A fermented pasta preservative, preparation method and application method thereof

A preservative and pasta technology, applied in food preservation, application, food science, etc., can solve the problem of maintaining tissue structure, softness, water holding capacity and other properties, which is not beneficial to the maintenance and improvement of steamed bread taste and eating quality, and general antiseptic effect and other problems, to achieve satisfactory and healthy dining experience, improve sensory quality, and significant antibacterial effect

Active Publication Date: 2021-01-05
LUOHE MEDICAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fermented pasta with high fat content is prone to spoilage due to chemical damage
[0007] 3) Microbial spoilage: This is a critical issue for product safety
This invention has the following disadvantages: the antistaling agent of this invention adopts surface spraying for anticorrosion. Although the pasta storage time is prolonged, the antistaling agent is not beneficial to the maintenance of the tissue structure, softness and water holding capacity of the pasta itself.
This invention has the following disadvantages: the plant-derived natural fresh-keeping preservative is used for fermented pasta, and the antiseptic effect is general, and it is not conducive to the maintenance and improvement of the mouthfeel and eating quality of steamed bread.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A fermented pasta preservative is prepared from the following raw materials in parts by weight: 15 parts of licorice, 10 parts of imperina root, 10 parts of Cyperus cyperi, 10 parts of torreya, 5 parts of lecithin, and 5 parts of whey protein concentrate.

[0031] The preparation method of above-mentioned fermented pasta preservative comprises the following steps:

[0032]Step S1: Weigh licorice root, rhizoma cyperi root, Cyperus cyperi and Torreya chinensis, dry at 80°C, and pulverize to obtain raw material powder; add water to the raw material powder, the mass ratio of raw material powder to water is 1g:10ml, and control the temperature at 70°C Extract for 1 hour, filter, and collect the filtrate and filter residue respectively once; add a volume fraction of 60% ethanol solution to the filter residue, reflux extraction twice, each time for 60 minutes, filter, combine the filtrates, and reclaim ethanol under reduced pressure to obtain two secondary filtrate; the primar...

Embodiment 2

[0036] A fermented pasta preservative is prepared from the following raw materials in parts by weight: 12 parts of licorice, 8 parts of imperina root, 8 parts of Cyperus cyperi, 8 parts of torreya, 3 parts of lecithin, and 3 parts of whey protein concentrate.

[0037] The preparation method of above-mentioned fermented pasta preservative comprises the following steps:

[0038] Step S1: Weigh licorice root, rhizoma cyperi root, Cyperus cyperi and Torreya chinensis, dry at 85°C, and pulverize to obtain raw material powder; add water to the raw material powder, the mass ratio of raw material powder to water is 1g:8ml, and control the temperature at 60°C Extract for 1.2 hours, filter, and collect the filtrate and filter residue once respectively; add a volume fraction of 60% ethanol solution to the filter residue, reflux extraction for 3 times, each time for 45 minutes, filter, combine the filtrates, and reclaim ethanol under reduced pressure to obtain two secondary filtrate; the ...

Embodiment 3

[0041] A fermented pasta preservative is prepared from the following raw materials in parts by weight: 18 parts of licorice, 12 parts of imperina root, 12 parts of Cyperus cyperi, 12 parts of torreya, 7 parts of lecithin, and 7 parts of whey protein concentrate.

[0042] The preparation method of above-mentioned fermented pasta preservative comprises the following steps:

[0043] Step S1: Weigh licorice root, rhizoma cyperi root, Cyperus cyperi and Torreya chinensis, dry at 80°C, and pulverize to obtain raw material powder; add water to the raw material powder, the mass ratio of raw material powder to water is 1g:12ml, and control the temperature at 80°C Extract for 1 hour, filter, and collect the filtrate and filter residue respectively once; add ethanol solution with a volume fraction of 50% in the filter residue, reflux extraction 3 times, each time for 50 minutes, filter, combine the filtrates, reclaim ethanol under reduced pressure, and obtain two secondary filtrate; the ...

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PUM

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Abstract

The invention provides a fermented wheaten food preservative, and belongs to the technical field of food preservatives. The preservative is prepared from the following raw materials in parts by weight: 10-20 parts of licorice roots, 5-15 parts of lalang grass rhizome, 5-15 parts of rhizoma cyperi, 5-15 parts of semen torreya, 1-10 parts of lecithin and 1-10 parts of whey protein concentrate. The fermented wheaten food preservative is added in the process of manufacturing fermented wheaten foods, and is used for inhibiting bacteria and preservation of fermented wheaten foods, and maintaining orimproving the original edible quality of fermented wheaten foods.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a fermented pasta preservation agent, a preparation method and a use method thereof. Background technique [0002] Fermented pasta meets the needs of modern life and is in a period of rapid development. Fermented pasta is made from flour, yeast, salt, sugar, and water as the main raw materials, with the addition of oil, dairy products, eggs, etc. food. This kind of food has the characteristics of high nutritional value, unique flavor, convenient eating, and easy to carry. With the acceleration of people's modern life rhythm, it is very popular among people, especially the younger generation. [0003] At present, the outstanding problems in the fermented pasta industry are the short shelf life, which is mainly manifested in the problems of easy aging and dregs, poor taste, lack of softness, and surface mold growth and deterioration, which are the main facto...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3472A23L3/3553
CPCA23L3/3472A23L3/3553A23V2002/00A23V2200/32A23V2250/21
Inventor 豆康宁赵丽芳尚新彬王飞张臻李玉兰
Owner LUOHE MEDICAL COLLEGE
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