CN111631339A - Biological preservative, glutinous rice instant food and preparation method thereof - Google Patents
Biological preservative, glutinous rice instant food and preparation method thereof Download PDFInfo
- Publication number
- CN111631339A CN111631339A CN202010559591.1A CN202010559591A CN111631339A CN 111631339 A CN111631339 A CN 111631339A CN 202010559591 A CN202010559591 A CN 202010559591A CN 111631339 A CN111631339 A CN 111631339A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- biological preservative
- product
- polylysine
- nisin
- 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.)
- Withdrawn
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 105
- 235000009566 rice Nutrition 0.000 title claims abstract description 105
- 239000003755 preservative agent Substances 0.000 title claims abstract description 61
- 230000002335 preservative effect Effects 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013305 food Nutrition 0.000 title abstract description 29
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 104
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 44
- 108010039918 Polylysine Proteins 0.000 claims abstract description 43
- 229920000656 polylysine Polymers 0.000 claims abstract description 43
- 108010053775 Nisin Proteins 0.000 claims abstract description 38
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 38
- 239000004309 nisin Substances 0.000 claims abstract description 38
- 235000010297 nisin Nutrition 0.000 claims abstract description 38
- 102000016943 Muramidase Human genes 0.000 claims abstract description 36
- 108010014251 Muramidase Proteins 0.000 claims abstract description 36
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 36
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 36
- 239000004325 lysozyme Substances 0.000 claims abstract description 36
- 229960000274 lysozyme Drugs 0.000 claims abstract description 36
- 239000004311 natamycin Substances 0.000 claims abstract description 30
- 235000010298 natamycin Nutrition 0.000 claims abstract description 30
- 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 30
- 229960003255 natamycin Drugs 0.000 claims abstract description 30
- 229920001661 Chitosan Polymers 0.000 claims abstract description 23
- 239000004471 Glycine Substances 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 244000005700 microbiome Species 0.000 abstract description 13
- 230000012010 growth Effects 0.000 abstract description 10
- 238000000465 moulding Methods 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 description 22
- 230000002401 inhibitory effect Effects 0.000 description 16
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 9
- 230000005764 inhibitory process Effects 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 238000011160 research Methods 0.000 description 7
- 238000013461 design Methods 0.000 description 6
- 230000003993 interaction Effects 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 230000002829 reductive effect Effects 0.000 description 5
- 230000004044 response Effects 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 230000003385 bacteriostatic effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000004302 potassium sorbate Substances 0.000 description 3
- 235000010241 potassium sorbate Nutrition 0.000 description 3
- 229940069338 potassium sorbate Drugs 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- 239000001632 sodium acetate Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000004383 yellowing Methods 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 description 2
- 239000004288 Sodium dehydroacetate Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000003618 dip coating Methods 0.000 description 2
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002147 killing effect Effects 0.000 description 2
- 230000000670 limiting effect Effects 0.000 description 2
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 2
- 229940079839 sodium dehydroacetate Drugs 0.000 description 2
- 235000017454 sodium diacetate Nutrition 0.000 description 2
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 108010015899 Glycopeptides Proteins 0.000 description 1
- 102000002068 Glycopeptides Human genes 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000192041 Micrococcus Species 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- MNLRQHMNZILYPY-MDMHTWEWSA-N N-acetyl-alpha-D-muramic acid Chemical compound OC(=O)[C@@H](C)O[C@H]1[C@H](O)[C@@H](CO)O[C@H](O)[C@@H]1NC(C)=O MNLRQHMNZILYPY-MDMHTWEWSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 238000009412 basement excavation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating Methods 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 230000006799 invasive growth in response to glucose limitation Effects 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Images
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
- A23L3/3562—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
- A23L3/3463—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
- A23L3/3571—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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Cereal-Derived Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to the field of food, and in particular relates to a biological preservative, a glutinous rice instant food and a preparation method thereof. The biological preservative comprises: chitosan, polylysine, lysozyme, glycine, nisin and natamycin. The method for preparing the glutinous rice instant food by using the biological preservative comprises the following steps: cooking the glutinous rice raw material at high temperature and high pressure so as to obtain cooked glutinous rice; molding based on the cooked glutinous rice, smearing with a biological preservative, so as to obtain a molded product; and (3) carrying out vacuum packaging and sterilization on the formed product so as to obtain the glutinous rice instant product. The prepared glutinous rice instant food has excellent quality, can effectively reduce the growth of spoilage microorganisms, and has long shelf life.
Description
Technical Field
The invention relates to the field of food, and in particular relates to a biological preservative, a glutinous rice instant food and a preparation method thereof.
Background
New year cake type foods are popular but are more used as snack foods and flavor snacks. The production is purely manual, the processing technology and the processing technology are backward, but the rice cake products used as the local flavor snacks are mostly unpacked and sold without leakage, the product quality is unstable, and the safety of the product cannot be fully ensured. Under the conditions that people advocate healthy diet and pay high attention to food safety nowadays, whether the traditional snack breaks through the economic restriction or not really becomes a convenient and sanitary leisure food, and becomes a serious problem to be solved urgently in the food industry.
In addition, with the gradual improvement of national food related standards, more and more attention is paid to the safety of food, the old manual production process cannot reach new standards in the aspects of product quality and sanitation due to the inconvenience of management, and meanwhile, the product cost is not suitable for the competitive requirements of the market due to the increase of management cost and labor cost.
Considering that most of the rice cake products circulating in the market are products in bulk, along with the vigorous development of the economy of China and the gradual improvement of the living standard of people, the rice cake products with strong flavor and convenient package and carrying become the consumption trend. Further improvements are needed to obtain packaged and portable instant glutinous rice-like food products, such as instant rice cake products.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. Therefore, the invention aims to provide a biological preservative, a glutinous rice instant food and a preparation method thereof.
The application discovers through research that: the glutinous rice nutritious food is subjected to antiseptic retrogradation safe treatment, so that glutinous rice instant products with unique flavor can be effectively produced, and the application of industrial production is met. The excavation and research of the instant glutinous rice products can certainly drive greater market demands, and meanwhile, the products can be made to leave the country and enter the international market to carry forward Chinese gourmet food, so that the Chinese gourmet food becomes a food which is popular with people all over the world. The inventor finds out in the research process that: compared with chemical preservatives such as potassium sorbate, deacidified sodium acetate and the like, the biological preservative is applied for compounding, so that the growth of microorganisms in the glutinous rice food can be effectively reduced, the flavor and the mouthfeel of the product are good after long-time storage, and the flavor and the mouthfeel of the product cannot be damaged after long-time storage. These biological preservative components include chitosan, polylysine, lysozyme, glycine, nisin and natamycin. The compound of a plurality of biological preservative components has more obvious bacteriostatic action on microorganisms compared with the compound of one or more single components.
Specifically, the invention provides the following technical scheme:
according to a first aspect of the present invention, there is provided a biological preservative comprising: chitosan, polylysine, lysozyme, glycine, nisin and natamycin. Some glutinous rice foods, such as rice cakes, generally have a relatively short shelf life because they contain starch as a main component, have a high water content and water activity, and are easily contaminated with bacteria and mold to cause rancidity and mold. In response to this phenomenon, the inventors found through creative research that: the composite preservative is prepared by using high-efficiency biological preservatives such as polylysine, lysozyme, glycine, nisin, natamycin and the like and chitosan as a carrier to perform film coating preservation on glutinous rice foods, and can effectively reduce the content of spoilage microorganisms in the glutinous rice foods as the biological preservative, thereby achieving the purpose of preservation. Compared with chemical preservatives in the traditional technology such as lauric acid monoglyceride, sodium dehydroacetate, potassium sorbate, sodium diacetate and the like, the safety is higher and the controllability is higher.
Further, the biological preservative comprises the following components in parts by weight: 0.5-2 parts of chitosan, 0.2-0.5 part of polylysine, 0.03-0.1 part of lysozyme, 4-10 parts of glycine, 0.01-0.1 part of nisin and 0.02-0.1 part of natamycin. The biological preservative provided by the method can effectively reduce the content of spoilage microorganisms and effectively achieve the purpose of preservation.
Further, the biological preservative comprises the following components in parts by weight: 1 part of chitosan, 0.3 part of polylysine, 0.05 part of lysozyme, 6 parts of glycine, 0.02 part of nisin and 0.04 part of natamycin. The biological preservative provided by the method can effectively reduce the content of spoilage microorganisms and effectively achieve the purpose of preservation.
According to a second aspect of the present invention, there is provided the use of a biological preservative as described in the first aspect of the present invention in the field of preparing a ready-to-eat waxy rice product.
According to a third aspect of the present invention, there is provided a method for preparing a instant glutinous rice product, comprising: cooking the glutinous rice raw material at high temperature and high pressure so as to obtain cooked glutinous rice; forming based on the cooked glutinous rice, and smearing with a biological preservative to obtain a formed product, the biological preservative being the biological preservative according to any one of the embodiments of the first aspect of the present invention; and (3) carrying out vacuum packaging on the formed product, and sterilizing at high temperature so as to obtain the instant glutinous rice product.
The glutinous rice raw material is treated by a high-temperature high-pressure method, so that amylose in the glutinous rice raw material can be converted into amylopectin, thereby preventing the product from aging and ensuring the product quality and long shelf life. And then, the biological preservative is used for coating, so that the growth of microorganisms can be effectively inhibited, the formed product coated with the biological preservative is subjected to vacuum packaging and sterilization, and the glutinous rice instant product is obtained, can keep excellent flavor, can effectively inhibit the growth of spoilage microorganisms, and has long shelf life.
Further, the pressure of the high temperature and the high pressure is 0.2-0.3 Mpa, and the temperature is 100-106 ℃. When high-temperature and high-pressure cooking is performed, the taste of the cooked glutinous rice is affected by the change of the cooking pressure or temperature, and the quality of the formed product is further affected. The glutinous rice instant product with good flavor and quality can be obtained by stewing under the conditions of high temperature and high pressure and temperature.
Further, the cooking time is 25-30 minutes.
Further, the high temperature sterilization includes sterilization at 100 ℃ for 5 minutes, sterilization at 115 ℃ for 18 minutes, and sterilization at 121 ℃ for 15 minutes. Therefore, the sterilized glutinous rice products have longer shelf life and can not be polluted by microorganisms after long-time storage.
Further, the preparation method further comprises the following steps: before shaping, stuffing is wrapped. When the stuffing is wrapped, the machine can be used for directly wrapping the stuffing. For example, an advanced multifunctional triple stuffing wrapping forming machine can be adopted, and a vertical feeding design is adopted, so that the damage to the original flavor of the raw materials due to the excessive stirring of the stuffing is reduced; the size, the ratio of skin to stuffing and the productivity of the product are easily adjusted by a computer panel by adopting a PLC control system; can be filled with various fillings such as single filling, double filling, powder filling, granular filling, fluid filling and the like, and ensures the diversity and richness of products.
According to a fourth aspect of the present invention, there is provided a ready-to-eat glutinous rice product prepared by the method according to any one of the embodiments of the third aspect of the present invention;
further, the glutinous rice instant product comprises at least one of rice cake, rice dumpling and glutinous rice cake.
Drawings
FIG. 1 is a graph showing the inhibitory effect of polylysine at various concentrations on bacteria in rice cake, according to an embodiment of the present invention.
FIG. 2 is a graph showing the inhibitory effect of lysozyme on bacteria in rice cakes at various concentrations according to examples of the present invention.
FIG. 3 is a graph showing the inhibitory effect of nisin on bacteria in rice cake at various concentrations according to an example of the present invention.
FIG. 4 is a graph of the inhibitory effect of various concentrations of natamycin on fungi in rice cake, provided in accordance with an embodiment of the present invention.
Detailed Description
The invention provides a biological preservative, which comprises: chitosan, polylysine, lysozyme, glycine, nisin and natamycin. The biological preservative is applied for treatment, the bacteriostatic rate of the instant glutinous rice product is 0.73, and the quality guarantee period of the rice cake product can be prolonged to half a year; it can replace chemical preservatives such as lauric acid monoglyceride, sodium dehydroacetate, potassium sorbate and sodium diacetate in the traditional technology, and has higher safety. The chitosan is used as a natural preservative, has a certain bacteriostatic action on mixed bacteria, can be used as a carrier of a biological preservative, and can form a film when being coated on the surface of food, thereby isolating the infection of external microorganisms on the food. Polylysine is a polypeptide with bacteriostatic effect, can be used for fresh-keeping and preservation of food, has obvious inhibition effect on the growth of gram-positive micrococcus, lactobacillus bulgaricus, streptococcus thermophilus, gram-negative escherichia coli, salmonella and saccharomycetes, and has obvious synergistic effect when being matched with other bacteriostatic agents. Lysozyme is capable of breaking the beta-1, 4 glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in the cell wall, thereby breaking down the cell wall insoluble mucopolysaccharide into soluble glycopeptides, resulting in overflow of the broken contents of the cell wall, and killing the bacteria. The glycine is used as a stabilizer, can be compounded with other components, and strengthens the sterilization and corrosion prevention effects. Nisin inhibits the growth of a variety of gram-positive bacteria and, in combination with other antibacterial agents, gram-negative bacteria. The nano-mycin is used as a natural food preservative, and can effectively inhibit the growth of yeast and mould. A biological preservative containing chitosan, polylysine, lysozyme, glycine, nisin and natamycin, which is effective in killing microorganisms and is useful for preservation. The biological preservative can be used for preparing glutinous rice instant products, and effectively reduces the growth of microorganisms.
In at least some embodiments of the present invention, the present invention provides a method for preparing a instant glutinous rice product, comprising: cooking the glutinous rice raw material at high temperature and high pressure so as to obtain cooked glutinous rice; forming under normal pressure based on the cooked glutinous rice, and coating with a biological preservative to obtain a formed product, the biological preservative being the above-mentioned biological preservative; and (3) carrying out vacuum packaging and sterilization on the formed product so as to obtain the glutinous rice instant product.
On one hand, the method applying high temperature and high pressure can be used for disinfection treatment, and importantly, amylose can be converted into amylopectin through high temperature and high pressure post-treatment, so that the product is prevented from aging, and the quality and the long shelf life of the product are ensured. The starch product can deepen the degree of alpha formation of the starch after being puffed at high temperature and high pressure, and practice proves that the food does not age after being placed for a long time, and the reason is that the huge expansion pressure destroys the structure of a starch chain, cuts a long chain into short chains, changes the structure of the starch chain, destroys the re-polymerization force of some micelles and keeps the stability of the starch. The technology has the characteristic of completely alpha-transforming the starch, is beneficial to the hydrolysis of enzyme and is easy to be digested and absorbed by human body. When carrying out high temperature high pressure and boil, can adopt high temperature high pressure intermediate layer boiling pan equipment, use this automation equipment to handle glutinous rice, can effectively mention the quality of glutinous rice class product, can prolong the shelf life of product moreover.
Then molding and packaging are carried out under normal pressure, which can not only sterilize the product, but also destroy the structure of the starch chain, thereby ensuring the quality and long shelf life of the product.
In at least some embodiments, the method of making further comprises: the stuffing is wrapped before shaping. The traditional glutinous rice products are all wrapped products, have the wrapper and stuffing, and are well-arranged, so that the products are mostly made by hands, and as a result, the product quality is unstable, and the safety of the product cannot be fully ensured. An advanced multifunctional triple stuffing wrapping forming machine is introduced, and a vertical feeding design is adopted, so that the phenomenon that the original flavor of raw materials is damaged due to the fact that stuffing is excessively stirred is reduced; the size, the ratio of skin to stuffing and the productivity of the product are easily adjusted by a computer panel by adopting a PLC control system; can be filled with various fillings such as single filling, double filling, powder filling, granular filling, fluid filling and the like, and ensures the diversity and richness of products.
Meanwhile, an advanced multifunctional triple stuffing wrapping forming machine is introduced, and a vertical feeding design is adopted, so that the damage to the original flavor of the raw materials due to excessive stirring of the stuffing is reduced; the size, the ratio of skin to stuffing and the productivity of the product are easily adjusted by a computer panel by adopting a PLC control system; can be filled with various fillings such as single filling, double filling, powder filling, granular filling, fluid filling and the like, and ensures the diversity and richness of products.
And (4) performing metal detection on the rice cake product subjected to secondary high-temperature sterilization to remove unqualified detected products. The metal detection parameters are as follows: the grain diameter of the metal test piece SUS is less than or equal to phi 3.5mmFe is less than or equal to phi 2.0mm (after startup and before shutdown); and ② continuously operating for more than one hour, and verifying once per hour.
Finally, packaging is carried out, the product is finally cut into small pieces, the weight of each small piece is about 12 g, and the vacuum small package is adopted, so that the packaging is exquisite, safe, sanitary and convenient to eat and carry.
By applying the method provided by the invention, the automatic equipment mainly comprises a high-temperature high-pressure interlayer cooking pot, a multifunctional triple stuffing forming machine and the like, so that the quality of the rice cake product can be effectively improved, and the quality guarantee period of the product can be prolonged. Finally realizing the industrialized production target.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
Example 1 the inhibitory effect of different ingredients on microorganisms in rice cake was investigated by a one-way experimental experiment.
The test respectively adopts polylysine + 0.01% acetic acid, lysozyme + 6% glycine and nisin and a natamycin solution to dip-coat the rice cake by taking 1% chitosan as a carrier, and researches the inhibitory effect of the polylysine, the lysozyme and the nisin on bacteria in the rice cake and the inhibitory effect of the natamycin on moulds and yeasts in the rice cake.
1. Inhibition of bacteria in New year cakes by polylysine
Polylysine with different concentrations is adopted to dip-coat the rice cake, the polylysine concentrations are respectively 0, 0.02%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4% and 0.5%, and the total number of colonies is counted after the rice cake is placed for a period of time.
FIG. 1 is a graph showing the results of inhibition of bacteria in rice cake by polylysine at various concentrations. As can be seen from FIG. 1, polylysine has an obvious effect of inhibiting bacteria in rice cake, and the total number of colonies is obviously reduced along with the increase of polylysine concentration, and the polylysine and the rice cake are in positive correlation; when the polylysine concentration is greater than 0.2%, the inhibitory effect on bacteria in rice cake is no longer significant.
2. Inhibition of bacteria in rice cake by lysozyme
And (3) dip-coating the rice cake with lysozyme with different concentrations, and standing for a period of time to count the total number of bacterial colonies.
As can be seen from FIG. 2, lysozyme has a better inhibitory effect on bacteria in the rice cake, and when the concentration of lysozyme reaches 0.05%, the inhibitory effect is the best; the concentration continues to increase and the inhibitory effect is rather poor.
3. Inhibition of bacteria in rice cakes by nisin
And dip-coating the rice cake with nisin with different concentrations, and standing for a period of time to count the total number of colonies.
As can be seen from FIG. 3, the addition of nisin can significantly inhibit bacteria in rice cake, and the inhibition effect is most significant when the nisin concentration reaches 0.02%.
4. Inhibition of fungus in rice cake by natamycin
In order to improve the inhibition effect on mould in the rice cake and ensure the antiseptic effect, the rice cake is dip-coated with natamycin with different concentrations, and the total number of bacterial colonies is counted after the rice cake is placed for a period of time.
The experimental effect on the inhibitory effect of the fungus in rice cake is shown in fig. 4. As can be seen from FIG. 4, the mold and yeast count results decreased with the increase of the natamycin concentration, and when the natamycin concentration reached 0.04%, there was almost no mold growth observed from the colony morphology, and although the growth of yeast could not be completely inhibited, there was no mold spot on the rice cake surface, and considering the addition amount standard of natamycin, the addition amount of natamycin was determined to be 0.04% in this experiment
The single factor test result shows that: the polylysine has the most obvious effect of inhibiting bacteria in the rice cake, and the natamycin has better inhibiting effect on mould in the rice cake.
Example 2 inhibitory Effect of Complex factor on bacteria in Rice cake
Three factors, namely polylysine, lysozyme and nisin, which have main inhibition effects on bacteria in the rice cake are utilized to perform response surface group optimization tests by using a response surface regression model, CCD design is adopted, data statistics is performed by taking the bacteriostasis rate as a response value, and the design scheme and results are shown in Table 2.
TABLE 2CCD design and results
The results of multi-factor experiments show that the three preservative components have the following preservative effects on the rice cake: polylysine > nisin > lysozyme. And the variance analysis shows that: in the model, the P of a response surface regression model is less than 0.0001, a high significance level is achieved, wherein the determination coefficient RZ is 0.9904, 99% of experimental data can be explained by the equation, a mismatching item is not significant on the 0.01 level, the fitting degree of the regression model is good, and the model can be used for analysis and prediction.
And simultaneously performing regression equation analysis, wherein the first term A (representing polylysine), the second term B (representing lysozyme) and the third term C (representing nisin) are all P <0.0001, which shows that the polylysine, the lysozyme and the nisin have extremely obvious influence on the antibacterial rate, and the antibacterial effect is as follows: polylysine > nisin > lysozyme.
Wherein the P value of the AC interaction item is 0.0267, and the contour line characters between polylysine and nisin are approximate to ellipse within the range that P is more than 0.01 and less than 0.05, which shows that the interaction between polylysine and nisin is obvious, and the combination of the polylysine and nisin can play a role of synergy; similarly, there is also some interaction between polylysine and lysozyme, and the interaction between lysozyme and nisin is relatively insignificant compared to the interaction between polylysine and nisin or compared to the interaction between polylysine and lysozyme.
Based on the same research, the biological preservative is found to have the chitosan concentration of 1%, the polylysine concentration of 0.3%, the lysozyme concentration of 0.05%, the glycine concentration of 6%, the nisin of > 0.02% and the natamycin concentration of 0.04%, the biological preservative is prepared by compounding the components, the rice cake is dip-coated, the bacteriostasis rate is 0.73, and the shelf life of the rice cake product can be prolonged to more than half a year.
Example 3
Example 3 preparation of a ready-to-eat waxy rice product with different biological preservative ingredients, comprising the following steps:
(1) cooking glutinous rice raw material under 0.2Mpa at 100 deg.C for 30 min to obtain cooked glutinous rice;
(2) preparing and molding the steamed sticky rice, and smearing a biological preservative to obtain a molded product;
(3) and (3) carrying out vacuum packaging on the formed product, and carrying out high-temperature sterilization to obtain the rice cake, wherein the high-temperature sterilization is sterilization at the temperature of 100 ℃ for 5 minutes, sterilization at the temperature of 115 ℃ for 18 minutes, and sterilization at the temperature of 121 ℃ for 15 minutes.
The biological preservatives used therein are shown in the following experimental groups:
experimental group 1
The biological preservative comprises chitosan with the concentration of 1%, polylysine with the concentration of 0.3%, lysozyme with the concentration of 0.05%, glycine with the concentration of 6%, nisin with the concentration of 0.02% and natamycin with the concentration of 0.04%.
Experimental group 2
The biological preservative comprises chitosan with the concentration of 2%, polylysine with the concentration of 0.5%, lysozyme with the concentration of 0.03%, glycine with the concentration of 10%, nisin with the concentration of 0.01% and natamycin with the concentration of 0.02%.
Experimental group 3
The biological preservative comprises chitosan with the concentration of 0.5%, polylysine with the concentration of 0.2%, lysozyme with the concentration of 0.1%, glycine with the concentration of 4%, nisin with the concentration of 0.1% and natamycin with the concentration of 0.1%.
Experimental group 4
The biological preservative comprises chitosan with the concentration of 3%, lysozyme with the concentration of 0.05%, glycine with the concentration of 6%, nisin with the concentration of 0.02% and natamycin with the concentration of 0.04%.
Experimental group 5
The biological preservative comprises 2% of chitosan, 0.3% of polylysine, 0.05% of lysozyme, 0.1% of nisin and 0.1% of natamycin.
Experimental group 6
The biological preservative comprises chitosan with the concentration of 3%, polylysine with the concentration of 0.3%, lysozyme with the concentration of 0.05%, glycine with the concentration of 3%, nisin with the concentration of 0.1% and natamycin with the concentration of 0.02%.
After the rice cakes prepared by each experimental group are stored for half a year, the total number of moulds and bacteria, appearance color and the like are detected. The results are shown in table 3 below:
TABLE 3 results of the experiments of the different treatment groups
| Each processing group | Mold (cfu/g) | Total number of bacteria (cfu/g) | Appearance color and luster |
| Experimental group 1 | 0 | Less than 50 | Light white and lustrous |
| Experimental group 2 | 0 | Less than 50 | Light white and lustrous |
| Experimental group 3 | 0 | Less than 50 | Light white and lustrous |
| Experimental group 4 | 0 | Less than 1000 | Slight yellowing |
| Experimental group 5 | 0 | Less than 1000 | Slight yellowing |
| Experimental group 6 | 0 | Less than 1000 | Slight yellowing |
Experiments show that when the used biological preservative contains chitosan, polylysine, lysozyme, glycine, nisin and natamycin, the quality guarantee period is long, and after the biological preservative is placed for 6 months, the rice cake still presents light white and glossy, no mould is found, and the total number of bacteria is small. When each component contained in the biological preservative is changed, for example, in the case of the experimental group 4 and the experimental group 5, the biological preservative effect is deteriorated in the absence of one of the components, and the rice cake is slightly yellow after being left to stand. In addition, when the ratio of each component in the biological preservative is changed, for example, when the content of chitosan in the experimental group 6 is increased and the content of glycine is correspondingly decreased, the biological preservative effect is also deteriorated.
According to research, the biological preservative comprises 0.5-2% of chitosan, 0.2-0.5% of polylysine, 0.03-0.1% of lysozyme, 4-10% of glycine, 0.01-0.1% of nisin and 0.02-0.1% of natamycin, and has a good biological preservative effect.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (10)
1. A biological preservative, comprising: chitosan, polylysine, lysozyme, glycine, nisin and natamycin.
2. The biological preservative according to claim 1, comprising, in parts by weight: 0.5-2 parts of chitosan, 0.2-0.5 part of polylysine, 0.03-0.1 part of lysozyme, 4-10 parts of glycine, 0.01-0.1 part of nisin and 0.02-0.1 part of natamycin.
3. The biological preservative according to claim 1, comprising, in parts by weight: 1 part of chitosan, 0.3 part of polylysine, 0.05 part of lysozyme, 6 parts of glycine, 0.02 part of nisin and 0.04 part of natamycin.
4. Use of the biological preservative of any one of claims 1-3 in the field of preparing a waxy rice-based ready-to-eat product.
5. A preparation method of instant glutinous rice products is characterized by comprising the following steps:
cooking the glutinous rice raw material at high temperature and high pressure so as to obtain cooked glutinous rice;
forming, based on the cooked glutinous rice, using a biological preservative, which is the biological preservative of any one of claims 1 to 3, and coating the formed product with the biological preservative;
and (3) carrying out vacuum packaging on the formed product, and sterilizing at high temperature so as to obtain the instant glutinous rice product.
6. The method according to claim 5, wherein the high temperature and high pressure is 0.2 to 0.3MPa and the temperature is 100 to 106 ℃.
7. The method according to claim 5, wherein the cooking time is 25 to 30 minutes.
8. The method of claim 5, wherein the high temperature sterilization comprises sterilization at 100 degrees Celsius for 5 minutes, sterilization at 115 degrees Celsius for 18 minutes, and sterilization at 121 degrees Celsius for 15 minutes.
9. The method of claim 5, further comprising: before shaping, stuffing is wrapped.
10. A glutinous rice-based instant product, which is prepared by the method according to any one of claims 5 to 9;
optionally, the glutinous rice type instant product comprises at least one of rice cake, rice dumpling and glutinous rice cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010559591.1A CN111631339A (en) | 2020-06-18 | 2020-06-18 | Biological preservative, glutinous rice instant food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010559591.1A CN111631339A (en) | 2020-06-18 | 2020-06-18 | Biological preservative, glutinous rice instant food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111631339A true CN111631339A (en) | 2020-09-08 |
Family
ID=72323239
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010559591.1A Withdrawn CN111631339A (en) | 2020-06-18 | 2020-06-18 | Biological preservative, glutinous rice instant food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111631339A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026466A (en) * | 2014-06-12 | 2014-09-10 | 渤海大学 | Sticky-rice-type food as well as preparation method thereof |
| CN104082830A (en) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | Composite biological antiseptic antistaling agent |
| CN110916049A (en) * | 2019-12-20 | 2020-03-27 | 山东福瑞达生物科技有限公司 | Noodle preservative and preparation method thereof |
-
2020
- 2020-06-18 CN CN202010559591.1A patent/CN111631339A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082830A (en) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | Composite biological antiseptic antistaling agent |
| CN104026466A (en) * | 2014-06-12 | 2014-09-10 | 渤海大学 | Sticky-rice-type food as well as preparation method thereof |
| CN110916049A (en) * | 2019-12-20 | 2020-03-27 | 山东福瑞达生物科技有限公司 | Noodle preservative and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 严偲等: "生物保鲜剂在年糕生产中的应用研究", 《湖南农业科学》 * |
| 曹龙奎: "《粮油深加工技术》", 30 June 2007, 东北林业大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101473991B (en) | Compound antistaling agent and fresh-keeping method of glutinous rice cake | |
| Treviño-Garza et al. | Layer-by-layer edible coatings based on mucilages, pullulan and chitosan and its effect on quality and preservation of fresh-cut pineapple (Ananas comosus) | |
| CN102919338A (en) | Color protection preservation method of poached green leaf vegetable instant product | |
| KR20060046388A (en) | A method for producing packaged kimchi with preservative capacity and quality to be enhanced | |
| CN107624859B (en) | Crayfish compound preservative and crayfish preservation treatment method | |
| CN105941593A (en) | Compound preservative and fresh-keeping agent for cooked aquatic products | |
| KR20160122607A (en) | Manufacturing method is useful microbial fermentation of food material pickled vegetables | |
| CN103652707A (en) | Manufacturing method for banana slice | |
| CN112741289A (en) | Processing method of low-salt and low-nitrite kohlrabi pickle | |
| CN108013352A (en) | A kind of production method of the good instant-rice of rehydration performance | |
| CN108184992A (en) | A kind of fresh-cut fruit and vegetable coating anti-staling solution and its preparation method and application | |
| CN111493293B (en) | Pre-fried mango bread shrimp and processing method thereof | |
| CN101253884B (en) | Composite antistaling agent for storing wild rice stem and method of preparing the same | |
| KR101782043B1 (en) | Manufacturing Method of Salting for DIY kimchi Set | |
| CN111631339A (en) | Biological preservative, glutinous rice instant food and preparation method thereof | |
| CN109105742B (en) | Production method of additive-free ultrahigh-pressure instant cooked wet noodles | |
| CN116349870A (en) | Normal-temperature quick-cooking starch balls and preparation method thereof | |
| CN106579172A (en) | Preparation method of pickled red and white radishes | |
| CN108685066B (en) | Production process of pickled peppers | |
| CN107801912A (en) | A kind of preparation method in ripe wet alkali face | |
| CN111838292A (en) | Fresh-keeping method for instant flavor chicken feet | |
| CN108142828B (en) | High-vitamin oat product and preparation method thereof | |
| CN111066879A (en) | Hericium erinaceus preservation process | |
| CN110973231A (en) | Color-protecting and fresh-keeping method for lotus seeds and fresh-keeping lotus seeds | |
| WO2014174464A1 (en) | Method for treating a food product and a treated food product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200908 |
|
| WW01 | Invention patent application withdrawn after publication |