Method for prolonging shelf life and increasing adhesion degree of steamed stuffed bun stuffing

A technology of shelf life and adhesion, which is used in food ingredients as viscosity modifiers, food preservation, food homogenization, etc. , The effect of inhibiting corruption and deterioration, and reducing moisture loss

Pending Publication Date: 2020-12-08
YANGZHOU YECHUN FOOD PRODN & DISTRIBUTION INC CO +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention aims to solve the problems that bun fillings are easily corrupted and deteriorated in the storage process, and the problem of

Method used

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  • Method for prolonging shelf life and increasing adhesion degree of steamed stuffed bun stuffing
  • Method for prolonging shelf life and increasing adhesion degree of steamed stuffed bun stuffing

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0035]Example 1: A method for extending the shelf life and increasing the degree of adhesion of meat emulsion fillings.

[0036](1) Prepare quinoa protein solution and water-soluble chitosan solution;

[0037](2) Preparation of quinoa protein / water-soluble chitosan composite nano system;

[0038](3) Preparation of quinoa protein-water-soluble chitosan stabilized eugenol Pickering emulsion;

[0039](4) Add the Pickering emulsion prepared in step (3) to the minced bun fillings and mix them evenly; (5) add xanthan gum and hydroxyl to the buns fillings prepared in step (4) Propyl phosphate bis-starch is mixed thoroughly to obtain the minced bun stuffing with extended shelf life and increased adhesion.

[0040]Step (1) includes: dissolving quinoa protein in deionized water and adjusting the pH of the solution to 11 to obtain a quinoa protein solution with a concentration of 2%; adding water-soluble chitosan to deionized water to form a concentration of 0.75% chitosan solution; the above solutions were ...

Example Embodiment

[0045]Example 2: A method for the three diced fillings to extend the shelf life and increase the degree of adhesion.

[0046](1) Prepare quinoa protein solution and water-soluble chitosan solution;

[0047](2) Preparation of quinoa protein / water-soluble chitosan composite nano system;

[0048](3) Preparation of quinoa protein-water-soluble chitosan stabilized eugenol Pickering emulsion;

[0049](4) Add the Pickering emulsion prepared in step (3) to the three-ding bun filling, and mix well;

[0050](5) Add xanthan gum and hydroxypropyl phosphate bis-starch to the bun filling prepared in step (4), and mix them thoroughly to obtain a three-tin bun filling with extended shelf life and increased adhesion.

[0051]Step (1) includes: dissolving quinoa protein in deionized water and adjusting the pH of the solution to 11 to obtain a quinoa protein solution with a concentration of 2%; adding water-soluble chitosan to deionized water to form a concentration of 1% chitosan solution; the above solution was stirr...

Example Embodiment

[0056]Embodiment 3: A method for extending the shelf life and increasing the degree of adhesion of vegetable fillings.

[0057](1) Prepare quinoa protein solution and water-soluble chitosan solution;

[0058](2) Preparation of quinoa protein / water-soluble chitosan composite nano system;

[0059](3) Preparation of quinoa protein-water-soluble chitosan stabilized eugenol Pickering emulsion;

[0060](4) Add the Pickering emulsion prepared in step (3) to the stuffing of Chinese cabbage buns, and mix well;

[0061](5) Add xanthan gum and hydroxypropyl phosphate bis-starch to the steamed bun filling prepared in step (4), and mix them thoroughly to obtain the vegetable steamed bun filling with extended shelf life and increased adhesion.

[0062]Step (1) includes: dissolving quinoa protein in deionized water and adjusting the pH of the solution to 11 to obtain a quinoa protein solution with a concentration of 2%; adding water-soluble chitosan to deionized water to form a concentration of 0.5% chitosan soluti...

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Abstract

The invention discloses a method for prolonging the shelf life and increasing the adhesion degree of steamed stuffed bun stuffing, and belongs to the field of food processing. The method mainly comprises the following steps: I, mixing chenopodium quinoa willd protein with a water-soluble chitosan solution, and performing homogenizing to obtain a chenopodium quinoa willd protein/water-soluble chitosan composite nano system; II, adding eugenol into the composite nano system prepared in the step I, and performing homogenization and ultrasonic treatment to obtain chenopodium quinoa willd protein-water-soluble chitosan stabilized eugenol Pickering emulsion; III, adding the Pickering emulsion prepared in the step II into steamed stuffed bun stuffing, and performing thorough and uniform mixing; and IV, adding xanthan gum and hydroxypropyl phosphate distarch into the steamed stuffed bun stuffing prepared in the step III, and performing thorough and uniform mixing to obtain the steamed stuffedbun stuffing of which the shelf life is prolonged and of which the adhesion degree is improved. By adopting the method disclosed by the invention, the shelf life of the stuffing can be effectively prolonged, the adhesion degree of the stuffing can be improved, the water-retaining property of the stuffing can also be improved, and the flavor and the mouth feel of the stuffing are not influenced.

Description

technical field [0001] The invention relates to a method for prolonging the shelf life and increasing the degree of adhesion of steamed stuffed bun stuffing, which belongs to the field of food processing. Background technique [0002] Baozi is a traditional Chinese noodle dish, with thin skin and rich filling, soft and delicious, and it is often eaten as breakfast. There are various kinds of bun fillings, which can be divided into fruits and vegetables, meat and poultry products, aquatic products, and Rongsha (bean paste, lotus paste, chestnut paste, miscellaneous paste) etc. according to the raw materials used. Bun stuffing is a kind of food accessories with high protein, fat and sugar content, which is easily spoiled by microorganisms and oxygen. In addition, there are many kinds of bun fillings, and some fillings, such as minced meat fillings, diced fillings, and vegetable fillings, have the problem of poor agglomeration and easy dispersion during the filling process, wh...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L3/3562A23L29/00A23L29/10A23L29/20A23L29/219A23L29/269A23L29/30
CPCA23L3/3472A23L3/3562A23L29/30A23L29/045A23L29/035A23L29/10A23L29/20A23L29/219A23L29/27A23V2002/00A23V2200/10A23V2200/222A23V2200/242A23V2200/244A23V2250/2132A23V2250/5086A23V2250/511A23V2250/5118A23V2250/548A23V2300/26A23V2300/48Y02A40/90
Inventor 张慜陈凯柏宝松张迅刘下权杨朝晖
Owner YANGZHOU YECHUN FOOD PRODN & DISTRIBUTION INC CO
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