Application of food-grade plant-source composite bacteriostat to cereal product
A plant-derived, food-grade technology, applied in applications, food science, food preservation, etc., can solve problems such as short shelf life and poor food sensory, and achieve the effects of maintaining flavor, inhibiting microbial growth, and controlling production costs.
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Embodiment 1
[0022] The preparation method of food-grade plant-derived compound antibacterial agent:
[0023] (1), preparation of the plant extract containing cinnamaldehyde: steam distillation method gets 60kg ground fine cinnamon bark powder, puts into the flask, adds 160L of water, installs condenser, heats and refluxes for 10min. After cooling, pour it into a distillation bottle for steam distillation, and collect 80-100L of distillate;
[0024] The distillate was transferred to a separatory funnel and extracted twice with 40 L portions of ether. Discard the water layer, transfer the ether layer into a small test tube, add a small amount of anhydrous sodium sulfate to dry, pour out the extract after 20 minutes, and evaporate the ether in a water bath in a fume hood to obtain a plant extract containing cinnamaldehyde;
[0025] (2), prepare the plant extract containing eugenol: take 15kg of clove flower buds, add water 90L after soaking in a distillation bottle, directly heat and carry ...
Embodiment 2
[0066] The concrete method of using food-grade plant-derived compound antibacterial agent to prepare dry rice flour is:
[0067] First soak 10kg of rice in water, moisten the rice (normal temperature, 3 hours), process the moistened rice into powder with a pulverizer, and the thickness requirement can pass through a 60-mesh sieve. Add 2kg of water and a food-grade plant-derived compound bacteriostatic agent to make wet rice flour balls, cook them twice (75% cooked once, 100% cooked twice), and be shaped into strips by a strip forming machine. Put the strips on the bamboo plaque and put them into the dryer for drying and dehydration (moisture content 14%), and then pack them. The added amount of food-grade plant-derived compound bacteriostatic agent was 0.08%, 0.07%, 0.06%, 0.05% and 0.04% of the total mass of wet rice noodle; the above were used as the experimental group.
[0068] Control group: blank control group and ε-polylysine hydrochloride control group, the addition am...
Embodiment 3
[0076] The concrete method that uses food-grade plant-derived compound antibacterial agent to prepare hot strips is:
[0077] Mix 10kg of flour, 3kg of water, 0.4kg of edible salt, 0.5kg of humectant and 2mg of food coloring into a whisker shape to obtain ingredient flour, and then mix 0.5kg of flour with 0.25kg of water to obtain spare flour (used when just starting up) , start the machine, put the spare flour into the hopper, and squeeze it repeatedly. When the temperature rises to 100-130°C (when the powder becomes soft and discolored and becomes puffed), then put in the flour ingredients. At this time, the machine has heated up and started to work normally. state, continuously and evenly feed, control the feeding speed, reduce the feeding speed when the spicy strips come out uncooked, increase the feeding speed when the spicy strips come out overripe, cut into small pieces (6cm) after processing and forming, and get shaped Spicy strips, after mixing 1kg of seasonings and f...
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