CN108771099A - A kind of composition and its application method substituting preservative - Google Patents
A kind of composition and its application method substituting preservative Download PDFInfo
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- CN108771099A CN108771099A CN201810489767.3A CN201810489767A CN108771099A CN 108771099 A CN108771099 A CN 108771099A CN 201810489767 A CN201810489767 A CN 201810489767A CN 108771099 A CN108771099 A CN 108771099A
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- Prior art keywords
- preservative
- oil
- substituting
- food
- castor sugar
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 31
- 230000002335 preservative effect Effects 0.000 title claims abstract description 31
- 239000000203 mixture Substances 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 44
- 235000013305 food Nutrition 0.000 claims abstract description 39
- 235000004443 Ricinus communis Nutrition 0.000 claims abstract description 38
- 240000002234 Allium sativum Species 0.000 claims abstract description 33
- 235000004611 garlic Nutrition 0.000 claims abstract description 33
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 23
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 22
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 22
- 240000008574 Capsicum frutescens Species 0.000 claims description 46
- 239000003921 oil Substances 0.000 claims description 24
- 235000019198 oils Nutrition 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 15
- 235000002566 Capsicum Nutrition 0.000 claims description 14
- 239000001390 capsicum minimum Substances 0.000 claims description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 13
- 239000008158 vegetable oil Substances 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 244000291564 Allium cepa Species 0.000 claims description 10
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 239000010649 ginger oil Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 241000208293 Capsicum Species 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 239000002285 corn oil Substances 0.000 claims description 4
- 235000005687 corn oil Nutrition 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 235000015895 biscuits Nutrition 0.000 abstract description 3
- 235000021110 pickles Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical group [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 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
- A23L3/358—Inorganic compounds
-
- 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
-
- 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
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of composition and its application method substituting preservative, including castor sugar and sodium bicarbonate(edible), the mass ratio of castor sugar and sodium bicarbonate(edible) is 2.6-3.3:0.8-1.4.Raw material sources of the present invention are extensive, and preservative is replaced using castor sugar and sodium bicarbonate(edible), can also be according to requiring addition garlic juice and chilli oil, application method is simple, it the shelf-life that food can be extended, is safe from harm to human body, is particularly suitable for beverage, pickles, biscuit etc..
Description
Technical field
The present invention relates to field of food preparation, specifically a kind of composition for substituting preservative.
Background technology
Food refers to various human consumptions or the finished product drunk and raw material and is both food according to tradition and Chinese medicine
Article, but not including that the article for the purpose for the treatment of.Food can be generally divided into endogenous material ingredient and external source
Property material composition two large divisions.Wherein, endogenous material ingredient is ingredient possessed by food itself, and exogenous material ingredient
Then food from be worked into ingest overall process in artificially add or mixed other compositions.In order to extend the shelf-life of food,
People usually can add preservative in food.
Preservative is to inhibit microbial activities, the rotten a kind of food additives of prevent food spoilage.Preservative can be with
Extend food pot-life, but abuse preservative and preservative dosage it is excessive phenomenon it is extremely serious, this will to food
The health of user causes harmful effect.The substitute for finding preservative is always the research hotspot of food service industry.
Invention content
It is mentioned above in the background art to solve the purpose of the present invention is to provide a kind of composition substituting preservative
Problem.
To achieve the above object, the present invention provides the following technical solutions：
A kind of composition substituting preservative, including castor sugar and sodium bicarbonate(edible), the matter of castor sugar and sodium bicarbonate(edible)
The ratio between amount is 2.6-3.3:0.8-1.4.
As a further solution of the present invention：The composition for substituting preservative further includes garlic juice and chilli oil, essence
White sugar processed, sodium bicarbonate(edible), garlic juice and chilli oil mass ratio be 2.6-3.3:0.8-1.4：3.8-4.4:2.2-2.9.
As a further solution of the present invention：The preparation process of garlic juice is that will smash to pieces and be separated by solid-liquid separation after garlic peeling
It obtains, or garlic is boiled 20-28 minutes in 75-90 degrees Celsius of the water of 1.6-2.2 times of its weight and is obtained.
As a further solution of the present invention：The preparation process of chilli oil is that capsicum is ground into chilli powder, by chilli powder,
The shallot and old ginger dried are put into 120-160 degrees Celsius of vegetable oil to decoct 4-6 minutes and obtain, chilli powder, the shallot dried,
The mass ratio of old ginger and vegetable oil is 12-17:45-58:0.8-1.3:84-95.
As a further solution of the present invention：For capsicum using the capsicum in Sichuan or Hunan, vegetable oil includes corn oil, big
At least one of soya-bean oil, peanut oil and rapeseed oil.
A kind of application method for the composition substituting preservative, is as follows：
Step 1, by the food prepared using the castor sugar and the marinated 40-65 of suitable water in proportioning in gnotobasis
Minute, obtain the first product, the mass ratio of food and castor sugar is 100:2.6-3.8；
Step 2, after castor sugar is fully absorbed by food, the pH value for adjusting the first product is no more than 7, to the first product
It is middle be added proportioning in sodium bicarbonate(edible) and be uniformly mixed, after vacuum packaging in the cool preserve.
As a further solution of the present invention：The temperature of gnotobasis is not higher than 90 degrees Celsius
As a further solution of the present invention：It is added after castor sugar is pickled and sequentially adds garlic juice and chilli oil.
Compared with prior art, the beneficial effects of the invention are as follows：Raw material sources of the present invention are extensive, using castor sugar and food
Preservative is replaced with sodium bicarbonate, can also be according to addition garlic juice and chilli oil be required, application method is simple, can extend food
Shelf-life, be safe from harm to human body, be particularly suitable for beverage, pickles, biscuit etc..
Specific implementation mode
The technical solution of this patent is described in more detail With reference to embodiment.
Embodiment 1
A kind of composition substituting preservative, including castor sugar and sodium bicarbonate(edible), the matter of castor sugar and sodium bicarbonate(edible)
The ratio between amount is 2.9:1.2.
A kind of application method for the composition substituting preservative, is as follows：
Step 1, the castor sugar in matching the food prepared use in the gnotobasis of 36 degrees Celsius and suitable water
Marinated 48 minutes, obtain the first product, the mass ratio of food and castor sugar is 100:3.3；
Step 2, after castor sugar is fully absorbed by food, the pH value for adjusting the first product is no more than 7, to the first product
It is middle be added proportioning in sodium bicarbonate(edible) and be uniformly mixed, after vacuum packaging in the cool preserve.
Embodiment 2
A kind of composition substituting preservative, including castor sugar, sodium bicarbonate(edible), garlic juice and chilli oil, castor sugar, food
It is 3.1 with the mass ratio of sodium bicarbonate, garlic juice and chilli oil:1.2：4.3:2.6, the preparation process of garlic juice is to go garlic
It is smashed to pieces after skin and is separated by solid-liquid separation to obtain, or garlic is boiled 24 minutes in 78 degrees Celsius of the water of 1.8 times of its weight and is obtained；
The preparation process of chilli oil is that capsicum is ground into chilli powder, and chilli powder, the shallot dried and old ginger are put into 150 degrees Celsius
Decoct 5 minutes and obtain in vegetable oil, chilli powder, the shallot dried, old ginger and vegetable oil mass ratio be 14.5:49:1:87.
A kind of application method for the composition substituting preservative, is as follows：
Step 1, the castor sugar and suitable water in matching the food prepared use in gnotobasis are 60 points marinated
Clock sequentially adds garlic juice and chilli oil, obtains the first product, and the mass ratio of food and castor sugar is 100:3.5；
Step 2, after castor sugar is fully absorbed by food, the pH value for adjusting the first product is no more than 7, to the first product
It is middle be added proportioning in sodium bicarbonate(edible) and be uniformly mixed, after vacuum packaging in the cool preserve.
Embodiment 3
A kind of composition substituting preservative, including castor sugar, sodium bicarbonate(edible), garlic juice and chilli oil, castor sugar, food
It is 3 with the mass ratio of sodium bicarbonate, garlic juice and chilli oil:0.9：4.1:2.5, the preparation process of garlic juice is by garlic peeling
After smash to pieces and be separated by solid-liquid separation to obtain, or garlic is boiled 24 minutes in 84 degrees Celsius of the water of 2 times of its weight and is obtained；Capsicum
The preparation process of oil is that capsicum is ground into chilli powder, and chilli powder, the shallot dried and old ginger are put into 135 degrees Celsius of plant
Decoct 4 minutes and obtain in oil, chilli powder, the shallot dried, old ginger and vegetable oil mass ratio be 16:54:1.3:92.Capsicum
Using the capsicum in Sichuan, vegetable oil includes the mixture of corn oil and peanut oil.
A kind of application method for the composition substituting preservative, is as follows：
Step 1, the castor sugar and suitable water in matching the food prepared use in gnotobasis are 48 points marinated
Clock sequentially adds garlic juice and chilli oil, obtains the first product, and the mass ratio of food and castor sugar is 100:2.8；
Step 2, after castor sugar is fully absorbed by food, the pH value for adjusting the first product is no more than 7, to the first product
It is middle be added proportioning in sodium bicarbonate(edible) and be uniformly mixed, after vacuum packaging in the cool preserve.
Embodiment 4
A kind of composition substituting preservative, including castor sugar, sodium bicarbonate(edible), garlic juice and chilli oil, castor sugar, food
It is 3.3 with the mass ratio of sodium bicarbonate, garlic juice and chilli oil:1.2：4.2:2.8, the preparation process of garlic juice is to go garlic
It is smashed to pieces after skin and is separated by solid-liquid separation to obtain, or garlic is boiled 26 minutes in 85 degrees Celsius of the water of 1.8 times of its weight and is obtained；
The preparation process of chilli oil is that capsicum is ground into chilli powder, and chilli powder, the shallot dried and old ginger are put into 150 degrees Celsius
Decoct 6 minutes and obtain in vegetable oil, chilli powder, the shallot dried, old ginger and vegetable oil mass ratio be 14:55:1.1:86.
Capsicum uses the capsicum in Hunan, and vegetable oil includes the mixture of corn oil, soybean oil, peanut oil and rapeseed oil.
A kind of application method for the composition substituting preservative, is as follows：
Step 1, the castor sugar in matching the food prepared use in 45 degrees Celsius of gnotobasis and suitable water
It is 40-65 minutes marinated, garlic juice and chilli oil are sequentially added, the first product, the mass ratio of food and castor sugar are obtained
It is 100:2.6-3.8；
Step 2, after castor sugar is fully absorbed by food, the pH value for adjusting the first product is no more than 7, to the first product
It is middle be added proportioning in sodium bicarbonate(edible) and be uniformly mixed, after vacuum packaging in the cool preserve.
The composition of the present invention first puts castor sugar when in use, has the function of deodorization variation and can enhance food
After castor sugar is absorbed by food completely, then sodium bicarbonate(edible) is added in resistance thereto, be added sodium bicarbonate(edible) it
Before, the garlic juice and chilli oil of various dose can also be added according to the taste of different regions people, to extend guaranteeing the quality for food
Phase is particularly suitable for beverage, pickles, biscuit etc..It should be noted to carry out in an aseptic environment when use of the present invention,
Outdoor contact is reduced in previous processed, is directly entered sterile workshop operation, it is also noted that the control of usage time
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, and do not carrying on the back
In the case of spirit or essential attributes from the present invention, the present invention can be realized in other specific forms.Therefore, no matter from which
From the point of view of a bit, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is wanted by appended right
Ask rather than above description limit, it is intended that by all changes that come within the meaning and range of equivalency of the claims
It is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiment being appreciated that.
Claims (8)
1. a kind of composition substituting preservative, which is characterized in that including castor sugar and sodium bicarbonate(edible), castor sugar and food
It is 2.6-3.3 with the mass ratio of sodium bicarbonate:0.8-1.4.
2. the composition according to claim 1 for substituting preservative, which is characterized in that further include garlic juice and chilli oil,
Castor sugar, sodium bicarbonate(edible), garlic juice and chilli oil mass ratio be 2.6-3.3:0.8-1.4：3.8-4.4:2.2-
2.9。
3. the composition according to claim 2 for substituting preservative, which is characterized in that the preparation process of the garlic juice is
To be smashed to pieces after garlic peeling and be separated by solid-liquid separation to obtain, or by garlic 1.6-2.2 times of its weight 75-90 degrees Celsius of water
In boil 20-28 minutes and obtain.
4. the composition according to claim 2 for substituting preservative, which is characterized in that the preparation process of the chilli oil is
Capsicum is ground into chilli powder, chilli powder, the shallot dried and old ginger are put into 120-160 degrees Celsius of vegetable oil and decoct 4-
Obtain within 6 minutes, chilli powder, the shallot dried, old ginger and vegetable oil mass ratio be 12-17:45-58:0.8-1.3:84-
95。
5. the composition according to claim 2 for substituting preservative, which is characterized in that the capsicum uses Sichuan or lake
The capsicum in south, vegetable oil includes at least one of corn oil, soybean oil, peanut oil and rapeseed oil.
6. a kind of application method of the composition according to any one of claims 1 to 5 substituting preservative, which is characterized in that specific
Steps are as follows：
Step 1, by the food prepared using the castor sugar and the marinated 40-65 of suitable water in proportioning in gnotobasis
Minute, obtain the first product, the mass ratio of food and castor sugar is 100:2.6-3.8；
Step 2, after castor sugar is fully absorbed by food, the pH value for adjusting the first product is no more than 7, to the first product
It is middle be added proportioning in sodium bicarbonate(edible) and be uniformly mixed, after vacuum packaging in the cool preserve.
7. the application method of the composition according to claim 6 for substituting preservative, which is characterized in that the gnotobasis
Temperature be not higher than 90 degrees Celsius.
8. the application method of the composition according to claim 6 for substituting preservative, which is characterized in that described be added refines
Garlic juice and chilli oil are sequentially added after white sugar is marinated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810489767.3A CN108771099A (en) | 2018-05-21 | 2018-05-21 | A kind of composition and its application method substituting preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810489767.3A CN108771099A (en) | 2018-05-21 | 2018-05-21 | A kind of composition and its application method substituting preservative |
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| Publication Number | Publication Date |
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| CN108771099A true CN108771099A (en) | 2018-11-09 |
Family
ID=64027320
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