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Hygroscopic state vermicelli antistaling agent and application thereof

A preservative, vermicelli technology, applied in application, food preservation, preservation of food ingredients as anti-microbials, etc., can solve problems such as short shelf life, and achieve the effect of extending shelf life, simple operation, and maintaining the original quality

Inactive Publication Date: 2015-03-04
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a wet vermicelli preservative for the short shelf life of existing wet vermicelli products, which prolongs the storage period of wet vermicelli

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Wet vermicelli (water content 40%) 100kg, add 0.5kg antistaling agent, mix evenly, pack, store at 25 ℃. The shelf life of wet vermicelli is 6 months.

Embodiment 2

[0015] Wet state vermicelli (water content 40%) 100kg, add 1.0kg antistaling agent, mix evenly, pack, and store at 25 ℃. The shelf life of wet vermicelli is 8 months.

Embodiment 3

[0017] Wet vermicelli (water content 40%) 100kg, add 1.5kg antistaling agent, mix evenly, pack, store at 25 ℃. The shelf life of wet vermicelli is 10 months.

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PUM

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Abstract

The invention discloses a hygroscopic state vermicelli antistaling agent and application thereof. The antistaling agent consists of calcium propionate, potassium lactate, sand sagebrush glue, glacial acetic acids and water. The antistaling agent disclosed by the invention has the advantages of high safety, high efficiency, simple operation and low cost. The antistaling agent disclosed by the invention is added, hygroscopic state vermicelli is not needed to be subjected to cold storage, and can be stored for a long term at a normal atmospheric temperature, the original quality of hygroscopic state vermicelli products can be better maintained, and the quality guarantee period of the hygroscopic state vermicelli products can be prolonged.

Description

technical field [0001] The invention relates to a fresh-keeping agent for wet vermicelli and an application thereof, belonging to the field of agricultural product processing. Background technique [0002] Vermicelli is a kind of traditional food in my country. It has the characteristics of delicate taste, smoothness and strong texture. It not only has a good domestic market, but also sells well in the international market. Vermicelli was first recorded in the book "Qi Min Yao Shu" in the Northern Wei Dynasty, which has a history of at least 1,400 years in our country. Processing starch and making vermicelli from potatoes is one of the agricultural product processing industries that has developed rapidly in recent years, and vermicelli is also a staple product of potato processing in my country. At present, there are multiple raw materials for domestic production of vermicelli, among which the quality of vermicelli (vermicelli) such as mung bean starch and broad bean starch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3454
CPCA23L3/3454A23V2002/00A23V2200/10
Inventor 陈志刚夏彩萍骆宇强黄瑶乔颖李诺吴越
Owner NANJING AGRICULTURAL UNIVERSITY
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