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Chinese chestnut deaerization antistaling agent and preparing method thereof

A fresh-keeping agent, the technology of chestnut, which is applied in the directions of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problems of not being able to solve the problem of fresh-keeping of sugar-fried chestnuts and other cooked chestnuts, the ineffectiveness of yeast deterioration, and the failure to achieve the effect of fresh-keeping. , to improve the fragrance preservation performance and fresh-keeping effect, low cost, and solve the effect of mildew and rot.

Inactive Publication Date: 2004-12-08
李秀芝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the content of aroma substances in sugar-fried chestnuts is very small. If such a small amount of aroma is packaged in a plastic bag and the existing oxygen scavenger is added to remove oxygen, it will be easily absorbed by the activated carbon in the oxygen scavenger.
Therefore, for sugar-fried chestnuts, the use of existing oxygen scavenger to remove oxygen cannot achieve the real fresh-keeping effect.
The second is that the existing oxygen scavenger can only inhibit the mildew caused by mold, but it has no effect on the deterioration caused by yeast. Yeast is a facultative bacterium, which can grow under both aerobic and anaerobic conditions, causing food corruption
Therefore, with existing oxygen scavenger, can not solve the preservation problem of sugar-fried chestnut and other cooked food chestnut

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Components and proportions: sodium sulfite 60%; manganese dichloride 3%; salt 1.5%; furnace ash 25%; water 10.5%.

[0012] Process: Dissolve manganese dichloride in water, then pour furnace ashes into manganese dichloride solution and stir evenly, then mix with sodium sulfite and table salt until evenly stirred.

Embodiment 2

[0014] Components and proportions: sodium sulfite 35%; manganese dichloride 2.5%; salt 1%; furnace ash 45%; water 16.5%.

[0015] Technology: with embodiment 1.

Embodiment 3

[0017] Components and proportions: sodium sulfite 30%; manganese dichloride 5%; salt 2%; furnace ash 50%; water 13%.

[0018] Technology: with embodiment 1.

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Abstract

A deoxidizing-antistaling agent for chestnut is prepared from MnCl2, sodium chloride, stove ash and water through proportioning, dissolving MnCl2 in water, and mixing with others. Its advantages are high effect, low cost and no poison and odor.

Description

1. Technical field [0001] The invention relates to an oxygen-removing and fresh-keeping agent and a preparation method thereof, in particular to an oxygen-removing and fresh-keeping agent for chestnut and a preparation method thereof. 2. Background technology [0002] As we all know, chestnut is one of the traditional foods that people like most. It has delicious taste, pleasant aroma, nourishes kidney and stomach, is rich in nutrition, and has the properties of low fat, low sulfur and high protein. Now my country produces 600,000 tons of chestnuts annually, accounting for the first in the world's annual output of 1,000,000 tons. However, chestnuts have a high water content, are not easy to keep fresh, and are difficult to store. They are afraid of cold, heat, humidity, and dryness, and they are prone to mildew and deterioration. According to relevant data reports, my country's chestnuts that have deteriorated due to mildew and corruption have reached 30% of the annual outp...

Claims

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Application Information

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IPC IPC(8): A23B7/157
Inventor 李秀芝
Owner 李秀芝
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