CN104921260A - Biotype cooking type pastry compounding antiseptic antistaling agent as well as preparation method and application thereof - Google Patents
Biotype cooking type pastry compounding antiseptic antistaling agent as well as preparation method and application thereof Download PDFInfo
- Publication number
- CN104921260A CN104921260A CN201510260977.1A CN201510260977A CN104921260A CN 104921260 A CN104921260 A CN 104921260A CN 201510260977 A CN201510260977 A CN 201510260977A CN 104921260 A CN104921260 A CN 104921260A
- Authority
- CN
- China
- Prior art keywords
- antistaling agent
- cooking type
- boiling
- confectionary
- composite
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 230000002421 anti-septic effect Effects 0.000 title abstract description 10
- 238000010411 cooking Methods 0.000 title abstract 10
- 238000013329 compounding Methods 0.000 title abstract 5
- 235000014594 pastries Nutrition 0.000 title abstract 5
- 238000002360 preparation method Methods 0.000 title description 3
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 33
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000013305 food Nutrition 0.000 claims abstract description 20
- 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 abstract description 13
- 229960003255 natamycin Drugs 0.000 claims abstract description 13
- 108010039918 Polylysine Proteins 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 8
- 239000004334 sorbic acid Substances 0.000 claims abstract description 8
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 8
- 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 abstract description 6
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 6
- 239000001540 sodium lactate Substances 0.000 claims abstract description 6
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims description 31
- 230000003260 anti-sepsis Effects 0.000 claims description 27
- 239000002131 composite material Substances 0.000 claims description 25
- UELITFHSCLAHKR-UHFFFAOYSA-N acibenzolar-S-methyl Chemical compound CSC(=O)C1=CC=CC2=C1SN=N2 UELITFHSCLAHKR-UHFFFAOYSA-N 0.000 claims description 23
- 235000010298 natamycin Nutrition 0.000 claims description 12
- 239000004311 natamycin Substances 0.000 claims description 12
- 239000002671 adjuvant Substances 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000011344 liquid material Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 5
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 4
- 239000012752 auxiliary agent Substances 0.000 abstract 2
- 239000004287 Dehydroacetic acid Substances 0.000 abstract 1
- NCXMLFZGDNKEPB-UHFFFAOYSA-N Pimaricin Natural products OC1C(N)C(O)C(C)OC1OC1C=CC=CC=CC=CCC(C)OC(=O)C=CC2OC2CC(O)CC(O)(CC(O)C2C(O)=O)OC2C1 NCXMLFZGDNKEPB-UHFFFAOYSA-N 0.000 abstract 1
- 238000005536 corrosion prevention Methods 0.000 abstract 1
- 235000019258 dehydroacetic acid Nutrition 0.000 abstract 1
- JEQRBTDTEKWZBW-UHFFFAOYSA-N dehydroacetic acid Chemical compound CC(=O)C1=C(O)OC(C)=CC1=O JEQRBTDTEKWZBW-UHFFFAOYSA-N 0.000 abstract 1
- 229940061632 dehydroacetic acid Drugs 0.000 abstract 1
- PGRHXDWITVMQBC-UHFFFAOYSA-N dehydroacetic acid Natural products CC(=O)C1C(=O)OC(C)=CC1=O PGRHXDWITVMQBC-UHFFFAOYSA-N 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 3
- 239000004472 Lysine Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000021393 food security Nutrition 0.000 description 3
- 241000235342 Saccharomycetes Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 208000005577 Gastroenteritis Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241001655322 Streptomycetales Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 208000012873 acute gastroenteritis Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 229940121375 antifungal agent Drugs 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 125000003588 lysine group Chemical group [H]N([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])(N([H])[H])C(*)=O 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
-
- 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
- A23L3/3526—Organic compounds containing nitrogen
-
- 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)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a biotype cooking type pastry compounding antiseptic antistaling agent. The biotype cooking type pastry compounding antiseptic antistaling agent comprises the following components in percentage by weight: 5.83-34.78 % of lactic acid, 0.86-5.13 % of pimaricin, and the balance of an auxiliary agent and edible alcohol, wherein the auxiliary agent is one or two kinds of epsilon-polylysine or sorbic acid, and dehydroacetic acid, or sodium lactate or edible essence. The biotype cooking type pastry compounding antiseptic antistaling agent is applied for cooking cakes. The antiseptic antistaling agent accounting for 0.1-0.4% of the full weight of foods is added, and the antiseptic antistaling agent and liquid raw materials are added together to be stirred uniformly. The biotype cooking type pastry compounding antiseptic antistaling agent disclosed by the invention is high in antibacterial activity, is few in consumption, is convenient to use, effectively and strongly restrains moulds and bacteria, comprehensively restrains and kills various microorganisms, such as bacteria, moulds and microzymes in cooking type cakes, improves the product quality of the cooking type cakes, prevents the cooking type cakes form mildewing, and meets requirements for corrosion prevention and fresh keeping of the cooking type cakes, and requirements for the safety of foods for people.
Description
Technical field
The present invention relates to food additives field, be specifically related to composite antisepsis antistaling agent of a kind of bion boiling confectionary and its preparation method and application.
Background technology
Boiling confectionary moisture and water activity high, because food itself is containing a large amount of moisture and abundant nutritional labeling, it is the good natural medium of microorganism, as long as condition is suitable for, microorganism will amount reproduction, occur the situation that mildew is rotten, thus affect the shelf-life of product, this is very unfavorable to the popularization of circulation food.Food mildew is modal in numerous food security accident, and the food eating mildew by mistake may be poisoned by food, and occurs the acute gastroenteritis symptom such as heating, vomiting, diarrhoea, serious in threat to life.
Natamycin is a kind of natural antifungal compound produced by streptomycete fermentation, both extensively can effectively suppress various mould, saccharomycetic growth, again can the generation of Antifungi toxin, can be widely used in the anti-corrosive fresh-keeping of food.The concern of natamycin extremely people as safe with it, natural, the healthy feature of a kind of microbiological antiseptic, it effectively can prevent yeast and mould microbial rotten, and the antibacterial action time is long, and does not change the local flavor of food, and dosage is low, efficiency is high.Natamycin is harmless, is difficult to be absorbed by human body alimentary canal, and microorganism is difficult to produce resistance to it, can meet the requirement of consumer to healthy food.
Summary of the invention
The object of the present invention is to provide a kind of to human non-toxic's side effect, mould in boiling confectionary is effectively suppressed, prevents it from going mouldy, improve the quality of boiling confectionary, reduce the boiling confectionary antisepsis antistaling agent of food security accident, the present invention simultaneously also provides the application of antisepsis antistaling agent.
To achieve these goals, present invention employs following technical scheme:
The composite antisepsis antistaling agent of a kind of bion boiling confectionary, comprise following component: by weight percentage, lactic acid 5.83-34.78%, natamycin 0.86-5.13% surplus are adjuvant and edible alcohol, and above component sum is 100%.
Further, the adjuvant in the composite antisepsis antistaling agent of described bion boiling confectionary is epsilon-polylysine, its percentage by weight 0.56-2.68%.
As the preferred technical scheme of one, the adjuvant of the composite antisepsis antistaling agent of described bion boiling confectionary contain in sorbic acid, dehydroactic acid one or both, its percentage by weight is respectively: sorbic acid 0.5-2%, dehydroactic acid 0.5-2%.
As the preferred technical scheme of another kind, the adjuvant of the composite antisepsis antistaling agent of bion boiling confectionary contains sodium lactate, and its percentage by weight is 2.41-18.66%.
As the preferred technical scheme of another kind, the adjuvant of the composite antisepsis antistaling agent of bion boiling confectionary contains flavoring essence, its percentage by weight be 1.34-8.99%,
Above-mentioned composite antisepsis antistaling agent is applied to during cake steaming makes, in food gross weight add the ratio of 0.1-0.4% add together with liquid material stir after to prepare burden with flour etc. and mix use.
Epsilon-polylysine is the product that carbonyl and ε on lysine alpha-position-bit amino combines, and being made up of 25-30 lysine residue, is a kind of polypeptide with bacteriostasis efficacy, as far back as the eighties with regard to first Application in food antiseptic.Epsilon-polylysine can be decomposed into lysine in human body, and lysine is one of 8 seed amino acids of needed by human, can be used as nutriment to absorb, to human non-toxic's side effect.Epsilon-polylysine and have broad-spectrum antibacterial, has strong inhibitory action for the breeding affecting Escherichia coli, hay bacillus, saccharomycete, lactic acid bacteria, staphylococcus aureus etc. that food moulding goes bad, also has certain inhibitory action to mould.And the interpolation of epsilon-polylysine can not affect the original local flavor of food.
Antibacterial activity of the present invention is high, safe and efficient, consumption is few, easy to use.Lactic acid is the normal components of food, can participate in human homergy, and natamycin extensively can suppress various mould, saccharomycetic growth effectively, again can the generation of Antifungi toxin, can be widely used in food antiseptic fresh-keeping.The present invention can effectively carry out brute force suppress for mould, bacterium, but the various microorganism such as bacterium, mould, saccharomycete comprehensively killed in boiling confectionary, improve the product quality of boiling confectionary, prevent boiling confectionary mildew, reduce the generation of this type of food security accident, the anti-corrosive fresh-keeping meeting boiling confectionary require and people for the requirement of foodsafety.
Detailed description of the invention
Explain the present invention further below in conjunction with embodiment, but embodiment does not limit in any form to the present invention.
Embodiment 1
The composite antisepsis antistaling agent of a kind of bion boiling confectionary, comprises following component: by weight percentage, lactic acid 10.0%, natamycin 3.0% edible alcohol 87%.
The composite antisepsis antistaling agent of above-mentioned bion boiling confectionary is applied in cake steaming: the ratio of adding 0.2% in food gross weight add together with liquid material stir after to prepare burden with flour etc. and mix use.
Embodiment 2
The composite antisepsis antistaling agent of a kind of bion boiling confectionary, comprises following component: by weight percentage, lactic acid 15.0%, natamycin 5.0%, epsilon-polylysine 1.0%, edible alcohol 79.0%.
The composite antisepsis antistaling agent of above-mentioned bion boiling confectionary is applied to and steams in sandwich: the ratio of adding 0.1% in food gross weight add together with liquid material stir after to prepare burden with flour etc. and mix use.
Embodiment 3
The composite antisepsis antistaling agent of a kind of bion boiling confectionary, comprises following component: by weight percentage, lactic acid 7.0%, natamycin 2.0%, epsilon-polylysine 0.5%, sorbic acid 0.8%, dehydroactic acid 0.8%, edible alcohol 88.9%.
Embodiment 4
The composite antisepsis antistaling agent of a kind of bion boiling confectionary, comprise following component: by weight percentage, lactic acid 5.8%, natamycin 5.2%, flavoring essence 1.3%, epsilon-polylysine 2.7%, dehydroactic acid 0.5%, sodium lactate 18.7%, surplus is alcohol.
Embodiment 5
The composite antisepsis antistaling agent of a kind of bion boiling confectionary, comprise following component: by weight percentage, lactic acid 34.78%, natamycin 0.86%, flavoring essence 8.99%, epsilon-polylysine 0.56%, sorbic acid 2%, sodium lactate 2.41%, surplus is alcohol.
The composite antisepsis antistaling agent of above-mentioned bion boiling confectionary is applied to and steams in rice cake: the ratio of adding 0.3% in food gross weight add together with liquid material stir after to prepare burden with flour etc. and mix use.
Embodiment 6
The composite antisepsis antistaling agent of a kind of bion boiling confectionary, comprises following component: by weight percentage, lactic acid 6.0%, natamycin 3.0%, epsilon-polylysine 0.5%, sorbic acid 0.8%, sodium lactate 5.0%, flavoring essence 8.0%, edible alcohol 76.7%.
The composite antisepsis antistaling agent of above-mentioned bion boiling confectionary is applied in cake steaming: the ratio of adding 0.1% in food gross weight add together with liquid material stir after to prepare burden with flour etc. and mix use.
Above-described embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area do technical scheme of the present invention and improvement, all should fall within protection domain that claims of the present invention determines.
Claims (6)
1. the composite antisepsis antistaling agent of bion boiling confectionary, is characterized in that, comprises following component: by weight percentage, and lactic acid 5.83-34.78, natamycin 0.86-5.13 surplus are adjuvant and edible alcohol, and above component sum is 100%.
2. the composite antisepsis antistaling agent of a kind of bion boiling confectionary according to claim 1, it is characterized in that, described adjuvant comprises epsilon-polylysine, its percentage by weight 0.56-2.68%.
3. the composite antisepsis antistaling agent of a kind of bion boiling confectionary described in any one of claim 1-2, it is characterized in that, described adjuvant comprise in sorbic acid, dehydroactic acid one or both, its percentage by weight is respectively: sorbic acid 0.5-2.0%, dehydroactic acid 0.5-2.0%.
4. the composite antisepsis antistaling agent of a kind of bion boiling confectionary described in any one of claim 3, it is characterized in that, described adjuvant comprises sodium lactate, and its percentage by weight is 2.41-18.66%.
5. the composite antisepsis antistaling agent of a kind of bion boiling confectionary described in any one of claim 4, it is characterized in that, described adjuvant comprises flavoring essence, and its percentage by weight is 1.34-8.99%.
6. the application of the composite antisepsis antistaling agent of bion boiling confectionary, it is characterized in that: the composite antisepsis antistaling agent described in the claims 1-5 is applied to during cake steaming makes, in food gross weight add the ratio of 0.1-0.4% add together with liquid material stir after to prepare burden with flour etc. and mix use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510260977.1A CN104921260A (en) | 2015-05-21 | 2015-05-21 | Biotype cooking type pastry compounding antiseptic antistaling agent as well as preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510260977.1A CN104921260A (en) | 2015-05-21 | 2015-05-21 | Biotype cooking type pastry compounding antiseptic antistaling agent as well as preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104921260A true CN104921260A (en) | 2015-09-23 |
Family
ID=54108965
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510260977.1A Pending CN104921260A (en) | 2015-05-21 | 2015-05-21 | Biotype cooking type pastry compounding antiseptic antistaling agent as well as preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104921260A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417449A (en) * | 2016-12-13 | 2017-02-22 | 广州沃邦生物科技有限公司 | Aloe-cake pre-blending powder, cake and preparation process of cake |
| CN107638573A (en) * | 2016-07-22 | 2018-01-30 | 上海宝阳医疗器械有限公司 | A kind of antibacterial medical ultrasound compounding agent and preparation method thereof |
| CN111642687A (en) * | 2020-05-15 | 2020-09-11 | 扬州和信食品有限公司 | Processing and fresh-keeping method of instant noodle fish with intermediate moisture |
| CN114431274A (en) * | 2022-02-18 | 2022-05-06 | 日照职业技术学院 | Biological preservative for baked food containing epsilon-polylysine and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006099305A2 (en) * | 2005-03-10 | 2006-09-21 | Intellectual Concepts, Llc | Preservative for food and cosmetic use |
| CN101088341A (en) * | 2006-06-13 | 2007-12-19 | 河南兴泰科技实业有限公司 | Method of prolonging preservation period of steamed bread |
| CN101991174A (en) * | 2009-08-11 | 2011-03-30 | 沈阳红梅生物科技有限公司 | High-efficiency broad-spectrum food composite preservative |
| CN101999736A (en) * | 2010-09-21 | 2011-04-06 | 烟台喜旺科技发展有限公司 | Compound preservative |
| CN102578679A (en) * | 2012-03-23 | 2012-07-18 | 浙江大学 | Rice cake fresh-keeping method |
| CN103494305A (en) * | 2013-10-11 | 2014-01-08 | 李泓柏 | Food preservative |
-
2015
- 2015-05-21 CN CN201510260977.1A patent/CN104921260A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006099305A2 (en) * | 2005-03-10 | 2006-09-21 | Intellectual Concepts, Llc | Preservative for food and cosmetic use |
| CN101088341A (en) * | 2006-06-13 | 2007-12-19 | 河南兴泰科技实业有限公司 | Method of prolonging preservation period of steamed bread |
| CN101991174A (en) * | 2009-08-11 | 2011-03-30 | 沈阳红梅生物科技有限公司 | High-efficiency broad-spectrum food composite preservative |
| CN101999736A (en) * | 2010-09-21 | 2011-04-06 | 烟台喜旺科技发展有限公司 | Compound preservative |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107638573A (en) * | 2016-07-22 | 2018-01-30 | 上海宝阳医疗器械有限公司 | A kind of antibacterial medical ultrasound compounding agent and preparation method thereof |
| CN106417449A (en) * | 2016-12-13 | 2017-02-22 | 广州沃邦生物科技有限公司 | Aloe-cake pre-blending powder, cake and preparation process of cake |
| CN111642687A (en) * | 2020-05-15 | 2020-09-11 | 扬州和信食品有限公司 | Processing and fresh-keeping method of instant noodle fish with intermediate moisture |
| CN114431274A (en) * | 2022-02-18 | 2022-05-06 | 日照职业技术学院 | Biological preservative for baked food containing epsilon-polylysine and application thereof |
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Application publication date: 20150923 |