CN100496307C - Food antistaling agent - Google Patents
Food antistaling agent Download PDFInfo
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- CN100496307C CN100496307C CNB200610049821XA CN200610049821A CN100496307C CN 100496307 C CN100496307 C CN 100496307C CN B200610049821X A CNB200610049821X A CN B200610049821XA CN 200610049821 A CN200610049821 A CN 200610049821A CN 100496307 C CN100496307 C CN 100496307C
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- soybean protein
- bean curd
- blood serum
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Abstract
An antistaling agent for food contains proportionally animal serum, soybean protein or bean curd, calcium oxide and/or calcium chloride. Its advantages are no poison, no pollution and no need of direct contact to food.
Description
Technical field:
The present invention relates to a kind of antistaling agent, especially a kind of food preservative that directly is not added on the nontoxic pollution-free in the food.
Background technology:
Not following tens of kinds of existing food fresh-keeping method and antistaling agents are concluded and are got up to mainly contain following two big classes: physics method and chemical method.The physics method has methods such as cryopreservation, dry storage, steam treatment, middle high temperature heating, chemical method has the chemicals spraying, chemical fumigant is stifling, air conditioned storage is fresh-keeping etc., for example food is immersed in the antistaling agent, as the disclosed antistaling agent for litchi of CN00133518.9, or food pickled.In fruit and vegetable fresh-keeping, usually the antistaling agent of Shi Yonging is some fat-soluble or water miscible antioxidants, as dibutyl hydroxy toluene, butylated hydroxy anisole, ascorbic acid.But at present cryopreservation fresh-keeping still can not solve before fungal problems and the warehouse-in can not precooling etc. problem, and expense is higher.Dry storage and fresh-keepingly also do not reach desirable preservation and effect.Use steam treatment can quicken the maturation of fruits and vegetables, make its deliquescing.Chemicals spraying process limitation is big, often gets half the result with twice the effort.Use chemical fumigant that residual hazard is arranged, some conventional fumigant such as Bromofume (EDB), oxirane (ETO), Celfume (MB) etc. have forbidden being used for food in many countries.The fresh-keeping food quality that often makes of air conditioned storage descends, and apple hardening and the fragrance stored as controlled atmosphere reduce.Though the fresh-keeping efficient of controlled atmosphere cold storage method is higher, be to think ideal method at present, its equipment complexity is invested hugely, is difficult to promote.Other technology as dehydration, canned, freezing, pickle and all can not really keep food quality and nutrition excellent,
And said method all has a common ground, and various exactly antistaling agents or preservation method want to play a role, and just must add antistaling agent in food or allow antistaling agent directly contact with food.This and people pursue food security, wish that food can few as much as possible psychology that contacts with antistaling agent require to also have very big distance.In some dilated foods, also have some not with the antistaling agent of Food Contact, its composition mainly is some drier and anticorrisive agent, generally only is used for the lower food fresh keeping of moisture content.
Summary of the invention:
For a kind of antistaling agent of the nontoxic pollution-free that does not directly contact with food is provided, the invention provides following technical scheme.
A kind of food preservative, contain following component: animal blood serum, soybean protein or bean curd, calcium oxide and or calcium chloride, wherein the weight ratio of animal blood serum and soybean protein or bean curd is 1:3～3:1, calcium oxide and or the addition of calcium chloride respectively be animal blood serum and soybean protein or bean curd mix back weight 25%～60%.
The weight ratio of preferred animal blood serum and soybean protein or bean curd is 1:1～1:1.5.Antistaling agent fresh-keeping effect under this condition is better.
Preferred calcium oxide and or the addition of calcium chloride be that animal blood serum and soybean protein or bean curd mix 40%～50% of back weight.
Preferred scheme also contains one or more in diatomite, talcum powder, calcium carbonate, the bentonite, its addition respectively mixes 25% of back weight for being no more than animal blood serum and soybean protein or bean curd, and with calcium oxide and or the calcium chloride combination after the weight sum be no more than the mixed weight of animal blood serum and soybean protein or bean curd.
Preferred scheme also contains activated carbon, and its addition is no more than animal blood serum and soybean protein or bean curd and mixes 10% of back weight.
The preparation method of this antistaling agent is: (weight ratio is 1:3～3:1) mix to get animal blood serum and soybean protein or bean curd, add calcium oxide or calcium chloride, can also add bentonite, talcum powder, activated carbon or diatomite mixing again according to different food type in addition, spread upon on the base material (as paper), form one deck laminated structure, be called tin foil; Or be squeezed into particle, and being contained in the little paper bag that nonwoven makes, little paper bag size is generally 5cm * 5cm, and little paper bag and little paper bag are arranged in the version shape as stamp mutually, with the point-like punching, tear mutually with convenient between the little paper bag.
Using method: according to by what and shape of fresh-keeping thing, tin foil or freshness protection package are cut into corresponding size, be enclosed in by the periphery of fresh-keeping thing, size is advisable with 10cm * 10cm * (0～10) cm, also can be directly be used for the fresh-keeping of food with the packing box or the packaging bag of tin foil food prepared therefrom.
Test used material and comprise that animal blood serum, soybean protein, bean curd, calcium oxide or calcium chloride, diatomite, talcum powder, calcium carbonate, bentonite, activated carbon etc. all are commercially available products.
This antistaling agent can directly not contact with food, or is not added directly under the prerequisite in the food food is played fresh-keeping effect.And can be widely used in the fresh-keeping of numerous food, especially solid food, fresh-keeping as fruit, rice, dry fruit even very easily rotten bean product (as the skin of soya-bean milk) etc. meets the psychological needs that people pursue pollution-free food.From experimental result, this antistaling agent is obvious especially to the fresh-keeping effect of rice and bean product.Weight ratio at animal blood serum and soybean protein or bean curd is 1:1, calcium oxide and or the addition of calcium chloride be that animal blood serum and soybean protein or bean curd mix 40%～50% of back weight, add diatomite, talcum powder, calcium carbonate, in the bentonite one or more, its addition respectively mixes 25% of back weight for being no more than animal blood serum and soybean protein or bean curd, and with calcium oxide and or calcium chloride combination after the weight sum be no more than the mixed weight of animal blood serum and soybean protein or bean curd, satisfying any one condition wherein, all to show as the fresh-keeping effect of antistaling agent better.
Figure of description:
Fig. 1 is fresh rice with food preservative disclosed by the invention result after fresh-keeping 19 days in 2-5 ℃ refrigerating box.
Fig. 2 for fresh strawberry with food preservative disclosed by the invention result behind the fresh-keeping 70h in 37 ℃ refrigerating box.
Fig. 3 is the fresh skin of soya-bean milk with the result of food preservative disclosed by the invention after fresh-keeping at ambient temperature 16 days and 4 months.
The specific embodiment:
Different by the proportioning of animal serum and soybean protein or bean curd are divided into 6 experimental group, every group of 10 embodiment, and wherein, the embodiment of sequence number 1-10 is an experimental group 1, the embodiment of sequence number 11-20 is an experimental group 2, and the like, as shown in table 1.Each component unit is gram (g).Take a sample respectively by sequence number from 6 experimental group, the antistaling agent that makes is spread upon on the base material (as paper), form one deck laminated structure, it is standby to make tin foil.
Table 1
| Sequence number | Animal blood serum | Soybean protein | Bean curd | Bentonite | Diatomite | Calcium oxide | Calcium chloride | Activated carbon | Talcum powder | Calcium carbonate |
| 1 | 15 | 5 | 5 | 5 | 5 | |||||
| 2 | 15 | 5 | 5 | 5 | 5 | |||||
| 3 | 15 | 5 | 5 | 2 | 5 | |||||
| 4 | 15 | 5 | 5 | 5 | 5 | |||||
| 5 | 15 | 5 | 5 | 5 | 5 | |||||
| 6 | 15 | 5 | 5 | 2 | ||||||
| 7 | 15 | 5 | 5 | 5 | ||||||
| 8 | 15 | 5 | 5 | 5 |
| 9 | 15 | 5 | 5 | 5 | ||||||
| 10 | 15 | 5 | 5 | 5 | ||||||
| 11 | 5 | 15 | 5 | 5 | 9 | |||||
| 12 | 5 | 15 | 2 | 5 | 10 | |||||
| 13 | 5 | 15 | 10 | 2 | 5 | |||||
| 14 | 5 | 15 | 5 | 8 | 5 | |||||
| 15 | 5 | 15 | 5 | 5 | 5 | |||||
| 16 | 5 | 15 | 12 | 1 | ||||||
| 17 | 5 | 15 | 10 | 5 | ||||||
| 18 | 5 | 15 | 9 | 4 | ||||||
| 19 | 5 | 15 | 5 | 8 | ||||||
| 20 | 5 | 15 | 5 | 5 | ||||||
| 21 | 12.5 | 7.5 | 5 | 10 | 10 | |||||
| 22 | 12.5 | 7.5 | 3 | 5 | 5 | |||||
| 23 | 12.5 | 7.5 | 12 | 1 | 4 | |||||
| 24 | 12.5 | 7.5 | 5 | 5 | 5 | |||||
| 25 | 12.5 | 7.5 | 5 | 8 | 5 | |||||
| 26 | 12.5 | 7.5 | 11 | 1.5 | ||||||
| 27 | 12.5 | 7.5 | 9 | 4 | ||||||
| 28 | 12.5 | 7.5 | 5 | 5 | ||||||
| 29 | 12.5 | 7.5 | 5 | 8 | ||||||
| 30 | 12.5 | 7.5 | 4 | 5 | ||||||
| 31 | 10 | 10 | 1 | 8 | 5 | |||||
| 32 | 10 | 10 | 5 | 5 | 9 | |||||
| 33 | 10 | 10 | 10 | 1.5 | 3 | |||||
| 34 | 10 | 10 | 4 | 9 | 2 | |||||
| 35 | 10 | 10 | 5 | 5 | 5 | |||||
| 36 | 10 | 10 | 5 | 2 | ||||||
| 10 | 10 | 10 | 4 |
| 38 | 10 | 10 | 5 | 5 | ||||||
| 39 | 10 | 10 | 5 | 8 | ||||||
| 40 | 10 | 10 | 4 | 9 | ||||||
| 41 | 7.5 | 12.5 | 3 | 7 | 5 | |||||
| 42 | 7.5 | 12.5 | 5 | 8 | 6 | |||||
| 43 | 7.5 | 12.5 | 9 | 2 | 4 | |||||
| 44 | 7.5 | 12.5 | 4 | 5 | 3 | |||||
| 45 | 7.5 | 12.5 | 5 | 10 | 3 | |||||
| 46 | 7.5 | 12.5 | 5 | 1 | ||||||
| 47 | 7.5 | 12.5 | 9 | 4 | ||||||
| 48 | 7.5 | 12.5 | 8 | 5 | ||||||
| 49 | 7.5 | 12.5 | 2 | 8 | ||||||
| 50 | 7.5 | 12.5 | 4 | 9 | ||||||
| 51 | 10 | 15 | 12.5 | |||||||
| 52 | 10 | 15 | 12.5 | 1 | ||||||
| 53 | 10 | 15 | 15 | 1 | ||||||
| 54 | 10 | 15 | 15 | |||||||
| 55 | 10 | 15 | 2 | 10 | 2 | 3 | ||||
| 56 | 10 | 15 | 10 | 4 | ||||||
| 57 | 10 | 15 | 4 | 4 | 7 | 7 | 2 | |||
| 58 | 10 | 15 | 5 | 10 | 1 | |||||
| 59 | 10 | 15 | 5 | 10 | 5 | 3 | ||||
| 60 | 10 | 15 | 5 | 8 | 2 |
Can observe this antistaling agent when the different proportioning situation by following examples, under condition of different temperatures, to the fresh-keeping effect of different food products.
Embodiment 1: fresh rice fresh-keeping
6 kinds of different tin foils are cut into by the height of basket and girth wide 5 centimetres, long 15 centimetres size.Plastic basket is with 3% NaClO sterilization before carrying out preserve test, naturally dry, to be coated with carriers (we are referred to as tin foil in an embodiment) such as the newspaper of antistaling agent disclosed in this invention or other paper then and wrap in the outside of plastic basket, and fix with the ox-hide muscle.
Select the same rice of soft or hard degree, take by weighing 6 of the rice dumplings of heavy 50g.For preventing that rice dumpling from falling down to contact plastic basket, pinches into the tower shape with rice dumpling.Respectively 6 rice dumplings are put into plastic basket center, rice dumpling is not with the plastic basket wall and be wrapped in the outer tin foil of plastic basket and contact.Use common PE preservative film (can buy from the market) to be wrapped in (outside and top) around the basket then, to reach the effect of sealing.And with the order difference labelled paper 5-1 of 6 groups of basket outsides by experimental group 1-5,5-2,5-3,5-4,5-5, contrast 5.The tin foil that control group plastic basket outside is wrapped replaces with general newspaper, tin foil equal and opposite in direction in requirement and the experiment.The plastic basket that contains rice dumpling that to handle well at last is placed in 2-5 ℃ the refrigerating box, writes down experimental phenomena every day.Fig. 1 is an experimental group 1---the result of prescription after fresh-keeping 19 days of each sequence number 2 in experimental group 5 and the control group.Observe to such an extent that the tin foil that makes according to the prescription of other sequence numbers in the experimental group is consistent with sequence number 2 prescriptions from external morphology to the fresh-keeping effect of rice.
As can be seen from Figure 1 rice fresh-keeping is tested the effect that has reached.At first from fresh-keeping effect, 5-1,5-2,5-3,5-4, the 5-5 group has used the rice dumpling of tin foil not go mouldy, do not use the control group of tin foil then to take place to go mouldy, illustrate that tin foil can well suppress the growth of mould, reaches good fresh-keeping effect.Second from fresh keeping time, and 5 groups of rice dumplings that used tin foil were deposited 19 days and do not taken place rottenly at 2-5 ℃, were advantageous in time.The 3rd from fresh-keeping security, and we do not have meetings such as adding any anticorrisive agent in rice dumpling and health are produced dysgenic medicine, the safety coefficient height.
Embodiment 2: strawberry fresh-keeping
The preparation of tin foil and plastic basket as above.
Select fresh, surperficial not damaged, uniform strawberry, take by weighing the 170g strawberry and be contained in the ready plastic basket, the strawberry of every basket etc. are heavy.After installing strawberry the common PE preservative film is wrapped in the basket outside, will keep its sealing equally.And with labelled paper 1～6 and the contrast respectively of 7 groups of basket outsides.The tin foil that control group plastic basket outside is wrapped replaces with general newspaper, this newspaper require with experiment in size such as tin foil.The strawberry of handling well is placed in 37 ℃ of insulating boxs, writes down experimental phenomena every day.Fig. 2 is the result behind the fresh-keeping 70h.Strawberry among Fig. 2 is from experimental group 1---randomly draws in the experimental group 6.
Tin foil is under 37 ℃ of high temperature as can be seen from Figure 2, and strawberry is deposited 70h, and very serious going mouldy do not take place experimental group, and more serious going mouldy then taken place the control group of biological preservation paper useless, illustrates that tin foil has certain fresh-keeping effect to strawberry.
Embodiment 3: the skin of soya-bean milk fresh-keeping
The preparation of tin foil and plastic basket as above.
Select no any damage, the coloury skin of soya-bean milk, folding into about 10cm * 10cm size, tin foil is directly wrapped in skin of soya-bean milk outside, and wrap the common PE preservative film in the tin foil outside, require to reach the effect of sealing.7 groups of skin of soya-bean milk outside sticks 1～6 and contrast respectively.The skin of soya-bean milk of handling well is placed (experimental period is 3 to 19 May in 2004) at normal temperatures, open after 16 days, the record experimental phenomena.
It is evident that from experimental result after depositing at normal temperatures 16 days, the control group of tin foil of no use has then taken place to go mouldy, and has grown mildew above; And the skin of soya-bean milk color and luster of test group, smell, outward appearance does not all have to change.The skin of soya-bean milk of this test group continues to be saved to nearly 4 months (sample and the comparison of control group of Fig. 3 for randomly drawing) from experimental group, the high temperature that the centre has experienced June～August still keeps color and luster, smell, outward appearance all less than change.Illustrate that tin foil effect in the skin of soya-bean milk fresh-keeping is very obvious.
Claims (5)
1. food preservative, contain following component: animal blood serum, soybean protein or bean curd, calcium oxide and/or calcium chloride, wherein the weight ratio of animal blood serum and soybean protein or bean curd is 1:3～3:1, and the addition of calcium oxide and/or calcium chloride is 25%～60% of animal blood serum and soybean protein or a bean curd mixing back weight.
2. a kind of food preservative as claimed in claim 1, the weight ratio that it is characterized in that animal blood serum and soybean protein or bean curd is 1:1～1:1.5.
3. a kind of food preservative as claimed in claim 1, the addition that it is characterized in that calcium oxide and/or calcium chloride are 40%～50% of animal blood serum and soybean protein or bean curd mixing back weight.
4. a kind of food preservative as claimed in claim 1, it is characterized in that also containing in diatomite, talcum powder, calcium carbonate, the bentonite one or more, its addition respectively mixes 25% of back weight for being no more than animal blood serum and soybean protein or bean curd, and is no more than the mixed weight of animal blood serum and soybean protein or bean curd with weight sum after calcium oxide and/or the calcium chloride combination.
5. a kind of food preservative as claimed in claim 1 is characterized in that also containing activated carbon, and its addition is no more than animal blood serum and soybean protein or bean curd and mixes 10% of back weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200610049821XA CN100496307C (en) | 2006-03-14 | 2006-03-14 | Food antistaling agent |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200610049821XA CN100496307C (en) | 2006-03-14 | 2006-03-14 | Food antistaling agent |
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| CN1817248A CN1817248A (en) | 2006-08-16 |
| CN100496307C true CN100496307C (en) | 2009-06-10 |
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| CNB200610049821XA Expired - Fee Related CN100496307C (en) | 2006-03-14 | 2006-03-14 | Food antistaling agent |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104304435A (en) * | 2014-11-25 | 2015-01-28 | 林廷柱 | Fruit and vegetable fresh keeping carton |
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Non-Patent Citations (6)
| Title |
|---|
| 保鲜剂保鲜嫩玉米. 王二强.河北科技报. 2002 |
| 保鲜剂保鲜嫩玉米. 王二强.河北科技报. 2002 * |
| 可食性果蔬保鲜膜研究现状与发展趋势. 胡永茂等.保鲜与加工，第2004卷第5期. 2004 |
| 可食性果蔬保鲜膜研究现状与发展趋势. 胡永茂等.保鲜与加工，第2004卷第5期. 2004 * |
| 果蔬涂膜保鲜剂研究现状. 张灿权等.江西农业科技，第2004卷第12期. 2004 |
| 果蔬涂膜保鲜剂研究现状. 张灿权等.江西农业科技，第2004卷第12期. 2004 * |
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