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Natural food fresh-keeping agent used for soya-bean milk and preparation method thereof

A technology of natural food and antistaling agent, applied in the field of food additives, which can solve the problems that the product cannot be sold, restricts the promotion and development of soybean milk, and has not achieved good results, and achieves the effect of low cost, high nutrition, and promotion of plant resources

Inactive Publication Date: 2010-06-23
黄雯波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the shelf life of high-temperature sterilized products is longer, high-temperature sterilization will affect the flavor of the product to varying degrees. There are certain limitations in the transportation and sales of refrigerated soybean milk, and the products cannot be sold to distant places, which restricts the Promotion and development of soybean milk
[0004] In order to maintain a good flavor and prolong the shelf life of fresh soy milk at room temperature, domestic researchers have also carried out more research on soy milk preservation, such as using mild pasteurization, sealed storage, and adding appropriate amount of chemical food preservatives such as benzoic acid and other methods, but did not achieve better results

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment one: the preparation of antistaling agent 1

[0017] (1) Weigh 3.0Kg of aloe vera, 1.0Kg of Scutellaria baicalensis, 1.0Kg of salvia miltiorrhiza and 0.5Kg of turmeric, wash, chop and mix.

[0018] (2) Put the mixture into a multifunctional extraction tank, add 27.5Kg of water and 27.5Kg of ethyl acetate, adjust the pressure of the extraction tank to 2MPa, and the temperature to be 30-40°C, extract 2 times, each 2 hours, Combine the extracts.

[0019] (3) The extract was left to settle for 24 hours, and the supernatant was taken and filtered through multilayer screens with apertures of 60 mesh, 100 mesh, 200 mesh and 400 mesh in sequence.

[0020] (4) Put the filtrate into a vacuum concentration tank and concentrate at 4°C to obtain an extract.

[0021] (5) The extract is dried in a drying tower, and after drying, it is pulverized to 150 mesh by a universal pulverizer, which is the antistaling agent 1.

Embodiment 2

[0022] Embodiment two: the preparation of antistaling agent 2

[0023] (1) Weigh 4.0Kg of aloe vera, 1.5Kg of Scutellaria baicalensis, 1.5Kg of salvia miltiorrhiza and 1.0Kg of turmeric, wash, chop and mix.

[0024] (2) Put the mixture into a multifunctional extraction tank, add 40.0Kg of water and 40.0Kg of ethyl acetate, adjust the pressure of the extraction tank to 2MPa, and the temperature to be 30-40°C, extract 2 times, each 2 hours, Combine the extracts.

[0025] (3) The extract was left to settle for 24 hours, and the supernatant was taken and filtered through multilayer screens with apertures of 60 mesh, 100 mesh, 200 mesh and 400 mesh in sequence.

[0026] (4) Put the filtrate into a vacuum concentration tank and concentrate at 4°C to obtain an extract.

[0027] (5) The extract is dried through a drying tower, and after drying, it is pulverized to 150 mesh by a universal pulverizer, which is the antistaling agent 2.

Embodiment 3

[0028] Embodiment three: the preparation of antistaling agent 3

[0029] (1) Weigh 3.5Kg of aloe, 1.3Kg of Scutellaria baicalensis, 1.3Kg of salvia miltiorrhiza and 0.7Kg of turmeric, wash, chop and mix.

[0030] (2) Put the mixture into a multifunctional extraction tank, add 34.0Kg of water and 34.0Kg of ethyl acetate, adjust the pressure of the extraction tank to 2MPa, and the temperature to be 30-40°C, extract 2 times, each 2 hours, Combine the extracts.

[0031] (3) The extract was left to settle for 24 hours, and the supernatant was taken and filtered through multilayer screens with apertures of 60 mesh, 100 mesh, 200 mesh and 400 mesh in turn.

[0032] (4) Put the filtrate into a vacuum concentration tank and concentrate at 4°C to obtain an extract.

[0033] (5) The extract is dried through a drying tower, and after drying, it is pulverized to 150 mesh by a universal pulverizer, which is the antistaling agent 3.

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Abstract

The invention relates to a natural food fresh-keeping agent, in particular to a natural food fresh-keeping agent used for soya-bean milk. In the preparation method of the fresh-keeping agent, the raw materials of the fresh-keeping agent contain barbados aloe, scutellaria baicalensis and yellow ginger the mass ratio of which is respectively 30-40:10-15:10-15:10-15,. The fresh-keeping agent is used for the fresh-keeping tests of the soya-bean milk and the results show that the fresh-keeping agent has obvious fresh-keeping effect, and long-term preservation of the soya-bean milk is realized. The fresh-keeping agent is prepared by extracting pure natural plants, and the fresh-keeping soya-bean milk is safe to eat, does not have residual toxicity and have high quality, high nutrition and long fresh-keeping time, thereby being beneficial to the transportation of the soya-bean milk and the reduction of marketing and preservation costs and generating substantial economic benefits.

Description

【Technical field】 [0001] The invention relates to a natural food fresh-keeping agent, in particular to a natural food fresh-keeping agent for soybean milk, belonging to the field of food additives. 【Background technique】 [0002] In recent years, because soybean food is rich in nutrition, contains about 100% high-quality protein, unsaturated fatty acids beneficial to human health, and various minerals and vitamins, especially in recent years, it has been found that soybeans contain many functional substances with health care effects. Therefore, Soy food, which has always played an important role in nutrition, is becoming more and more popular. Soy milk is one of the important varieties of soybean food. It is a soluble nutrient extracted from soybeans and is favored by consumers as a vegetable protein drink. Soy milk has the following advantages in terms of nutrition and physiological functions: (1) It is nutritious and comparable to cow's milk in nutrition. (2) Good digest...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
Inventor 黄雯波
Owner 黄雯波
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