CN103783629A - Bean product preservative and application thereof - Google Patents
Bean product preservative and application thereof Download PDFInfo
- Publication number
- CN103783629A CN103783629A CN201310752350.9A CN201310752350A CN103783629A CN 103783629 A CN103783629 A CN 103783629A CN 201310752350 A CN201310752350 A CN 201310752350A CN 103783629 A CN103783629 A CN 103783629A
- Authority
- CN
- China
- Prior art keywords
- bean
- antistaling agent
- bean product
- preservative
- application
- 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.)
- Granted
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 81
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 81
- 239000003755 preservative agent Substances 0.000 title abstract description 31
- 230000002335 preservative effect Effects 0.000 title abstract description 31
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000003795 chemical substances by application Substances 0.000 claims description 61
- 235000013527 bean curd Nutrition 0.000 claims description 47
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 235000010469 Glycine max Nutrition 0.000 claims description 18
- 244000068988 Glycine max Species 0.000 claims description 18
- 229940068939 glyceryl monolaurate Drugs 0.000 claims description 17
- 235000013336 milk Nutrition 0.000 claims description 15
- 239000008267 milk Substances 0.000 claims description 15
- 210000004080 milk Anatomy 0.000 claims description 15
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 14
- 235000013882 gravy Nutrition 0.000 claims description 14
- 238000005360 mashing Methods 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 5
- 235000013351 cheese Nutrition 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 19
- 230000000694 effects Effects 0.000 abstract description 13
- 238000000034 method Methods 0.000 abstract description 10
- 244000005700 microbiome Species 0.000 abstract description 7
- 238000004321 preservation Methods 0.000 abstract description 5
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 abstract 1
- 239000002535 acidifier Substances 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 20
- 239000013530 defoamer Substances 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 8
- 230000002906 microbiologic effect Effects 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 235000013555 soy sauce Nutrition 0.000 description 6
- 235000013547 stew Nutrition 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000001632 sodium acetate Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000004302 potassium sorbate Substances 0.000 description 3
- 235000010241 potassium sorbate Nutrition 0.000 description 3
- 229940069338 potassium sorbate Drugs 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000305071 Enterobacterales Species 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019249 food preservative Nutrition 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 235000017454 sodium diacetate Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- -1 sucrose ester Chemical class 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 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 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 150000005690 diesters Chemical class 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 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
- GHBFNMLVSPCDGN-UHFFFAOYSA-N rac-1-monooctanoylglycerol Chemical compound CCCCCCCC(=O)OCC(O)CO GHBFNMLVSPCDGN-UHFFFAOYSA-N 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a bean product preservative and application thereof. The bean product preservative comprises the following components in percentage by weight: 20%-60% of lauric acid monoglyceride, 20%-40% of an acidifying agent and 20%-50% of monostearin. The invention also provides application of the preservative to bean product preservation. The bean product preservative is capable of effectively inhibiting the growth of spoilage microorganisms in bean products and prolonging the shelf life of the bean products and also has a good defoaming effect; the components in the bean product preservative meet the national standard and can be applied to all the bean products; the bean product preservative is convenient to use, and the conventional process is not required to be changed, so that the bean product preservative can be widely used in the bean product preservation technology.
Description
Technical field
The invention belongs to food preservative technology field, be specifically related to a kind of bean product preservative and application thereof.
Background technology
8 seed amino acids that bean product contain needed by human, abundant unrighted acid, calcium and B family vitamin, be described as " Vegetable meat ".Bean product not only have the nutritive peculiarity such as high protein, low cholesterol, and often edible bean product can reduce cholesterol, prevent and treat osteoporosis, stabilizing blood sugar etc., and therefore bean product are nutritious, and price is cheap, is deeply loved by the public.But most of bean product are also because contain abundant nutriment and moisture, so be easy to microbial reproduction, the bean product such as bean curd and dried bean curd that such as moisture is higher, very easily turn sour and are clamminess, thereby affect quality and the sale of bean product.
Affecting the putrid and deteriorated major microorganisms of bean product is lactobacillus, Bacillus, enterobacteria, staphylococcus and leukonid etc., although in the time preparing bean curd, in the process of mashing off, can kill most of microbe, but still have the spore survival of part thermotolerant lactic acid bacteria and Bacillus, if microorganism is all killed, need higher sterilization temperature and longer sterilizing time, but can cause like this bean product to occur shrinking phenomenon of losing water and causing Maillard reaction, affect outward appearance and the quality of product.In order to increase the shelf life of bean product, in existing preparation technology, by add food preservative in bean product preparation process, bean product are carried out to anti-corrosive fresh-keeping processing, to suppress the growth and breeding of putrefactive microorganisms, thereby extend the bean product shelf-life.
Publication number is the preservation method that the patent documentation of CN102415442A discloses a kind of bean curd, it is 20 ℃～25 ℃ that bean curd is put into temperature, concentration is to clean in 5 ‰ salt solution, the Radix Glycyrrhizae salt solution of putting into temperature again and be 30 ℃～35 ℃ soaks 2～3 minutes, finally bean curd is taken out after draining stripping and slicing and packs.The method can form on bean curd surface diaphragm, thereby can desurfacing bacterium, reduces bacteria breed chance, but the method complicated operation, once and the diaphragm on bean curd surface destroyed, bean curd will lose protection, occur very soon putrid and deteriorated.
Publication number is that the patent documentation of CN101601494A discloses a kind of safe high-efficiency green bean product preservative and production method thereof, and this antistaling agent is obtained by oil phase compound (Capmul MCM C8, monoglyceride, sucrose ester, D-sorbite and firewood grass) and aqueous mixture material (glucose, citric acid, calcium propionate, dehydro sodium acetate, potassium sorbate, sodium Diacetate and water) mixing, vacuum emulsification.This antistaling agent has sterilization and anticorrosion effect, but in this antistaling agent, contain the material that can not be used for some bean product of GB regulation, as the materials such as dehydro sodium acetate, potassium sorbate and sodium Diacetate can not be applied in bean-curd product, therefore this antistaling agent can not be used for normal edible bean product, has limited the range of application of this antistaling agent.
Notification number is that the patent documentation of CN101756341B discloses a kind of antistaling agent for traditional non-fermented bean products and preservation method, this antistaling agent comprises antistaling agent A and antistaling agent B, and wherein antistaling agent A is made up of 0.05～0.1% nisin, 0.05～0.1% potassium sorbate, 0.01～0.05% vitamin C and 99.75～99.89% water; Antistaling agent B is 1% lactic acid or citric acid or the aqueous acetic acid containing 0.8～1.5% shitosan.Traditional non-fermented bean products is soaked in this antistaling agent A or by antistaling agent A and is sprayed on bean product surface, drain; Be soaked in again in antistaling agent B or by antistaling agent B and spray on bean product surface, drain.Although the fresh-keeping effect of this antistaling agent is better, be mainly used in traditional non-fermented bean product, limit equally the range of application of antistaling agent.
Summary of the invention
The invention provides a kind of bean product preservative, can be widely used in the fresh-keeping of bean product, and effectively suppress the growth and breeding of spoilage organisms in bean product, extend the shelf-life of bean product.
A kind of antistaling agent, by weight percentage, comprising:
Glyceryl monolaurate 20%～60%;
Acidulant 20%～40%;
Monoglyceride 20%～50%.
Antistaling agent of the present invention, comprises glyceryl monolaurate, acidulant and monoglyceride three class components, and the nonionic surface active agent that wherein single month acid glyceride is a kind of close ester, is the natural compound being present in some plants, can be used as the bactericide of food; Monoglyceride is also a kind of surfactant of nonionic, and existing hydrophilic radical has again lipophilic group, has the effect of good emulsification froth breaking; Acidulant can regulate pH value, suppresses the growth of spoilage organisms, and in the time being used for bean curd fresh-keeping, acidulant can also be served as the coagulating agent of bean curd, makes the quality exquisiteness of bean curd soft.
The content of the each component in the middle of antistaling agent, affects the fresh-keeping effect of antistaling agent, as preferably, by weight percentage, comprising:
Glyceryl monolaurate 30%～50%;
Acidulant 20%～30%;
Monoglyceride 20%～40%.
Aspect the selection of acidulant, can select the acidulant that meets state food standard, all can play good effect, as preferably, described acidulant is one or more in δ-glucose saccharic acid lactone, citric acid and malic acid.As further preferred, described acidulant is δ-glucose saccharic acid lactone.
Glyceryl monolaurate, except containing monoesters, be also attended by the generation of diester and three esters, and monoesters has bacteriostasis in its building-up process, and therefore the monoester content in glyceryl monolaurate has a certain impact to fresh-keeping bacteriostatic effect tool.As preferably, the monoester content of described glyceryl monolaurate is 40%～90%.As further preferred, the monoester content of described glyceryl monolaurate is 70%～90%.
The present invention also provides the application of described antistaling agent in bean product are fresh-keeping.The major microorganisms that causes bean product corruption is lactobacillus, Bacillus, enterobacteria and leukonid etc., antistaling agent of the present invention is applied in bean product fresh-keeping, can effectively suppress the growth of putrefactive microorganisms in bean product, but also there is good froth breaking effect.
In antistaling agent of the present invention, each component meets national standard, can be applied to the fresh-keeping of various bean product, and bean product are all had to extraordinary fresh-keeping effect, and preparation technology is simple and convenient, without changing original technique.
As described in bean product be bean curd, concrete grammar is: before soya-bean milk carries out mashing off or when mashing off, add described antistaling agent.As described in bean product be boiled bean cheese with spices spicy bean cheese, concrete grammar is: in thick gravy, add described antistaling agent.Other processing step is identical with traditional handicraft.
As preferably, the weight ratio of described antistaling agent and soya-bean milk or thick gravy is 0.5:1000～2:1000.
As further preferred, the weight ratio of described antistaling agent and soya-bean milk or thick gravy is 1:1000～2:1000.
Compared with prior art, beneficial effect of the present invention is embodied in:
(1) bean product preservative of the present invention not only can suppress the growth of putrefactive microorganisms in bean product effectively, extends the shelf-life of bean product, and has good defoaming effect;
(2) the each component in bean product preservative of the present invention all meets national standard, can be applicable to all bean product, and antistaling agent of the present invention is very easy to use, without changing traditional handicraft, therefore in bean product preservation technique, can apply widely.
The specific embodiment
Embodiment 1
Glyceryl monolaurate (monoester content is 70%), δ-glucolactone and monoglyceride are mixed with and obtain antistaling agent take percentage by weight as 40%, 20% and 40% respectively.Above-mentioned antistaling agent is applied to the production technology of bean curd, with the weight percent meter in soya-bean milk, the addition of bean product preservative is 1 ‰, and concrete technology step is as follows:
1, soak soya bean: soya bean is placed in to water and soaks approximately 8 hours.
2, defibrination: soaked soya bean is pulled out, put into slurry slag separator and carry out defibrination.
3, add antistaling agent: cold slurry adds above-mentioned bean product preservative.
4, mashing off: will add the heating soybean milk after bean product preservative to boil.
5, order halogen: carry out ordering halogen with magnesium chloride solution.
6, extrusion modling: pour into after gauze, squeeze out moisture with moulding.
7, packing: bean curd is put into plastic packaging bag, and sealing is preserved.
Reference examples 1
In the preparation process of bean curd, not add bean product preservative of the present invention, but use conventional defoamer, all the other steps are identical.
By visually observing, after the antistaling agent in interpolation embodiment 1, in soya-bean milk, foam is less, and compared with the conventional defoamer using, the antistaling agent in embodiment 1 and conventional defoamer have suitable defoaming effect.The bean curd that embodiment 1 and comparative example 1 are made is positioned at 4 ℃ and preserves.In GB2711-2003 " non-Fermented bean product and gluten sanitary standard ", the total plate count of regulation non-fermented bean products in bulk must not exceed 1 × 10
5cFU/g, and require to judge according to the microbiological indicator of GB regulation, the bean curd shelf-life of comparative example 1 reaches 6 days, and the bean curd shelf-life of embodiment 1 reaches 8 days.
Embodiment 2
Glyceryl monolaurate (monoester content is 70%), citric acid and monoglyceride are mixed with and obtain antistaling agent take percentage by weight as 30%, 20% and 50% respectively.Above-mentioned antistaling agent is applied to the production technology of bean curd, with the weight percent meter in soya-bean milk, the addition of bean product preservative is 0.5 ‰, and concrete technology step is identical with embodiment 1, but above-mentioned antistaling agent adds in mashing off process.
Comparative example 2
In the preparation process of bean curd, not add bean product preservative of the present invention, but use conventional defoamer, all the other steps are identical.
By visually observing, the froth breaking function well of soya-bean milk after the antistaling agent in interpolation embodiment 2, defoaming effect is suitable with conventional defoamer.The bean curd that embodiment 2 and comparative example 2 are made is positioned at 4 ℃ and preserves.Require to judge according to the microbiological indicator of GB regulation, the bean curd shelf-life of comparative example 2 reaches 6 days, and the bean curd shelf-life of embodiment 2 reaches 7 days.
Embodiment 3
Glyceryl monolaurate (monoester content is 40%), δ-glucolactone and monoglyceride are mixed with and obtain antistaling agent take percentage by weight as 60%, 20% and 20% respectively.Above-mentioned antistaling agent is applied to the production technology of bean curd, with the weight percent meter in soya-bean milk, the addition of bean product preservative is 1.5 ‰, and concrete technology step is with embodiment 1.
Comparative example 3
In the preparation process of bean curd, not add bean product preservative of the present invention, but use conventional defoamer, all the other steps are identical.
By visually observing, the froth breaking function well of soya-bean milk after the antistaling agent of interpolation embodiment 3, defoaming effect is suitable with conventional defoamer.The bean curd that embodiment 3 and comparative example 3 are made is positioned at 4 ℃ and preserves.Require to judge according to the microbiological indicator of GB regulation, the bean curd shelf-life of comparative example 3 reaches 6 days, and the bean curd shelf-life of embodiment 3 reaches 8 days.
Embodiment 4
Be 20%, 20%, 20% and 40% to be mixed with and to obtain antistaling agent by the percentage by weight of glyceryl monolaurate (monoester content is 90%), δ-glucolactone, citric acid and monoglyceride.Above-mentioned antistaling agent is applied to the production technology of bean curd, with the weight percent meter in soya-bean milk, the addition of bean product preservative is 2 ‰, and concrete technology step is with embodiment 1.
Comparative example 4
In the preparation process of bean curd, not add bean product preservative of the present invention, but use conventional defoamer, all the other steps are identical.
The froth breaking function well of soya-bean milk after the antistaling agent of interpolation embodiment 3, defoaming effect is suitable with conventional defoamer.The bean curd that embodiment 4 and comparative example 4 are made is positioned at 4 ℃ and preserves.Require to judge according to the microbiological indicator of GB regulation, the bean curd shelf-life of comparative example 4 reaches 6 days, and the bean curd shelf-life of embodiment 4 reaches 8 days.
Embodiment 5
By glyceryl monolaurate (monoester content is 70%), δ-glucolactone and monoglyceride respectively take percentage by weight as 40%, 20% and 40% is mixed with and obtains antistaling agent, above-mentioned antistaling agent is applied to the production technology of stew in soy sauce bean product, with the weight percent meter in thick gravy, the addition of bean product preservative is 1 ‰
Concrete technology step is as follows:
1, add antistaling agent: above-mentioned bean product preservative is added to thick gravy.
2, stew in soy sauce: the dried bean curd making according to normal process is put into thick gravy, heating stew in soy sauce.
3, packing: the dried bean curd that stew in soy sauce is completed is put into plastic packaging bag, sealing is preserved.
Comparative example 5
The bean product preservative that does not add embodiment 5 in thick gravy, all the other steps are identical.
The preserved dried beancurd that embodiment 5 and comparative example 5 are made is positioned under room temperature to be preserved, and requires to judge according to the microbiological indicator of GB regulation, and the preserved dried beancurd shelf-life of comparative example 5 reaches 1 day, and the preserved dried beancurd shelf-life of embodiment 5 reaches 3 days.
Embodiment 6
Glyceryl monolaurate (monoester content is 70%), citric acid and monoglyceride are mixed with and obtain antistaling agent take percentage by weight as 40%, 20% and 40% respectively.Above-mentioned antistaling agent is applied to the production technology of stew in soy sauce bean product, with the weight percent meter in thick gravy, the addition of bean product preservative is 0.5 ‰, and concrete technology step is with embodiment 5.
Comparative example 6
The bean product preservative that does not add embodiment 6 in thick gravy, all the other steps are identical.
The preserved dried beancurd that embodiment 6 and comparative example 6 are made is positioned under room temperature to be preserved.Require to judge according to the microbiological indicator of GB regulation, the preserved dried beancurd shelf-life of comparative example 6 reaches 1 day, and the preserved dried beancurd shelf-life of embodiment 6 reaches 2 days.
Embodiment 7
Glyceryl monolaurate (monoester content is 40%), δ-glucolactone and monoglyceride are mixed with and obtain antistaling agent take percentage by weight as 30%, 30% and 40% respectively.Above-mentioned antistaling agent is applied to the production technology of stew in soy sauce bean product, with the weight percent meter in thick gravy, the addition of bean product preservative is 2 ‰, and concrete technology step is with embodiment 5.
Comparative example 7
The bean product preservative that does not add embodiment 7 in thick gravy, all the other steps are identical.
The preserved dried beancurd that embodiment 7 and comparative example 7 are made is positioned under room temperature to be preserved, and requires to judge according to the microbiological indicator of GB regulation, and the preserved dried beancurd shelf-life of comparative example 7 reaches 1 day, and the preserved dried beancurd shelf-life of embodiment 7 reaches 3 days.
Claims (10)
1. an antistaling agent, is characterized in that, by weight percentage, comprising:
Glyceryl monolaurate 20%～60%;
Acidulant 20%～40%;
Monoglyceride 20%～50%.
2. antistaling agent as claimed in claim 1, is characterized in that, by weight percentage, comprising:
Glyceryl monolaurate 30%～50%;
Acidulant 20%～30%;
Monoglyceride 20%～40%.
3. the antistaling agent as described in as arbitrary in claim 1～2, is characterized in that, described acidulant is one or more in δ-glucose saccharic acid lactone, citric acid and malic acid.
4. antistaling agent as claimed in claim 3, is characterized in that, described acidulant is δ-glucose saccharic acid lactone.
5. antistaling agent as claimed in claim 1, is characterized in that, the monoester content of described glyceryl monolaurate is 40%～90%.
6. the application of the antistaling agent as described in as arbitrary in claim 1～5 in bean product are fresh-keeping.
7. application as claimed in claim 6, is characterized in that, described bean product are bean curd, comprising: before soya-bean milk carries out mashing off or when mashing off, add described antistaling agent.
8. application as claimed in claim 6, is characterized in that, described bean product are boiled bean cheese with spices spicy bean cheese, comprising: in thick gravy, add described antistaling agent.
9. application as claimed in claim 7 or 8, is characterized in that, the weight ratio of described antistaling agent and soya-bean milk or thick gravy is 0.5:1000～2:1000.
10. application as claimed in claim 9, is characterized in that, the weight ratio of described antistaling agent and soya-bean milk or thick gravy is 1:1000～2:1000.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310752350.9A CN103783629B (en) | 2013-12-30 | 2013-12-30 | A kind of bean product preservative and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310752350.9A CN103783629B (en) | 2013-12-30 | 2013-12-30 | A kind of bean product preservative and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103783629A true CN103783629A (en) | 2014-05-14 |
| CN103783629B CN103783629B (en) | 2016-03-30 |
Family
ID=50660014
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310752350.9A Active CN103783629B (en) | 2013-12-30 | 2013-12-30 | A kind of bean product preservative and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783629B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104572A (en) * | 2015-09-07 | 2015-12-02 | 浙江科技学院 | Freshness-retaining production method for relaxation dried bean curds |
| CN105341619A (en) * | 2015-11-24 | 2016-02-24 | 上海海洋大学 | Coating antistaling agent for food and preparation method thereof |
| CN106509153A (en) * | 2016-11-18 | 2017-03-22 | 汉阴县盛发魔芋制品有限公司 | Konjac dried soybean curd sticks and preparation method thereof |
| CN107373283A (en) * | 2017-08-16 | 2017-11-24 | 苏州安特实业有限公司 | Bean product preservative and preparation method thereof |
| CN107518246A (en) * | 2017-08-16 | 2017-12-29 | 苏州安特实业有限公司 | Bean product preservative and preparation method thereof |
| CN110024864A (en) * | 2019-03-29 | 2019-07-19 | 河南世通食品有限公司 | A kind of production method of fresh-keeping bean curd |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6322171A (en) * | 1986-07-14 | 1988-01-29 | Asahi Denka Kogyo Kk | Ethanol preparation for food preservation |
| CN101601494A (en) * | 2009-06-16 | 2009-12-16 | 唐洪权 | Safe high-efficiency green bean product preservative and production method thereof |
| CN102132938A (en) * | 2011-03-22 | 2011-07-27 | 宁波大学 | Citric acid-lauric acid monoglyceryl ester microemulsion and preparation method thereof |
| CN102356774A (en) * | 2011-09-30 | 2012-02-22 | 浙江大学 | Water-retaining and antistaling agent and its application |
| CN102783695A (en) * | 2012-08-27 | 2012-11-21 | 唐洪权 | Safety and efficient compound food preservative |
-
2013
- 2013-12-30 CN CN201310752350.9A patent/CN103783629B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6322171A (en) * | 1986-07-14 | 1988-01-29 | Asahi Denka Kogyo Kk | Ethanol preparation for food preservation |
| CN101601494A (en) * | 2009-06-16 | 2009-12-16 | 唐洪权 | Safe high-efficiency green bean product preservative and production method thereof |
| CN102132938A (en) * | 2011-03-22 | 2011-07-27 | 宁波大学 | Citric acid-lauric acid monoglyceryl ester microemulsion and preparation method thereof |
| CN102356774A (en) * | 2011-09-30 | 2012-02-22 | 浙江大学 | Water-retaining and antistaling agent and its application |
| CN102783695A (en) * | 2012-08-27 | 2012-11-21 | 唐洪权 | Safety and efficient compound food preservative |
Non-Patent Citations (1)
| Title |
|---|
| 肖付刚，等: "多元醇脂肪酸酯的防腐保鲜效果", 《中国食品添加剂》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104572A (en) * | 2015-09-07 | 2015-12-02 | 浙江科技学院 | Freshness-retaining production method for relaxation dried bean curds |
| CN105341619A (en) * | 2015-11-24 | 2016-02-24 | 上海海洋大学 | Coating antistaling agent for food and preparation method thereof |
| CN105341619B (en) * | 2015-11-24 | 2019-01-01 | 上海海洋大学 | A kind of coated food preservative and preparation method thereof |
| CN106509153A (en) * | 2016-11-18 | 2017-03-22 | 汉阴县盛发魔芋制品有限公司 | Konjac dried soybean curd sticks and preparation method thereof |
| CN107373283A (en) * | 2017-08-16 | 2017-11-24 | 苏州安特实业有限公司 | Bean product preservative and preparation method thereof |
| CN107518246A (en) * | 2017-08-16 | 2017-12-29 | 苏州安特实业有限公司 | Bean product preservative and preparation method thereof |
| CN110024864A (en) * | 2019-03-29 | 2019-07-19 | 河南世通食品有限公司 | A kind of production method of fresh-keeping bean curd |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103783629B (en) | 2016-03-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103783629B (en) | A kind of bean product preservative and application thereof | |
| US5989612A (en) | Foods including antimycotic agent | |
| CN103651742A (en) | Biological preservative with food preservation effect and application thereof | |
| CN101273770A (en) | Method for rapid production and usage of biogenerated flavors | |
| CN105792658A (en) | Processed cheese with natural antibacterial and antimycotic components and method of manufacturing | |
| CN109845837A (en) | A kind of bamboo Preparation Method of fresh web rot of instant type | |
| US6797308B2 (en) | Stabilization of cooked pasta compositions using whey from nisin-producing cultures | |
| JP2010130945A (en) | Method for producing vegetable fermented product | |
| CN111685257A (en) | Antiseptic and fresh-keeping agent for rice and flour products and processing method | |
| JP4004531B1 (en) | Manufacturing method of fermented seasoning | |
| CN102232420B (en) | Soybean yoghurt fermented by use of tibicos and preparation method thereof | |
| US7001633B2 (en) | Stabilization of cooked and fully hydrated potato compositions | |
| CN107373283A (en) | Bean product preservative and preparation method thereof | |
| CN107518246A (en) | Bean product preservative and preparation method thereof | |
| CN105124714B (en) | A kind of low temperature pre-cooling extends the preservation technology of fresh flour normal-temperature shelf life | |
| CN107801912A (en) | A kind of preparation method in ripe wet alkali face | |
| CN106550990A (en) | A kind of preparation method of okra Yoghourt | |
| CN110013000A (en) | One main laver fresh flour preparation method | |
| KR20050080087A (en) | The method to process livestock by functional fermentation, utilizing lactobacillus | |
| CN107334052A (en) | A kind of sophora flower steamed bun and preparation method thereof | |
| CN108782769A (en) | A kind of preparation method of seaweed composite plant beverage | |
| CN105852044A (en) | Broad bean sauce capable of invigorating stomach and reducing swelling and preparation method of broad bean sauce | |
| CN117084278A (en) | Compound preservative stabilizer for cakes and preparation method and application thereof | |
| KR20230156658A (en) | Preparation Method for Tempeh, Tempeh Prepared Thereby, Preparation method for Tempeh-Containing Sauce and Sauce Prepared Thereby | |
| CN110692903A (en) | Method for frying freshwater fish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |