CN103610211A - Special anti-browning preservative convenient for high temperature sterilization of dried beancurd sticks, and preparation method and application of preservative - Google Patents
Special anti-browning preservative convenient for high temperature sterilization of dried beancurd sticks, and preparation method and application of preservative Download PDFInfo
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- CN103610211A CN103610211A CN201310566080.2A CN201310566080A CN103610211A CN 103610211 A CN103610211 A CN 103610211A CN 201310566080 A CN201310566080 A CN 201310566080A CN 103610211 A CN103610211 A CN 103610211A
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- Prior art keywords
- high temperature
- bean curd
- curd stick
- special
- antistaling agent
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- Granted
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 title claims description 35
- 238000004659 sterilization and disinfection Methods 0.000 title claims description 34
- 239000003755 preservative agent Substances 0.000 title abstract description 10
- 230000002335 preservative effect Effects 0.000 title abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 67
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 13
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 6
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 3
- 239000002270 dispersing agent Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 108010015776 Glucose oxidase Proteins 0.000 claims description 2
- 239000004366 Glucose oxidase Substances 0.000 claims description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 2
- 235000017443 Hedysarum boreale Nutrition 0.000 claims description 2
- 235000007858 Hedysarum occidentale Nutrition 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 2
- 108010053775 Nisin Proteins 0.000 claims description 2
- 108010039918 Polylysine Proteins 0.000 claims description 2
- 241000241413 Propolis Species 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 235000013871 bee wax Nutrition 0.000 claims description 2
- 239000012166 beeswax Substances 0.000 claims description 2
- 235000018417 cysteine Nutrition 0.000 claims description 2
- 229940116332 glucose oxidase Drugs 0.000 claims description 2
- 235000019420 glucose oxidase Nutrition 0.000 claims description 2
- 235000011187 glycerol Nutrition 0.000 claims description 2
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 claims description 2
- 235000010297 nisin Nutrition 0.000 claims description 2
- 239000004309 nisin Substances 0.000 claims description 2
- 229920000656 polylysine Polymers 0.000 claims description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 2
- 235000013824 polyphenols Nutrition 0.000 claims description 2
- 229940069949 propolis Drugs 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 235000010199 sorbic acid Nutrition 0.000 claims description 2
- 239000004334 sorbic acid Substances 0.000 claims description 2
- 229940075582 sorbic acid Drugs 0.000 claims description 2
- WSWCOQWTEOXDQX-MQQKCMAXSA-N sorbic acid group Chemical group C(\C=C\C=C\C)(=O)O WSWCOQWTEOXDQX-MQQKCMAXSA-N 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- -1 sucrose ester Chemical class 0.000 claims description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 claims 1
- 235000010489 acacia gum Nutrition 0.000 claims 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims 1
- 229920000053 polysorbate 80 Polymers 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 239000003924 oil dispersant Substances 0.000 abstract 2
- 231100000252 nontoxic Toxicity 0.000 abstract 1
- 230000003000 nontoxic effect Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 5
- 239000002131 composite material Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001945 cysteines Chemical class 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a high-temperature anti-browning preservative for dried beancurd sticks. The anti-browning preservative comprises the following components in parts by weight: 1-3 parts of high-temperature anti-browning agent, 0.5-1.5 parts of film-forming agent, 0.5-2.5 parts of preservative, 5-25 parts of oil dispersant, 0.5-1 part of antioxidant and 92.5-67 parts of water. The invention also provides a preparation method and an application of the high-temperature anti-browning preservative for dried beancurd sticks. The method comprises the steps: regulating the pH value, dissolving the film-forming agent in an ethanol-water solution, adding the high-temperature anti-browning agent and stirring at a constant temperature, and then adding the oil dispersant and the antioxidant, and stirring evenly, homogenizing for 20 minutes under the condition from 1.6*10<4> to 2.0*10<4>r/min, and carrying out spray-drying at air inlet temperature ranging from 185 DEG C to 215 DEG C and an air outlet temperature ranging from 60 DEG C to 80 DEG C, thus obtaining powder. The high-temperature anti-browning preservative for the dried beancurd sticks is low in usage amount, good in preservation effect, non-toxic and pollution-free.
Description
Technical field
The present invention relates to the food preservative in food fresh keeping field and preparation method thereof, be specifically related to a kind of special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization and preparation method thereof that facilitates.
Background technology
Bean curd stick is a kind of traditional food that Chinese like very much, has strong beany flavour, also has the not available unique mouthfeel of other bean product simultaneously.Bean curd stick contains the various nutritional labelings such as rich in protein, lecithin and iron, calcium several mineral materials.Facilitate multi-flavor bean curd stick color and luster yellowish-white, glossy bright, multiple tastes, convenient and swift, only needing the heating means such as microwave or boiling is edible, and that eats is pleasant to the palate, and meat or fish, vegetarian diet have a distinctive flavour.Under hot conditions, adopt the tasty technology of novel gas-containing cooking boiling and high temperature high pressure sterilizing technology to combine, make can normal temperature place facilitate multi-flavor bean curd stick food, but there will be in digestion process, rot and adhesion phenomenon, in high-temperature sterilization process, can there is the problems such as brown stain.
Current various antistaling agent is a lot, but facilitates the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization also not have for meeting.For addressing the above problem, the present invention suppresses the brown stain that facilitates bean curd stick to cause in high-temperature sterilization process by high temperature anti-browning agent, antistaling agent plays the effect of anti-corrosive fresh-keeping, with the functional component acting in conjunction such as film forming agent, dispersant and antioxidant, thereby prevent bean curd stick brown stain under hot conditions, rot and the problem such as adhesion.
Summary of the invention
One of object of the present invention is to provide a kind of Nonpoisonous, non-environmental-pollution easy to use, and good refreshing effect facilitate the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization.
The present invention adopts following technical scheme:
Facilitate the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization, comprise the following composition with listed as parts by weight:
Wherein high temperature anti-browning agent is VC, sodium iso-vc, and glucose oxidase, cysteines etc., so that wherein one or more are composite;
Wherein film forming agent is beeswax, shitosan, and propolis, Arabic gums etc., so that wherein one or more are composite;
Wherein antistaling agent is sorbic acid, nisin, and polylysine, mannosans etc., so that wherein one or more are composite;
Wherein oiliness dispersant is citric acid, glycerine, and sucrose ester, Tween-80s etc., so that wherein one or more are composite;
Wherein antioxidant is Tea Polyphenols, VE, and lecithin, Licorice root antioxidants etc., so that wherein one or more are composite.
Another object of the present invention is to provide the described preparation method who facilitates the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization, for:
Regulate pH value, film forming agent is dissolved in ethanol-water solution, add high temperature anti-browning agent constant temperature to stir, then add oiliness dispersant and antioxidant to stir, 1.6 * 10
4to 2.0 * 10
4homogeneous 20min under r/min condition, 185 to 215 ℃ of the dry EATs of spraying, 60 to 80 ℃ of leaving air temps are made powder.
A further object of the present invention is to provide the described application of the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization in the anti-brown stain of bean curd stick high temperature that facilitate.
The special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization that facilitates disclosed by the invention, all take natural additive for foodstuff as raw material, to suppress to facilitate bean curd stick brown stain in high-temperature sterilization process by high temperature anti-browning agent, antistaling agent plays the effect of anti-corrosive fresh-keeping, with the functional component acting in conjunction such as film forming agent, dispersant and antioxidant, thereby prevent bean curd stick brown stain under hot conditions, rot and the problem such as adhesion.This facilitates the special-purpose anti-brown stain antistaling agent cost of bean curd stick high temperature sterilization low, and use amount is few, good refreshing effect, Nonpoisonous, non-environmental-pollution, that with this antistaling agent, processes facilitates multi-flavor bean curd stick, preserves 14 to 16 months, and bean curd stick color and luster is yellowish, glossy, yield rate reaches 85%, and fresh-keeping effect is good.
The specific embodiment
Further perfect for technology contents of the present invention is done, the invention discloses following embodiment.
Embodiment mono-
Facilitate the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization, comprise following composition:
| high temperature anti-browning agent | 1Kg |
| film forming agent | 0.5Kg |
| antistaling agent | 0.5Kg |
| oiliness dispersant | 5Kg |
| antioxidant | 0.5Kg |
| water | 92.5Kg. |
Embodiment bis-
Facilitate the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization, comprise following composition:
| High temperature anti-browning agent | 3Kg |
| Film forming agent | 1.5Kg |
| Antistaling agent | 2.5Kg |
| Oiliness dispersant | 25Kg |
| antioxidant | 1Kg |
| water | 67Kg. |
Embodiment tri-
Facilitate the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization, comprise following composition:
| high temperature anti-browning agent | 2Kg |
| film forming agent | 1Kg |
| antistaling agent | 1.5Kg |
| oiliness dispersant | 15Kg |
| antioxidant | 0.8Kg |
| water | 79.7Kg. |
Embodiment mono-to three discloses the different consumption proportion of each composition that facilitates the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization.In embodiment mono-to three, the concrete selection of each composition is all selected in scope of disclosure in an embodiment at random, all can reach corresponding technique effect.
Embodiment tetra-
Get 200g bean curd stick, pack in freshness protection package, add embodiment mono-preparation facilitate the special-purpose anti-brown stain antistaling agent 1g of bean curd stick high temperature sterilization, sealing, the boiling of high temperature gas-containing cooking and sterilization, be placed under 45 ℃, the environment of RH90% and preserve.Facilitate the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization to overcome the shortcoming of traditional antistaling agent, in the use amount that reduces chemical preservative, the storage of this antistaling agent compares with only using the commercially available antistaling agent of tradition, preserve after 14 months, the mould variability of bean curd stick has reduced by 28% left and right.
Embodiment five
Get 200g bean curd stick, pack in freshness protection package, add embodiment bis-preparations facilitate the special-purpose anti-brown stain antistaling agent 1g of bean curd stick high temperature sterilization, sealing, the boiling of high temperature gas-containing cooking and sterilization, be placed under 45 ℃, the environment of RH90% and preserve.Facilitate the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization to overcome the shortcoming of traditional antistaling agent, in the use amount that reduces chemical preservative, the storage of this antistaling agent compares with only using the commercially available antistaling agent of tradition, preserve after 14 months, the mould variability of bean curd stick has reduced by 26% left and right.
Embodiment six
Get 200g bean curd stick, pack in freshness protection package, add embodiment tri-preparations facilitate the special-purpose anti-brown stain antistaling agent 1g of bean curd stick high temperature sterilization, sealing, the boiling of high temperature gas-containing cooking and sterilization, be placed under 45 ℃, the environment of RH90% and preserve.Facilitate the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization to overcome the shortcoming of traditional antistaling agent, in the use amount that reduces chemical preservative, the storage of this antistaling agent compares with only using the commercially available antistaling agent of tradition, preserve after 14 months, the mould variability of bean curd stick has reduced by 27% left and right.
Claims (8)
1. facilitate the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization, it is characterized in that comprising the following composition with listed as parts by weight:
2. facilitate according to claim 1 the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization, it is characterized in that described high temperature anti-browning agent is VC, sodium iso-vc, glucose oxidase, one or more in cysteine.
3. facilitate according to claim 1 the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization, it is characterized in that described film forming agent is beeswax, shitosan, propolis, one or more in Arabic gum.
4. facilitate according to claim 1 the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization, it is characterized in that described antistaling agent is sorbic acid, nisin, polylysine, one or more in mannosan.
5. facilitate according to claim 1 the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization, it is characterized in that described oiliness dispersant is citric acid, glycerine, sucrose ester, one or more in Tween-80.
6. facilitate according to claim 1 the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization, it is characterized in that described antioxidant is Tea Polyphenols, VE, lecithin, one or more in Licorice root antioxidant.
7. the preparation method who facilitates the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization described in the arbitrary claim of claim 1 to 6, is characterized in that:
Regulate pH value, film forming agent is dissolved in ethanol-water solution, add high temperature anti-browning agent constant temperature to stir, then add oiliness dispersant and antioxidant to stir, 1.6 * 10
4to 2.0 * 10
4homogeneous 20min under r/min condition, 185 to 215 ℃ of the dry EATs of spraying, 60 to 80 ℃ of leaving air temps are made powder.
8. described in the arbitrary claim of claim 1 to 6, facilitate the application of the special-purpose anti-brown stain antistaling agent of bean curd stick high temperature sterilization in the anti-brown stain of bean curd stick high temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310566080.2A CN103610211B (en) | 2013-11-14 | 2013-11-14 | Facilitate the special prevent-browning antistaling agent of bean curd stick high temperature sterilization |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310566080.2A CN103610211B (en) | 2013-11-14 | 2013-11-14 | Facilitate the special prevent-browning antistaling agent of bean curd stick high temperature sterilization |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103610211A true CN103610211A (en) | 2014-03-05 |
| CN103610211B CN103610211B (en) | 2015-09-02 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310566080.2A Expired - Fee Related CN103610211B (en) | 2013-11-14 | 2013-11-14 | Facilitate the special prevent-browning antistaling agent of bean curd stick high temperature sterilization |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103610211B (en) |
Cited By (5)
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| CN104082826A (en) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | Antiseptic antistaling agent for food |
| CN105875818A (en) * | 2016-05-03 | 2016-08-24 | 唐洪权 | Color fixing and freshness keeping agent for bamboo shoots and color fixing and freshness keeping method for bamboo shoots |
| CN105876592A (en) * | 2016-04-29 | 2016-08-24 | 清流县冠裕食品有限公司 | Special corrosion-resistant technology for dried beancurd sticks, peanuts and soybeans |
| CN106106615A (en) * | 2016-08-16 | 2016-11-16 | 福建建民食品有限公司 | A kind of cake antistaling agent and preparation method thereof |
| CN107996698A (en) * | 2017-12-14 | 2018-05-08 | 江苏省农业科学院 | A kind of edibility nectarine coating antistaling agent and preparation method thereof and application method |
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Cited By (6)
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| CN105876592A (en) * | 2016-04-29 | 2016-08-24 | 清流县冠裕食品有限公司 | Special corrosion-resistant technology for dried beancurd sticks, peanuts and soybeans |
| CN105875818A (en) * | 2016-05-03 | 2016-08-24 | 唐洪权 | Color fixing and freshness keeping agent for bamboo shoots and color fixing and freshness keeping method for bamboo shoots |
| CN106106615A (en) * | 2016-08-16 | 2016-11-16 | 福建建民食品有限公司 | A kind of cake antistaling agent and preparation method thereof |
| CN107996698A (en) * | 2017-12-14 | 2018-05-08 | 江苏省农业科学院 | A kind of edibility nectarine coating antistaling agent and preparation method thereof and application method |
| CN107996698B (en) * | 2017-12-14 | 2021-04-09 | 江苏省农业科学院 | Edible nectarine coating preservative and preparation method and use method thereof |
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