CN101336745B - Compound spicy food preservative - Google Patents
Compound spicy food preservative Download PDFInfo
- Publication number
- CN101336745B CN101336745B CN200810021722XA CN200810021722A CN101336745B CN 101336745 B CN101336745 B CN 101336745B CN 200810021722X A CN200810021722X A CN 200810021722XA CN 200810021722 A CN200810021722 A CN 200810021722A CN 101336745 B CN101336745 B CN 101336745B
- Authority
- CN
- China
- Prior art keywords
- spicy food
- natamycin
- potassium sorbate
- nisin
- preservation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A composite spicy food preservation agent including Single-laurate glyceride, dehydro sodium acetate, potassium sorbate, Nipagin acetate, sodium diacetate, Natamycin, Nisin, and other components. Using preservation of biological and chemical composition which are safe to human body , the preservation agent can prevent the deterioration caused by microorganism, improve the save performance, and extend the guarantee period of spicy food to at least one time longer than the similar commercial preservation agents.
Description
Technical field:
The present invention relates to a kind of food preservative.
Background technology:
Spicy food is with flour, soy meal, through high temperature puffing, mixes a kind of leisure pot foods of packing thoroughly with flavoring, spice etc., because it is delicious, mouthfeel good, instant and very popular.But because the bacterial content of spice in the spicy food is very high, the time, length was will mildew rotten slightly; Therefore, prevent that the mould corruption of spicy food is rotten, extending the shelf life is very important.At present, though various antisepsis antistaling agents are arranged on the market, it uses the antistaling agent effect of industrial antisepsis raw material and single component all undesirable mostly.
Summary of the invention:
The object of the present invention is to provide a kind of retention that can effectively improve spicy food, prolong the compound spicy food preservative of the shelf-life of spicy food.
Technical solution of the present invention is:
A kind of compound spicy food preservative is characterized in that: be made up of following component in percentage by weight:
Glyceryl monolaurate 10～30%
Dehydro sodium acetate 10～30%
Potassium sorbate 10～30%
Nipagin ethylester 10～40%
Sodium Diacetate 10～50%
Natamycin 0.1～2%
Nisin 0.1～2%;
Above-mentioned each amounts of components sum is 100%.
Described spicy food preservative, its preparation method comprises:
(1) potassium sorbate, nipagin ethylester are mixed in proportion, be crushed to 60～100 orders with pulverizer;
(2) with glyceryl monolaurate, dehydro sodium acetate, sodium Diacetate, natamycin and nisin with mix stirring in said mixture is poured mixer into, stirred 10～20 minutes, obtain antistaling agent;
(3) packing as requested is packaged into packed.
The present invention adopts composite the forming of the fresh-keeping composition of the biological and chemical of human body safety, can be used for preventing that spicy food is because of microbial deterioration, improve the retention of spicy food, more commercially available similar antistaling agent can prolong the shelf-life of spicy food more than at least one times.
The invention will be further described below in conjunction with embodiment:
The specific embodiment:
Embodiment 1:
1, potassium sorbate, nipagin ethylester are mixed in proportion, be crushed to 60～100 orders with pulverizer;
2, with glyceryl monolaurate, dehydro sodium acetate, sodium Diacetate, natamycin and nisin with mix stirring in said mixture is poured mixer into, stirred 10～20 minutes, obtain antistaling agent;
3, packing as requested is packaged into packed.
The consumption of above-mentioned each component is:
Glyceryl monolaurate 20kg
Dehydro sodium acetate 18kg
Potassium sorbate 10kg
Nipagin ethylester 10kg
Sodium Diacetate 40kg
Natamycin 1kg
Nisin 1kg.
Embodiment 2:
1, potassium sorbate, nipagin ethylester are mixed in proportion, be crushed to 60～100 orders with pulverizer;
2, with glyceryl monolaurate, dehydro sodium acetate, sodium Diacetate, natamycin and nisin with mix stirring in said mixture is poured mixer into, stirred 10～20 minutes, obtain antistaling agent;
3, packing as requested is packaged into packed.
The consumption of above-mentioned each component is:
Glyceryl monolaurate 15kg
Dehydro sodium acetate 17kg
Potassium sorbate 15kg
Nipagin ethylester 15kg
Sodium Diacetate 35kg
Natamycin 1.5kg
Nisin 1.5kg.
Embodiment 3:
1, potassium sorbate, nipagin ethylester are mixed in proportion, be crushed to 60～100 orders with pulverizer;
2, with glyceryl monolaurate, dehydro sodium acetate, sodium Diacetate, natamycin and nisin with mix stirring in said mixture is poured mixer into, stirred 10～20 minutes, obtain antistaling agent;
3, packing as requested is packaged into packed.
The consumption of above-mentioned each component is:
Glyceryl monolaurate 15kg
Dehydro sodium acetate 15kg
Potassium sorbate 19.4kg
Nipagin ethylester 15kg
Sodium Diacetate 32kg
Natamycin 1.8kg
Lactic acid hammer 1.8kg.
Embodiment 4:
1, potassium sorbate, nipagin ethylester are mixed in proportion, be crushed to 60～100 orders with pulverizer;
2, with glyceryl monolaurate, dehydro sodium acetate, sodium Diacetate, natamycin and nisin with mix stirring in said mixture is poured mixer into, stirred 10～20 minutes, obtain antistaling agent;
3, packing as requested is packaged into packed.
The consumption of above-mentioned each component is:
Glyceryl monolaurate 28kg
Dehydro sodium acetate 10kg
Potassium sorbate 28kg
Nipagin ethylester 23.8kg
Sodium Diacetate 10kg
Natamycin 0.1kg
Lactic acid hammer 0.1kg.
Embodiment 5:
4, potassium sorbate, nipagin ethylester are mixed in proportion, be crushed to 60～100 orders with pulverizer;
5, with glyceryl monolaurate, dehydro sodium acetate, sodium Diacetate, natamycin and nisin with mix stirring in said mixture is poured mixer into, stirred 10～20 minutes, obtain antistaling agent;
6, packing as requested is packaged into packed.
The consumption of above-mentioned each component is:
Glyceryl monolaurate 10kg
Dehydro sodium acetate 27kg
Potassium sorbate 12kg
Nipagin ethylester 35kg
Sodium Diacetate 15kg
Natamycin 0.5kg
Lactic acid hammer 0.5kg.
Claims (1)
1. compound spicy food preservative is characterized in that: be made up of following component in percentage by weight:
Glyceryl monolaurate 10～30%
Dehydro sodium acetate 10～30%
Potassium sorbate 10～30%
Nipagin ethylester 10～40%
Sodium Diacetate 10～50%
Natamycin 0.1～2%
Nisin 0.1～2%;
Above-mentioned each amounts of components sum is 100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810021722XA CN101336745B (en) | 2008-08-11 | 2008-08-11 | Compound spicy food preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810021722XA CN101336745B (en) | 2008-08-11 | 2008-08-11 | Compound spicy food preservative |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101336745A CN101336745A (en) | 2009-01-07 |
| CN101336745B true CN101336745B (en) | 2010-11-17 |
Family
ID=40211031
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810021722XA Expired - Fee Related CN101336745B (en) | 2008-08-11 | 2008-08-11 | Compound spicy food preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101336745B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669249B (en) * | 2012-06-08 | 2013-04-03 | 西南民族大学 | Processing method for maintaining flavor of cooked meat product of Sichuan cuisine |
| CN102783695B (en) * | 2012-08-27 | 2013-09-04 | 唐洪权 | Safety and efficient compound food preservative |
| CN104305473A (en) * | 2014-10-30 | 2015-01-28 | 广东广益科技实业有限公司 | Spicy and hot food and spicy and hot food preservative |
| CN107237215B (en) * | 2017-07-28 | 2019-01-22 | 临朐玉龙造纸有限公司 | Fresh-keeping grease proofing food wrapper and preparation method thereof |
| CN107996943A (en) * | 2017-11-21 | 2018-05-08 | 广西高通食品科技有限公司 | A kind of seasoned noodle product anticorrosion agent |
-
2008
- 2008-08-11 CN CN200810021722XA patent/CN101336745B/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 彭家泽.豆干制品防腐应用研究.第十届中国国际食品添加剂和配料展览会学术论文集.2006,222-225. * |
| 罗傲霜等.食品防腐剂的概况与发展.中国食品添加剂.2005,(4),55-58,76. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101336745A (en) | 2009-01-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101336658B (en) | Composite meat-product preservative | |
| CN101336745B (en) | Compound spicy food preservative | |
| CN101999681A (en) | High-quality and low-cost meat product and industrial production method thereof | |
| KR20080088227A (en) | Method of manufacturing a smoke-drying fish cutlet | |
| CN101933647A (en) | Food fresh-keeping agent with function of oxygen absorption | |
| CN103689062B (en) | Hairtail refreshing agent, preparation method and using method thereof | |
| CN102106588A (en) | Preservative for water-swollen squid and using method thereof | |
| CN101455409A (en) | Production method of fresh raw chicken willow tree and fresh raw product of the chicken willow tree | |
| CN103263032B (en) | A kind of mutton fermentation dry sausage and preparation method thereof | |
| CN109363097A (en) | A kind of fermentation cocktail sausage and preparation method thereof | |
| CN101558838A (en) | Pannage and production process thereof | |
| CN101336657B (en) | Preservative coated on the surface of the meat products | |
| CN106036790A (en) | Improver for stuffing of wonton | |
| CN103211232B (en) | Preparation method of puffing beef | |
| CN103549468A (en) | Oil-retention and water-retention sausage emulsifying agent | |
| CN104997056A (en) | High-solubility calcium fish and mutton fermented sausage and preparation method thereof | |
| CN102240022A (en) | Original tablet seasoning | |
| CN104686993A (en) | Chicken chilli sauce | |
| CN101756284B (en) | Cantonese air-dried fish meat fermented sausage and preparation method thereof | |
| CN101991055A (en) | Sepia dumplings and production method thereof | |
| CN107028161B (en) | Instant noodle seasoning sauce | |
| KR20110040060A (en) | Process for the preparation of salted anchovy containing rubus coreanus miquel and salted anchovy containing rubus coreanus miquel prepared therefrom | |
| KR100937171B1 (en) | Tteokbokki or labokki souce and method producing thereof | |
| CN100364418C (en) | Antistaling agent for meat product | |
| CN107242284A (en) | One kind compounding halogen meat preservative and its application method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20101117 Termination date: 20130811 |