CN103734868A - Preparation method of antiseptic and anti-mildew preservative for wet noodles - Google Patents
Preparation method of antiseptic and anti-mildew preservative for wet noodles Download PDFInfo
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- CN103734868A CN103734868A CN201310703521.9A CN201310703521A CN103734868A CN 103734868 A CN103734868 A CN 103734868A CN 201310703521 A CN201310703521 A CN 201310703521A CN 103734868 A CN103734868 A CN 103734868A
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- wetted surface
- antiseptic
- preservative
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 230000002421 anti-septic effect Effects 0.000 title abstract description 7
- 235000012149 noodles Nutrition 0.000 title abstract description 4
- 239000003755 preservative agent Substances 0.000 title abstract 5
- 230000002335 preservative effect Effects 0.000 title abstract 5
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 10
- 241000018646 Pinus brutia Species 0.000 claims abstract description 10
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 10
- 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 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 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 abstract description 4
- 108010053775 Nisin Proteins 0.000 claims abstract description 4
- 239000004309 nisin Substances 0.000 claims abstract description 4
- 235000010297 nisin Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 239000000284 extract Substances 0.000 claims description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 8
- 235000004611 garlic Nutrition 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 4
- -1 2~5 parts Chemical compound 0.000 claims description 3
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 3
- 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 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000010350 erythorbic acid Nutrition 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 230000006837 decompression Effects 0.000 claims description 2
- 238000011084 recovery Methods 0.000 claims description 2
- NGSFWBMYFKHRBD-UHFFFAOYSA-M sodium lactate Chemical class [Na+].CC(O)C([O-])=O NGSFWBMYFKHRBD-UHFFFAOYSA-M 0.000 claims description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 7
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 239000001540 sodium lactate Substances 0.000 abstract description 2
- 229940005581 sodium lactate Drugs 0.000 abstract description 2
- 235000001759 Citrus maxima Nutrition 0.000 abstract 1
- 244000276331 Citrus maxima Species 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 4
- 239000000341 volatile oil Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 230000001046 anti-mould Effects 0.000 description 3
- 239000002546 antimould Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 229930182558 Sterol Natural products 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 2
- UBAXRAHSPKWNCX-UHFFFAOYSA-N diallyl trisulfide Chemical compound C=CCSSSCC=C UBAXRAHSPKWNCX-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- JRJGKUTZNBZHNK-UHFFFAOYSA-N 3-phenylpropyl acetate Chemical compound CC(=O)OCCCC1=CC=CC=C1 JRJGKUTZNBZHNK-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 1
- 241000218645 Cedrus Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 102000011759 adducin Human genes 0.000 description 1
- 108010076723 adducin Proteins 0.000 description 1
- 150000001335 aliphatic alkanes Chemical group 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 150000002561 ketenes Chemical class 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 125000005395 methacrylic acid group Chemical group 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000004383 yellowing Methods 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 preparation method of antiseptic and anti-mildew preservative for wet noodles. The preparation method comprises the following steps: uniformly mixing 10-20 parts of an extractive mixture of shaddock peel, pine needles and cortex cinnamomi, 0.1-1 part of nisin, 2-5 parts of D-sodium isoascorbate, 2-5 parts of sodium lactate, 2-5 parts of citric acid, and 2-5 parts of salt with water, and then obtaining the antiseptic and anti-mildew preservative for wet noodles. The preservative provided by the invention is safe and non-toxic, has good broad-spectrum antibacterial and bactericidal performances, and antiseptic, anti-mildew and fat oxidation resisting functions. In addition, the preservative can improve the quality of food, and effectively prolong the expiration date of food, and has all-natural and easily available raw materials and simple production process.
Description
Technical field
This belongs to food preservative field, particularly a kind of preparation method of All Pure Nature wetted surface bar anticorrosive mildewproof antistaling agent.
Background technology
People like wetted surface bar that fresh, tasty and refreshing, chew strength and face fragrance is better.Therefore, the relatively good pin of wetted surface bar on each market of farm produce.But, because the moisture of fresh-wet noodle is high, put at room temperature, particularly, under the environment of summer high-temperature, from morning, be put into evening, wetted surface bar is very easily putrid and deteriorated, main phenomenon is slight rotten, and taste changes to some extent, severe patient souring and mouldy, wetted surface bar is difficult to the main cause of preserving, and is mainly the generations such as bacterium, mould and grows and the oxidation deterioration of composition causes.Natural antimicrobial is more and more understood and used by people, and has many physiological activators in nature natural plants, has antibacterial action, for the research and development of plant containing natural anticorrisive agent provide precious resources.Natural antiseptic agent efficient, wide spectrum exploitation safety and stability, environmental protection, superior performance has huge practical significance.
Allicin is the volatility oily thing extracting from the spherical bulb of garlic, it is the mixture of diallyl trisulfide, diallyl disulfide and methacrylic disulphide etc., trisulfide wherein has stronger inhibition and killing action to pathogenic microorganism, and disulphide also has certain antibacterial and bactericidal action.Allicin can suppress shigella dysenteriae, typhoid bacillus breeding, and staphylococcus, pneumococcus etc. is had to obvious inhibition kill activity.Meanwhile, can effectively kill various moulds, mildew-proof function is remarkable, suppress the growth of fly maggot.Pine needle contains the compositions such as volatile oil, flavonoids, resin, cellulose, lignin, chlorophyll, carrotene, vitamin, trace element.Take absolute ethyl alcohol, ethyl acetate, benzinum is solvent, adopt the method for fractional extraction from fresh and withered cedar needles, to extract volatile oil respectively, its main component is alkane, olefin(e) acid, ketenes, ester class and sterols material, and wherein the content of sterols material is higher.Pine needle volatile oil has expelling parasite, the effect such as antibacterial, antiviral.Cassia bark is containing volatile oil 1.98%-2.06%, and its main component is cinnaldehydrum, and containing a small amount of acetic acid cassia bark ester, phenylpropyl acetate etc., still mucous, tannin etc.Cassia oil has powerful bactericidal action, better than negative patient to the effect of Gram's staining rigidity bacterium, has obvious fungicidal action.
Summary of the invention
The object of the invention is to: provide a kind of safety non-toxic, broad-spectrum antibacterial sterilization, the preparation method of the wetted surface bar All Pure Nature food antiseptic anti-mould fresh keeping agent that performance of keeping humidity is good.
The preparation method of wetted surface bar anticorrosive mildewproof antistaling agent of the present invention, takes following technical scheme: (1) gets parts by weight is that the garlic of 30～50 parts removes the base of a fruit of peeling off, and cleans and dries, and with pulverizer, pulverizes; (2) getting parts by weight is that 20～40 parts of pine needles are cleaned and to be dried, and with pulverizer, pulverizes; (3) getting parts by weight is that the cassia of 20～40 parts is cleaned and to be dried, and with pulverizer, pulverizes; (4) (1) and (2) and (3) gained comminuted material are mixed, add alcohol immersion about 24 hours, filter, filter residue adds alcohol immersion about 24 hours again, filter, gained filtrate decompression concentration and recovery solvent obtains medicinal extract, and medicinal extract vacuum drying is obtained to a kind of Powdered extract; (5) get 10～20 parts of above-mentioned mixed extracts, 0.1～1 part of nisin, 2～5 parts, D-araboascorbic acid sodium, 2～5 parts of sodium lactates, 2～5 parts of citric acids, 2～5 parts of salt, mix with water, obtain a kind of wetted surface bar anticorrosive mildewproof antistaling agent.
The preparation method of described novel All Pure Nature food antiseptic anti-mould fresh keeping agent, the weight ratio optimum of its Raw garlic and pine needle and cassia is 45:25:30.
The preparation method of described novel All Pure Nature food antiseptic anti-mould fresh keeping agent, the weight ratio of its Raw garlic and pine needle and cassia is 40:30:30.
Beneficial effect of the present invention: antistaling agent safety non-toxic of the present invention, broad-spectrum antibacterial bactericidal property is good, has the functions such as anticorrosive mildewproof, fat anti-oxidation, can improve food quality, effectively extends effective period of food quality, raw material All Pure Nature and being easy to get, production technology is simple.
The specific embodiment
Embodiment 1::
(1) 45kg garlic is removed to the base of a fruit of peeling off, clean and dry, with pulverizer, pulverize;
(2) 25kg pine needle is cleaned and dried, with pulverizer, pulverize;
(3) 30kg cassia is cleaned and dried, with pulverizer, pulverize;
(4) (1) and (2) and (3) gained comminuted material are mixed, add 95% alcohol immersion of 40 ℃ about 24 hours, filter, filter residue adds 95% alcohol immersion of 40 ℃ about 24 hours again, filter, gained filtrate merges, and reduced pressure concentration reclaims solvent and obtains medicinal extract, and medicinal extract vacuum drying is obtained to a kind of Powdered extract 10.7kg;
(5) get extract obtained 0.15kg in above-mentioned (4), nisin 0.003kg, D-araboascorbic acid sodium 0.03kg, sodium lactate 0.04kg, citric acid 0.03kg, salt 0.04kg, stir, mix with 0.707kg water, obtain a kind of wetted surface bar anticorrosive mildewproof antistaling agent.
In wetted surface bar, addition is 0.3～0.5%, can effectively suppress, kill saccharomycete, mould, bacterium and various fungies etc., and 25 ℃ of lower shelf-lifves of condition reached about 5 days, without tart flavour, without mould without Yellowing.
Claims (3)
1. the preparation method of wetted surface bar anticorrosive mildewproof antistaling agent, is characterized in that, takes following technical scheme: (1) gets parts by weight is that the garlic of 30～50 parts removes the base of a fruit of peeling off, and cleans and dries, and with pulverizer, pulverizes; (2) getting parts by weight is that 20～40 parts of pine needles are cleaned and to be dried, and with pulverizer, pulverizes; (3) getting parts by weight is that the cassia of 20～40 parts is cleaned and to be dried, and with pulverizer, pulverizes; (4) (1) and (2) and (3) gained comminuted material are mixed, add alcohol immersion about 24 hours, filter, filter residue adds alcohol immersion about 24 hours again, filter, gained filtrate decompression concentration and recovery solvent obtains medicinal extract, and medicinal extract vacuum drying is obtained to a kind of Powdered extract; (5) get 10～20 parts of above-mentioned mixed extracts, 0.1～1 part of nisin, 2～5 parts, D-araboascorbic acid sodium, 2～5 parts of sodium lactates, 2～5 parts of citric acids, 2～5 parts of salt, mix with water, obtain a kind of wetted surface bar anticorrosive mildewproof antistaling agent.
2. the preparation method of wetted surface bar anticorrosive mildewproof antistaling agent as claimed in claim 1, the weight ratio that it is characterized in that raw material garlic and pine needle and cassia is 45:25:30.
3. the preparation method of wetted surface bar anticorrosive mildewproof antistaling agent as claimed in claim 1, the weight ratio that it is characterized in that raw material garlic and pine needle and cassia is 40:30:30.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310703521.9A CN103734868A (en) | 2013-12-20 | 2013-12-20 | Preparation method of antiseptic and anti-mildew preservative for wet noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310703521.9A CN103734868A (en) | 2013-12-20 | 2013-12-20 | Preparation method of antiseptic and anti-mildew preservative for wet noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734868A true CN103734868A (en) | 2014-04-23 |
Family
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| CN201310703521.9A Pending CN103734868A (en) | 2013-12-20 | 2013-12-20 | Preparation method of antiseptic and anti-mildew preservative for wet noodles |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104921092A (en) * | 2015-06-15 | 2015-09-23 | 许昌学院 | Color fixative for raw wet noodles and use method of color fixative |
| CN104982913A (en) * | 2015-06-18 | 2015-10-21 | 许昌学院 | Raw wet noodle color fixative and use method thereof |
| CN110916049A (en) * | 2019-12-20 | 2020-03-27 | 山东福瑞达生物科技有限公司 | Noodle preservative and preparation method thereof |
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| 林金莺等: "《湿面条的保鲜研究》", 《食品工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921092A (en) * | 2015-06-15 | 2015-09-23 | 许昌学院 | Color fixative for raw wet noodles and use method of color fixative |
| CN104982913A (en) * | 2015-06-18 | 2015-10-21 | 许昌学院 | Raw wet noodle color fixative and use method thereof |
| CN110916049A (en) * | 2019-12-20 | 2020-03-27 | 山东福瑞达生物科技有限公司 | Noodle preservative and preparation method thereof |
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Application publication date: 20140423 |