Application of food-grade plant-source composite bacteriostatic agent in bean products

A plant-derived, food-grade technology, applied in applications, dairy products, food science, etc., can solve the problems of poor food sensory and short shelf life, and achieve the effect of inhibiting microbial growth, maintaining flavor, and broad antibacterial spectrum

Inactive Publication Date: 2019-05-03
ZHUHAI NATURE JOURNEY BIOTECH CO LTD
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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 solve the problems that the existing chemical preservatives have potential safety hazards, the shelf life of the existing chemical preservatives and plant-derived natural preservatives is short, and their own smell will cause bad sensory effects on food, and provide a Application of a food-grade plant-derived compound antibacterial agent in soybean products

Method used

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  • Application of food-grade plant-source composite bacteriostatic agent in bean products
  • Application of food-grade plant-source composite bacteriostatic agent in bean products
  • Application of food-grade plant-source composite bacteriostatic agent in bean products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of food-grade plant-derived compound antibacterial agent:

[0023] (1), preparation of the plant extract containing cinnamaldehyde: steam distillation method gets 60kg ground fine cinnamon bark powder, puts into the flask, adds 160L of water, installs condenser, heats and refluxes for 10min. After cooling, pour it into a distillation bottle for steam distillation, and collect 80-100L of distillate;

[0024] The distillate was transferred to a separatory funnel and extracted twice with 40 L portions of ether. Discard the water layer, transfer the ether layer into a small test tube, add a small amount of anhydrous sodium sulfate to dry, pour out the extract after 20 minutes, and evaporate the ether in a water bath in a fume hood to obtain a plant extract containing cinnamaldehyde;

[0025] (2), prepare the plant extract containing eugenol: take 15kg of clove flower buds, add water 90L after soaking in a distillation bottle, directly heat and carry ...

Embodiment 2

[0065] The specific method for preparing stewed dried tofu with food-grade plant-derived compound antibacterial agent is as follows:

[0066] Fresh soybeans are used as raw materials, which are prepared, impurity removed, soaked, refined, pulped, boiled, coagulated, pressed, formed, fried, stewed, cooled and packaged in sequence.

[0067] Raw material preparation: prepare fresh soybeans according to daily production requirements; impurity removal: screen and remove impurities from fresh soybeans; soak: soak in buckets and time, rinse after soaking and ripening; refining: grind with water. Refining is followed by pulping and boiling; coagulation: strictly control the concentration and temperature of soybean milk, and add an appropriate amount of natural bittern as a coagulant according to the concentration and temperature. Squeeze: It includes flowering, vat expansion, vat turning, pumping, upper pressing and final pressing in order to make blank. It has moderate hardness, rig...

Embodiment 3

[0076] The specific method of using food-grade plant-derived compound antibacterial agent to prepare fermented soy sauce is:

[0077] Wash the fermented soy beans and put them into a chopping machine to chop them for later use. The minced garlic, minced ginger, minced pepper and minced shallots are respectively sautéed with vegetable oil on low heat for later use. Press the crushed fermented soy beans 8kg, minced garlic 2kg, minced ginger 0.5kg, and pepper 0.5kg powder, 1kg shallot powder and 5kg water are put into the cooking pot in turn and boiled until boiling, then add food-grade plant-derived compound antibacterial agent, and stir evenly to obtain delicious soybean sauce; the food-grade plant-derived compound antibacterial agent The addition amount is 0.08%, 0.07%, 0.06%, 0.05% and 0.04% of the total mass of fermented soya bean paste; the above are used as the experimental group.

[0078] Control group: blank control group and potassium sorbate control group, the addition...

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Abstract

The invention relates to an application of a natural bacteriostatic anticorrosion material and particularly relates to an application of a food-grade plant-source composite bacteriostatic agent in bean products. The objective of the invention is to solve a problem that chemical preservatives at present are short in shelf life and a problem that side effects occur after excessive intake of chemicalpreservatives. The composite bacteriostatic agent is used for preparing bean products and has a dosage of 0.05-0.08% in the bean products. The composite bacteriostatic agent includes cinnamaldehyde,eugenol, and trans 2-methoxycinnamaldehyde. Beneficial effects of the application are that: 1) components of the composite bacteriostatic agent are derived from the nature so that component safety ishigher, adaptability with original food taste is good, and long-term use of the composite bacteriostatic agent does not cause side effects on bodies; and 2) the shelf life can be prolonged to 12 months only when the addition dosage is not more than 0.08%.

Description

technical field [0001] The invention relates to the application of a natural antibacterial and antiseptic material. Background technique [0002] The cause of food spoilage is food spoilage caused by the reproduction of microorganisms; or the oxidative deterioration of ingredients in soy products due to the action of oxygen in the air; because of the oxidase, peroxidase, amylase, The action of protease, etc., promotes the progress of food metabolism, generates heat, water vapor and carbon dioxide, and causes food to deteriorate. [0003] Among the various factors of food spoilage, microbial contamination is the most active and common factor, playing a leading role. Microorganisms exist everywhere in the environment, and food is easily contaminated by microorganisms during production, processing, transportation, storage, and sales. As long as the temperature is right, microorganisms will grow and reproduce, breaking down the nutrients in the food to meet their own needs. A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3499A23L3/349A23C20/02A23L11/00A23L11/45A23L11/50
Inventor 巫世贵张晖刘俊希
Owner ZHUHAI NATURE JOURNEY BIOTECH CO LTD
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