Compound bio-preservative for coarse cereal convenient-to-process fermented wheaten food

Abstract

A compound bio-preservative for coarse cereal convenient-to-process fermented wheaten food is a novel bio-preservative compounded with natural plant extract, bio-enzyme and microorganism metabolite. In cooperation with the modern micronization technology, the bio-enzyme and the microorganism metabolite serving as main agents and the natural plant extract serving as auxiliary agent are compounded into the powdery compound bio-preservative which can be easily dissolved in water and sprayed or sprinkled. The prepared compound bio-preservative for coarse cereal convenient wheaten food has stable properties and a remarkable preservation effect, is safe, cannot produce residue, and is convenient to use. All the adopted materials meet the national standard GB2760-2007, and the compound bio-preservative can be applied in the short-time storage and transportation of coarse cereal convenient-to-process fermented wheaten food under normal temperature as well as long-time storage and preservation under low temperature. The compound bio-preservative has the effect of delaying the moulding and rotting of coarse cereal convenient-to-process fermented wheaten food in storage and transportation, and has the characteristics of safety, high effectiveness, naturalness, no residue and good preservation effects.

Description

1. Technical field [0001] The invention belongs to the field of anti-mold and fresh-keeping of fermented pasta processed products of miscellaneous grains, and in particular relates to a composite biological antistaling agent for fermented pasta conveniently prepared by miscellaneous grains and a use method thereof. 2. Background technology [0002] Fermented, baked and steamed food of miscellaneous grains is not only a non-staple food favored by people, but also one of the important representatives of Chinese culture. However, high-quality products must have scientific fresh-keeping methods in order to truly reflect their high-grade connotation, give them a longer shelf life, enhance their market competitiveness, and thus obtain good social and economic benefits. This kind of food itself is a natural microbial culture medium, and most of them contain high moisture, which is a paradise for microbial reproduction. Therefore, the shelf life of this kind of product is very short...

AI Technical Summary

Problems solved by technology

The preservation of fermented, roasted and steamed food with miscellaneous grains has seriously restricted the development of its industry and has become a bottleneck for the development of such products