CN103767043A - Cake preservative - Google Patents
Cake preservative Download PDFInfo
- Publication number
- CN103767043A CN103767043A CN201310725695.5A CN201310725695A CN103767043A CN 103767043 A CN103767043 A CN 103767043A CN 201310725695 A CN201310725695 A CN 201310725695A CN 103767043 A CN103767043 A CN 103767043A
- Authority
- CN
- China
- Prior art keywords
- cake
- preservative
- bread
- present
- sodium diacetate
- 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.)
- Pending
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
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 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
- 239000001632 sodium acetate Substances 0.000 claims abstract description 8
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 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 5
- 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
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 abstract 1
- 238000005259 measurement Methods 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- 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
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention provides a cake preservative which is prepared from the following components by mass percent: 0.12% to 0.15% of sorbitol, 0.008% to 0.009% of sodium diacetate, 0.005% to 0.006% of modified starch, 0.003% to 0.005% of tea polyphenol and the balance of ethyl alcohol. After the food wrapper of a cake or bread is evenly coated with the prepared preservative, the measurement shows that the cake or the bread which is directly wrapped by the food wrapper can be placed for 6 to 8 days without generation of mucedine.
Description
Technical field
The present invention relates to a kind of cake preservative.
Background technology
The food such as cake, bread is because sugar content is high, is subject to mould and invades, and produces the corruptions such as mouldy, spot.Therefore, need to provide a kind of cake preservative, avoid the intrusion of mould.
Summary of the invention
The invention provides a kind of cake preservative, can well avoid the intrusion of mould, extend the shelf-life of cake, the contour sugar content food of bread.
The invention provides a kind of cake preservative, described anticorrisive agent is made up of each component of following mass percent: sorbierite 0.12-0.15%, sodium Diacetate 0.008-0.009%, converted starch 0.005-0006%, Tea Polyphenols 0.003-0.005%, all the other are ethanol.
Preferably, described anticorrisive agent is made up of each component of following mass percent: sorbierite 0.13%, sodium Diacetate 0.008%, converted starch 0.005%, Tea Polyphenols 0.004%, all the other are ethanol 99.853%.
The anticorrisive agent of making is evenly coated on cake or bread food wrapper, directly packs cake or bread with this wrapping paper, after measured, cake or bread are at room temperature placed and are produced without mould for 6-8 days.
The specific embodiment
Following embodiment is convenient to understand better the present invention, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is conventional method.
embodiment 1
Cake preservative of the present invention is composed of the following components:
Sorbierite 0.13g, sodium Diacetate 0.008g, converted starch 0.005g, Tea Polyphenols 0.004g, ethanol 99.853g.
Said components is mixed, stir, obtain cake preservative.
embodiment 2
Cake preservative of the present invention is composed of the following components:
Sorbierite 0.12g, sodium Diacetate 0.009g, converted starch 0.006g, Tea Polyphenols 0.005g, ethanol 99.86g.
Said components is mixed, stir, obtain cake preservative.
embodiment 3
Cake preservative of the present invention is composed of the following components:
Sorbierite 0.15g, sodium Diacetate 0.008g, converted starch 0.005g, Tea Polyphenols 0.003g, ethanol 99.834g.
Said components is mixed, stir, obtain cake preservative.
Finally it should be noted that: the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although the present invention is had been described in detail with reference to previous embodiment, for a person skilled in the art, its technical scheme that still can record aforementioned each embodiment is modified, or part technical characterictic is wherein equal to replacement.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (2)
1. a cake preservative, it is characterized in that: described anticorrisive agent is made up of each component of following mass percent: sorbierite 0.12-0.15%, sodium Diacetate 0.008-0.009%, converted starch 0.005-0006%, Tea Polyphenols 0.003-0.005%, all the other are ethanol.
2. cake preservative according to claim 1, is characterized in that: described anticorrisive agent is made up of each component of following mass percent: sorbierite 0.13%, sodium Diacetate 0.008%, converted starch 0.005%, Tea Polyphenols 0.004%, ethanol 99.853%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310725695.5A CN103767043A (en) | 2013-12-25 | 2013-12-25 | Cake preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310725695.5A CN103767043A (en) | 2013-12-25 | 2013-12-25 | Cake preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103767043A true CN103767043A (en) | 2014-05-07 |
Family
ID=50560166
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310725695.5A Pending CN103767043A (en) | 2013-12-25 | 2013-12-25 | Cake preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103767043A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585809A (en) * | 2015-02-12 | 2015-05-06 | 漯河市恒瑞加友食品科技有限公司 | Steamed egg cake and preparation method thereof |
| CN105613652A (en) * | 2015-12-25 | 2016-06-01 | 贵州遵义方波园食品有限责任公司 | Bread preservative |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63214169A (en) * | 1986-11-02 | 1988-09-06 | Kazuji Fukunaga | Preservation of processed food and preservative |
| CN101926495A (en) * | 2009-06-22 | 2010-12-29 | 李兰香 | Cake preservative |
| CN102771872A (en) * | 2012-07-10 | 2012-11-14 | 启东市通洋机电有限公司 | Cake antiseptic |
| CN103156258A (en) * | 2011-12-15 | 2013-06-19 | 顾小燕 | Natural fresh-keeping antiseptic containing protamine |
-
2013
- 2013-12-25 CN CN201310725695.5A patent/CN103767043A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63214169A (en) * | 1986-11-02 | 1988-09-06 | Kazuji Fukunaga | Preservation of processed food and preservative |
| CN101926495A (en) * | 2009-06-22 | 2010-12-29 | 李兰香 | Cake preservative |
| CN103156258A (en) * | 2011-12-15 | 2013-06-19 | 顾小燕 | Natural fresh-keeping antiseptic containing protamine |
| CN102771872A (en) * | 2012-07-10 | 2012-11-14 | 启东市通洋机电有限公司 | Cake antiseptic |
Non-Patent Citations (2)
| Title |
|---|
| 李凤梅: "双乙酸钠对蛋糕防霉保鲜效果研究", 《粮油食品科技》, vol. 17, no. 3, 31 December 2009 (2009-12-31), pages 43 - 44 * |
| 王思思: "茶多酚在食品工业中的作用", 《科技致富向导》, no. 7, 31 July 2010 (2010-07-31), pages 152 - 190 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585809A (en) * | 2015-02-12 | 2015-05-06 | 漯河市恒瑞加友食品科技有限公司 | Steamed egg cake and preparation method thereof |
| CN105613652A (en) * | 2015-12-25 | 2016-06-01 | 贵州遵义方波园食品有限责任公司 | Bread preservative |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140507 |