Spicy and hot food and spicy and hot food preservative

Abstract

The invention relates to the fields of food additives and making technologies thereof, in particular to a spicy and hot food preservative. The spicy and hot food preservative comprises the following components: 50-90 parts of edible alcohol, 0-30 parts of glycerol, 0.1-5 parts of sodium dehydroacetate and / or dehydroacetate, 0.1-10 parts of sorbic acid, 0.1-5 parts of glacial acetic acid and 0.01-10 parts of synergist. The spicy and hot food preservative is compounded by a common food additive and is specially used for the preservation and fresh-keeping of spicy and hot food. The antiseptic effect of the product is better than that of a common preservative with a single component. The product can be dissolved in oil as well as water. The phenomenon that the preservative in the spicy and hot food is not uniformly mixed can be solved. That the antiseptic effect reaches the best state is achieved, and the phenomenon that the preservative in part of the product exceeds the standards is avoided. Besides, the product meets the requirements of National Food Safety Standard-Standards for Uses of Food GB2760-2011. The invention further provides spicy and hot food applying the spicy and hot food preservative.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a spicy food and a fresh-keeping agent for spicy food. Background technique [0002] Spicy food refers to a kind of snack food that is packaged with flour and / or soybean powder as raw materials, after high-temperature puffing, adding basic seasonings, spices, etc., and mixing well; especially spicy soybean products, which have low-fat, Low-sugar, high-protein nutritional health food, and rich in B vitamins, vitamin C, vitamin A and calcium, phosphorus, iron, potassium, magnesium, zinc and other essential trace elements for human body, the nutritional value is very rich, known as "vegetarian "Meat in the middle"; it has the characteristics of unique taste, spicy and delicious, and convenient eating, so it is deeply loved by people. However, due to the high bacterial content of spices in spicy food, it will become moldy and deteriorate after a long time; in addition, becaus...

AI Technical Summary

Problems solved by technology

However, due to the high bacterial content of spices in spicy food, it will become moldy and deteriorate after a long time; in addition, because the finished product of spicy food is a high-temperature puffed flour product or soybean product, its tissue is porous and loose, and it is easily seasoned by more oily food. However, the existing food preservatives have poor oil solubility, and it is difficult to meet the requirements of uniform dispersion in the entire system, so the antiseptic and fresh-keeping effect on the entire product cannot be achieved, and it is easy to cause local preservatives to exceed the standard

At present, although there are various antiseptic preservatives on the market, the ingredients are single, the antiseptic effect is not good, and the compound preservatives also lack special designs for spicy food; The selected raw materials, ethyl paraben and natamycin, cannot be directly used in spicy food, and they do not meet the requirements of GB2760-2011 "National Food Safety Standard Food Additive Use Standard"