Noodle fresh keeping agent and preparation method thereof

A preservative and noodle technology, applied in the field of noodle preservatives and their preparation, can solve the problems of extended application and less research on bacteriostatic effect, and achieve the effects of inhibiting the growth of fungi, improving food safety, and inhibiting the growth of bacteria.

Inactive Publication Date: 2020-03-27
SHANDONG FREDA BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Currently used biological preservatives include natamycin, nisin, and polylysine. Studies on their antibacterial properties are common, but there are few studies on their extended application and antibacterial effects after compounding.

Method used

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  • Noodle fresh keeping agent and preparation method thereof
  • Noodle fresh keeping agent and preparation method thereof
  • Noodle fresh keeping agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Formula (weight ratio): nisin 5%, polylysine 0.8%, natamycin 1.0%, ascorbic acid 45%, tea polyphenol 40%, glycine 6%, EDTA-2Na 2.2%.

[0033] Preparation method: weigh each component according to the above ratio, mix for 45 minutes, pulverize for 10 minutes, and classify for 5 minutes to obtain a noodle preservative formula A with an additive amount of 0.2%.

Embodiment 2

[0035] Formula (weight ratio): nisin 8%, polylysine 1.2%, natamycin 0.8%, ascorbic acid 50%, tea polyphenol 30%, glycine 8%, EDTA-2Na 2%.

[0036] Preparation method: weigh each component according to the above ratio, mix for 40 minutes, pulverize for 15 minutes, and classify for 10 minutes to obtain a noodle preservative formula B with an additive amount of 0.12%.

Embodiment 3

[0038] Formula (weight ratio): nisin 6%, polylysine 1%, natamycin 0.6%, ascorbic acid 48%, tea polyphenol 35%, glycine 7%, EDTA-2Na 2.4%.

[0039] Preparation method: weigh each component according to the above ratio, mix for 45 minutes, pulverize for 18 minutes, and classify for 15 minutes to obtain a noodle preservative formulation C with an additive amount of 0.15%.

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PUM

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Abstract

The invention discloses a noodle fresh keeping agent and a preparation method thereof. The noodle fresh keeping agent is compounded from nisin, polylysine, natamycin, ascorbic acid, tea polyphenols, glycine and EDTA-2Na. The natamycin, the nisin and the polylysine are compounded, and besides, a certain quantity of antioxidants and preservative synergists are added, so that the advantages of the biological preservative are integrated; and the EDTA-2Na which is added is used as a chelating agent, so that great protection effects can be achieved on milk chain antibacterial activity, and the noodle fresh keeping agent which is safe and free from toxin, can achieve wide antimicrobial spectrum, and is good in corruption preventing and fresh keeping effects, can be obtained. The bacteriostasis effect of the noodle fresh keeping agent is notably higher than that of a single component and a general preservative in the market. Through compounding, a small amount of the nisin, a small amount of the polylysine and the like are added, so that effective effects of preventing corruption and keeping fresh can be realized.

Description

technical field [0001] The invention belongs to the field of food application, and relates to a noodle fresh-keeping agent and a preparation method thereof. Background technique [0002] Wet noodles are fresh, convenient to eat, good in taste and full of noodle fragrance, and are deeply loved by the public. However, due to the high humidity of the wet noodles themselves, if they are placed at room temperature, especially in summer when the temperature is high, spoilage will occur in a short period of time. In mild cases, the taste will change, affecting the taste of eating. Economic losses. The spoilage of wet noodles is mainly due to the oxidative deterioration of nutrients caused by the growth of fungi and bacteria. Therefore, to preserve and preserve wet noodles, it is necessary to add preservatives to inhibit the reproduction of fungi and bacteria and effectively maintain the flavor of wet noodles. [0003] The discovery and popularization of various chemical preservat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3526A23L7/109
CPCA23L3/3526A23L3/3472A23L7/109A23V2002/00
Inventor 张英华李海军苏移山刘芳周济源徐波马双双李珍爱王兆兰王庆波李松
Owner SHANDONG FREDA BIOTECH
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