Biscuit preservative
A technology for preservatives and biscuits, applied in the field of food additives, can solve problems such as restricting industrial development, and achieve the effects of obvious effect, convenient application and low cost.
Inactive Publication Date: 2020-03-03
周潇曦
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- Description
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- Application Information
AI Technical Summary
Problems solved by technology
The preservation of biscuits seriously restricts the development of its industry and becomes the bottleneck of the development of such products
Method used
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Experimental program
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Effect test
Embodiment 1
[0007] A preservative for biscuits, the product is based on biological enzymes and microbial metabolites, 8 parts of lysozyme, 40 parts of R-polysaccharide, 2 parts of tea polyphenols, and 7 parts of microbial metabolite nisin. Biscuits using this preservative can keep for 40 days without mold.
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The invention discloses a biscuit preservative. The novel preservative which is formed by compounding of biological enzyme and a microbial metabolite is used in the preparation process of biscuits, can be applied to the short-term storage and transportation of biscuits at normal temperature, also can be applied to the long-term storage and preservation of biscuits at low temperature, has the effects of delaying mildew and decay of biscuits during storage and transportation, and has the characteristics of safety, high efficiency, nature, no residue and good preservation effect.
Description
technical field [0001] The invention belongs to the field of food additives, in particular to a preservative for biscuits. Background technique [0002] Most of the biscuits contain high water content, which is a natural microbial culture medium and is easy for microorganisms to reproduce. Therefore, the shelf life of these products is very short, which seriously restricts the functions and value of these 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 biscuits 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 biscuit preservative for improving the quality of biscuits. [0004] A biscuit preservative, a new type of biological preservative compounde...
Claims
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IPC IPC(8): A21D8/04A21D2/18A21D2/36
CPCA21D2/18A21D2/36A21D8/042A21D8/045
Inventor 周潇曦
Owner 周潇曦
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