CN102805158A - Preparation method for dry bean curd composite preservative - Google Patents
Preparation method for dry bean curd composite preservative Download PDFInfo
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- CN102805158A CN102805158A CN2011101437074A CN201110143707A CN102805158A CN 102805158 A CN102805158 A CN 102805158A CN 2011101437074 A CN2011101437074 A CN 2011101437074A CN 201110143707 A CN201110143707 A CN 201110143707A CN 102805158 A CN102805158 A CN 102805158A
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- Prior art keywords
- bean curd
- preparation
- dry bean
- composite preservative
- dried bean
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Abstract
The invention provides a preparation method for a dry bean curd composite preservative, relates to a preparation method for a food additive, and particularly to a preparation method for a dry bean curd composite preservative. According to requirements of a formula, sodium propionate, potassium sorbate, and sodium diacetate are respectively weighed and dissolved in distilled water to prepare the finished product. The method of the present invention has characteristics of simple operation and convenient use, wherein after dry bean curd is added with 2% of the product of the present invention, a shelf life can be more than 2 months under conditions of vacuum package degree of 100 KPa and a storage temperature of 3-6 DEG C.
Description
Technical field
That the present invention relates to is a kind of preparation method of food additives, specifically a kind of preparation method of dried bean curd compound preservative.
Background technology
Dried bean curd is specialties of the Northeast, also is " the dried bean curd in northeast ", is a kind of laminar bean-curd product that is pressed into.It both had been different from the skin of soya-bean milk, the thousand sheets that south produces, and also was different from bean curd stick and dried bean curd.Dried bean curd is accompanied by people's dietetic life every day, receives doting on of the northeast people over the past thousands of years deeply.It is the manufacturing materials of various cuisines still not, itself also is one exquisite dish.Contain abundant protein in the dried bean curd, and bean curd albumen belongs to adequate proteins, not only contain 8 seed amino acids of needed by human, and its ratio also needs near human body, nutritive value is higher; The lecithin that dried bean curd contains can be removed the cholesterol that is attached on the vascular wall, prevents vascular sclerosis, angiocardiopathy preventing, protection heart; Dried bean curd contains several mineral materials, and supplement calcium prevents the osteoporosis that causes because of calcium deficiency, promotes skeleton development, and is very favourable to children's, old man's bone growth.In addition; Dried bean curd also has certain dietary function, and suitable body is empty, malnutrition; Qi and blood is two to be lost, and old win thin people, diabetic, hyperlipemia, high cholesterol, overweight people, vascular sclerosis person, women's hypogalactia in postpartum, phlegm-fire cough asthma, cancer patient eat.Most exposed sale of traditional dried bean curd are very easily polluted, and the consumer can only eat at present at present and buy, and this has limited its large-scale production and development to a certain extent.
Summary of the invention
The present invention is based on short shortcoming of dried bean curd shelf-life,, provide a kind of low cost, high-quality to be used to prolong the preparation method of the compound dried bean curd anticorrisive agent of dried bean curd shelf-life.
The constituent and the mass percent of dried bean curd compound preservative of the present invention are following:
The title mass percent
Sodium propionate 5～8%
Potassium sorbate 2～4%
Sodium Diacetate 3～5%
Distilled water surplus
The preparation method of dried bean curd compound preservative is: take by weighing sodium propionate, potassium sorbate, sodium Diacetate respectively by the prescription requirement and be dissolved in and make finished product in the distilled water.
Compound dried bean curd anticorrisive agent of the present invention has been compared following advantage with the single component anticorrisive agent:
1, security: compound various composition monomers are far below state health standards, and single antisepsis antistaling agent is for reaching the anti-corrosive fresh-keeping effect, the easy problem that exceeds standard.
2, high efficiency: compound preservative of the present invention can the multiple important enzyme of destroy microorganisms be that the growth and the breeding of inhibition spoilage organisms all have had strong inhibitory effects to mould, bacterium, saccharomycete.
3, convenience: avoid the use of a plurality of monomer antisepsis antistaling agents and bring complicacy and uncertain factor.
3, economy: utilize monomer advantage separately, performance Synergistic function makes product in the maximum usefulness of alap consumption performance.
The present invention operation and simple, easy to use adds 2% article in dried bean curd, be 100KPa at vacuum-packed degree, and reserve temperature is that the shelf-life can reach more than 2 months under 3～6 ℃ the condition.
(4), specific embodiments
Accurately take by weighing sodium propionate 8g, potassium sorbate 3g, sodium Diacetate 4g, be dissolved in the 85g distilled water.Shake up, bottling gets product.
The adding proportion of compound preservative of the present invention in dried bean curd is 2%.
Claims (1)
1. the preparation method of a dried bean curd compound preservative is characterized in that its component and content are:
The title mass percent
Sodium propionate 5～8%
Potassium sorbate 2～4%
Sodium Diacetate 3～5%
Distilled water surplus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101437074A CN102805158A (en) | 2011-05-31 | 2011-05-31 | Preparation method for dry bean curd composite preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101437074A CN102805158A (en) | 2011-05-31 | 2011-05-31 | Preparation method for dry bean curd composite preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102805158A true CN102805158A (en) | 2012-12-05 |
Family
ID=47229166
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101437074A Pending CN102805158A (en) | 2011-05-31 | 2011-05-31 | Preparation method for dry bean curd composite preservative |
Country Status (1)
| Country | Link |
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| CN (1) | CN102805158A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271413A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Novel bean curd preservative compounding method |
| CN103734872A (en) * | 2013-12-25 | 2014-04-23 | 吴江华诚复合材料科技有限公司 | Compounding method for novel bean curd preservative |
| CN105454453A (en) * | 2015-12-24 | 2016-04-06 | 张瑞杰 | Processing method for fresh dried beancurd |
| CN112602887A (en) * | 2020-12-18 | 2021-04-06 | 江苏省农业科学院 | Biological coagulant with anti-corrosion function and application thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1259308A (en) * | 1999-01-07 | 2000-07-12 | 陈顺志 | Processing method of fresh-keeping dry tofu (dry soybean curd) |
| CN1618327A (en) * | 2004-12-05 | 2005-05-25 | 董凯 | Instant fresh-keeping bean curd, and its making method |
| CN101342003A (en) * | 2008-08-06 | 2009-01-14 | 成都龙泉万亩果园旅游开发有限公司 | Fresh-keeping method for shredded soybean curd |
| CN101601494A (en) * | 2009-06-16 | 2009-12-16 | 唐洪权 | Safe high-efficiency green bean product preservative and production method thereof |
| CN101720969A (en) * | 2009-11-13 | 2010-06-09 | 合肥工业大学 | Composite preservative for fruits, flour products and bean products |
| CN101756341A (en) * | 2010-02-11 | 2010-06-30 | 合肥工业大学 | Fresh-keeping agent and fresh-keeping method for traditional non-fermented bean products |
-
2011
- 2011-05-31 CN CN2011101437074A patent/CN102805158A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1259308A (en) * | 1999-01-07 | 2000-07-12 | 陈顺志 | Processing method of fresh-keeping dry tofu (dry soybean curd) |
| CN1618327A (en) * | 2004-12-05 | 2005-05-25 | 董凯 | Instant fresh-keeping bean curd, and its making method |
| CN101342003A (en) * | 2008-08-06 | 2009-01-14 | 成都龙泉万亩果园旅游开发有限公司 | Fresh-keeping method for shredded soybean curd |
| CN101601494A (en) * | 2009-06-16 | 2009-12-16 | 唐洪权 | Safe high-efficiency green bean product preservative and production method thereof |
| CN101720969A (en) * | 2009-11-13 | 2010-06-09 | 合肥工业大学 | Composite preservative for fruits, flour products and bean products |
| CN101756341A (en) * | 2010-02-11 | 2010-06-30 | 合肥工业大学 | Fresh-keeping agent and fresh-keeping method for traditional non-fermented bean products |
Non-Patent Citations (1)
| Title |
|---|
| 中华人民共和国卫生部: "食品安全国家标准食品添加剂使用标准", 《中华人民共和国国家标准》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271413A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Novel bean curd preservative compounding method |
| CN103734872A (en) * | 2013-12-25 | 2014-04-23 | 吴江华诚复合材料科技有限公司 | Compounding method for novel bean curd preservative |
| CN105454453A (en) * | 2015-12-24 | 2016-04-06 | 张瑞杰 | Processing method for fresh dried beancurd |
| CN112602887A (en) * | 2020-12-18 | 2021-04-06 | 江苏省农业科学院 | Biological coagulant with anti-corrosion function and application thereof |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121205 |