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Application of food-grade plant-source composite bacteriostat to baked products

A plant-derived, food-grade technology, applied in the fields of application, baked food, food science, etc., can solve the problems of poor food sensory, short shelf life of chemical preservatives, etc., to inhibit the growth of microorganisms, avoid bad sensory effects, and add a small amount Effect

Inactive Publication Date: 2019-06-07
ZHUHAI NATURE JOURNEY BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of short shelf life of existing chemical preservatives, bad sensory effects on food and side effects caused by excessive intake of chemical preservatives, and to provide a food-grade plant-derived compound antibacterial Application of additives in bakery products

Method used

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  • Application of food-grade plant-source composite bacteriostat to baked products
  • Application of food-grade plant-source composite bacteriostat to baked products
  • Application of food-grade plant-source composite bacteriostat to baked products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation method of food-grade plant-derived compound antibacterial agent:

[0021] (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;

[0022] 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;

[0023] (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

[0060] The specific method of using food-grade plant-derived compound antibacterial agent to prepare cakes is:

[0061] Preparation: use 23g flour, 20g eggs, 10g edible oil, 5g white sugar, 2g salt and 40g stuffing;

[0062] Preparation of cakes: ①. Dough making: Mix the food-grade plant-derived compound antibacterial agent with flour, eggs, edible oil, white sugar and salt, then add water to knead the dough to obtain the dough; ②, Filling: make filling Add food-grade plant-derived compound antibacterial agent and stir-fry; the addition of food-grade plant-derived compound antibacterial agent in the dough is 0.07% of the dough quality, and food-grade plant-derived compound antibacterial agent in the stuffing The amount added is 0.07% of the filling mass; the above is used as the experimental group.

[0063] Wherein, in the experimental group, the addition of the food-grade plant-derived compound antibacterial agent in the dough is adjusted to be 0.04% of the dough quality, an...

Embodiment 3

[0077] The specific method of using the food-grade plant-derived compound antibacterial agent to prepare cakes is:

[0078] Preparation: 50g flour, 30g eggs, 5g white sugar, 5g edible oil, 10g hydrogenated vegetable oil;

[0079] Cake preparation: the finished cake is obtained through egg beating, dough mixing, injection molding, baking and decoration in sequence. The food-grade plant-derived compound antibacterial agent is added in the dough mixing process, and the amount of the food-grade plant-derived compound antibacterial agent is 0.08% of the total mass of the cake raw materials. above as the experimental group.

[0080] Wherein, in the experimental group, the added amount of the food-grade plant-derived compound antibacterial agent was adjusted to be 0.04% of the total mass of the cake raw materials, and the cake was prepared.

[0081] Wherein, in the experimental group, the added amount of the food-grade plant-derived compound antibacterial agent was adjusted to be 0...

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Abstract

The invention relates to an application of a food-grade plant-source composite bacteriostat to baked products, and relates to the application of a natural bacteriostasis preservation preventing material. The invention aims to solve the problems that a conventional chemical preservative is short in quality guarantee period and brings bad sense organ to foods, and side effects exist when too many chemical preservatives are taken. The food-grade plant-source composite bacteriostat is used for preparing the baked products, and the addition quantity of the food-grade plant-source composite bacteriostat to the baked products is 0.04%-0.08%. The food-grade plant-source composite bacteriostat comprises cinnamaldehyde, eugenol and caryophyllene. The food-grade plant-source composite bacteriostat has the beneficial effects that components of the food-grade plant-source composite bacteriostat are natural, and high in safety, the components have good suitability to the primary taste of foods, andthe food-grade plant-source composite bacteriostat is free from side effects after being eaten and used for a long time; and the addition quantity does not exceed 0.08%, and the quality guarantee period can be prolonged to 12 months. The food-grade plant-source composite bacteriostat is suitable for bacteriostasis and antisepsis of the baked products.

Description

technical field [0001] The invention relates to the application of a natural antibacterial and antiseptic material. Background technique [0002] The cause of food spoilage is the spoilage of food caused by the reproduction of microorganisms; or the oxidative deterioration of ingredients in baked products due to the action of oxygen in the air; due to the oxidase, peroxidase, starch contained in baked products The action of enzymes, proteases, etc., promotes the progress of food metabolism, generates heat, water vapor and carbon dioxide, and causes food deterioration. Among the various factors of food spoilage, microbial contamination is the most active and common factor, playing a leading role. Microorganisms exist everywhere in the environment, and food is easily contaminated by microorganisms during production, processing, transportation, storage, and sales. As long as the temperature is right, microorganisms will grow and reproduce, breaking down the nutrients in the f...

Claims

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Application Information

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IPC IPC(8): A21D2/08A21D2/36A21D13/38
Inventor 巫世贵张晖刘俊希
Owner ZHUHAI NATURE JOURNEY BIOTECH CO LTD
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