CN103783629B - A kind of bean product preservative and application thereof - Google Patents
A kind of bean product preservative and application thereof Download PDFInfo
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- CN103783629B CN103783629B CN201310752350.9A CN201310752350A CN103783629B CN 103783629 B CN103783629 B CN 103783629B CN 201310752350 A CN201310752350 A CN 201310752350A CN 103783629 B CN103783629 B CN 103783629B
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- bean product
- bean
- antistaling agent
- preservative
- product
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 74
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 74
- 239000003755 preservative agent Substances 0.000 title abstract description 27
- 230000002335 preservative effect Effects 0.000 title abstract description 27
- ARIWANIATODDMH-UHFFFAOYSA-N rac-1-monolauroylglycerol Chemical compound CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 claims abstract description 34
- 229940068939 glyceryl monolaurate Drugs 0.000 claims abstract description 17
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013527 bean curd Nutrition 0.000 claims description 47
- 235000010469 Glycine max Nutrition 0.000 claims description 17
- 244000068988 Glycine max Species 0.000 claims description 17
- 235000013336 milk Nutrition 0.000 claims description 14
- 239000008267 milk Substances 0.000 claims description 14
- 210000004080 milk Anatomy 0.000 claims description 14
- 238000005360 mashing Methods 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 abstract description 53
- 230000000694 effects Effects 0.000 abstract description 13
- 244000005700 microbiome Species 0.000 abstract description 7
- 238000004321 preservation Methods 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 238000005516 engineering process Methods 0.000 description 18
- 235000013882 gravy Nutrition 0.000 description 11
- 238000000034 method Methods 0.000 description 10
- 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
- 239000002518 antifoaming agent Substances 0.000 description 5
- 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
- 239000013530 defoamer Substances 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
- 239000008103 glucose Substances 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
- 235000013351 cheese Nutrition 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
- 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
- 239000007921 spray Substances 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
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 241000304886 Bacilli Species 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
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 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
- 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
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 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
- 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
- 238000007493 shaping process Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000005720 sucrose Substances 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
Abstract
The invention discloses a kind of bean product preservative and application thereof, by weight percentage, comprising: glyceryl monolaurate 20% ~ 60%; Acidulant 20% ~ 40%; Monoglyceride 20% ~ 50%.Present invention also offers the application of described antistaling agent in bean product are fresh-keeping.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; 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 the need to changing traditional handicraft, therefore can apply widely in bean product preservation technique.
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
Bean product contain 8 seed amino acids of needed by human, and 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, and prevent and treat osteoporosis, stabilizing blood sugar etc., therefore bean product are nutritious, and price is cheap, are deeply loved by the public.But most of bean product are also such as, because containing abundant nutriment and moisture, so be easy to microbial reproduction, the bean product such as the bean curd that moisture is higher and dried bean curd, very easily turn sour and be clamminess, thus 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 when preparing bean curd, most of microbe can be killed in the process of mashing off, but still have the spore of part thermotolerant lactic acid bacteria and Bacillus to survive, if all killed by microorganism, need higher sterilization temperature and longer sterilizing time, but bean product can be caused like this 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 adding food preservative in bean product preparation process, anti-corrosive fresh-keeping process being carried out to bean product, to suppress the growth and breeding of putrefactive microorganisms, thus extending the bean product shelf-life.
Publication number is the preservation method that patent document discloses a kind of bean curd of CN102415442A, bean curd being put into temperature is 20 DEG C ~ 25 DEG C, concentration is clean in the salt solution of 5 ‰, put into again temperature be 30 DEG C ~ 35 DEG C Radix Glycyrrhizae salt solution soak 2 ~ 3 minutes, finally by bean curd take out drain stripping and slicing after pack.The method can form diaphragm on bean curd surface, thus can desurfacing bacterium, reduces bacteria breed chance, but the method complicated operation, and once the diaphragm on bean curd surface is destroyed, bean curd will lose protection, occur putrid and deteriorated very soon.
Publication number be CN101601494A patent document discloses a kind of safe high-efficiency green bean product preservative and production method thereof, 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 the material that can not be used for some bean product containing national regulations in this antistaling agent, 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 comparatively normal edible bean product, limits the range of application of this antistaling agent.
Notification number be CN101756341B patent document 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 containing 1% lactic acid of 0.8 ~ 1.5% shitosan or citric acid or aqueous acetic acid.Traditional non-fermented bean products is soaked in this antistaling agent A or by antistaling agent A and sprays 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, is mainly used in traditional non-fermented bean product, limits the range of application of antistaling agent equally.
Summary of the invention
The invention provides a kind of bean product preservative, the fresh-keeping of bean product can be widely used in, 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 component, and wherein single month acid glyceride is a kind of nonionic surface active agent of close ester, is the natural compound be 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 lipophilic group again, has the effect of good emulsification froth breaking; Acidulant can adjust ph, suppresses the growth of spoilage organisms, and when being used for bean curd fresh-keeping, acidulant can also, as the coagulating agent of bean curd, make the quality exquisiteness of bean curd soft.
The content of 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%.
In the selection of acidulant, can select the acidulant meeting 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 preferred further, described acidulant is δ-glucose saccharic acid lactone.
Glyceryl monolaurate, except containing except monoesters, be also attended by the generation of diester and three esters, and monoesters has bacteriostasis in its building-up process, and the monoester content therefore 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 preferred further, the monoester content of described glyceryl monolaurate is 70% ~ 90%.
Present invention also offers the application of described antistaling agent in bean product are fresh-keeping.The major microorganisms of bean product corruption is caused to be lactobacillus, Bacillus, enterobacteria and leukonid etc., antistaling agent of the present invention is applied to bean product fresh-keeping in, effectively can 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, all have extraordinary fresh-keeping effect, and preparation technology is simple and convenient to bean product, without the need to changing original technique.
As described in bean product be bean curd, concrete grammar is: before soya-bean milk carries out mashing off or mashing off time 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 preferred further, 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) 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 the need to changing traditional handicraft, therefore can apply widely in bean product preservation technique.
Detailed description of the invention
Embodiment 1
Be 40%, 20% and 40% be mixed with and obtain antistaling agent with percentage by weight respectively by glyceryl monolaurate (monoester content is 70%), δ-glucolactone 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 1 ‰, and concrete technology step is as follows:
1, soya bean is soaked: soya bean is placed in water and soaks about 8 hours.
2, defibrination: pulled out by soaked soya bean, puts into slurry slag separator and carries out defibrination.
3, antistaling agent is added: cold slurry adds above-mentioned bean product preservative.
4, mashing off: boil adding the heating soybean milk after bean product preservative.
5, halogen is ordered: carry out ordering halogen with magnesium chloride solution.
6, extruded: after pouring gauze into, squeeze out moisture with shaping.
7, pack: bean curd is put into plastic packaging bag, sealing is preserved.
Reference examples 1
In the preparation process of bean curd, do 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 antifoam used, the antistaling agent in embodiment 1 and conventional antifoam have suitable defoaming effect.Preserve at the bean curd that embodiment 1 and comparative example 1 obtain is positioned over 4 DEG C.In GB2711-2003 " nonfermenters gram negative bacilli and gluten sanitary standard ", the total plate count of regulation non-fermented bean products in bulk must not more than 1 × 10
5cFU/g, and require to judge according to the microbiological indicator of national regulations, the expiration date of bean curd of comparative example 1 reaches 6 days, and the expiration date of bean curd of embodiment 1 reaches 8 days.
Embodiment 2
Be 30%, 20% and 50% be mixed with and obtain antistaling agent with percentage by weight respectively by glyceryl monolaurate (monoester content is 70%), 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 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, do 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 antifoam.Preserve at the bean curd that embodiment 2 and comparative example 2 obtain is positioned over 4 DEG C.Require to judge according to the microbiological indicator of national regulations, the expiration date of bean curd of comparative example 2 reaches 6 days, and the expiration date of bean curd of embodiment 2 reaches 7 days.
Embodiment 3
Be 60%, 20% and 20% be mixed with and obtain antistaling agent with percentage by weight respectively by glyceryl monolaurate (monoester content is 40%), δ-glucolactone 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 1.5 ‰, and concrete technology step is with embodiment 1.
Comparative example 3
In the preparation process of bean curd, do 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 antifoam.Preserve at the bean curd that embodiment 3 and comparative example 3 obtain is positioned over 4 DEG C.Require to judge according to the microbiological indicator of national regulations, the expiration date of bean curd of comparative example 3 reaches 6 days, and the expiration date of bean curd of embodiment 3 reaches 8 days.
Embodiment 4
Be 20%, 20%, 20% and 40% be mixed with the percentage by weight of glyceryl monolaurate (monoester content is 90%), δ-glucolactone, citric acid and monoglyceride and obtain antistaling agent.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, do 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 antifoam.Preserve at the bean curd that embodiment 4 and comparative example 4 obtain is positioned over 4 DEG C.Require to judge according to the microbiological indicator of national regulations, the expiration date of bean curd of comparative example 4 reaches 6 days, and the expiration date of bean curd of embodiment 4 reaches 8 days.
Embodiment 5
By glyceryl monolaurate (monoester content is 70%), δ-glucolactone and monoglyceride respectively with percentage by weight for 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, antistaling agent is added: above-mentioned bean product preservative is added thick gravy.
2, stew in soy sauce: the dried bean curd obtained according to normal process is put into thick gravy, heating stew in soy sauce.
3, pack: plastic packaging bag put into by the dried bean curd completed by stew in soy sauce, sealing is preserved.
Comparative example 5
In thick gravy, do not add the bean product preservative of embodiment 5, all the other steps are identical.
Preserve under the preserved dried beancurd that embodiment 5 and comparative example 5 obtain is positioned over room temperature, and require to judge according to the microbiological indicator of national regulations, 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
Be 40%, 20% and 40% be mixed with and obtain antistaling agent with percentage by weight respectively by glyceryl monolaurate (monoester content is 70%), citric acid and monoglyceride.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
In thick gravy, do not add the bean product preservative of embodiment 6, all the other steps are identical.
Preserve under the preserved dried beancurd that embodiment 6 and comparative example 6 obtain is positioned over room temperature.Require to judge according to the microbiological indicator of national regulations, 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
Be 30%, 30% and 40% be mixed with and obtain antistaling agent with percentage by weight respectively by glyceryl monolaurate (monoester content is 40%), δ-glucolactone and monoglyceride.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
In thick gravy, do not add the bean product preservative of embodiment 7, all the other steps are identical.
Preserve under the preserved dried beancurd that embodiment 7 and comparative example 7 obtain is positioned over room temperature, and require to judge according to the microbiological indicator of national regulations, 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 (1)
1. the application of antistaling agent in bean product are fresh-keeping,
Described bean product are bean curd, comprising: before soya-bean milk carries out mashing off or mashing off time add described antistaling agent;
The percentage by weight of described antistaling agent consists of: glyceryl monolaurate 30% ~ 50%; Acidulant 20% ~ 30%; Monoglyceride 20% ~ 40%, described acidulant is δ-glucolactone, and the monoester content of described glyceryl monolaurate is 40% ~ 90%;
The weight ratio of described antistaling agent and soya-bean milk is 1:1000 ~ 2:1000.
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| CN105104572A (en) * | 2015-09-07 | 2015-12-02 | 浙江科技学院 | Freshness-retaining production method for relaxation dried bean curds |
| 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 |
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