CN103734869B - 一种蛋糕防腐剂 - Google Patents
一种蛋糕防腐剂 Download PDFInfo
- Publication number
- CN103734869B CN103734869B CN201310725815.1A CN201310725815A CN103734869B CN 103734869 B CN103734869 B CN 103734869B CN 201310725815 A CN201310725815 A CN 201310725815A CN 103734869 B CN103734869 B CN 103734869B
- Authority
- CN
- China
- Prior art keywords
- cake
- preservative
- bread
- ethanol
- malic acid
- 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
- 239000003755 preservative agent Substances 0.000 title claims abstract description 16
- 230000002335 preservative effect Effects 0.000 title claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000011090 malic acid Nutrition 0.000 claims abstract description 8
- 239000001630 malic acid Substances 0.000 claims abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 8
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 230000032050 esterification Effects 0.000 claims description 7
- 238000005886 esterification reaction Methods 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 235000008429 bread Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004806 packaging method and process Methods 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
- 241001122767 Theaceae Species 0.000 abstract 1
- 238000005259 measurement Methods 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 3
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000034 method 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
- A23L3/3481—Organic compounds containing oxygen
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明提供一种蛋糕防腐剂，所述防腐剂由以下质量百分数的各组分组成：山梨醇0.15-0.18%、酯化淀粉0.005-0006%、茶多酚 0.004-0.006%、苹果酸0.002-0.003%、其余为乙醇。将制成的防腐剂均匀涂在蛋糕或面包食品包装纸上，用此包装纸直接包装蛋糕或面包即可。经测定，蛋糕或面包在室温下放置5-7天无霉菌产生。
Description
技术领域
本发明涉及一种蛋糕防腐剂。
背景技术
蛋糕、面包等食品由于含糖量高，易受霉菌侵入，产生发霉、斑点等腐败现象。因此，需要提供一种蛋糕防腐剂，来避免霉菌的侵入。
发明内容
本发明提供了一种蛋糕防腐剂，能很好的避免霉菌的侵入，延长蛋糕、面包等高含糖量食品的保质期。
本发明提供一种蛋糕防腐剂，所述防腐剂由以下质量百分数的各组分组成：山梨醇0.15-0.18%、酯化淀粉0.005-0006%、茶多酚 0.004-0.006%、苹果酸0.002-0.003%、其余为乙醇。
优选地，所述防腐剂由以下质量百分数的各组分组成：山梨醇0.16%、酯化淀粉0.005%、茶多酚 0.005%、苹果酸0.002%、乙醇99.828%。
将制成的防腐剂均匀涂在蛋糕或面包食品包装纸上，用此包装纸直接包装蛋糕或面包即可。经测定，蛋糕或面包在室温下放置5-7天无霉菌产生。
具体实施方式
以下的实施例便于更好地理解本发明，但并不限定本发明。下述实施例中的实验方法，如无特殊说明，均为常规方法。
实施例1
本发明的蛋糕防腐剂由以下组分组成：
山梨醇0.16g、酯化淀粉0.005g、茶多酚 0.005g、苹果酸0.002g、乙醇99.828g。
将上述组分混合，搅拌均匀，即得蛋糕防腐剂。
实施例2
本发明的蛋糕防腐剂由以下组分组成：
山梨醇0.15g、酯化淀粉0.006g、茶多酚 0.004g、苹果酸0.003g、乙醇99.837g。
将上述组分混合，搅拌均匀，即得蛋糕防腐剂。
实施例3
本发明的蛋糕防腐剂由以下组分组成：
山梨醇0.18g、酯化淀粉0.005g、茶多酚 0.006g、苹果酸0.002g、乙醇99.807g。
将上述组分混合，搅拌均匀，即得蛋糕防腐剂。
最后应说明的是：以上所述仅为本发明的优选实施例而已，并不用于限制本发明，尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (2)
1.一种蛋糕防腐剂，其特征在于：所述防腐剂由以下质量百分数的各组分组成：山梨醇0.15-0.18%、酯化淀粉0.005-0006%、茶多酚 0.004-0.006%、苹果酸0.002-0.003%、其余为乙醇。
2.根据权利要求1所述的蛋糕防腐剂，其特征在于：所述防腐剂由以下质量百分数的各组分组成：山梨醇0.16%、酯化淀粉0.005%、茶多酚 0.005%、苹果酸0.002%、乙醇99.828%。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310725815.1A CN103734869B (zh) | 2013-12-25 | 2013-12-25 | 一种蛋糕防腐剂 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310725815.1A CN103734869B (zh) | 2013-12-25 | 2013-12-25 | 一种蛋糕防腐剂 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103734869A CN103734869A (zh) | 2014-04-23 |
| CN103734869B true CN103734869B (zh) | 2015-07-08 |
Family
ID=50492004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310725815.1A Expired - Fee Related CN103734869B (zh) | 2013-12-25 | 2013-12-25 | 一种蛋糕防腐剂 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734869B (zh) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875698A (zh) * | 2016-06-29 | 2016-08-24 | 广西美男子文化传媒有限公司 | 一种面包防腐剂 |
| CN106107411A (zh) * | 2016-06-29 | 2016-11-16 | 广西美男子文化传媒有限公司 | 一种面包专用防腐剂 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926495A (zh) * | 2009-06-22 | 2010-12-29 | 李兰香 | 蛋糕防腐剂 |
| CN102369969A (zh) * | 2010-08-09 | 2012-03-14 | 管震亚 | 面包防腐剂 |
-
2013
- 2013-12-25 CN CN201310725815.1A patent/CN103734869B/zh not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103734869A (zh) | 2014-04-23 |
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