1: Weigh licorice root, rhizoma cyperi root, Cyperus cyperi and Torreya chinensis, dry at 85°C, and pulverize to obtain raw material powder; add water to the raw material powder, the mass ratio of raw material powder to water is 1g:8ml, and control the temperature at 60°C Extract for 1.2 hours, filter, and collect the filtrate and filter residue once respectively; add a volume fraction of 60% ethanol solution to the filter residue, reflux extraction for 3 times, each time for 45 minutes, filter, combine the filtrates, and reclaim ethanol under reduced pressure to obtain two secondary filtrate; the ...
Embodiment 3
[0041] A fermented pasta preservative is prepared from the following raw materials in parts by weight: 18 parts of licorice, 12 parts of imperina root, 12 parts of Cyperus cyperi, 12 parts of torreya, 7 parts of lecithin, and 7 parts of whey protein concentrate.
[0042] The preparation method of above-mentioned fermented pasta preservative comprises the following steps:
[0043] Step S1: Weigh licorice root, rhizoma cyperi root, Cyperus cyperi and Torreya chinensis, dry at 80°C, and pulverize to obtain raw material powder; add water to the raw material powder, the mass ratio of raw material powder to water is 1g:12ml, and control the temperature at 80°C Extract for 1 hour, filter, and collect the filtrate and filter residue respectively once; add ethanol solution with a volume fraction of 50% in the filter residue, reflux extraction 3 times, each time for 50 minutes, filter, combine the filtrates, reclaim ethanol under reduced pressure, and obtain two secondary filtrate; the ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com