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Biological preservative, preparation method and application as well as bean product anti-corrosion fresh preservation process

A technology of biological preservatives and soy products, which is applied in application, dairy products, food preservation, etc., can solve problems such as toxicity, and achieve the effects of easy operation, wide sources, and simple process

Inactive Publication Date: 2012-04-11
SHANGHAI KUNPENG RENDA CULTURE SPREAD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chemically synthesized additives currently used have certain toxicity and need to be used in limited quantities

Method used

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  • Biological preservative, preparation method and application as well as bean product anti-corrosion fresh preservation process
  • Biological preservative, preparation method and application as well as bean product anti-corrosion fresh preservation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Take 50g of honeysuckle, 45g of mugwort leaves, 3g of plantain, 1g of Xihuangcao and dandelion each (the above-mentioned Chinese herbal medicine raw materials are all dried), grind them, add 1L of water to soak for 0.5h, boil them in a constant temperature water bath at 60°C for 2h, filter , concentrated to 100ml, that is, every 1ml is equivalent to 1g of the original drug.

[0028] The extract can be stored for 18 days at 10-25°C.

Embodiment 2

[0030] Take 1ml of the extract obtained in Example 1, dilute it 10 times, then dilute 1ml 10 times, and take such a gradient dilution method until it is diluted to 1,000,000 times.

[0031] Soak the dried tofu in the diluted extract (the concentration of the original Chinese herbal medicine is 1mg / L), boil it for 10 minutes, take it out, put it in a drying oven at 66°C for 0.5h, and then dry it at 45-50°C to the original dryness.

Embodiment 3

[0033] The processed dried tofu is packaged. Store at room temperature (25-28°C), observe and record in 5 days, 10 days, and 20 days.

[0034] As a comparative example, replace the raw materials in Example 1 with equal amounts of honeysuckle, Artemisia argyi, Plantain, Xihuangcao, Dandelion, and Houttuynia cordata, respectively, and the methods of preparing the extract, diluting, and treating dried tofu are the same as in Example 1 and 2. The control example is a blank control, that is, an untreated sample.

[0035] (1) Determination of sensory quality

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PUM

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Abstract

The invention discloses a biological preservative, a preparation method and an application as well as a bean product anti-corrosion fresh preservation process utilizing the biological preservative, which relates to the field of food anti-corrosion fresh preservation. Serrate rabdosia herb, plantain herb, folium artemisiae argyi, dandelion and honeysuckle are used as raw materials, and extraction liquid obtained after soaking and boiling is used as biological anti-corrosion agents and can be used for the bean product anti-corrosion fresh preservation. Bean products are placed in the diluted extraction liquid, and the baking is carried out after the soaking and boiling. The product belongs to the natural biological preservative, raw materials are easy to obtain, the sources are wide, the price is low, and the biological preservative is broad-spectrum and efficient and has low toxicity and good performance. The bean product processing process is simple, and the operation is easy.

Description

technical field [0001] The invention relates to the field of antiseptic and fresh-keeping of food, and uses Chinese herbal medicine to prepare a natural biological preservative and applies it to the anti-corrosion and fresh-keeping process of bean products. Background technique [0002] A lot of research has been done on the preservation and preservation of soybean products at home and abroad, which are mainly limited to physical preservation and the use of preservatives. Among them, physical preservation mainly includes irradiation preservation and high-pressure preservation. As far as irradiation preservation technology is concerned, there are still controversies about the safety of irradiated food (teratogenicity, carcinogenicity, mutagenicity), and authoritative departments have announced that radiation doses of no more than 10kGy are safe for humans. But consumers still have lingering fears when choosing to buy such foods. The advantage of high-pressure fresh-keeping ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23C3/08
Inventor 俞超陈昌明
Owner SHANGHAI KUNPENG RENDA CULTURE SPREAD
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