CN103704294A - Biological preservative for prepared fermented cooked wheaten food - Google Patents
Biological preservative for prepared fermented cooked wheaten food Download PDFInfo
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- CN103704294A CN103704294A CN201310588093.XA CN201310588093A CN103704294A CN 103704294 A CN103704294 A CN 103704294A CN 201310588093 A CN201310588093 A CN 201310588093A CN 103704294 A CN103704294 A CN 103704294A
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- wheaten food
- parts
- cooked wheaten
- biological preservative
- prepared fermented
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
A biological preservative for prepared fermented cooked wheaten food is safe, reliable and edible, capable of being coated or sprayed to the surfaces of products directly, and prepared in a compounding manner according to antibacterial property of biological enzyme and microorganism metabolites and antibacterial and viscous properties of chitosan, and has the advantages of stable performance, obvious preservation effect, safety without residual components, convenience in use and high efficiency. Ingredients of the biological preservative meet regulations of the national standard of GB2760-2007, and the biological preservative can be applied to short-term normal-temperature storage of the prepared fermented cooked wheaten food, and can also be applied to long-term low-temperature preservation, has effects of delaying mildew and rot of the prepared fermented cooked wheaten food during storage and transport, and is safe, efficient and natural, free of residues and good in preservation effect.
Description
Technical field
The anti-mildew fresh-keeping field that the invention belongs to fermented pasta processed goods, particularly the antagonistic property of microbial enzyme, microbial metabolic products is made the method for bio-preservative.
Background technology
Fermentation class bakes with cooking food and is always subject to people's favor, is that China is one of key character of cooking culture.This based food itself is exactly a natural microbiological culture media, and mostly contains the higher moisture paradise of microbial reproduction only not, so the shelf freshness date of this series products is all short especially, has seriously restricted function and value that this series products will be brought into play.At present, go back the good fresh-keeping measure of neither one, the antistaling agent that this series products adopts is not not reach effect, is exactly that residual quantity is not controlled, and has seriously restricted the development of its industry, has become the bottleneck of this type of production development.Along with the attention of people to food security, the preservation technique of developing a kind of natural, healthy, safety, noresidue has seemed particularly important, the present invention is directed to these problems and has done intensive research, to alleviating this situation.
Summary of the invention
The present invention utilizes the antagonistic property of biology enzyme and microbial metabolic products, in conjunction with viscosity and the compound bio-preservative of making of bacteriostasis of shitosan.Technical problem to be solved is: explore proportioning and the concentration in use procedure and consumption that each composition is suitable, make a kind of cost low, natural, safety, noresidue, application are convenient, the bio-preservative of successful, overcome the defect of conditioning fermented pasta shelf life on fresh-keeping.
Technical scheme of the present invention:
A kind of conditioning fermented pasta bio-preservative, the new bio antistaling agent that utilizes natural plant extracts, biology enzyme and microbe metabolite to be composited, lysozyme and Natamycin coordinate by a certain percentage, utilize the viscosity of shitosan and antibacterial characteristics as adhesive agent, fully mix, during use, water dilutes by a certain percentage, and directly after spray, packing low temperature drying ventilation is deposited.
The specific embodiment
It is host that biology enzyme and microbe metabolite are take in the present invention, take natural plant extracts as assistant in proportion mixed preparing form.In clean environment, biology enzyme lysozyme, natamycin are fully mixed by weight the ratio of 1:1 ~ 3.Getting by weight 20 ~ 80 parts, biology enzyme mixture fully mixes with 15 ~ 65 parts of nisins; Finally getting 10 ~ 15 parts of shitosans mixes and makes pulvis with the former again; During use, by after the dosage dilute with water of 400 ~ 800mg/kg, coarse cereals face is carried out to surface spraying or spray.
formulation examples:
Example 1: get 10 parts of lysozymes, 70 parts of natamycins, 10 parts of nisins, 10 parts of shitosans, mix and make pulvis, after the dosage dilute with water of 750mg/kg, bread and moon cake are carried out to surface spraying or spraying preservation.
Example 2: get 15 parts of lysozymes, 60 parts of natamycins, 10 parts of nisins, 15 parts of shitosans, mix and make pulvis, after the dosage dilute with water of 750mg/kg, bread and moon cake are carried out to surface spraying or spraying preservation.
Example 3: get 20 parts of lysozymes, 60 parts of natamycins, 10 parts of nisins, 10 parts of shitosans, mix and make pulvis, after the dosage dilute with water of 750mg/kg, bread and moon cake are carried out to surface spraying or spraying preservation.
Example 4: get 25 parts of lysozymes, 45 parts of natamycins, 15 parts of nisins, 15 parts of shitosans, mix and make pulvis, after the dosage dilute with water of 750mg/kg, bread and moon cake are carried out to surface spraying or spraying preservation.
effect assessment
the mould proof test of table 1 anticorrisive agent in bread
Note: mould is can't see on "-" surface, "+" surface starts to occur mould.
Claims (3)
1. a conditioning fermented pasta bio-preservative, principal character is, biology enzyme is that lysozyme, natamycin form by weight the ratio proportioning of 1:1 ~ 3; Microbe metabolite is nisin.
2. conditioning fermented pasta bio-preservative according to claim 1, is characterized in that, 20 ~ 80 parts of biology enzymes, 15 ~ 65 parts of microbe metabolites, 10 ~ 50 parts of shitosans.
3. conditioning fermented pasta bio-preservative according to claim 1, is characterized in that using method: by after the dosage dilute with water of 400 ~ 800mg/kg, conditioning food is directly carried out to surface spraying or spray.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310588093.XA CN103704294A (en) | 2013-11-21 | 2013-11-21 | Biological preservative for prepared fermented cooked wheaten food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310588093.XA CN103704294A (en) | 2013-11-21 | 2013-11-21 | Biological preservative for prepared fermented cooked wheaten food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704294A true CN103704294A (en) | 2014-04-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310588093.XA Pending CN103704294A (en) | 2013-11-21 | 2013-11-21 | Biological preservative for prepared fermented cooked wheaten food |
Country Status (1)
| Country | Link |
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| CN (1) | CN103704294A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712552A (en) * | 2017-11-15 | 2018-02-23 | 广州拜晴生物科技有限公司 | A kind of natural outer spray preservative composition for being used to suppress cake spoilage organisms and its application |
| CN111387254A (en) * | 2020-03-29 | 2020-07-10 | 重庆嘉利华食品有限公司 | Fresh-keeping method for bread packaged food |
| CN112075565A (en) * | 2020-09-27 | 2020-12-15 | 中南林业科技大学 | Steamed bun preservative and using method thereof |
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| CN101473991A (en) * | 2008-12-26 | 2009-07-08 | 刘青梅 | Compound antistaling agent and fresh-keeping method of glutinous rice cake |
| CN102106588A (en) * | 2009-12-25 | 2011-06-29 | 南通远大生物科技发展有限公司 | Preservative for water-swollen squid and using method thereof |
| CN102188034A (en) * | 2010-03-03 | 2011-09-21 | 天津科技大学 | Compound biological antiseptic and preservation agent for food |
| CN102334531A (en) * | 2010-07-23 | 2012-02-01 | 天津市食品加工工程中心 | Compound bio-preservative for coarse cereal convenient-to-process fermented wheaten food |
| CN102461976A (en) * | 2010-11-17 | 2012-05-23 | 天津新可绿食品有限公司 | Fermented pasta preservative |
-
2013
- 2013-11-21 CN CN201310588093.XA patent/CN103704294A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473991A (en) * | 2008-12-26 | 2009-07-08 | 刘青梅 | Compound antistaling agent and fresh-keeping method of glutinous rice cake |
| CN102106588A (en) * | 2009-12-25 | 2011-06-29 | 南通远大生物科技发展有限公司 | Preservative for water-swollen squid and using method thereof |
| CN102188034A (en) * | 2010-03-03 | 2011-09-21 | 天津科技大学 | Compound biological antiseptic and preservation agent for food |
| CN102334531A (en) * | 2010-07-23 | 2012-02-01 | 天津市食品加工工程中心 | Compound bio-preservative for coarse cereal convenient-to-process fermented wheaten food |
| CN102461976A (en) * | 2010-11-17 | 2012-05-23 | 天津新可绿食品有限公司 | Fermented pasta preservative |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712552A (en) * | 2017-11-15 | 2018-02-23 | 广州拜晴生物科技有限公司 | A kind of natural outer spray preservative composition for being used to suppress cake spoilage organisms and its application |
| CN111387254A (en) * | 2020-03-29 | 2020-07-10 | 重庆嘉利华食品有限公司 | Fresh-keeping method for bread packaged food |
| CN112075565A (en) * | 2020-09-27 | 2020-12-15 | 中南林业科技大学 | Steamed bun preservative and using method thereof |
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| C05 | Deemed withdrawal (patent law before 1993) | ||
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Application publication date: 20140409 |