Fresh keeping agent for cakes, and preparation method of fresh keeping agent
A preservative and cake technology, applied in the directions of dough preparation, pre-baked dough processing, baking, etc., can solve problems such as use restrictions, and achieve the effects of increasing uniformity, delaying aging, and prolonging shelf life
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Embodiment 1
[0022] A cake preservative, consisting of a slow-release microcapsule wall material and a core material; wherein, gelatinized starch and chitosan in the slow-release microcapsule wall material are prepared by mixing according to a ratio of 1:1; the core material It is prepared by mixing amylase, lysozyme, and α-tocopherol in a ratio of 1:1:3. And the ratio of the sustained-release microcapsule wall material to the core material is 3:1.
[0023] A method for preparing a cake preservative, comprising the following steps:
[0024] 1) Preparation of microcapsule wall material: Weigh gelatinized starch and chitosan according to the ratio, add distilled water to heat and dissolve, bathe in constant temperature water for 15 minutes, add emulsifier, and continue stirring for 30 minutes; and the emulsifier is diacetyl tartaric acid monoglyceride.
[0025] 2) Prepare the core material: weigh amylase, lysozyme, and α-tocopherol according to the proportion, mix and stir evenly, and contr...
Embodiment 2
[0029] A cake preservative, composed of slow-release microcapsule wall material and core material; wherein, gelatinized starch and chitosan in the slow-release microcapsule wall material are prepared by mixing according to the ratio of 20:10; the core material It is prepared by mixing amylase, lysozyme and α-tocopherol according to the ratio of 5:3:8. And the ratio of the sustained-release microcapsule wall material to the core material is 5:1.
[0030] A method for preparing a cake preservative, comprising the following steps:
[0031] 1) Preparation of microcapsule wall material: Weigh gelatinized starch and chitosan according to the proportion, add distilled water to heat and dissolve, bathe in constant temperature water for 25 minutes, add emulsifier, and continue stirring for 35 minutes; and the emulsifier is sodium stearoyl lactylate.
[0032] 2) Preparation of core material: Weigh amylase, lysozyme, and α-tocopherol according to the proportion, mix and stir evenly, and...
Embodiment 3
[0036] A cake preservative, composed of slow-release microcapsule wall material and core material; wherein, gelatinized starch and chitosan in the slow-release microcapsule wall material are prepared by mixing according to the ratio of 15:6; the core material It is prepared by mixing amylase, lysozyme and α-tocopherol according to the ratio of 3:2:6. And the ratio of the sustained-release microcapsule wall material to the core material is 4:1.
[0037] A method for preparing a cake preservative, comprising the following steps:
[0038] 1) Preparation of microcapsule wall material: Weigh gelatinized starch and chitosan according to the proportion, add distilled water to heat and dissolve, keep a constant temperature water bath for 20 minutes, add an emulsifier, and continue stirring for 35 minutes; and the emulsifier is sodium stearoyl lactylate, diacetyl Monoglyceride tartrate is obtained by mixing 1:1.
[0039] 2) Prepare the core material: weigh amylase, lysozyme, and α-to...
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