Rice, miscellaneous grain, fruit vegetable biological preservative and preparation technique thereof

Abstract

The invention relates to a biological antistaling agent of rice, minor cereals, fruits and vegetables and a compound process thereof which comprises the following steps: preprocessing konjac powder: extracting konjac glucomannan from the konjac powder by a ultrasonic extraction method; preprocessing cassava powder; preparing solution A: evenly mixing isometric konjac glucomannan and the processed cassava powder with agar, wheat germ oil and water; preparing solution B: adding rice bran oil, lecithin, lindera glauca oil and etherifying agents into water for homogeneity; preparing the biological antistaling agent: mixing the solution A and the solution B and adding alpha-amylase and emulsifier; packaging and storing. The product mainly comprises the konjac glucomannan, the cassava flour and cassava etherate. The biological antistaling agent of rice, minor cereals, fruits and vegetables and the preparing process thereof of the invention leads the products to have good antistaling effect and can be widely applied to various food antistaling fields and has the advantages of wide raw material sources, simple preparing process, high efficiency and low cost.

Description

technical field [0001] The invention relates to the technical field of food fresh-keeping, in particular to a biological fresh-keeping agent for rice, miscellaneous grains, fruits and vegetables prepared by adopting a new theory, a new formula and a new process and a preparation process thereof. Background technique [0002] With the increasing attention to dietary health and food hygiene, biological fresh-keeping technology has gradually emerged and developed at a high speed. At present, the fresh-keeping products on the market are still mainly chemical and compound products, but their toxicity has attracted widespread attention. However, low-temperature and radiation preservation technologies such as cold chain systems have problems such as high cost, strict restrictions, inconvenient use, and short shelf life after delivery. Patent 03118202X discloses "a preparation process of biological konjac gel fresh-keeping rice and rice". This patent uses rice bran oil, malt, lotu...

AI Technical Summary

Problems solved by technology

[0003] Although the preparation process of the above-mentioned biological konjac gel fresh-keeping rice and rice can provide a non-toxic and harmless biological preservative with fresh-keeping effect, it is indeed progressive, but it is found that there are still some defects in its structure when it is actually used. Shortcoming, causes the preparation technology of this biological konjac gel fresh-keeping rice, rice in practical application, fails to reach optimal use effect, and its shortcoming can be summarized as follows:

[0004] 1. Its product biological konjac gel preservative is only suitable for rice and rice preservation, with a narrow application range and low applicability

[0005] 2. The raw material konjac planting conditions are relatively high, and there are special requirements for the region, light, humidity, temperature, environment, etc. Different growth and development stages require different conditions, and the planting conditions of different varieties are very different. If the conditions do not match, it will be difficult or even impossible It is strong and the planting conditions are different, resulting in the active ingredients of raw materials ranging from 0-65%, and the quality is difficult to control; in addition, other crops cannot be interplanted in the konjac planting area, and it cannot coexist with other crops or even wild animals. Therefore, large-scale Using konjac as raw material is not conducive to ecological balance and environmental protection

[0007] 4. The main component of konjac is extracted by traditional water extraction method, konjac glucoside (KGM), the extraction rate is low, the extraction time is long, and the production cost is high, so it cannot be produced on a large scale

[0008] This shows that above-mentioned existing bio-konjac gel fresh-keeping rice, the preparation process of rice obviously still have inconvenience and defect in preparation method and use, and urgently need to be further improved