CN108606232A - A kind of freshness-retaining agent for moon cake - Google Patents

A kind of freshness-retaining agent for moon cake Download PDF

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Publication number
CN108606232A
CN108606232A CN201611140442.1A CN201611140442A CN108606232A CN 108606232 A CN108606232 A CN 108606232A CN 201611140442 A CN201611140442 A CN 201611140442A CN 108606232 A CN108606232 A CN 108606232A
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CN
China
Prior art keywords
parts
moon cake
sodium
freshness
retaining agent
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
Application number
CN201611140442.1A
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Chinese (zh)
Inventor
赵仕梅
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Fuquan City Longchang Zhao Shimei Cake Factory
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Fuquan City Longchang Zhao Shimei Cake Factory
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Priority to CN201611140442.1A priority Critical patent/CN108606232A/en
Publication of CN108606232A publication Critical patent/CN108606232A/en
Pending legal-status Critical Current

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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
    • A23L3/3571—Microorganisms; Enzymes
    • 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
    • A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • A23L3/3436—Oxygen absorbent
    • 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
    • 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
    • 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
    • A23L3/3562—Sugars; Derivatives thereof
    • 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
    • A23L3/358—Inorganic compounds
    • 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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A kind of freshness-retaining agent for moon cake, which is characterized in that calculate by weight：It is made of 28 parts of nisin, 37 parts of ginger powder, 15 parts of citric acid, 0.1 0.6 parts of tea polyphenols, 0.2 0.6 parts of aliphatic acid, 27 parts of converted starch, 37 parts of iron powder, 5 10 parts of L ascorbic acid, 26 parts of sodium dithionite, 38 parts of anhydrous calcium chloride, 39 parts of activated carbon, 15 parts of sodium dehydroacetate, 15 parts of sodium carboxymethylcellulose.Inventive formulation science, rationally, will not react to each other between each component and generate new substance, it is ensured that card deaerating effect can inhibit the growth and breeding of other microorganisms of the mould in moon cake in advance；Therefore, when the sealing performance of moon cake packaging is poor, deoxidier cannot abundant deoxidation, preservative component therein can independently undertake mildew-proof function, and manufacturing cost is low, of good preservation effect, more preferably than fresh-keeping effect when being used alone preservative.

Description

A kind of freshness-retaining agent for moon cake
Technical field
The present invention relates to a kind of antistaling agents, and in particular to a kind of freshness-retaining agent for moon cake.
Background technology
With the needs of fast development, the continuous improvement of living standards of the people and foreign trade of national economy, to agricultural production The requirement of the freshness and quality of product and food is also higher and higher.Food be it is interior all contain the biological isoreactivity substance such as protein, Not only can oxidation deterioration, and disease easily corrupt by microbial reproduction, or even causing the mankind fatal is serious to even result in Death, therefore food fresh keeping is not only important but also even more important to consumer to food industry, business.Using guaranteeing the quality for food Fresh-keeping technology, according to the characteristic of different food products and requirement, using different fresh-keeping requirements.The Mid-autumn Festival is the tradition section in China Day, Chinese have the custom for eating moon cake in the Mid-autumn Festival, and moon cake, which is eaten up, to be easy for going bad, therefore urgently develop the antistaling agent of moon cake.
Invention content
The purpose of the present invention is to provide a kind of freshness-retaining agent for moon cake, can be fresh-keeping to moon cake progress, make the taste of moon cake will not Go bad in a short time, and mouthfeel is constant, extends the shelf-life of moon cake.
Technical scheme of the present invention:A kind of freshness-retaining agent for moon cake, calculates by weight：By 2-8 parts of nisin, ginger 3-7 parts of powder, 1-5 parts of citric acid, 0.1-0.6 parts of tea polyphenols, 0.2-0.6 parts of aliphatic acid, 2-7 parts of converted starch, 3-7 parts of iron powder, 5-10 parts of L-AA, 2-6 parts of sodium dithionite, 3-8 parts of anhydrous calcium chloride, 3-9 parts of activated carbon, sodium dehydroacetate 1-5 Part, 1-5 parts of sodium carboxymethylcellulose are made.
Freshness-retaining agent for moon cake above-mentioned, calculates by weight：By 3-6 parts of nisin, 4-6 parts of ginger powder, citric acid 2-4 Part, connects 0.2-0.5 parts of tea polyphenols, 0.3-0.5 parts of aliphatic acid, 3-6 parts of converted starch, 4-6 parts of iron powder, 6-8 parts of L-AA 3-5 parts of sodium sulfite, 5-7 parts of anhydrous calcium chloride, 4-7 parts of activated carbon, 2-4 parts of sodium dehydroacetate, sodium carboxymethylcellulose 2-4 Part is made.
Freshness-retaining agent for moon cake above-mentioned, calculates by weight：It is more by 5 parts of Lactococcus element, 5 parts of ginger powder, 3 parts of citric acid, tea 0.4 part of phenol, 0.4 part of aliphatic acid, 5 parts of converted starch, 5 parts of iron powder, 7 parts of L-AA, 4 parts of sodium dithionite, anhydrous chlorine Change 6 parts of calcium, 6 parts of activated carbon, 3 parts of sodium dehydroacetate, 3 parts of sodium carboxymethylcellulose to be made.
Compared with prior art, inventive formulation science, rationally, will not react to each other between each component and generate new object Matter, it is ensured that card deaerating effect can inhibit the growth and breeding of other microorganisms of the mould in moon cake in advance；Therefore, work as moon cake When the sealing performance of packaging is poor, deoxidier cannot abundant deoxidation, preservative component therein can independently undertake mildew-proof function, Manufacturing cost is low, of good preservation effect, and fresh-keeping effect when than exclusive use preservative is more preferably.
Specific implementation mode：
Embodiment 1
A kind of freshness-retaining agent for moon cake, calculates by weight：By 2 parts of nisin, 3 parts of ginger powder, 1 part of citric acid, tea polyphenols 0.1 Part, 0.2 part of aliphatic acid, 2 parts of converted starch, 3 parts of iron powder, 5 parts of L-AA, 2 parts of sodium dithionite, anhydrous calcium chloride 3 Part, 3 parts of activated carbon, 1 part of sodium dehydroacetate, 1 part of sodium carboxymethylcellulose are made.
Embodiment 2
A kind of freshness-retaining agent for moon cake, calculates by weight：By 5 parts of Lactococcus element, 5 parts of ginger powder, 3 parts of citric acid, tea polyphenols 0.4 Part, 0.4 part of aliphatic acid, 5 parts of converted starch, 5 parts of iron powder, 7 parts of L-AA, 4 parts of sodium dithionite, anhydrous calcium chloride 6 Part, 6 parts of activated carbon, 3 parts of sodium dehydroacetate, 3 parts of sodium carboxymethylcellulose are made.
Embodiment 3
A kind of freshness-retaining agent for moon cake, calculates by weight：By 8 parts of nisin, 7 parts of ginger powder, 5 parts of citric acid, tea polyphenols 0.6 Part, 0.6 part of aliphatic acid, 7 parts of converted starch, 7 parts of iron powder, 10 parts of L-AA, 6 parts of sodium dithionite, anhydrous calcium chloride 8 Part, 9 parts of activated carbon, 5 parts of sodium dehydroacetate, 5 parts of sodium carboxymethylcellulose are made.

Claims (3)

1. a kind of freshness-retaining agent for moon cake, which is characterized in that calculate by weight：By 2-8 parts of nisin, 3-7 parts of ginger powder, lemon 1-5 parts of lemon acid, 0.1-0.6 parts of tea polyphenols, 0.2-0.6 parts of aliphatic acid, 2-7 parts of converted starch, 3-7 parts of iron powder, L-AA 5-10 parts, 2-6 parts of sodium dithionite, 3-8 parts of anhydrous calcium chloride, 3-9 parts of activated carbon, 1-5 parts of sodium dehydroacetate, carboxymethyl it is fine Plain 1-5 parts of the sodium of dimension is made.
2. freshness-retaining agent for moon cake according to claim 1, which is characterized in that calculate by weight：By nisin 3-6 Part, 4-6 parts of ginger powder, 2-4 parts of citric acid, 0.2-0.5 parts of tea polyphenols, 0.3-0.5 parts of aliphatic acid, 3-6 parts of converted starch, iron powder 4- 6 parts, 6-8 parts of L-AA, 3-5 parts of sodium dithionite, 5-7 parts of anhydrous calcium chloride, 4-7 parts of activated carbon, sodium dehydroacetate 2-4 parts, 2-4 parts of sodium carboxymethylcellulose is made.
3. freshness-retaining agent for moon cake according to claim 1, which is characterized in that calculate by weight：5 parts plain by Lactococcus, 5 parts of ginger powder, 3 parts of citric acid, 0.4 part of tea polyphenols, 0.4 part of aliphatic acid, 5 parts of converted starch, 5 parts of iron powder, 7 parts of L-AA, 4 parts of sodium dithionite, 6 parts of anhydrous calcium chloride, 6 parts of activated carbon, 3 parts of sodium dehydroacetate, 3 parts of sodium carboxymethylcellulose are made.
CN201611140442.1A 2016-12-12 2016-12-12 A kind of freshness-retaining agent for moon cake Pending CN108606232A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611140442.1A CN108606232A (en) 2016-12-12 2016-12-12 A kind of freshness-retaining agent for moon cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611140442.1A CN108606232A (en) 2016-12-12 2016-12-12 A kind of freshness-retaining agent for moon cake

Publications (1)

Publication Number Publication Date
CN108606232A true CN108606232A (en) 2018-10-02

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201611140442.1A Pending CN108606232A (en) 2016-12-12 2016-12-12 A kind of freshness-retaining agent for moon cake

Country Status (1)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110720485A (en) * 2019-11-28 2020-01-24 衡阳市君玲传统食品科技发展有限责任公司 Black tea moon cake and making method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110720485A (en) * 2019-11-28 2020-01-24 衡阳市君玲传统食品科技发展有限责任公司 Black tea moon cake and making method thereof

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Application publication date: 20181002