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Soaking fluid for preparing anti-mold chip, anti-mold chip and preparation method of anti-mold chip

A soaking solution and anti-mildew technology, applied in the fields of application, food science, food preservation, etc., can solve problems such as adverse effects on human health, hidden safety hazards, and affecting food taste, so as to shorten the soaking time, effectively inhibit bacteria and prevent mildew, The effect of strengthening the moisture absorption effect

Active Publication Date: 2017-02-15
GUANGZHOU WELBON BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Anti-mildew and fresh-keeping of food has always been a concern in the storage and transportation of the food industry. There are many types of food preservation methods and preservatives. Some of the existing fresh-keeping products will have adverse effects on human health after long-term use, and there are potential safety hazards. Some will affect the taste of food. With the improvement of people's awareness of their own health and the emphasis on food safety and food taste, there are higher requirements for food mold-proof and fresh-keeping products.
[0003] Anti-mildew sheet products on the market mainly use paper to absorb alcohol as the main raw material. The product has a strong alcohol smell, and it is prone to bitterness when used in pastries and other foods, which affects the taste of food.

Method used

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  • Soaking fluid for preparing anti-mold chip, anti-mold chip and preparation method of anti-mold chip
  • Soaking fluid for preparing anti-mold chip, anti-mold chip and preparation method of anti-mold chip
  • Soaking fluid for preparing anti-mold chip, anti-mold chip and preparation method of anti-mold chip

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A kind of mildew-proof sheet of the present embodiment is prepared by the following method:

[0044] (1) Add glucose into water, stir until completely dissolved, quickly add glucose oxidase, stir evenly, add ethanol, stir evenly, and obtain liquid A;

[0045] The weight percent of each component in the gained A liquid is:

[0046]

[0047] (2) adding essence into ethanol, stirring evenly to obtain liquid B; the essence content in the obtained liquid B is 0.55wt%.

[0048] (3) Put the absorbent paper (adsorptive paper) in the No. 1 container filled with liquid A and soak for 20 minutes (the soaking container is sealed, the pressure is 0.1mpa, and the temperature is 18°C); take out the absorbent paper, Then put it in the No. 2 container with B liquid and soak for 30 minutes (the soaking container is airtight, the pressure is 0.15mpa, and the temperature is 18°C); Centrifuge for 1 minute;

[0049] (4) Decompression, sub-package, and that's it.

Embodiment 2

[0051] A kind of mildew-proof sheet of the present embodiment is prepared by the following method:

[0052] (1) Add glucose into water, stir until completely dissolved, quickly add glucose oxidase, stir evenly, add ethanol, stir evenly, and obtain liquid A;

[0053] The weight percent of each component in the gained A liquid is:

[0054]

[0055] (2) adding the essence into ethanol, stirring evenly to obtain liquid B; the essence content in the obtained liquid B is 0.1 wt%.

[0056] (3) Soak the absorbent paper in the No. 1 container containing liquid A for 20 minutes (the soaking container is sealed, the pressure is 0.1mpa, and the temperature is 18°C); take out the absorbent paper, and then place it in the container containing B Soak in the No. 2 container of liquid for 25 minutes (the soaking container is sealed, the pressure is 0.15mpa, and the temperature is 18°C); take out the soaked absorbent paper, and then centrifuge it at a speed of 100rpm for 1 minute;

[0057]...

Embodiment 3

[0059] A kind of mildew-proof sheet of the present embodiment is prepared by the following method:

[0060] (1) Add glucose into water, stir until completely dissolved, quickly add glucose oxidase, stir evenly, add ethanol, stir evenly, and obtain liquid A;

[0061] The weight percent of each component in the gained A liquid is:

[0062]

[0063] (2) adding the essence into ethanol, stirring evenly to obtain liquid B; the essence content in the obtained liquid B is 2 wt%.

[0064] (3) Soak the absorbent paper in the No. 1 container containing liquid A for 25 minutes (the soaking container is sealed, the pressure is 0.1mpa, and the temperature is 18°C); take out the absorbent paper, and then place it in the container containing B Soak in the No. 2 container of liquid for 35 minutes (the soaking container is sealed, the pressure is 0.15mpa, and the temperature is 18°C); take out the soaked absorbent paper, and then centrifuge it at a speed of 100rpm for 1 minute;

[0065] (...

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Abstract

The invention relates to soaking liquid for preparing an anti-mold chip, the anti-mold chip and a preparation method of the anti-mold chip. The soaking fluid for preparing the anti-mold chip is prepared from liquid A and liquid B, wherein the liquid A is prepared from the following components in percentage by weight: 0.1-3% of glucose oxidase, 2-10% of glucose, 34-65% of ethanol and 30-55% of water; and the liquid B is prepared from the following components in percentage by weight: 0.05-5% of essence, and 95-99.95% of ethanol. The preparation method of the anti-mold chip is simple, and the prepared anti-mold chip has favorable effects of being bacterial and anti-mold. When the anti-mold chip is used for foods, the condition that the foods have bitterness is avoided, and used reagents are completely non-toxic. When the anti-mold chip is used for a long term, health of bodies cannot be influenced, and the anti-mold chip can be in direct contact with fresh-keeping foods.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a soaking solution for preparing an anti-mold sheet, an anti-mold sheet and a preparation method thereof. Background technique [0002] In order to prevent food from deteriorating due to microbial reproduction during storage and circulation, or due to poor storage and sales conditions, the internal quality of food will deteriorate and the color will decline. Edible value, anti-mildew and fresh-keeping measures of food are necessary. Anti-mildew and fresh-keeping of food has always been a concern in the storage and transportation of the food industry. There are many types of food preservation methods and preservatives. Some of the existing fresh-keeping products will have adverse effects on human health after long-term use, and there are potential safety hazards. Some will affect the taste of food. With the improvement of people's awareness of their own health and the emphasis on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3463A23L3/349A23L3/3562A23L3/3571
CPCA23L3/3463A23L3/349A23L3/3562A23L3/3571
Inventor 李红良林跃先易秀琴
Owner GUANGZHOU WELBON BIOLOGICAL TECH
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