Preparation method of antiseptic and anti-mildew preservative for wet noodles

Abstract

The invention discloses a preparation method of antiseptic and anti-mildew preservative for wet noodles. The preparation method comprises the following steps: uniformly mixing 10-20 parts of an extractive mixture of shaddock peel, pine needles and cortex cinnamomi, 0.1-1 part of nisin, 2-5 parts of D-sodium isoascorbate, 2-5 parts of sodium lactate, 2-5 parts of citric acid, and 2-5 parts of salt with water, and then obtaining the antiseptic and anti-mildew preservative for wet noodles. The preservative provided by the invention is safe and non-toxic, has good broad-spectrum antibacterial and bactericidal performances, and antiseptic, anti-mildew and fat oxidation resisting functions. In addition, the preservative can improve the quality of food, and effectively prolong the expiration date of food, and has all-natural and easily available raw materials and simple production process.

Description

technical field [0001] The invention belongs to the field of food preservatives, in particular to a preparation method of an all-natural wet noodle antiseptic, anti-mold and antistaling agent. Background technique [0002] People like the freshness, crispness, chewiness and better noodle fragrance of wet noodles. So wet noodles are a better sell at every farmers market. However, due to the high moisture content of fresh wet noodles, if placed at room temperature, especially in a high-temperature environment in summer, wet noodles are easily spoiled from morning to night. The main phenomenon is mild deterioration and a change in taste. In severe cases, it becomes sour and moldy, and the main reason why wet noodles are difficult to preserve is mainly caused by the production and growth of bacteria, molds, etc., and the oxidative deterioration of ingredients. More and more natural antibacterial substances are recognized and utilized by people. There are many physiologically a...

AI Technical Summary

Problems solved by technology

However, due to the high moisture content of fresh wet noodles, it is easy to spoil the wet noodles at room temperature, especially in the high temperature environment in summer, from morning to night. The main phenomenon is mild deterioration and a change in taste. In severe cases, it becomes sour and moldy, and the main reason why wet noodles are difficult to preserve is mainly caused by the production and growth of bacteria, mold, etc., as well as the oxidative deterioration of ingredients.