Use method for cake preservative

A preservative and cake 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: 2019-01-15
李秀锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preservation of cakes 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 cake 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 surface of the cake. Cakes using this preservative can be kept mold-free for 40 days.

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Abstract

The present invention discloses a use method of a cake preservative. The use method comprises that during preparation processes of cakes, a biological enzyme and a microorganism metabolite are compounded to prepare the novel preservative. The cake preservative can be applied to the short-term storage and transportation of the cakes at room temperature and can also be applied in low-temperature long-term storage and preservation.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a method for using a cake fresh-keeping agent. Background technique [0002] Cakes mostly contain high moisture content, which is a natural microbial culture medium and is easy for microorganisms to reproduce. Therefore, the shelf life of such 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 cakes has seriously restricted the development of its industry and has become a bottleneck for the development of such products. Contents of the invention [0003] The object of the present invention is to provide a method for using a cake preservative to improve the quality of the cake. [0004] A method for using a cake preservative mai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571
CPCA23L3/3571
Inventor 李秀锋
Owner 李秀锋
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