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Compound fresh-keeping agent for pickled mustard tubers as well as preparation method and application method thereof

A composite preservation and mustard technology, applied in the preparation of preservatives, in the field of preservatives for mustard packaging, to reduce concerns about negative health effects, improve fluidity, and reduce the risk of dust explosions

Inactive Publication Date: 2019-03-19
NINGBO ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In mustard mustard, sodium benzoate has a wide range of applications and excellent antibacterial and antiseptic properties. However, because benzoic acid contains a benzene ring structure, there is a risk of producing carcinogenic toxic compounds such as benzene and naphthalene during long-term storage of mustard mustard. In addition, studies have reported a correlation between the intake of sodium benzoate and ADHD in children, so its use in food has been questioned

Method used

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  • Compound fresh-keeping agent for pickled mustard tubers as well as preparation method and application method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Put the subordinate materials in the form of powder into a stirring powder mixer: 100kg of LAE, 50kg of potassium sorbate, 50kg of nisin, and mix for 30 minutes.

[0036] (2) 100kg of materials in step (1) and 7kg of microcrystalline cellulose were mixed in a swing mixer for 30 minutes.

[0037] (3) Dry granulate the material in step (2) in a roller press granulator, set the pressure of the roller to 5 MPa, the rotating speed of the roller to 20 rpm, and the particle size to 7 mm.

[0038] (4) Peel the marinated pickled mustard, cut into pieces, and rinse in fresh water for 10 minutes.

[0039] (5) Put 500kg of mustard greens after cutting and bleaching, 0.5kg of preservative granules in step (3), 0.2kg of citric acid, 0.2kg of erythritol, and 0.5kg of sucrose into the drum mixer, and mix for 10 minutes .

[0040] (6) On the automatic packaging line, the seasoned pickled mustard is subpackaged, vacuum-packed with opaque polyethylene / polyethylene terephthalate plas...

Embodiment 2

[0043] (1) Put the sub-materials in powder form into a stirring powder mixer: 10kg of LAE, 2kg of natamycin and 10kg of streptococin, and mix for 15 minutes.

[0044] (2) 10 kg of materials in step (1) and 1 kg of pregelatinized starch were mixed in a swing mixer for 60 minutes.

[0045] (3) Dry granulate the material in step (2) in a roller press granulator, set the pressure of the roller to 7MPa, the rotating speed of the roller to 10rpm, and the particle size to 5mm.

[0046] (4) Peel the marinated pickled mustard, cut into pieces, and rinse in fresh water for 10 minutes.

[0047] (5) 50 kg of mustard mustard after cutting and bleaching, 0.02 kg of preservative granules in step (3), 0.007 kg of acetic acid, and 0.05 kg of sucrose are put into a drum mixer, and mixed for 5 minutes.

[0048](6) On the automatic packaging line, the seasoned pickled mustard is sub-packaged, and vacuum-packed with transparent chlorinated polyethylene plastic packaging bags, and sterilized in 85...

Embodiment 3

[0051] (1) Put the sub-materials in powder form into a stirring powder mixer: 10kg of LAE, 5kg of potassium sorbate, 1kg of lysozyme, and mix for 5 minutes.

[0052] (2) 10kg of materials in step (1) and 0.7kg of microcrystalline cellulose were mixed in a swing mixer for 30 minutes.

[0053] (3) Dry granulate the material in step (2) in a roller press granulator, set the pressure of the roller to 5 MPa, the rotating speed of the roller to 20 rpm, and the particle size to 7 mm.

[0054] (4) Cut the marinated pickled mustard into strips, and rinse them in fresh water for 10 minutes.

[0055] (5) 50 kg of mustard mustard after cutting and blanching, 0.05 kg of preservative granules in step (3), 0.02 kg of citric acid, and 0.1 kg of erythritol are dropped into a drum mixer, and mixed for 10 minutes.

[0056] (6) Pack the seasoned pickled mustard in an automatic packaging line, vacuum pack it in an opaque polyethylene / polyethylene terephthalate plastic bag, and sterilize it with s...

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Abstract

The invention provides a compound fresh-keeping agent for pickled mustard tubers. The compound fresh-keeping agent is characterized by being prepared from the following components in parts by weight:1 part of a broad-spectrum bacterium-inhibition active substance Nalpha-lauroyl-L-arginine ethyl ester dihydrochloride, 0.1 to 1 part of a safety bacterium-inhibition compound aiming at bacteria and 0.1 to 1 part of a safety bacterium-inhibition compound aiming at fungi. The invention further discloses a preparation method and an application method of the compound fresh-keeping agent for the pickled mustard tubers. The fresh-keeping agent provided by the invention is used for replacing sodium benzoate which is added in conventional bagged pickled mustard tubers and has potential safety risks;and worries of consumers on negative health influences caused by the pickled mustard tubers are reduced, and the bagged pickled mustard tubers become a more healthy food.

Description

technical field [0001] The invention relates to an antistaling agent, in particular to an antistaling agent used in mustard mustard packaging, and also relates to a preparation method and a specific application method of the antistaling agent. Background technique [0002] Mustard mustard is a kind of Chinese unique fermented pickled vegetable made from the enlarged stem of Brassica juncea var. tumida in stem mustard. Due to the requirements for flavor quality of bagged mustard, only conservative pasteurization technology can be used, so even after sterilization and sealing, mustard mustard has further risk of rot, and compared with traditional altar-packed mustard, bagged mustard is faced with swelling The specific problems of the bag, so there are additional requirements for the control of microbial growth. In addition, quality degradation caused by oxidation, enzymatic and compound self-decomposition cannot be avoided by sterilization. Therefore, adding preservatives to...

Claims

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Application Information

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IPC IPC(8): A23L3/00A23L3/3409A23L3/3526
CPCA23L3/00A23L3/3409A23L3/3526
Inventor 陈山乔孙志栋陈惠云史婷婷
Owner NINGBO ACAD OF AGRI SCI
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