A fermented pasta preservative, preparation method and application method thereof
A preservative and pasta technology, applied in food preservation, application, food science, etc., can solve the problem of maintaining tissue structure, softness, water holding capacity and other properties, which is not beneficial to the maintenance and improvement of steamed bread taste and eating quality, and general antiseptic effect and other problems, to achieve satisfactory and healthy dining experience, improve sensory quality, and significant antibacterial effect
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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 ...
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