CN101601495B - Bread and cake preservative and production method thereof - Google Patents
Bread and cake preservative and production method thereof Download PDFInfo
- Publication number
- CN101601495B CN101601495B CN2009100320066A CN200910032006A CN101601495B CN 101601495 B CN101601495 B CN 101601495B CN 2009100320066 A CN2009100320066 A CN 2009100320066A CN 200910032006 A CN200910032006 A CN 200910032006A CN 101601495 B CN101601495 B CN 101601495B
- Authority
- CN
- China
- Prior art keywords
- water
- preservative
- cakes
- compound
- oil phase
- 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
- 235000008429 bread Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 239000003755 preservative agent Substances 0.000 title abstract 8
- 230000002335 preservative effect Effects 0.000 title abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000001632 sodium acetate Substances 0.000 claims abstract description 13
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 7
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 7
- 239000004311 natamycin Substances 0.000 claims abstract description 7
- 235000010298 natamycin Nutrition 0.000 claims abstract description 7
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims abstract description 7
- 229960003255 natamycin Drugs 0.000 claims abstract description 7
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 7
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 7
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 7
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims abstract description 6
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims abstract description 6
- 239000004330 calcium propionate Substances 0.000 claims abstract description 6
- 235000010331 calcium propionate Nutrition 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 235000017281 sodium acetate Nutrition 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 5
- 150000001875 compounds Chemical class 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000004945 emulsification Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- -1 sucrose ester Chemical class 0.000 claims description 5
- VLPFTAMPNXLGLX-UHFFFAOYSA-N trioctanoin Chemical compound CCCCCCCC(=O)OCC(OC(=O)CCCCCCC)COC(=O)CCCCCCC VLPFTAMPNXLGLX-UHFFFAOYSA-N 0.000 claims description 5
- 239000000126 substance Substances 0.000 abstract description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 abstract 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 238000006356 dehydrogenation reaction Methods 0.000 abstract 1
- 150000002148 esters Chemical class 0.000 abstract 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 abstract 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- GHBFNMLVSPCDGN-UHFFFAOYSA-N rac-1-monooctanoylglycerol Chemical compound CCCCCCCC(=O)OCC(O)CO GHBFNMLVSPCDGN-UHFFFAOYSA-N 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 230000000740 bleeding effect Effects 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a safe high-efficiency green bread and cake preservative and a production method thereof; the preservative is obtained by 1-octanoyl-rac-glycerol, glycerol monostearate, sugar ester, sorbitol, tripolyglycerol monostearate, glucose, citric acid, calcium propionate, dehydrogenation sodium acetate, potassium sorbate, sodium diacetate, natamycin and water which are mixed and are vacuum-emulsified. Compared with the existing preservative, the preservative has the advantages of safety and high efficiency, the preservative is compounded by biological and chemical refreshing components which are safe to human body, so as to prevent breads and cakes from going bed caused by microorganisms and improve the storage life of the breads and cakes; compared with the similar preservatives in the market, the preservative can prolong the shelf life of the breads and cakes at least more than one time.
Description
Technical field:
The present invention relates to a kind of Bread and Cakes antistaling agent and production method.
Background technology:
The existing facial antistaling agent shelf-life is short, and result of use is undesirable.
Summary of the invention:
The object of the present invention is to provide a kind of safe high-efficiency green Bread and Cakes antistaling agent and production method thereof of safe, efficient, long shelf-life.
Technical solution of the present invention is:
A kind of safe high-efficiency green Bread and Cakes antistaling agent is characterized in that: be made up of following component in percentage by weight:
Potassium sorbate 8-20%
Sodium Diacetate 8-20%
Natamycin 0.1-1%
Tripolyglycerol monostearates 5-10%.
A kind of production method of safe high-efficiency green Bread and Cakes antistaling agent is characterized in that: comprise the following steps:
(1) oil phase material list caprylin, monoglyceride, sucrose ester, D-sorbite and Tripolyglycerol monostearates are mixed, 65～85 ℃ of heating, stir, must the oil phase compound;
(2) water material glucose, citric acid, calcium propionate, dehydro sodium acetate, potassium sorbate, sodium Diacetate, Natamycin and water are mixed, 65～85 ℃ of heating, stir, must the water compound;
(3) above-mentioned oil phase compound and water compound are entered the vacuum emulsification device and carry out vacuum emulsification and handle, product.
The present invention compared the advantage that is had with former antistaling agent: safety, efficient, 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 Bread and Cakes because of microbial deterioration, improve the pot-life of Bread and Cakes, more commercially available similar antistaling agent is compared shelf-life more than at least one times that can prolong Bread and Cakes.
The invention will be further described below in conjunction with embodiment:
The specific embodiment:
(1) oil phase material list caprylin, monoglyceride, sucrose ester, D-sorbite and Tripolyglycerol monostearates are mixed, 65～85 ℃ of heating, stir, must the oil phase compound;
(2) water material glucose, citric acid, calcium propionate, dehydro sodium acetate, potassium sorbate, sodium Diacetate, Natamycin and water are mixed, 65～85 ℃ of heating, stir, must the water compound;
(3) above-mentioned oil phase compound and water compound are entered the vacuum emulsification device and carry out vacuum emulsification and handle, product.The actual conditions that vacuum emulsification is handled: during vacuum emulsification,, drive the suction valve of vavuum pump earlier, open vacuum pump switch again, boil then and go up air bleeding valve by technological requirement.When treating that vacuum arrives 0.05Mpa, carry out suction.The oil suction of suction elder generation expects that mutually the material mutually that absorbs water again after sucking sucks the back and closes material sucking valve, closes air bleeding valve, and opens stirring 200rpm.Open cooling water, the cooling valve is closed in discharging during by 50 ℃ of technological requirements.
The usage percentage of above-mentioned each raw material is:
Water 15-30% (example 15%, 25%, 30%)
Sucrose ester 5-20% (example 5%, 12%, 20%)
Glucose 5-20% (example 5%, 12%, 20%)
Monoglyceride 5-20% (example 5%, 12%, 20%)
Citric acid 5-10% (example 5%, 8%, 10%)
Single caprylin 5-20% (example 5%, 12%, 20%)
Calcium propionate 5-10% (example 5%, 12%, 20%)
D-sorbite 8-20% (example 8%, 15%, 20%)
Dehydro sodium acetate 8-20% (example 8%, 15%, 20%)
Potassium sorbate 8-20% (example 8%, 15%, 20%)
Sodium Diacetate 8-20% (example 8%, 15%, 20%)
Natamycin 0.1-1% (example 0.1%, 0.5%, 1%)
Tripolyglycerol monostearates 5-10% (example 5%, 12%, 20%).
Above-mentioned each amounts of components sum is 100%.
Products obtained therefrom is a paste, and milky is to milk yellow, and tasteless or fragrant slightly stirs at normal temperatures and can be mixed into milk shape emulsion with the water arbitrary proportion.
Claims (2)
1. Bread and Cakes antistaling agent is characterized in that: be made up of following component in percentage by weight:
Its production method comprises the following steps:
(1) oil phase material list caprylin, monoglyceride, sucrose ester, D-sorbite and Tripolyglycerol monostearates are mixed, 65～85 ℃ of heating, stir, must the oil phase compound;
(2) water material glucose, citric acid, calcium propionate, dehydro sodium acetate, potassium sorbate, sodium Diacetate, Natamycin and water are mixed, 65～85 ℃ of heating, stir, must the water compound;
(3) above-mentioned oil phase compound and water compound are entered the vacuum emulsification device and carry out vacuum emulsification and handle, product.
2. the production method of the described Bread and Cakes antistaling agent of claim 1 is characterized in that: comprise the following steps:
(1) oil phase material list caprylin, monoglyceride, sucrose ester, D-sorbite and Tripolyglycerol monostearates are mixed, 65～85 ℃ of heating, stir, must the oil phase compound;
(2) water material glucose, citric acid, calcium propionate, dehydro sodium acetate, potassium sorbate, sodium Diacetate, Natamycin and water are mixed, 65～85 ℃ of heating, stir, must the water compound;
(3) above-mentioned oil phase compound and water compound are entered the vacuum emulsification device and carry out vacuum emulsification and handle, product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100320066A CN101601495B (en) | 2009-06-16 | 2009-06-16 | Bread and cake preservative and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100320066A CN101601495B (en) | 2009-06-16 | 2009-06-16 | Bread and cake preservative and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101601495A CN101601495A (en) | 2009-12-16 |
| CN101601495B true CN101601495B (en) | 2011-08-31 |
Family
ID=41467516
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100320066A Expired - Fee Related CN101601495B (en) | 2009-06-16 | 2009-06-16 | Bread and cake preservative and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101601495B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349557B (en) * | 2011-07-13 | 2012-12-26 | 许盛英 | Ball-shaped cake mildewproof deoxidizing antistaling agent |
| CN102550829A (en) * | 2012-02-17 | 2012-07-11 | 重庆威士化工有限公司 | Feed emulsifier for improving digestive rate of fat |
| CN103891841A (en) * | 2014-04-01 | 2014-07-02 | 安徽省怀宁县顶雪食品有限公司 | Method for prolonging shelf life of pastries |
| CN104522116A (en) * | 2014-12-29 | 2015-04-22 | 山东圣琪生物有限公司 | Compound bread preservative |
| CN108135228A (en) * | 2015-09-09 | 2018-06-08 | Arec作物保护有限公司 | Including natamycin and C4-C22 aliphatic acid, the antifungal composition of the derivative of the monoglyceride of the aliphatic acid and/or the aliphatic acid |
| CN107549260A (en) * | 2017-09-08 | 2018-01-09 | 雅佳福（福建）食品有限公司 | One kind bakees class Steamed Creamy Custard Bun and its manufacture craft |
| JP2021003043A (en) * | 2019-06-26 | 2021-01-14 | 三菱ケミカルフーズ株式会社 | Bread |
| CN111903919B (en) * | 2020-06-16 | 2023-04-07 | 温州市顶诺食品有限公司 | Beefsteak processing technology |
-
2009
- 2009-06-16 CN CN2009100320066A patent/CN101601495B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN101601495A (en) | 2009-12-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101601495B (en) | Bread and cake preservative and production method thereof | |
| CN101601494B (en) | Safe high-efficiency green bean product preservative and production method thereof | |
| CN102258169B (en) | A kind of purple sweetpotato fresh flour and processing method thereof | |
| CN104186603A (en) | Soft portable nutritious rice bread and production method thereof | |
| TWI552687B (en) | Processing of brown rice, fermented food and processing of brown rice manufacturing methods | |
| CN101965866A (en) | Biological preservative film preparation and preparation method thereof | |
| KR20080100809A (en) | Baking Enhancer | |
| CN105211167A (en) | Crystal moon cake of a kind of energy suitability for industrialized production and preparation method thereof | |
| JP2009519031A5 (en) | ||
| CN100393223C (en) | Freshness preserving type coocked wheaten product modifier and its producing method | |
| CN110200036A (en) | A kind of bread improver and preparation method thereof | |
| CN101138348A (en) | Additives to extend the shelf life of baked goods | |
| CN105285031A (en) | Beef flavor biscuit and making method thereof | |
| CN110604152A (en) | A kind of frozen sweet bread with low acrylamide content and preparation method thereof | |
| CN105285030A (en) | Intestine-lubricating cookies and preparation method thereof | |
| CN102578679B (en) | Rice cake fresh-keeping method | |
| WO2011032523A1 (en) | Dry yeast composition and method preparing the same | |
| RU2316964C2 (en) | Composition for manufacturing dough for bakery foods | |
| CN108991531A (en) | A kind of method that Polysaccharide in Pleurotus eryngii collaboration chitosan prepares edible film | |
| CN102067902A (en) | Meat product antistaling agent | |
| CN102511521A (en) | Method for improving anti-freezing stability of protein in frozen waxy wheat dough | |
| KR20120131076A (en) | Liquid coating compositions for baked goods and the method thereof | |
| CN106261629A (en) | A kind of fat-reducing noodles of health preserving | |
| CN115104692A (en) | A kind of food preservative antioxidant and using method thereof | |
| CN105086475A (en) | Environment-friendly preservative film and preparation method for same |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110831 Termination date: 20140616 |
|
| EXPY | Termination of patent right or utility model |