CN104643255A - Bean product freshness-retaining preservative - Google Patents
Bean product freshness-retaining preservative Download PDFInfo
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- CN104643255A CN104643255A CN201510073127.0A CN201510073127A CN104643255A CN 104643255 A CN104643255 A CN 104643255A CN 201510073127 A CN201510073127 A CN 201510073127A CN 104643255 A CN104643255 A CN 104643255A
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- Prior art keywords
- preservative
- bean product
- sodium propionate
- retaining
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 26
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 26
- 239000003755 preservative agent Substances 0.000 title abstract description 14
- 230000002335 preservative effect Effects 0.000 title abstract description 13
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 claims abstract description 19
- 239000004324 sodium propionate Substances 0.000 claims abstract description 19
- 235000010334 sodium propionate Nutrition 0.000 claims abstract description 19
- 229960003212 sodium propionate Drugs 0.000 claims abstract description 19
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims abstract description 14
- 239000004599 antimicrobial Substances 0.000 claims description 15
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 13
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 13
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 12
- 235000010350 erythorbic acid Nutrition 0.000 claims description 12
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 12
- 229960003681 gluconolactone Drugs 0.000 claims description 12
- 239000011734 sodium Substances 0.000 claims description 12
- 229910052708 sodium Inorganic materials 0.000 claims description 12
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 12
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 4
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 4
- 244000057717 Streptococcus lactis Species 0.000 claims description 4
- 239000004311 natamycin Substances 0.000 claims description 4
- 235000010298 natamycin Nutrition 0.000 claims description 4
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims description 4
- 229960003255 natamycin Drugs 0.000 claims description 4
- 239000001540 sodium lactate Substances 0.000 claims description 4
- 229940005581 sodium lactate Drugs 0.000 claims description 4
- 235000011088 sodium lactate Nutrition 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 4
- 108010064851 Plant Proteins Proteins 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 235000021118 plant-derived protein Nutrition 0.000 abstract description 3
- 235000013324 preserved food Nutrition 0.000 abstract description 3
- 230000009967 tasteless effect Effects 0.000 abstract description 3
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 17
- 235000013527 bean curd Nutrition 0.000 description 12
- 235000013305 food Nutrition 0.000 description 10
- 230000002421 anti-septic effect Effects 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 230000003260 anti-sepsis Effects 0.000 description 5
- 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
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000000203 mixture 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
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000003078 antioxidant effect Effects 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
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 235000017454 sodium diacetate Nutrition 0.000 description 2
- 241000304886 Bacilli Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001046 anti-mould Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 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
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
- 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)
- 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)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a preservative suitable for plant protein, and discloses a bean product freshness-retaining preservative. The bean product freshness-retaining preservative at least comprises the following components in percentage by weight: 20%-25% of sodium propionate, 2 per mill of D-erythorbic acid and 2 per mill of gluconic acid-theta-lactone. The bean product freshness-retaining preservative is reasonable in component, and is synergistically constructed by D-erythorbic acid and sodium propionate, and excellent in stability; not only the preservation effect of the single sodium propionate is improved, but also the preservation effect of the preservative in single component is about the same with that of a composite preservative, thereby reducing the occupied proportion of the preservative and reducing the material cost; and meanwhile, the prepared freshness-retaining preservative is colorless, tasteless and non-toxic, and suitable for food additive, and can be widely applied to the plant protein products such as bean products, canned foods and fruit juice beverage.
Description
[technical field]
The present invention relates to a kind of anticorrisive agent being applicable to vegetable protein, particularly a kind of bean product antistaling and antiseptic agent.
[background technology]
Soybean nutritional enriches, and containing the various trace elements that iron, calcium, phosphorus, magnesium and other human bodies are necessary, also containing carbohydrate, vegetable oil and abundant high-quality protein, have the laudatory title of " Vegetable meat ".Even to this day, the history of existing more than 2,100 year, deeply by our people, the liking of periphery various countries and the people of the world.Be developed so far, great variety of goods, of all shapes and colors, have that unique flavor, manufacture craft are simple, the feature of instant.Soybean high protein, low fat, have effect of hypotensive, reducing blood lipid, norcholesterol, be raw ripe all can, old children all should, health regimen, the delicacy excellent product of promoting longevity.
Usually, the sale of bean product mostly is opening sale, its shelf lives end, especially in the summer high temperature time, easy polluted bacteria, makes bean product shrink, goes bad, not only have impact on the Merchant sales time, also have impact on the holding time of consumer, cause the very big inconvenience of producing and living.
In prior art, extend the holding time of bean product often through interpolation anticorrisive agent or antistaling agent.At present conventional anticorrisive agent comprise more potassium sorbate, sodium Diacetate, Sodium Benzoate one or more, but these materials have certain disadvantages itself, such as potassium sorbate less stable in atmosphere, excessive absorption can affect health; Sodium Benzoate has peculiar smell, affects the mouthfeel of bean product.Therefore, proposing a kind of safe, tasteless, anticorrisive agent that fresh keeping property is good, is the technical problem that those skilled in the art need solution badly.
[summary of the invention]
The object of the invention is to overcome above-mentioned the deficiencies in the prior art, a kind of bean product antistaling and antiseptic agent be provided, it is intended to solve anticorrisive agent of the prior art or antistaling agent fungistatic effect is poor, technical problem containing peculiar smell.
For achieving the above object, the present invention proposes a kind of bean product antistaling and antiseptic agent, it at least comprises following component by weight ratio:
Sodium propionate 20% ~ 25%
D-araboascorbic acid sodium 2 ‰
Glucono-δ-lactone 2 ‰.
As preferably, it comprises following component by weight ratio:
Sodium propionate 21%
D-araboascorbic acid sodium 2 ‰
Glucono-δ-lactone 2 ‰.
As preferably, also comprise the Natamycin that weight proportion is streptococcus lactis and 2 ‰ ~ 5 ‰ of 5 ‰ ~ 8 ‰.
As preferably, also comprise the sodium lactate that weight proportion is 10% ~ 12%.
As preferably, it comprises following component by weight ratio:.
Beneficial effect of the present invention: compared with prior art, a kind of bean product antistaling and antiseptic agent provided by the invention, composition is reasonable, adopt D-araboascorbic acid sodium and sodium propionate to work in coordination with to form, there is splendid stability, not only increase the antiseptic effect of single sodium propionate, but also make the antiseptic effect of the antiseptic effect of the anticorrisive agent of single component and compound preservative up and down not poor, thus decrease anticorrisive agent proportion, reduce Material Cost, simultaneously, obtained antistaling and antiseptic agent is colourless, tasteless, nontoxic, be applicable to food additives, bean product can be widely used in, canned food, the plant protein preparations such as fruit drink.
Feature of the present invention and advantage will be described in detail by embodiment.
[detailed description of the invention]
For making the object, technical solutions and advantages of the present invention clearly understand, below by embodiment, the present invention is further elaborated.But should be appreciated that, specific embodiment described herein, only in order to explain the present invention, is not limited to scope of the present invention.In addition, in the following description, the description to known features and technology is eliminated, to avoid unnecessarily obscuring concept of the present invention.
First embodiment:
The present invention proposes a kind of bean product antistaling and antiseptic agent, it comprises following component by weight ratio:
Sodium propionate 21%
D-araboascorbic acid sodium 2 ‰
Glucono-δ-lactone 2 ‰.
The glucono-δ-lactone that first embodiment of the invention adopts, calls as GDL, and English Glucono-δ-Lactone by name, molecular formula is C
6h
10o
6, it is a kind of coagulating agent, can regulate pH value by slowly-releasing, make food mouthfeel better in neutral food.And D-araboascorbic acid sodium is a kind of take rice as the antioxidant that primary raw material is made, no side effects, can prevent the formation of nitrosamine in curing food.
Traditional view thinks that D-araboascorbic acid sodium and glucono-δ-lactone just strengthen the additive of food mouthfeel, some antioxidant effects can only be produced, but, through the continuous trial of applicant, applicant finds that D-araboascorbic acid sodium and glucono-δ-lactone can not only reduce the water activity of food, and when share with sodium propionate, the antisepsis of sodium propionate significantly can be improved.
Owing to taking technique scheme, make the anticorrisive agent of the embodiment of the present invention compared with anticorrisive agent of the prior art, fresh keeping time is longer, and food mouthfeel is better, and meeting food additives and use standard GB2760-2011, is the antistaling and antiseptic agent of bean product the best.
In order to vivider the antiseptic effect showing the first embodiment of the present invention, applicant adopts following test:
Get sodium propionate 1.8g, D-araboascorbic acid sodium 0.02g, glucono-δ-lactone 0.02g, it is mixed with 8g water, and is added in the dried bean curd of 1kg, namely make sample 1.
Get sodium propionate 2.1g, D-araboascorbic acid sodium 0.02g, glucono-δ-lactone 0.02g, it is mixed with 8g water, and is added in the dried bean curd of 1kg, namely make sample 2.
Get sodium propionate 1.8g, potassium sorbate 0.9g, sodium Diacetate 0.9g, it is mixed with 7g water, and be added in the dried bean curd of 1kg, namely make sample 3.
Getting 10g water is added in the dried bean curd of 1kg, namely makes sample 4.
Wherein, sample 1 and sample 2 adopt the preservative component of single sodium propionate, and sample 3 adopts Determination of Preservatives component to be mixed.
Sample 1 to sample 4 being put into temperature is that the environment of 36.6 DEG C leaves standstill, and record the corrupt situation of dried bean curd, concrete sample situation is as shown in table 1.
Table 1 each sample is in the corrupt situation of hot environment
In Table 1, √ represents that dried bean curd situation is normal, does not have corruption; * represent that dried bean curd has corrupt anomaly; × represent that dried bean curd is completely rotten.
As can be seen from Table 1, compared with sample 1 to the sample 3 being placed with anticorrisive agent, obviously fresh keeping time is short not have the sample 4 of anticorrisive agent, and compared with compound preservative of the prior art, the first embodiment of the present invention can extend the fresh keeping time of bean product, and namely the first embodiment of the present invention has preferably antiseptic effect.
And because sample 1 and the difference of sample 2 are only the deal of sodium propionate, therefore, the weight proportion of the sodium propionate in the first embodiment of the present invention should be not less than 20%, to guarantee antiseptic effect of the present invention.
Further, sample 1 to sample 4 being put into temperature is that the environment of 10 DEG C leaves standstill, and record the corrupt situation of dried bean curd, concrete sample situation is as shown in table 2.
Table 2 each sample is in the corrupt situation of low temperature environment
Identical with table 1, in table 2, √ represents that dried bean curd situation is normal, does not have corruption; * represent that dried bean curd has corrupt anomaly; × represent that dried bean curd is completely rotten.
As can be seen from Table 1, compared with sample 1 to the sample 3 being placed with anticorrisive agent, obviously fresh keeping time is still shorter not have the sample 4 of anticorrisive agent, and compared with compound preservative of the prior art, the fresh keeping time that the first embodiment of the present invention extends bean product is more obvious, and namely the present invention is particularly useful for the preservation and antisepsis of cryopreserved food.
Therefore, the first embodiment of the present invention reducing the proportion shared by anticorrisive agent, can not only reduce Material Cost, but also makes the antistaling and antiseptic agent colorless and odorless that obtains, safety nuisance free.
Second embodiment:
Compared with the first embodiment of the present invention, the second embodiment of the present invention also comprises Natamycin that weight proportion is streptococcus lactis and 2 ‰ ~ 5 ‰ of 5 ‰ ~ 8 ‰ and weight proportion is the sodium lactate of 10% ~ 12%, and its concrete weight proportion is as follows:
The sodium lactate adopted in the second embodiment of the present invention is a kind of conventional anticorrisive agent, and it is mainly used in the water activity reducing food, prevents Food Oxidation, there is certain antisepsis, be particularly useful for the fresh-keeping of meat products, can salt be replaced due to it simultaneously, therefore also use as flavor enhancement.
And, streptococcus lactis and Natamycin act synergistically, can the production of effectively anti-bacteria and mould, reach the function of fungus-proof antisepsis, therefore, the second embodiment of the present invention can broad-spectrum antibacterial, and antiseptic effect is splendid, be not only applicable to the preservation and antisepsis of bean product, the vegetable protein foods such as meat products, canned food, fruit drink can also be widely used in.
In the specific implementation process of the first embodiment of the present invention and the second embodiment, namely above-mentioned component can mix with water, makes antistaling and antiseptic agent; Also can mix with glycerine.
In the above-described embodiments, the standard of each sample and component is as follows:
Nonfermenters gram negative bacilli and gluten sanitary standard: " GB-2711-2003 ";
Vegetable protein beverage sanitary standard: " GB-16322-2003 ";
People's Republic of China's light industry standard-soymilk (soya-bean milk) and bean milk beverage: " QB/T-2132-2008 "
Glucono-δ-lactone: " GB-7657-2005 ";
Sodium propionate: " GB-25549-2010 ";
D-araboascorbic acid sodium: " GB-8273-2008 ".
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement or improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a bean product antistaling and antiseptic agent, is characterized in that: it at least comprises following component by weight ratio:
Sodium propionate 20% ~ 25%
D-araboascorbic acid sodium 2 ‰
Glucono-δ-lactone 2 ‰.
2. a kind of bean product antistaling and antiseptic agent as claimed in claim 1, is characterized in that: it comprises following by heavy
The component of amount proportioning:
Sodium propionate 21%
D-araboascorbic acid sodium 2 ‰
Glucono-δ-lactone 2 ‰.
3. a kind of bean product antistaling and antiseptic agent as claimed in claim 1 or 2, is characterized in that: also comprise the Natamycin that weight proportion is streptococcus lactis and 2 ‰ ~ 5 ‰ of 5 ‰ ~ 8 ‰.
4. a kind of bean product antistaling and antiseptic agent as claimed in claim 3, is characterized in that: also comprise the sodium lactate that weight proportion is 10% ~ 12%.
5. a kind of bean product antistaling and antiseptic agent as claimed in claim 4, is characterized in that: it comprises following component by weight ratio:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510073127.0A CN104643255A (en) | 2015-02-12 | 2015-02-12 | Bean product freshness-retaining preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510073127.0A CN104643255A (en) | 2015-02-12 | 2015-02-12 | Bean product freshness-retaining preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104643255A true CN104643255A (en) | 2015-05-27 |
Family
ID=53235303
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510073127.0A Pending CN104643255A (en) | 2015-02-12 | 2015-02-12 | Bean product freshness-retaining preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104643255A (en) |
Cited By (3)
| 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 |
| 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 |
| CN112602887A (en) * | 2020-12-18 | 2021-04-06 | 江苏省农业科学院 | Biological coagulant with anti-corrosion function and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1278412A (en) * | 2000-06-26 | 2001-01-03 | 靳宝德 | Neutral food preservative |
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| CN112602887A (en) * | 2020-12-18 | 2021-04-06 | 江苏省农业科学院 | Biological coagulant with anti-corrosion function and application thereof |
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