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Fresh-keeping agent and fresh-keeping method for traditional non-fermented bean products

A technology of preservatives and soy products, which is applied in the field of food preservatives and fresh food with food preservatives. It can solve the problems of poor product flavor, high temperature, and long time, and achieve high-efficiency antibacterial effects, no toxic side effects, and long-lasting freshness. long effect

Inactive Publication Date: 2012-03-28
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sterilization effect of high temperature depends on the processing temperature and time. High temperature and long time will have good sterilization effect, but the product flavor will be poor; low temperature and short time will keep the product flavor, but it will not be able to effectively sterilize, and the product will easily deteriorate.
The cold chain method is effective in inhibiting the growth of microorganisms and maintaining the flavor of the product, but this method requires the product to be refrigerated during the entire process of storage, transportation, and sales, which consumes a lot of energy and costs, and is difficult to use in vast rural areas and Popularized in small and medium-sized towns, and it is difficult to effectively control low temperature resistant bacteria
The controlled atmosphere method is complicated to operate and inconvenient to master
Although a certain amount of chemical preservatives can effectively inhibit the growth of microorganisms, from the actual production point of view, the use of chemical preservatives within the limit standards usually cannot achieve the purpose of antibacterial preservation

Method used

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  • Fresh-keeping agent and fresh-keeping method for traditional non-fermented bean products
  • Fresh-keeping agent and fresh-keeping method for traditional non-fermented bean products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Preparation of antistaling agent for traditional non-fermented soybean products: antistaling agent A is prepared from the following components in mass percentage: nisin 0.05%, potassium sorbate 0.08%, vitamin C 0.01% and the rest of water; Antistaling agent B is 1% lactic acid aqueous solution containing 1.0% chitosan; preservatives A and B are boiled for 1 to 3 minutes respectively, cooled, and stored in a refrigerator at 0 to 4°C for later use;

[0020] Fresh-keeping treatment of soy products: buy fresh tofu from the supermarket on the day, put it in the refrigerator at a temperature of 4°C for 5-10 minutes; scrub the props and chopping board with water at 50-60°C, take out the tofu, cut into about 100 grams of tofu cubes, and divide them randomly into two pieces. group, each group took 5 repetitions; soak the tofu block in the test group in preservative A for 5 minutes, take it out, put it in a clean sieve tray, drain it for 1 minute, then soak it in preservative B fo...

Embodiment 2

[0026] Preparation of antistaling agent: antistaling agent A is formulated by the following components in mass percentage: nisin 0.1%, potassium sorbate 0.1%, vitamin C 0.05% and the water of balance; antistaling agent B is the water containing chitosan 0.8% 1% lactic acid aqueous solution; boil preservative A and preservative B for 1-3 minutes respectively, cool, and store in a refrigerator at 0-4°C for later use;

[0027] Fresh-keeping treatment of soy products: buy fresh dried tofu from the supermarket on the day, put it in a 4°C refrigerator for 5-10 minutes; scrub the props and chopping boards with 50-60°C water, take out the dried tofu, cut into 5×5cm dry tofu blocks, Soak dry tofu in preservative A for 5 minutes, take it out, put it in a clean sieve tray, drain for 1 minute, then soak it in preservative B for 3 minutes, take it out, put it in a clean sieve tray, and drain for 3 minutes After 10 minutes, fresh bean curd skin was obtained.

Embodiment 3

[0029] Preparation of antistaling agent: antistaling agent A is formulated by the following components in mass percentage: nisin 0.08%, potassium sorbate 0.1%, vitamin C 0.05% and the water of balance; antistaling agent B is the water containing chitosan 1.0% 1% acetic acid aqueous solution; boil preservative A and preservative B for 1-3 minutes respectively, cool, and store in a refrigerator at 0-4°C for later use;

[0030] Fresh-keeping treatment of soy products: buy fresh tofu skin from the supermarket on the day, put it in a 4°C refrigerator for 5-10 minutes; scrub the props and chopping boards with 50-60°C water, take out about 100 grams of tofu skin, and soak the tofu skin in preservative Take it out after 5 minutes in A, put it in a clean sieve tray, drain for 1 minute, then soak it in preservative B for 3 minutes, take it out, put it in a clean sieve tray, drain it for 3 minutes, and get fresh tofu skin.

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Abstract

The invention relates to a fresh-keeping agent for traditional non-fermented bean products. The fresh-keeping agent comprises a fresh-keeping agent A and a fresh-keeping agent B, wherein the fresh-keeping agent A comprises the following raw materials in percentage by weight: 0.05-0.1 percent of nisin, 0.05-0.1 percent of potassium sorbate, 0.01-0.05 percent of vitamin C and 99.75-99.89 percent of water; the fresh-keeping agent B is a 1 percent lactic acid or citric acid or a acetic acid aqueous solution which respectively contains 0.8-1.5 weight percent of chitosan; and the fresh-keeping agent A and the fresh-keeping agent B are respectively boiled for 1-3 minutes, cooled and then stored at 0-4 DEG C for later use. A fresh-keeping method comprises the following steps of: soaking a traditional non-fermented bean product in the fresh-keeping agent A for 5-10 minutes or spraying the fresh-keeping agent A on the surface of the bean product and draining for 0.5-1 minute; and soaking the bean product in the fresh-keeping agent B for 3-5 minutes or spraying the fresh-keeping agent B on the surface of the bean product and draining for 3-5 minutes. The invention can ensure that the traditional non-fermented bean product i.e. palletizing bean curds keep fresh for 8 days and guarantee the quality for about 10 days and has longer fresh-keeping time and no toxic and side effects. The fresh-keeping method matched with the fresh-keeping agent has simple operation, low cost and wide application.

Description

technical field [0001] The invention discloses a food antistaling agent and a method for preserving food by using the food antistaling agent, in particular a method for preserving traditional non-fermented soybean products by using the antistaling agent. Background technique [0002] Traditional non-fermented soy products are the main vegetable protein food in my country. It is made of soybeans as the main raw material and processed through processes such as soaking→cleaning→refining→cooking→filtering→dotting→boxing→forming→pressing. , mainly including tofu, dried tofu / tea, tofu skin, thousand sheets, vegetarian chicken, etc., have a history of eating in my country for 2,000 years, and occupy a relatively large share in the "vegetable basket" of urban and rural residents. However, due to rich nutrition and high water content, traditional non-fermented soy products are prone to microbial growth and spoilage, and have a short shelf life (the shelf life of boxed tofu in summer i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3571A23L3/3562
CPCY02A40/90
Inventor 罗建平潘利华洪胜李佐雄
Owner HEFEI UNIV OF TECH
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