Usage method of pizza freshness-keeping agent

A preservative and weight meter technology, applied in the field of food additives, can solve problems restricting industrial development and achieve obvious effects, low cost, and convenient application

Inactive Publication Date: 2018-10-02
胡丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preservation of pizza seriously restricts the development of its industry and has become a bottleneck for the development of such products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] A method for using a pizza preservative. By weight, 7 parts of lysozyme, 45 parts of R-polysaccharide, 3 parts of tea polyphenols, and 9 parts of microbial metabolite nisin are added to the container and mixed, and the mixture is mixed at 500 mg / kg dose diluted with water and mixed. Spray or spray the diluted and mixed solution on the pizza surface. Pizza with this preservative can be kept mold-free for 40 days.

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PUM

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Abstract

The invention discloses a usage method of a pizza freshness-keeping agent. The usage method of the pizza freshness-keeping agent comprises a step of using the novel pizza freshness-keeping agent compounded of a biological enzyme and a microbial metabolite during preparation processes of pizzas, wherein the pizza freshness-keeping agent can be applied in both short-term normal-temperature storage and transport as well as long-term low-temperature storage and preservation of pizzas.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a method for using a pizza preservative. Background technique [0002] Pizza mostly contains high moisture content, which itself is a natural microbial culture medium, which is easy for microorganisms to reproduce. Therefore, the shelf life of these products is particularly short, which seriously restricts the functions and value of such products. At present, there is no good fresh-keeping measure. The fresh-keeping agents used in this kind of products either fail to achieve the effect, or the residual amount cannot be controlled. The preservation of pizza has seriously restricted the development of its industry and has become a bottleneck in the development of such products. Contents of the invention [0003] The purpose of the present invention is to provide a method for using a pizza preservative to improve the quality of pizza. [0004] A method for using a pizza antistaling...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D15/08A23L3/3562A23L3/3571A23L3/3544A23L3/3463
CPCA21D15/08A23L3/34635A23L3/3544A23L3/3562A23L3/3571A23V2002/00A23V2200/10A23V2250/2132A23V2250/214A23V2250/51
Inventor 胡丽
Owner 胡丽
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