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Bean product preservative and application thereof

A technology for preservatives and soy products, applied in the application, dairy products, food preservation and other directions, can solve the problems of limiting the application scope of preservatives, and achieve the effects of wide application, prolonging shelf life and inhibiting growth.

Active Publication Date: 2014-05-14
ZHEJIANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the fresh-keeping effect of the preservative is good, it is mainly used in traditional non-fermented soybean products, which also limits the application range of the preservative

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The antistaling agent was prepared by mixing glyceryl monolaurate (monoester content 70%), δ-gluconolactone and monoglyceride at 40%, 20% and 40% by weight respectively. Apply the above-mentioned antistaling agent to the production process of bean curd. In terms of weight percentage in soybean milk, the addition amount of the soy product antistaling agent is 1‰. The specific process steps are as follows:

[0029] 1. Soak soybeans: Soak soybeans in water for about 8 hours.

[0030] 2. Refining: Take out the soaked soybeans and put them into the slurry separator for refining.

[0031] 3. Add antistaling agent: add the above-mentioned soy product antistaling agent to the cold slurry.

[0032] 4. Boil the milk: heat and boil the soybean milk after adding the soybean product preservative.

[0033] 5. Bittering: use magnesium chloride solution for biting.

[0034] 6. Extrusion molding: After pouring gauze, squeeze out the water to shape.

[0035] 7. Packaging: Put the tof...

Embodiment 2

[0040] The antistaling agent was prepared by mixing glyceryl monolaurate (70% monolaurate content), citric acid and monoglyceride at weight percentages of 30%, 20% and 50% respectively. Apply the above-mentioned antistaling agent to the production process of bean curd. In terms of weight percentage in soymilk, the added amount of the soy product antistaling agent is 0.5‰. The specific process steps are the same as in Example 1, but the above-mentioned antistaling agent is added during the cooking process. .

Embodiment 3

[0045] The antistaling agent was prepared by mixing glyceryl monolaurate (monoester content: 40%), δ-gluconolactone and monoglyceride at a weight percentage of 60%, 20% and 20% respectively. The above-mentioned preservative is applied to the production process of bean curd, and the addition amount of the soy product preservative is 1.5‰ in terms of weight percentage in soymilk, and the specific process steps are the same as in Example 1.

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PUM

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Abstract

The invention discloses a bean product preservative and application thereof. The bean product preservative comprises the following components in percentage by weight: 20%-60% of lauric acid monoglyceride, 20%-40% of an acidifying agent and 20%-50% of monostearin. The invention also provides application of the preservative to bean product preservation. The bean product preservative is capable of effectively inhibiting the growth of spoilage microorganisms in bean products and prolonging the shelf life of the bean products and also has a good defoaming effect; the components in the bean product preservative meet the national standard and can be applied to all the bean products; the bean product preservative is convenient to use, and the conventional process is not required to be changed, so that the bean product preservative can be widely used in the bean product preservation technology.

Description

technical field [0001] The invention belongs to the technical field of food fresh-keeping, and in particular relates to a bean product fresh-keeping agent and its application. Background technique [0002] Soy products contain 8 essential amino acids, rich in unsaturated fatty acids, calcium and B vitamins, known as "vegetable meat". Soy products not only have nutritional properties such as high protein and low cholesterol, but regular consumption of soy products can lower cholesterol, prevent osteoporosis, and stabilize blood sugar. Therefore, soy products are rich in nutrition and cheap, and are deeply loved by the public. However, most soy products are also rich in nutrients and water, so they are prone to microbial reproduction. For example, soy products such as tofu and dried tofu with relatively high water content are very easy to become sour and sticky, thereby affecting the quality and sales of soy products. [0003] The main microorganisms that affect the spoilage ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3517A23L3/3544A23C20/02
CPCA23L3/3517A23L3/3544A23V2002/00A23V2250/192A23V2250/30A23V2250/032Y02A40/90
Inventor 冯凤琴杨明杜鹃张辉陈信宇
Owner ZHEJIANG UNIV
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