Natural preservative powder based on rice and flour products

Abstract

The invention relates to the technical field of preservatives, and particularly discloses a rice and flour product-based natural preservative powder, which is prepared from the following raw materials in parts by weight: 25 to 30 parts of whey yeast, 18 to 22 parts of yeast extract, 20 to 22 parts of sucrose yeast, 5 to 6 parts of chitosan, 8 to 10 parts of tea polyphenol, 4 to 5 parts of citric acid and 2 to 3 parts of epsilon-polylysine. The preservative is different from traditional chemical synthetic preservatives, avoids that chemical preservatives such as benzoic acid and salts thereof, sorbic acid and salts thereof are possibly accumulated in a human body to affect liver and kidney functions and cause metabolic disorders and other health risks, is safer to the human body, can effectively inhibit microbial growth, and has a good application prospect. The preservative powder overcomes the problem that some existing natural preservatives are poor in preservation effect, remarkably prolongs the shelf life of the rice and flour products, and can maintain the original flavor and taste of the rice and flour products to the greatest extent compared with chemical preservatives which possibly have adverse effects on the flavor and taste of the rice and flour products.

Description

Technical Field

[0001] This invention belongs to the field of preservative technology, specifically relating to a natural preservative powder based on rice and flour products. Background Technology

[0002] Rice and flour products occupy an important place in people's daily diet. However, because they are rich in nutrients such as carbohydrates and proteins, they are easily contaminated by microorganisms during storage, leading to spoilage and greatly limiting the shelf life and sales scope of rice and flour products.

[0003] Traditional chemical preservatives such as benzoic acid and its salts, sorbic acid and its salts are widely used. While these chemical preservatives can effectively inhibit microbial growth and extend the shelf life of rice and flour products, long-term intake may pose a potential threat to human health.

[0004] For example, benzoic acid and its salts may accumulate in the body, affecting the normal function of the liver and kidneys; excessive intake of sorbic acid and its salts may lead to metabolic disorders. Furthermore, the use of chemical preservatives may affect the flavor and texture of rice and flour products, reducing product quality.

[0005] With consumers becoming increasingly health-conscious and demanding stricter food safety standards, natural, safe, and efficient preservatives have become an urgent market need. Although some natural preservatives, such as plant extracts and microbial metabolites, already exist on the market, they often suffer from drawbacks such as poor preservation effects, limited applicability, and high costs, making it difficult to meet the needs of large-scale production and long-term preservation in the rice and flour product industry. Summary of the Invention

[0006] The purpose of this invention is to provide a natural preservative powder based on rice and flour products to solve the problems mentioned in the background art.

[0007] To achieve the above objectives, the present invention provides the following technical solution:

[0008] A natural preservative powder based on rice and flour products, the preservative powder comprising the following raw materials in parts by weight: whey ferment: 25-30 parts, yeast extract: 18-22 parts, sucrose ferment: 20-22 parts, chitosan: 5-6 parts, tea polyphenols: 8-10 parts, citric acid: 4-5 parts, and ε-polylysine: 2-3 parts.

[0009] Preferably, the preservative powder comprises the following raw materials in parts by weight: whey ferment: 30 parts, yeast extract: 22 parts, sucrose ferment: 20-22 parts, chitosan: 6 parts, tea polyphenols: 10 parts, citric acid: 5 parts, and ε-polylysine: 3 parts.

[0010] A method for preparing a natural preservative powder based on rice and flour products includes the following steps:

[0011] S1. Raw material pretreatment:

[0012] The whey ferment, yeast extract, sucrose ferment, chitosan, tea polyphenols, citric acid and ε-polylysine were screened to remove impurities, and each raw material was pulverized to 80-100 mesh.

[0013] S2, Mixed Operation:

[0014] The pretreated raw materials are added to the three-dimensional motion mixer in a predetermined weight ratio. The mixer speed is set to 30-40 rpm and the mixing time is 30-40 minutes.

[0015] S3. Visual inspection:

[0016] The preservative powder was tested and found to have no obvious color difference or clumping. Microbiological indicators of the product were tested, including total bacterial count, mold and yeast count.

[0017] S4. Packaging:

[0018] The natural preservative powder that has passed quality testing is packaged in food-grade composite packaging materials and then sealed.

[0019] Compared with the prior art, the beneficial effects of the present invention are:

[0020] This invention differs from traditional chemically synthesized preservatives by using natural ingredients such as whey fermentation products, yeast extracts, sucrose fermentation products, chitosan, tea polyphenols, citric acid, and ε-polylysine. This avoids the health risks associated with chemical preservatives like benzoic acid and its salts, sorbic acid and their salts, which may accumulate in the body, affecting liver and kidney function and causing metabolic disorders. It is safer for the human body. The synergistic effect of the various ingredients effectively inhibits microbial growth, overcoming the problem of poor preservation effects of some existing natural preservatives. It significantly extends the shelf life of rice and flour products, ensuring they are less prone to spoilage during storage. Compared to the potential adverse effects of chemical preservatives on the flavor and texture of rice and flour products, the preservative powder of this invention can maintain the original flavor and texture of rice and flour products to the greatest extent, improving product quality. Detailed Implementation

[0021] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0022] Example 1:

[0023] A natural preservative powder based on rice and flour products, with pretreatment of raw materials.

[0024] Accurately weigh the following ingredients using an electronic balance: 30g whey ferment, 18g yeast extract, 22g sucrose ferment, 6g chitosan, 10g tea polyphenols, 5g citric acid, 3g ε-polylysine, 3g silicon dioxide, and 3g maltodextrin.

[0025] Place each raw material into a grinder and grind it to 80-100 mesh to ensure uniform mixing later.

[0026] Mixed operation

[0027] Add the pulverized raw materials to the three-dimensional motion mixer in sequence.

[0028] Set the mixer speed to 35 rpm and the mixing time to 35 minutes to ensure that all components are fully mixed.

[0029] Quality Inspection

[0030] Appearance inspection: The mixed preservative powder is a uniform and fine powder with consistent color and no obvious lumps.

[0031] Component analysis: High-performance liquid chromatography (HPLC) analysis showed that the contents of major components such as tea polyphenols and ε-polylysine met the formulation requirements. The product's pH value was also tested and found to be within the expected range.

[0032] Microbiological testing: The total bacterial count, mold count, and yeast count all meet the microbiological standards for food additives.

[0033] Finished product packaging: The qualified natural preservative powder is packaged in food-grade composite packaging material, 500g per bag, and sealed for storage.

[0035] Source: Selected high-quality whey fermentation products from the market that have undergone lactic acid bacteria fermentation. These products contain rich lactic acid, antimicrobial peptides, and other effective ingredients.

[0036] Functions: Lowers the pH value of the environment, inhibits mold growth, and the antimicrobial peptides can destroy the cell membrane structure of mold.

[0037] Yeast extract: 18g

[0038] Source: Extracted from high-quality edible yeast, rich in amino acids, peptides, and nucleotides.

[0039] Functions: It can not only add flavor to rice and flour products, but also interfere with the metabolic process of mold and inhibit its growth.

[0040] Fermented sucrose: 22g

[0041] Source: Made from sucrose through fermentation with specific aroma-producing yeasts.

[0042] Functions: The volatile substances such as esters and alcohols produced give rice and flour products a unique aroma. At the same time, some metabolites have antibacterial activity and can regulate the water activity of rice and flour products, inhibiting mold growth.

[0043] Chitosan: 6g

[0044] Source: Obtained from chitin through deacetylation treatment, with a degree of deacetylation greater than 85%.

[0045] Function: The cations in chitosan molecules can interact with the negative charges on the surface of mold cells, changing the permeability of the cell membrane and causing leakage of intracellular substances. At the same time, a protective film is formed on the surface of rice and flour products, which hinders the exchange of oxygen and water and inhibits mold growth.

[0046] Tea polyphenols: 10g

[0047] Source: Extracted from green tea, its main components include catechins, flavonoids, phenolic acids, etc.

[0048] Functions: It has strong antioxidant capacity, can remove free radicals in rice and flour products, prevent oxidation and deterioration, and also has an inhibitory effect on mold, interfering with the activity of metabolic enzymes in mold cells.

[0049] Citric acid: 5g

[0050] Source: Food-grade citric acid.

[0051] Functions: It can adjust the pH value, enhance the overall anti-corrosion effect, and chelate with metal ions to prevent metal ions from having an adverse effect on the quality of rice and flour products, such as promoting oxidation and affecting color.

[0052] ε-Polylysine: 3g

[0053] Source: Produced by fermentation of Streptomyces albopictus.

[0054] Function: It has a strong inhibitory effect on mold. It can be adsorbed on the surface of mold cells, destroy the integrity of the cell membrane, and inhibit the normal physiological function of the cell.

[0055] Experimental Series:

[0056] Experimental materials

[0057] Ingredients for making steamed buns: high-quality wheat flour, active dry yeast, and purified water from the same batch.

[0058] Raw materials for natural preservative powder: Prepare whey ferment, yeast extract, sucrose ferment, chitosan, tea polyphenols, citric acid, and ε-polylysine according to the established formula, and then prepare them into natural preservative powder.

[0059] Experimental Groups

[0060] Experimental group: Add 10g of natural preservative powder, 10g of yeast and 500g of water to 1000g of wheat flour, stir and knead into dough, ferment for 1 hour at 30℃ and 75% humidity, shape into steamed buns, let rise for 20 minutes and then steam for 20 minutes.

[0061] Control group 1: Add 3g potassium sorbate, 10g yeast and 500g water to 1000g wheat flour, and follow the same preparation steps as the experimental group.

[0062] Control group 2: 10g of yeast and 500g of water were added to 1000g of wheat flour, and the preparation steps were the same as those of the experimental group.

[0063] Testing phase

[0064] Mold detection: On days 1, 3, 5, 7, and 9 after the steamed buns were made, 10g samples were taken from each of the three groups of steamed buns and placed in a homogenizing bag containing 90mL of sterile physiological saline. The samples were homogenized to prepare a 1:10 homogenate. The homogenate was serially diluted 10-fold, and 0.1mL of the appropriate dilution was inoculated onto Bengal Red agar plates. Three parallel plates were prepared for each dilution. The plates were inverted and incubated at 28℃ for 5 days. The number of mold colonies was counted, and the total number of mold colonies per gram of steamed bun sample (CFU / g) was calculated.

[0065] Table 1 shows a comparison of total mold colony counts:

[0066]

[0067] Quality Inspection:

[0068] Appearance: Observe the color and shape of the steamed buns at the above time points and score them on a 5-point scale (5 points is very good, with uniform color and regular shape; 1 point is poor, with dull color and irregular shape).

[0069] As shown in Table 2:

[0070]

[0071] Texture: Ten professionals scored the texture (softness, elasticity, toughness, etc.) of the steamed buns at various time points, with a maximum score of 100.

[0072] As shown in Table 3:

[0073]

[0074] Texture analysis: The hardness (N), elasticity (mm), and viscosity (mN·s) of the steamed buns were measured at corresponding time points using a texture analyzer. See Table 4:

[0075]

[0076] Through the above experimental procedures and result comparison table, it can be clearly seen that the natural preservative powder of the present invention has significant advantages over potassium sorbate and preservative-free treatment in inhibiting the growth of mold in steamed buns, maintaining the appearance of steamed buns, improving the taste, and maintaining good texture.

[0077] Experiment 2:

[0078] I. Experimental Materials

[0079] Raw materials for natural preservative powder: Prepare whey ferment, yeast extract, sucrose ferment, chitosan, tea polyphenols, citric acid, ε-polylysine, silicon dioxide, and maltodextrin according to the established formula, and then prepare them into natural preservative powder.

[0080] Comparison with preservatives: calcium propionate (food grade), a common bread preservative.

[0081] Instruments and equipment: electronic balance, pulverizer, three-dimensional motion mixer, oven, constant temperature and humidity incubator, autoclave, sterile petri dishes, pipette, homogenizer, mold culture medium (Bengal red culture medium), texture analyzer.

[0082] II. Experimental Grouping

[0083] Experimental group: Using the natural preservative powder of this invention.

[0084] Control group 1: Calcium propionate was used as a preservative.

[0085] Control group 2: No preservatives added.

[0086] III. Experimental Methods

[0087] Preparation of natural preservative powder: The preparation method is the same as that used in the steamed bun experiment, that is, accurately weigh each raw material, crush it, prepare it through a three-dimensional motion mixer, and package it after passing the test.

[0088] Bread making

[0089] Experimental group: 15g of the natural preservative powder of this invention was added to 1000g of high-gluten flour.

[0090] Control group 1: Add 3g of calcium propionate to 1000g of high-gluten flour, and the other ingredients and preparation steps are the same as those of the experimental group.

[0091] Control group 2: 1000g of high-gluten flour without preservatives, with the other ingredients and preparation steps the same as the experimental group.

[0092] Mold detection: On days 2, 4, 6, and 8 after bread production, 10g samples were randomly taken from each of the three bread groups and placed in a homogenizing bag containing 90mL of sterile physiological saline. The samples were homogenized at 10000r / min for 1 minute to prepare a 1:10 homogenate. Subsequent procedures were the same as the mold detection method used in the steamed bun experiment. The total number of mold colonies (CFU / g) per gram of bread sample was calculated. See Table 5:

[0093]

[0094] Quality Inspection:

[0095] Appearance: Observe the color and expansion of the bread, using a 5-point scoring system (5 points is very good, with a golden color and uniform expansion; 1 point is poor, with a dull color and uneven expansion). See Table 6.

[0096]

[0097]

[0098] Taste: Ten professionals conducted a sensory evaluation, scoring the bread's taste (such as softness, moisture, and flavor) out of 100.

[0099] As shown in Table 7

[0100]

[0101] Texture analysis: Texture parameters of the bread, such as hardness (N), elasticity (mm), and chewiness (mJ), were measured using a texture analyzer. See Table 8.

[0102]

[0103]

[0104] Mold inhibition effect: Throughout the entire testing period, the experimental group showed the slowest growth rate of total mold colonies, significantly lower than that of control groups 1 and 2. This indicates that the natural preservative powder of the present invention is highly effective in inhibiting the growth of mold on bread and can effectively extend the shelf life of bread.

[0105] Appearance rating: Over time, the bread in the experimental group maintained a better appearance, and the rating decreased less than that of control groups 1 and 2. This indicates that the preservative powder of the present invention has a good effect on maintaining the appearance of bread, enabling the bread to maintain good color and expansion for a longer period of time.

[0106] Taste score: The taste scores of the experimental group at each time point were higher than those of control group 1 and control group 2, indicating that the natural preservative powder of the present invention can not only prevent spoilage, but also have a positive impact on the taste of bread, enabling bread to maintain better softness, moisture and flavor during storage.

[0107] Texture analysis: The bread in the experimental group showed a relatively slow increase in hardness, while maintaining good elasticity and chewiness, demonstrating an advantage in texture compared to control groups 1 and 2. This further illustrates that the preservative powder of the present invention helps maintain the good texture of bread and improves its quality.

[0108] The experiments conducted on bread demonstrate the superiority of the natural preservative powder of this invention over traditional preservatives and preservative-free treatments in inhibiting mold and maintaining bread quality.

[0109] It should be understood that numerous specific implementation decisions can be made during the development of any practical implementation, such as in any engineering or design project. Such development efforts may be complex and time-consuming, but for those skilled in the art who benefit from this disclosure, the development effort will be a routine work of design, manufacturing, and production without requiring much experimentation.

[0110] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A natural preservative powder based on rice and flour products, characterized in that: The preservative powder comprises the following raw materials in parts by weight: 25-30 parts of whey fermentation product, 18-22 parts of yeast extract, 20-22 parts of sucrose fermentation product, 5-6 parts of chitosan, 8-10 parts of tea polyphenols, 4-5 parts of citric acid and 2-3 parts of epsilon-polylysine.

2. The natural preservative powder based on rice and flour products according to claim 1, characterized in that: The preservative powder comprises the following raw materials in parts by weight: 30 parts of whey fermentation product, 22 parts of yeast extract, 20-22 parts of sucrose fermentation product, 6 parts of chitosan, 10 parts of tea polyphenols, 5 parts of citric acid and 3 parts of ε-polylysine.

3. The method for preparing a natural preservative powder based on rice and flour products according to claim 1, characterized in that: The following steps are involved: S1. Raw material pretreatment: The whey fermentation product, yeast extract, sucrose fermentation product, chitosan, tea polyphenols, citric acid and ε-polylysine are screened respectively to remove the existing impurities, and each raw material is pulverized to 80-100 meshes. S2. Mixing operation: The pre-treated raw materials are added into the three-dimensional motion mixer in the predetermined weight ratio, and the speed of the mixer is set to 30-40 rpm and the mixing time is 30-40 minutes; S3. Appearance inspection: Test the preservative powder, there is no obvious color difference or agglomeration, and test the product for microbiological indicators, including total bacteria, mold and yeast counts; S4. Packaging: The natural preservative powder that has passed the quality inspection is packaged with food-grade composite packaging materials and then sealed.

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