CN109699878A - Application of the plant-derived compound preservative of food-grade in cereal product - Google Patents

Abstract

Application of the plant-derived compound preservative of food-grade in cereal product, it is related to a kind of application of natural bacteriostatic anti-corrosion material.The invention aims to solve the problem of that the shelf-life of existing chemical preservative is short and excessively intake chemical preservative can have side effect.The plant-derived compound preservative of food-grade is used to prepare cereal product, and additive amount of the plant-derived compound preservative of food-grade in cereal product is 0.04% ~ 0.08%；The plant-derived compound preservative of food-grade includes cinnamic acid, eugenol and trans- o-methoxy cinnamic aldehyde.It is originated from natural the invention has the advantages that: the ingredient of the plant-derived compound preservative of one, food-grade, ingredient safety is higher, and has better suitability with food original flavor, takes for long periods of time, using will not bring side effect to body.Two, additive amount is no more than 0.08%, and the shelf-life reaches 12 months.

Description

Application of the plant-derived compound preservative of food-grade in cereal product

Technical field

The present invention relates to a kind of applications of natural bacteriostatic anti-corrosion material.

Background technique

The reason of food apoilage is to cause food apoilage by the breeding of microorganism；Or the work because of oxygen in air With causing the oxidation deterioration of ingredient in the food of cereal product；Because oxidizing ferment contained by cereal product food product, peroxidase, The effect of amylase, protease etc. promotes the metabolic progress of food, generates heat, vapor and carbon dioxide, causes food It is rotten.

In the factors of food spoilage, the pollution of microorganism is most active, most common factor, is played a leading role.Ring Microorganism is nowhere not present in border, food is in production, processing, transport, storage, sales process, it is easy to microbial contamination. As long as proper temperature, microorganism will growth and breeding, decompose food in nutrient, to meet itself needs.At this moment in food Protein be just destroyed, food can stink and tart flavour, loses original toughness and elasticity, and color can also occur Variation.

Currently, the chemical syntheses preservatives such as potassium sorbate, dehydroactic acid sodium are generally used in cereal product, though preservative It is one kind of food additives, but the safety of its ingredient becomes focus concerned by people.In China, " food additives are used Sanitary standard " though there is peace in the strict regulations type of preservative, quality standard and additive capacity, existing chemical preservative Full hidden danger, excessive chemical preservative of taking in can have a side effect, and existing chemical preservative and natural antiseptic agent of plant source Shelf-life is short (general less than 12 months), and the smell of existing chemical preservative and natural antiseptic agent of plant source itself can be given The bad sense organ of food bring causes to generally require to add more other additives in food for covering, covering, such as sugar, Colloid or plant fat etc..

Summary of the invention

The invention aims to solve existing chemical preservative, there are security risk, existing chemical preservative and plants The problem of shelf-life of source natural antiseptic agent is short, and the smell of itself can be to food bring bad sense organ, and a kind of food is provided Application of the plant-derived compound preservative of grade in cereal product.

The present invention provides application of the plant-derived compound preservative of food-grade in cereal product, the food-grade plants Property compound preservative in source is used to prepare cereal product, addition of the plant-derived compound preservative of food-grade in cereal product Amount is 0.05%~0.08%；The plant-derived compound preservative of food-grade includes cinnamic acid, eugenol and trans- adjacent methoxy Base cinnamic acid.

Further, the plant-derived compound preservative of the food-grade include in parts by weight 15~85 portions of cinnamic acids, 3~ 60 parts of eugenols and 3~15 parts of trans- o-methoxy cinnamic aldehydes.

Further, the cereal product includes drying rice flour, peppery item, quick-frozen rice product, batter, wheat flour, coarse cereals Powder or coarse cereals can.

Further, during preparing drying rice flour using the plant-derived compound preservative of food-grade, food-grade plant source Property compound preservative addition when Jia Shui is tuned into wet rice flour noodles group, and mix, the additive amount of the plant-derived compound preservative of food-grade Roll into a ball gross mass for wet rice flour noodles 0.06%~0.08%.

Further, during preparing peppery item using the plant-derived compound preservative of food-grade, food-grade is plant-derived multiple It closes bacteriostatic agent to be added together with seasoning when oil blending is seasoned, and mixes, the additive amount of the plant-derived compound preservative of food-grade It is the 0.08% of peppery gross mass.

Further, when the quick-frozen rice product is band fillings food, the plant-derived compound preservative of food-grade is utilized In preparation band fillings food products, the addition when preparing dough and fillings is prepared respectively of the plant-derived compound preservative of food-grade, Additive amount of the plant-derived compound preservative of food-grade in dough is the 0.04%~0.08% of dough quality, food-grade plant Additive amount of the property compound preservative in source in fillings is the 0.04%~0.08% of fillings quality；The quick-frozen rice product is pure When pastries, during preparing pure pastries using the plant-derived compound preservative of food-grade, the plant-derived compound suppression of food-grade Microbial inoculum addition when preparing dough, the additive amount of the plant-derived compound preservative of food-grade be dough quality 0.04%~ 0.08%.

Further, during preparing batter using the plant-derived compound preservative of food-grade, food-grade is plant-derived multiple Bacteriostatic agent addition when adding water mixing batter is closed, the additive amount of the plant-derived compound preservative of food-grade is the 0.05% of batter gross mass ~0.08%.

Further, during preparing wheat flour using the plant-derived compound preservative of food-grade, food-grade is plant-derived Compound preservative is added after the completion of screen, and the additive amount of the plant-derived compound preservative of food-grade is wheat flour gross mass 0.06%~0.08%.

Further, during preparing coarse cereal powder using the plant-derived compound preservative of food-grade, food-grade is plant-derived Compound preservative is added when matching powder, and is uniformly mixed, and the additive amount of the plant-derived compound preservative of food-grade is that coarse cereal powder is total The 0.05%~0.08% of quality.

Further, the coarse cereals can is various grains gruel, prepares various grains gruel using the plant-derived compound preservative of food-grade In the process, the plant-derived compound preservative of food-grade is in canned preceding addition, and is uniformly mixed, and food-grade is plant-derived compound antibacterial The additive amount of agent is the 0.04%~0.08% of various grains gruel gross mass.

Beneficial effects of the present invention:

It one, include spice, Chinese herbal medicine, tea polyphenols, pectin zymolyte, bamboo for the natural plant source antiseptic agent of food Leaf extract etc., and extraction process relative maturity, they belong to the direct extract of natural plants, can prevent various bacteria, mould The growth of bacterium is ideal natural bacteriostatic anti-corrosion material, and the present invention is extracted using the plant of integration of drinking and medicinal herbs on its basis One of cinnamic acid and eugenol, and trans- o-methoxy cinnamic aldehyde or carypohyllene is added, preparation food-grade is plant-derived multiple Bacteriostatic agent is closed, the potential risk and pollution problem that use chemical preservative are solved；

Two, present invention optimizes cereal product production methods, and food-grade plant is added in cereal product production process Source property compound preservative, instead of traditional chemical preservative, the plant-derived compound preservative of food-grade is using integration of drinking and medicinal herbs Plant extracts, and has the effect suppressed growth of microorganism well, to reach the holding time for effectively extending food, suppression Bacterium spectrum is wide, has better suitability with food original flavor, keeps the flavor of original food.It solves to give food band using chemical preservative The bad sense organ come, such as astringent taste, so that food generally requires to add more other additives, such as sugar, colloid, plant fat Etc. covering, cover.When compound preservative preparation cereal product plant-derived using food-grade, the plant-derived compound suppression of food-grade Additive amount of the microbial inoculum in cereal product is no more than 0.08%, and the shelf-life reaches 12 months.Therefore food-grade is plant-derived compound It is not high that bacteriostatic agent obtains additive amount, can be effectively controlled production cost, is suitble to large-scale industrial production；

Three, the plant-derived compound preservative of food-grade of the present invention is the extract of natural plants, makes the safety of food more Height, therefore compared with chemical synthesis preservative, in the time range for guaranteeing Food Shelf-life, condition similar in anti-corrosion effect Under, it is edible for a long time, using side effect will not be brought to body.

Detailed description of the invention

Fig. 1 is the anti-oxidant curve graph of the plant-derived compound preservative of 1 food-grade of embodiment；Wherein, A indicates food-grade plant Concentration-DPPH free radical scavenging activity the curve graph of source property compound preservative, B indicates the concentration-DPPH radicals scavenging of BHT in figure Rate curve graph, C indicates the concentration-DPPH free radical scavenging activity curve graph of rosemary oil in figure.

Specific embodiment

Embodiment 1:

The preparation method of the plant-derived compound preservative of food-grade:

(1), prepare the plant extracts containing cinnamic acid: the cinnamon bark powder that steam distillation takes 60kg finely ground is put into In flask, adds water 160L, load onto condenser pipe, be heated to reflux 10min.It is poured into after cooling and carries out steam distillation in cucurbit, received Collect 80~100L of distillate；

Distillate is transferred in separatory funnel, is extracted twice with every part of 40L ether.Water layer is discarded, ether layer moves into small In test tube, a small amount of anhydrous sodium sulfate is added and dries, after 20min, pours out extract liquor, boils off second with heating water bath in draught cupboard Ether is to get the plant extracts containing cinnamic acid；

(2), it prepares the plant extracts containing eugenol: weighing cloves bud 15kg, add water 90L after cucurbit immersion, Carry out steam distillation is directly heated, distillate about 30L is collected；

Resulting distillate is placed in separatory funnel, is extracted with ethyl acetate (each 20L) twice, upper layer acetic acid second is merged Ester extract liquor (upper layer acetic acid ethyl acetate extract contains eugenol) carries out ethyl acetate removal later to get the plant containing eugenol Extract.

(3), agitated kettle is preheated to 60 DEG C, preheated 5 minutes, revolving speed is adjusted to 15r/min, opens agitated kettle, is added Plant extracts containing cinnamic acid, the plant extracts containing eugenol, trans- o-methoxy cinnamic aldehyde are (purchased from Shanghai Zhen Zhun biology Science and Technology Ltd.) amount to 100kg, agitated kettle revolving speed is adjusted to 100r/min, is stirred 50 minutes, packing is after stirring to get food The plant-derived compound preservative of grade；The mass fraction of cinnamic acid is 55% in the plant-derived compound preservative of food-grade, The mass fraction of eugenol is 12%, and the mass fraction of trans- o-methoxy cinnamic aldehyde is 7%.

Performance detection, specific detection method and inspection are carried out to the plant-derived compound preservative of food-grade that embodiment 1 obtains It is as follows to survey result:

(1) to rosemary oil, BHT (2,6 di tert butyl 4 methyl phenol) and the plant-derived compound preservative of food-grade Carry out sensory evaluation comparison:

Sensory evaluation describes data referring to table 1.

Table 1

The sense organ of rosemary oil, BHT (2,6 di tert butyl 4 methyl phenol) and the plant-derived compound preservative of food-grade Evaluation result is as shown in table 2.

Table 2

There is light fragrance by the plant-derived compound preservative of food-grade that embodiment 1 known to table 2 obtains, system is uniform Stablize, miscellaneous gas is very light, and smell is coordinated.

(2) the plant-derived compound preservative composition of the food-grade prepared embodiment 1, rosemary oil and BHT (2,6- Di-tert-butyl-4-methy phenol) according to anti-oxidant experimental method, detect its antioxygenic property:

Testing result is as shown in Figure 1, DPPH is widely used in the oxidation resistance of quantitative determination Biosample and food, DPPH Free radical has single electron, there is the last one absorption, alcoholic solution characteristic purple at 517nm.When with the presence of free radical scavenger When, so that its absorption is faded away due to matching with its single electron, the electron amount that fading extent receives with it is at quantitative pass System, thus available spectrophotometer carries out quick quantitative analysis.From the graph as can be seen that food-grade is plant-derived compound antibacterial Agent, rosemary oil, BHT have certain Scavenging ability, and the plant-derived compound preservative of food-grade is clear to free radical Removing solid capacity will be much better than BHT and rosemary oil, illustrate that it can substitute the two and become novel antioxidant applied in food.

(3) Antifungal activity experimental program

For trying strain are as follows: staphylococcus aureus, Escherichia coli, Candida albicans, pseudomonas aeruginosa, aspergillus niger.

Using the minimum suppression for the plant-derived compound preservative of food-grade that fluid nutrient medium Dilution embodiment 1 obtains Bacteria concentration MIC, the specific method is as follows:

(1) preparation of culture medium: nutrient broth medium；

(2) preparation of bacteria suspension: staphylococcus aureus, the Escherichia coli after activation and the copper after activation after taking activation Green Pseudomonas alba is respectively prepared 1 × 10 in sterile purified water⁸The bacteria suspension of cfu/mL；Candida albicans bacterium after taking activation 1 × 10 is respectively prepared in sterile purified water with the aspergillus niger after activation⁷The bacteria suspension of cfu/mL；Above-mentioned bacterium and true is taken respectively The bacteria suspension 1mL of bacterium is uniformly mixed for use in sterilizing test tubes, obtains plastc ring；

(3) preparation of the test tube containing antiseptic composition: the plant-derived compound preservative of food-grade obtained using embodiment 1 It is respectively 0.025%, 0.05%, 0.10%, 0.20%, 0.40% and 0.80% to contain with nutrient broth medium configuration concentration The nutrient broth medium of bacteriostatic agent；

(4) minimum inhibitory concentration detects: plastc ring 0.1ml being taken to be separately added into the battalion of 10mL various concentration bacteriostatic agent It supports in broth bouillon, and is uniformly mixed；Three groups of parallel test groups are set, and wherein the observation of bacterium is placed in 37 DEG C of cultures for 24 hours, very The observation of bacterium is placed in 28 DEG C of culture 48h；It is inhaled in the nutrient broth medium of various concentration bacteriostatic agent respectively after culture It takes 1ml in plate, pours into appropriate culture medium, bacterium observation is placed in 37 DEG C of cultures for 24 hours, and the observation of fungi is placed in 28 DEG C of cultures 48h；Flat-plate bacterial colony sum is obtained, is averaged.

Antifungal activity result data (MIC) is as shown in table 3:

Table 3

Note: "-" indicates no bacterium growth, and "+" indicates few bacterium, and " ++ " indicates that a small number of bacterium " ++ " indicate a large amount of Bacterium.

As can be seen that the plant-derived compound preservative minimal inhibitory concentration of food-grade that embodiment 1 obtains is from table 3 0.05%, when the plant-derived compound preservative additive amount of the food-grade that embodiment 1 obtains is not less than 0.05%, embodiment 1 The plant-derived compound preservative of the food-grade arrived is false to staphylococcus aureus, pseudomonas aeruginosa, escherichia coli, white Silk 5 kinds of mushrooms of yeast and aspergillus niger can play inhibiting effect simultaneously.

(4) the Antifungal activity experimental program under condition of different pH

According to the routine experiment method of (three) Antifungal activity experimental program, to detect it under condition of different pH in different pH items Antifungal activity under part, the results are shown in Table 4:

Table 4

Note: "-" indicates no bacterium growth, and "+" indicates few bacterium, and " ++ " indicates that a small number of bacterium " +++ " indicate a large amount of Bacterium.

By table 4 it is found that soda acid of the obtained plant-derived compound preservative of food-grade of embodiment 1 in pH between 4-10 In range, there is good Antifungal activity.

(5) high-temperature stability is tested

Under the high temperature conditions according to the routine experiment method of (three) Antifungal activity experimental program, it is detected in different high temperature items The Antifungal activity of the nutrient broth medium for the bacteriostatic agent that concentration is 0.05% under part, the results are shown in Table 5:

Table 5

Note: "-" indicates no bacterium growth, and "+" indicates few bacterium, and " ++ " indicates that a small number of bacterium " +++ " indicate a large amount of Bacterium.

Known by table 5, the plant-derived compound preservative of the food-grade that embodiment 1 obtains is different to different temperature conditions Stability, the experimental results showed that, temperature be 100 DEG C hereinafter, the obtained plant-derived compound preservative of food-grade of embodiment 1 still It can keep excellent fungistatic effect.

Embodiment 2:

Drying rice flour is prepared using the plant-derived compound preservative of food-grade method particularly includes:

In water by 10kg rice in steep first, profit rice (room temperature, 3 hours) is carried out, by the rice moistened crushing machining Powdering, fineness degree require that the sieve of 60 mesh can be passed through.2kg water and the plant-derived compound preservative of food-grade is added to be tuned into wet rice flour noodles Group, it is secondary to cook (one time 75% ripe, secondary 100% is ripe) curing, into strips through sett frame molding, rice stick is arranged according to specification Put drier dehydration (moisture content 14%), then row packaging into bamboo plaque.The plant-derived compound preservative of food-grade Additive amount be wet rice flour noodles roll into a ball gross mass 0.08%, 0.07%, 0.06%, 0.05% and 0.04%；It is above-mentioned to be used as experimental group.

Control group: blank control group and epsilon-polylysine hydrochloride control group, food-grade is plant-derived in blank control group The additive amount of compound preservative is 0, replaces food-grade using epsilon-polylysine hydrochloride in epsilon-polylysine hydrochloride control group Plant-derived compound preservative, and the additive amount of potassium sorbate is that wet rice flour noodles roll into a ball the 0.025% of gross mass.

The plant-derived compound preservative of food-grade described in embodiment 2 includes 55 portions of cinnamic acids, 29 portions of cloves in parts by weight Phenol and 6 parts of trans- o-methoxy cinnamic aldehydes.

It is detected using DBS45/051, shown in testing result table 6.

Table 6

Known by table 6, rolls into a ball dry gross mass when the additive amount of the plant-derived compound preservative of food-grade reaches wet rice flour noodles When 0.06%, the shelf-life, can be more storages 6 months when being used as preservative than epsilon-polylysine hydrochloride up to 12 months.

Embodiment 3:

Peppery item is prepared using the plant-derived compound preservative of food-grade method particularly includes:

10kg flour, 3kg water, 0.4kg edible salt, 0.5kg moisturizer and 2mg edible pigment are mixed into face palpus shape, obtained Ingredient flour separately converts 0.25kg water with 0.5kg flour and is uniformly mixing to obtain spare flour (just using when booting), starts machine, It by spare flour drain hopper, is repeatedly extruded, rises to 100~130 DEG C (when powder softens discoloration into extruding shape) when temperature, Place into ingredient flour, machine has warmed up into normal working condition at this time, continuously uniform feeding, control blanking Speed reduces blanking velocity when peppery item comes out not yet done, and blanking velocity is improved when peppery item comes out overdone, is cut off after machine-shaping It at segment (6cm), obtains forming peppery item, brushes and forming after 1kg seasoning and the plant-derived compound preservative of food-grade are mixed Peppery surface, is put into 6kg edible oil, and packaging, envelope, obtain peppery item after mixing well；The seasoning includes chilli oil, eats Salt, monosodium glutamate and flavorant or the seasoning include five-spice powder, anise, fennel seeds, pepper, chilli oil, Ding Wu, meat button (powdery) and edible salt；The additive amount of the plant-derived compound preservative of food-grade be peppery gross mass 0.08%, 0.07%, 0.06%, 0.05% and 0.04%；It is above-mentioned to be used as experimental group.

Control group: blank control group and potassium sorbate control group, food-grade is plant-derived compound antibacterial in blank control group The additive amount of agent is 0, replaces the plant-derived compound preservative of food-grade, and sorb using potassium sorbate in potassium sorbate control group The additive amount of sour potassium is the 0.05% of peppery gross mass.

The plant-derived compound preservative of food-grade described in embodiment 3 includes 55 portions of cinnamic acids, 32 portions of cloves in parts by weight Phenol and 4 parts of trans- o-methoxy cinnamic aldehydes.

It is detected using DBS50/028, shown in testing result table 7.

Table 7

Known by table 7, when the additive amount of the plant-derived compound preservative of food-grade reaches the 0.08% of peppery gross mass, Shelf-life, can be more storages 3 months when than potassium sorbate as preservative up to 7 months.

Embodiment 4:

Quick-freezing dumpling is prepared using the plant-derived compound preservative of food-grade method particularly includes:

(1), it configures dumpling filling: utilizing 10kg pork, 2kg Chinese cabbage, 2kg celery, 0.5kg salt, 1kg edible oil and food The plant-derived compound preservative of grade configures dumpling filling；(2), prepare dough: using 20kg flour 10kg water and food-grade it is plant-derived Compound preservative configuration is mixed and made into dough；(3), it packs and refrigerates: carrying out dumpling using dumpling filling and dough and pack, arrange dumpling The quick-frozen sizing of freezer (central temperature reaches -18 DEG C) is moved into after shape rapidly, and then packs, weigh, packaging reenters library deepfreeze； And additive amount of the plant-derived compound preservative of food-grade in dough and dumpling filling be respectively dough quality 0.08%, 0.07%, 0.06%, 0.05% and 0.04%, 0.08%, 0.07%, 0.06%, 0.05% and the 0.04% of dumpling filling quality；On It states as experimental group.

Control group: blank control group and sodium pyrosulfite control group, the plant-derived compound suppression of food-grade in blank control group The additive amount of microbial inoculum is 0, replaces the plant-derived compound preservative of food-grade using sodium pyrosulfite in sodium pyrosulfite control group, And additive amount of the dehydroactic acid sodium in dough is the 0.005% of dough quality；Additive amount of the dehydroactic acid sodium in dumpling filling be The 0.005% of dumpling filling quality；It is above-mentioned to be used as experimental group.

The plant-derived compound preservative of food-grade described in embodiment 4 includes 55 portions of cinnamic acids, 35 portions of cloves in parts by weight Phenol and 6 parts of trans- o-methoxy cinnamic aldehydes.

It is detected using GB/T 23786, shown in testing result table 8.

Table 8

Known by table 8, when additive amount of the plant-derived compound preservative of food-grade in dough reaches dough quality When 0.04%, and when additive amount of the plant-derived compound preservative of food-grade in dumpling filling reaches the 0.04% of fillings quality, speed Freeze the dumpling shelf-life up to 12 months, identical anti-corrosion effect is reached when with sodium pyrosulfite as preservative.

Embodiment 5:

Batter is prepared using the plant-derived compound preservative of food-grade method particularly includes:

200g flour, 40g fecula, 40g salad oil, 6g baking powder and the plant-derived compound preservative of food-grade are placed on one It rises plus 400g water reconciles, suitably stirred according to the muscle degree of flour, obtain batter；The addition of the plant-derived compound preservative of food-grade Amount is 0.08%, 0.07%, 0.06%, 0.05% and the 0.04% of batter gross mass；The effect of paste stirring has: 1. can make face Powder, starch tune to open, without powder in paste；2. the gluten quality in flour can be made sufficiently to tune to open, it is evenly distributed in paste；3. thickener can be made In oil molecule and starch molecule formed blending state, be integrally formed；4. yeast powder can be made to be evenly distributed, finished product has been not easy greatly Bubble.

Preparing fried food using batter, detailed process is as follows:

Plant rusting is poured into pot to three one-tenth heat, is injected appropriate batter, is continued heating two sides frying and be molded into golden yellow i.e. It can take the dish out of the pot.

It is above-mentioned to be used as experimental group.

Control group: blank control group, the additive amount of the plant-derived compound preservative of food-grade is 0 in blank control group.

The plant-derived compound preservative of food-grade described in embodiment 5 includes 55 portions of cinnamic acids, 38 portions of cloves in parts by weight Phenol and 4 parts of trans- o-methoxy cinnamic aldehydes.

It is detected using DB41/T 1621, shown in testing result table 9.

Table 9

Known by table 9, when the additive amount of the plant-derived compound preservative of food-grade reaches the 0.05% of batter gross mass, Using the fried food shelf-life made of batter up to 3 months.

Embodiment 6:

Wheat flour is prepared using the plant-derived compound preservative of food-grade method particularly includes:

After wheat is cleared up (adjustment air quantity, control wheat flow, magnetic separation metal impurities), wheat wetting of spraying water in right amount is re-fed into Grinder milling carries out screen to the milling come out, and appropriate additive is added for the good wheat flour of screen and food-grade is plant-derived I.e. measurable pack after compound preservative mixes, obtains wheat flour, and the additive amount of the plant-derived compound preservative of food-grade is small 0.08%, 0.07%, 0.06%, 0.05% and the 0.04% of flour gross mass.It is above-mentioned to be used as experimental group.

Control group: blank control group, the additive amount of the plant-derived compound preservative of food-grade is 0 in blank control group.

The plant-derived compound preservative of food-grade described in embodiment 6 includes 55 portions of cinnamic acids, 41 portions of cloves in parts by weight Phenol and 3 parts of trans- o-methoxy cinnamic aldehydes.

It is detected using GB/T 1355, shown in testing result table 10.

Table 10

Known by table 10, when the additive amount of the plant-derived compound preservative of food-grade reaches the 0.06% of wheat flour gross mass When, the shelf-life was up to 12 months.

Embodiment 7:

Coarse cereal powder is prepared using the plant-derived compound preservative of food-grade method particularly includes:

Coarse cereals (coarse cereals include mung bean, millet, buckwheat and oat) after cleaning, uniform cloth, which is spread out on charging tray, is packed into tote cart It is interior, it is then placed in the sink for filling certain temperature and carries out high temperature immersion；According to the different set temperature and time of coarse cereals kind, By the immersion of certain time, high temperature sterilization enzyme deactivation then takes out drip water purification point, is packed into steam chest by tote cart, according to The different set temperature and time of coarse cereals kind, will be at coarse cereals modification by the steam curing of high temperature and pressure for a period of time and extruding After reason, then is entered by the feeding system that tote cart is manually fed into coarse grain drier and carry out low temperature flash baking in drying box.It is former After grain is come out by drying box, temperature is higher, prevents from getting damp again to stablize moisture, it is necessary to is rapidly cooled to room temperature in time, so It is sent in storage tank by elevator afterwards；It is crushed in pipeline self to pulverizer body from the discharge gate of storage tank lower end. Coarse cereal powder is respectively stored in different storage tanks, according to food formula (1kg mung bean, 2kg millet, 0.5kg buckwheat and 1kg swallow Wheat) it requires, by the program setting of computer control screen, it is separately turned on the feed system of storage tank, metering in proportion is carried out and matches powder, And the plant-derived compound preservative of food-grade is added, the product of requirement is then uniformly mixed by mixing machine.Coarse cereal powder is through ratio With microwave disinfection is had to pass through after powder mixing, then packed.The additive amount of the plant-derived compound preservative of food-grade is miscellaneous 0.08%, 0.07%, 0.06%, 0.05% and the 0.04% of grain powder gross mass.It is above-mentioned to be used as experimental group.

Control group: blank control group, the additive amount of the plant-derived compound preservative of food-grade is 0 in blank control group.

The plant-derived compound preservative of food-grade described in embodiment 7 includes 60 portions of cinnamic acids, 20 portions of cloves in parts by weight Phenol and 10 parts of trans- o-methoxy cinnamic aldehydes.

It is detected using LS/T 3302, shown in testing result table 11.

Table 11

Known by table 11, when the additive amount of the plant-derived compound preservative of food-grade reaches the 0.05% of coarse cereal powder gross mass When, the shelf-life was up to 12 months.

Embodiment 8:

Various grains gruel is prepared using the plant-derived compound preservative of food-grade method particularly includes:

Various coarse cereals (coarse cereals include glutinous rice, millet, corn, oat, sorghum rice, red bean, kidney bean, jujube and peanut) it is pre- First handle (selected, cleaning, immersion, color protection etc.), while carry out product liquid glucose (use 0.5kg white granulated sugar, 0.05kg salt and 5kg water) modulation, then various coarse cereals (1kg glutinous rice, 2kg millet, 2kg corn, 1kg oat, 0.5kg sorghum by a certain percentage Rice, 0.5kg red bean, 0.5kg kidney bean, 0.5kg jujube and 0.5kg peanut) carry out mixing and water adding infusion it is well-done again to various coarse cereals It is but rotten, liquid glucose and the plant-derived compound preservative of food-grade is added, and being adjusted to suitable sugariness can be canned while hot, then through arranging Gas, sterilization, cooling obtain finished product；The additive amount of the plant-derived compound preservative of food-grade be various grains gruel gross mass 0.08%, 0.07%, 0.06%, 0.05% and 0.04%.It is above-mentioned to be used as experimental group.

Control group: blank control group, the additive amount of the plant-derived compound preservative of food-grade is 0 in blank control group.

The plant-derived compound preservative of food-grade described in embodiment 8 includes 60 portions of cinnamic acids, 23 portions of cloves in parts by weight Phenol and 7 parts of trans- o-methoxy cinnamic aldehydes.

It is detected using SB/T 10652, shown in testing result table 12.

Table 12

Known by table 12, when the additive amount of the plant-derived compound preservative of food-grade reaches the 0.04% of various grains gruel gross mass When, the shelf-life was up to 12 months.

Claims (10)

1. application of the plant-derived compound preservative of food-grade in cereal product, it is characterised in that the food-grade is plant-derived Additive amount of the compound preservative in cereal product is 0.04% ~ 0.08%；The plant-derived compound preservative of food-grade includes Cinnamic acid, eugenol and trans- o-methoxy cinnamic aldehyde.

2. application of the plant-derived compound preservative of food-grade according to claim 1 in cereal product, feature exist In the plant-derived compound preservative of the food-grade in parts by weight include 15 ~ 85 portions of cinnamic acids, 3 ~ 60 parts of eugenols and 3 ~ 15 The trans- o-methoxy cinnamic aldehyde of part.

3. application of the plant-derived compound preservative of food-grade according to claim 1 or 2 in cereal product, feature It is that the cereal product includes drying rice flour, peppery item, quick-frozen rice product, batter, wheat flour, coarse cereal powder or coarse cereals can.

4. application of the plant-derived compound preservative of food-grade according to claim 3 in cereal product, feature exist During preparing drying rice flour using the plant-derived compound preservative of food-grade, the plant-derived compound preservative of food-grade is adding Addition when water is tuned into wet rice flour noodles group, and mix, the additive amount of the plant-derived compound preservative of food-grade is that wet rice flour noodles roll into a ball gross mass 0.06% ~ 0.08%.

5. application of the plant-derived compound preservative of food-grade according to claim 3 in cereal product, feature exist During preparing peppery item using the plant-derived compound preservative of food-grade, the plant-derived compound preservative of food-grade is in oil blending tune It is added, and mixes together with seasoning when taste, the additive amount of the plant-derived compound preservative of food-grade is peppery gross mass 0.08%。

6. application of the plant-derived compound preservative of food-grade according to claim 3 in cereal product, feature exist When the quick-frozen rice product is band fillings food, the plant-derived compound preservative preparation band fillings food mistake of food-grade is utilized Cheng Zhong, the addition when preparing dough and fillings is prepared, food-grade are plant-derived multiple respectively for the plant-derived compound preservative of food-grade Closing additive amount of the bacteriostatic agent in dough is the 0.04% ~ 0.08% of dough quality, and the plant-derived compound preservative of food-grade is in filling Additive amount in material is the 0.04% ~ 0.08% of fillings quality；When the quick-frozen rice product is pure pastries, planted using food-grade During material resource compound preservative prepares pure pastries, the addition when preparing dough of the plant-derived compound preservative of food-grade, The additive amount of the plant-derived compound preservative of food-grade is the 0.04% ~ 0.08% of dough quality.

7. application of the plant-derived compound preservative of food-grade according to claim 3 in cereal product, feature exist During preparing batter using the plant-derived compound preservative of food-grade, the plant-derived compound preservative of food-grade is adding water tune It is added when paste, the additive amount of the plant-derived compound preservative of food-grade is the 0.05% ~ 0.08% of batter gross mass.

8. application of the plant-derived compound preservative of food-grade according to claim 3 in cereal product, feature exist During preparing wheat flour using the plant-derived compound preservative of food-grade, the plant-derived compound preservative of food-grade is in screen It is added after the completion, the additive amount of the plant-derived compound preservative of food-grade is the 0.06% ~ 0.08% of wheat flour gross mass.

9. application of the plant-derived compound preservative of food-grade according to claim 3 in cereal product, feature exist During preparing coarse cereal powder using the plant-derived compound preservative of food-grade, the plant-derived compound preservative of food-grade is matching powder When be added, and be uniformly mixed, the additive amount of the plant-derived compound preservative of food-grade be coarse cereal powder gross mass 0.05% ~ 0.08%。

10. application of the plant-derived compound preservative of food-grade according to claim 3 in cereal product, feature exist It is various grains gruel in the coarse cereals can, during preparing various grains gruel using the plant-derived compound preservative of food-grade, food-grade is planted Material resource compound preservative is uniformly mixed in canned preceding addition, and the additive amount of the plant-derived compound preservative of food-grade is miscellaneous The 0.04% ~ 0.08% of grain congee gross mass.