CN104921257A - An anti-mold preservative for food made from wheat flour and processing technology thereof - Google Patents
An anti-mold preservative for food made from wheat flour and processing technology thereof Download PDFInfo
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- CN104921257A CN104921257A CN201510346579.1A CN201510346579A CN104921257A CN 104921257 A CN104921257 A CN 104921257A CN 201510346579 A CN201510346579 A CN 201510346579A CN 104921257 A CN104921257 A CN 104921257A
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- wheaten food
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- keeping agent
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention provides an anti-mold preservative for food made from wheat flour and processing technology thereof. The anti-mold preservative includes biological enzymes 10-70 parts, microbial metabolites 10-60 parts, natural extract 6-40 parts and dissolved water 600-900 mg/kg. The anti-mold preservative has effects in delaying mildew and rot in the storage and transportation of the food made from wheat flour with good stability, and has characteristics of safety, high efficiency, natural materials, no residue and a good fresh-keeping effect. The processing technology comprises the following steps: preparing raw materials before preparation; weighing and taking the raw materials; mixing the raw materials evenly; diluting the mixture by taking the dissolved water; and spray painting or sprinkling the diluted mixture on the surface of the food made from wheat flour. The anti-mold preservative makes it possible to simplify the technology process, reduce production costs, greatly improve the efficiency of automated production, and expand the scope of application.
Description
Technical field
The invention belongs to food technology field, particularly relate to a kind of anti-mould fresh keeping agent and processing technology thereof of wheaten food.
Background technology
The problem that wheaten food is fresh-keeping is food service industry storage always, transport aspect is concerned about, existing wheaten food preservation method and antistaling agent of a great variety, main is many with Prof. Du Yucang chemical preservative, such antistaling agent is produced by industrial chemicals, long-term edible meeting produces harmful effect to health, raising own health realized along with people and the attention to foodsafety, increasing to natural, harmless wheaten food required amount.Natural food preservative also achieves certain status in wheaten food industry
Chinese patent CN 102461976 A discloses a kind of fermented pasta preservative, adopt the New Cut Flower Fresh Keeping that biology enzyme and microbe metabolite are composited, this product with biology enzyme and microbe metabolite for host, coordinate modern micropowder technology compound to make micro mist shape soluble in water, can spray or spraying preservation agent.Wherein biology enzyme, microbe metabolite mainly form by weight, biology enzyme 20 ~ 80 parts, microbe metabolite 15 ~ 65 parts; Biology enzyme lysozyme, natamycin are got one or are all used; Microbe metabolite nisin.Using method: after the dosage dilute with water of 600 ~ 900mg/kg, carry out surface spraying to coarse cereals face or spray to be recorded in pharmacopeia for existing technology liver-protecting tablet, prescription is radix bupleuri 250g, oriental wormwood 250g, Radix Isatidis 250g, fruit of Chinese magnoliavine 300g, Pulvis Fellis Suis 20g, mung bean 128g, above Six-element, mung bean flour is broken into fine powder; Radix bupleuri, oriental wormwood, Radix Isatidis boiling secondary, each 2 hours, filter, merging filtrate, leave standstill 48 hours, get supernatant, reduced pressure concentration becomes relative density to be the clear cream of 1.30 (80 DEG C), mix with mung bean flour 101g, drying under reduced pressure, be ground into fine powder; Fructus Schisandrae Chinensis powder is broken into meal, extracts three times with 75% alcohol reflux, 3 hours first times, second time 2 hours, 1 hour third time, merge extract, leave standstill 24 hours, get supernatant, reclaim ethanol, being concentrated into relative density is 1.28 (80 DEG C), mixes with mung bean flour 27g, drying under reduced pressure, is ground into fine powder; Get Pulvis Fellis Suis, mix with above-mentioned fine powder, particle processed, dry, be pressed into 1000, sugar coating, obtain final product.
But existing pasta preservative existence and stability is poor, and fresh keeping time is short, and anti-mold effect is undesirable, and purposes is relatively single, easily destroy the nutritional labeling of this life of wheaten food, processing technology is complicated, the problem that cost of manufacture is high.
Therefore, anti-mould fresh keeping agent and the processing technology thereof of inventing a kind of wheaten food seem very necessary.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of anti-mould fresh keeping agent and processing technology thereof of wheaten food, with solve but existing pasta preservative existence and stability is poor, fresh keeping time is short, anti-mold effect is undesirable, and purposes is relatively single, easily destroys the nutritional labeling of this life of wheaten food, processing technology is complicated, the problem that cost of manufacture is high.A kind of anti-mould fresh keeping agent of wheaten food comprises biology enzyme 10 ~ 70 parts, microbe metabolite 10 ~ 60 parts, natural extract 6 ~ 40 parts, dissolved water 600 ~ 900mg/kg.
Preferably, described natural extract comprises water soluble tea polyphenol, one got by shitosan or all use; Described biology enzyme comprises lysozyme and natamycin; Described microbe metabolite takes nisin.
Preferably, the fermentation medium (g/100mL) that described nisin is selected is: sucrose 2.93, soy peptone 1.0, and yeast extract 0.43, Na_2HPO_4 is 1.89, MgSO_47H_2O 0.02.
Preferably, described lysozyme selects the egg white under pH6.5 condition to be raw material.
Preferably, dissolved water pH value can be divided into pH2.5-5.0; Dissolved water water temperature is 20 degrees Celsius to 40 degrees Celsius.
A kind of anti-mould fresh keeping agent of wheaten food and the processing technology of processing technology thereof comprise following steps:
Step one: the raw material before preparation prepares;
Step 2: raw material measures;
Step 3: Homogeneous phase mixing is mixed powder;
Step 4: taking dissolved water dilution becomes mixed liquor;
Step 5: by mixed liquor to wheaten food surface spraying or spray.
Further, in step one, prepare biology enzyme 10 ~ 70 parts, microbe metabolite 10 ~ 60 parts, natural extract 6 ~ 40 parts, dissolved water 600 ~ 900mg/kg; Wherein natural extract is crossed 80 mesh sieves for subsequent use.
Further, in step 3, in step 3, by biology enzyme, microbe metabolite, natural extract mixes 10 minutes through food Universal stirring machine, obtains mixed powder.
Further, in step 4, in step 4, mixed powder is poured into dissolved water and obtain mixed liquor, mixed liquor is placed 3 to 5 minutes.
Further, in step 5, take small-sized shower nozzle by mixed liquor to wheaten food surface spraying or spray, spray or spray 2 to 4 times, finally wheaten food being stored in temperature is in 20 degrees Celsius to 40 degrees Celsius crispers.
The raw material standards that above-mentioned embodiment is mentioned is as follows:
The raw material adopted is compound national standard " GB2760-2007 " limit standard.
Used raw material all can be bought from food company and obtain, and all can be used to implement the present invention program as long as meet national standard.
Equipment Market described in the present invention program all has sale, is not limited to typical production producer, as long as technical indicator can reach requirement, all can be used to realize the present invention.
Unit g in the present invention also can be other weight portion, does not affect the enforcement of the present invention program.
Compared with prior art, the present invention has following beneficial effect: because the anti-mould fresh keeping agent of a kind of wheaten food of the present invention and processing technology thereof are widely used in food technology field.Simultaneously, beneficial effect of the present invention is: the anti-mould fresh keeping agent of wheaten food of the present invention and processing technology biology enzyme 10 ~ 70 parts thereof, microbe metabolite 10 ~ 60 parts, natural extract 6 ~ 40 parts, the scientific matching of dissolved water 600 ~ 900mg/kg, can be applied in the accumulating of coarse cereals convenient conditioning fermented pasta normal temperature short-term, also can be applied in low temperature long-term storage fresh-keeping in.Have and delay the effect of going mouldy, rotting of wheaten food in storage transport, good stability, process costs is low, has safe, efficient, natural, noresidue, the feature of good refreshing effect.
Accompanying drawing explanation
Fig. 1 is the anti-mould fresh keeping agent of wheaten food of the present invention and the processing process figure of processing technology thereof.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described further:
In figure:
Embodiment:
As shown in Figure 1
A kind of anti-mould fresh keeping agent of wheaten food and processing technology thereof comprise biology enzyme 10 ~ 70 parts, microbe metabolite 10 ~ 60 parts, natural extract 6 ~ 40 parts, dissolved water 600 ~ 900mg/kg.
Preferably, described natural extract comprises water soluble tea polyphenol, one got by shitosan or all use; Described biology enzyme comprises lysozyme and natamycin; Described microbe metabolite takes nisin.
Preferably, the fermentation medium (g/100mL) that described nisin is selected is: sucrose 2.93, soy peptone 1.0, and yeast extract 0.43, Na_2HPO_4 is 1.89, MgSO_47H_2O 0.02.
Preferably, described lysozyme selects the egg white under pH6.5 condition to be raw material.
Preferably, dissolved water pH value can be divided into pH2.5-5.0; Dissolved water water temperature is 20 degrees Celsius to 40 degrees Celsius.
A kind of anti-mould fresh keeping agent of wheaten food and the processing technology of processing technology thereof comprise following steps:
S101: the raw material before preparation prepares;
S102: raw material measures;
S103: Homogeneous phase mixing is mixed powder;
S104: taking dissolved water dilution becomes mixed liquor;
S105: by mixed liquor to wheaten food surface spraying or spray.
Further, in S101, prepare biology enzyme 10 ~ 70 parts, microbe metabolite 10 ~ 60 parts, natural extract 6 ~ 40 parts, dissolved water 600 ~ 900mg/kg; Wherein natural extract is crossed 80 mesh sieves for subsequent use.
Further, in S103, in step 3, by biology enzyme, microbe metabolite, natural extract mixes 10 minutes through food Universal stirring machine, obtains mixed powder.
Further, in S104, in step 4, mixed powder is poured into dissolved water and obtain mixed liquor, mixed liquor is placed 3 to 5 minutes.
Further, in S105, take small-sized shower nozzle by mixed liquor to wheaten food surface spraying or spray, spray or spray 2 to 4 times, finally wheaten food being stored in temperature is in 20 degrees Celsius to 40 degrees Celsius crispers.
Compared with prior art, the present invention has following beneficial effect: because the anti-mould fresh keeping agent of a kind of wheaten food of the present invention and processing technology thereof are widely used in food technology field.Simultaneously, beneficial effect of the present invention is: the anti-mould fresh keeping agent of wheaten food of the present invention and processing technology biology enzyme 10 ~ 70 parts thereof, microbe metabolite 10 ~ 60 parts, natural extract 6 ~ 40 parts, the scientific matching of dissolved water 600 ~ 900kg, can be applied in the accumulating of coarse cereals convenient conditioning fermented pasta normal temperature short-term, also can be applied in low temperature long-term storage fresh-keeping in.Have and delay the effect of going mouldy, rotting of wheaten food in storage transport, good stability, process costs is low, has safe, efficient, natural, noresidue, the feature of good refreshing effect.
Specific embodiment 1
Formulation examples: get lysozyme 15 parts, natamycin 80 parts, shitosan 15, nisin 15 parts, mixing adopts modern micropowder technology to make pulvis, after the dosage dilute with water of 900mg/kg, bread and moon cake is carried out to surface spraying or sprays.
Effect assessment: 1, moon cake can keep more than 60 days not mouldy.2, the bread shelf-life will than control group long shelf-life more than 1 times.
The result shows, this formula for a product process stabilizing is reliable, and durability is strong, is applicable to industrialization and produces.
Utilize technical solutions according to the invention, or those skilled in the art being under the inspiration of technical solution of the present invention, designing similar technical scheme, and reach above-mentioned technique effect, is all fall into protection scope of the present invention.
Claims (10)
1. an anti-mould fresh keeping agent for wheaten food, is characterized in that, the anti-mould fresh keeping agent of this wheaten food comprises biology enzyme 10 ~ 70 parts, microbe metabolite 10 ~ 60 parts, natural extract 6 ~ 40 parts, dissolved water 600 ~ 900mg/kg.
2. the anti-mould fresh keeping agent of wheaten food as claimed in claim 1, it is characterized in that, described natural extract comprises water soluble tea polyphenol, one got by shitosan or all use; Described biology enzyme comprises lysozyme and natamycin; Described microbe metabolite takes nisin.
3. the anti-mould fresh keeping agent of wheaten food as claimed in claim 2, it is characterized in that, the fermentation medium (g/100mL) that described nisin is selected is: sucrose 2.93, soy peptone 1.0, yeast extract 0.43, Na_2HPO_4 is 1.89, MgSO_47H_2O 0.02.
4. the anti-mould fresh keeping agent of wheaten food as claimed in claim 2, it is characterized in that, described lysozyme selects the egg white under pH6.5 condition to be raw material.
5. the anti-mould fresh keeping agent of wheaten food as claimed in claim 1, it is characterized in that, the pH value of described dissolved water is pH2.5-5.0; Described dissolved water water temperature is 20 degrees Celsius to 40 degrees Celsius.
6. a processing technology for the anti-mould fresh keeping agent of wheaten food, is characterized in that, the processing technology of the anti-mould fresh keeping agent of this wheaten food comprises following steps:
Step one: the raw material before preparation prepares;
Step 2: raw material measures;
Step 3: Homogeneous phase mixing is mixed powder;
Step 4: taking dissolved water dilution becomes mixed liquor;
Step 5: by mixed liquor to wheaten food surface spraying or spray.
7. the anti-mould fresh keeping agent of wheaten food as claimed in claim 6 and processing technology thereof, is characterized in that, in step one, prepare biology enzyme 10 ~ 70 parts, microbe metabolite 10 ~ 60 parts, natural extract 6 ~ 40 parts, dissolved water 600 ~ 900mg/kg; Wherein natural extract is crossed 80 mesh sieves for subsequent use.
8. the anti-mould fresh keeping agent of wheaten food as claimed in claim 6 and the processing technology of processing technology thereof, it is characterized in that, in step 3, by biology enzyme, microbe metabolite, natural extract mixes 10 minutes through food Universal stirring machine, obtains mixed powder.
9. the anti-mould fresh keeping agent of wheaten food as claimed in claim 6 and the processing technology of processing technology thereof, is characterized in that, in step 4, mixed powder is poured into dissolved water and obtain mixed liquor, mixed liquor is placed 3 to 5 minutes.
10. the anti-mould fresh keeping agent of wheaten food as claimed in claim 6 and the processing technology of processing technology thereof, it is characterized in that, in step 5, take small-sized shower nozzle by mixed liquor to wheaten food surface spraying or spray, spray or spray 2 to 4 times, finally wheaten food being stored in temperature is in 20 degrees Celsius to 40 degrees Celsius crispers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510346579.1A CN104921257A (en) | 2015-06-23 | 2015-06-23 | An anti-mold preservative for food made from wheat flour and processing technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510346579.1A CN104921257A (en) | 2015-06-23 | 2015-06-23 | An anti-mold preservative for food made from wheat flour and processing technology thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669446A (en) * | 2018-05-03 | 2018-10-19 | 四川东方主食产业技术研究院 | A kind of long-life noodles store and processing production method |
| CN110916049A (en) * | 2019-12-20 | 2020-03-27 | 山东福瑞达生物科技有限公司 | Noodle preservative and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334531A (en) * | 2010-07-23 | 2012-02-01 | 天津市食品加工工程中心 | Compound bio-preservative for coarse cereal convenient-to-process fermented wheaten food |
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2015
- 2015-06-23 CN CN201510346579.1A patent/CN104921257A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334531A (en) * | 2010-07-23 | 2012-02-01 | 天津市食品加工工程中心 | Compound bio-preservative for coarse cereal convenient-to-process fermented wheaten food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669446A (en) * | 2018-05-03 | 2018-10-19 | 四川东方主食产业技术研究院 | A kind of long-life noodles store and processing production method |
| CN110916049A (en) * | 2019-12-20 | 2020-03-27 | 山东福瑞达生物科技有限公司 | Noodle preservative and preparation method thereof |
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Application publication date: 20150923 |