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Fresh noodle preservative and preparation method thereof

A preservative and fresh noodle technology, applied in food preservation, food ingredients as antioxidants, food science, etc., can solve the problems of low safety, low pH, affecting the taste of noodles, etc., and achieve good moisturizing effect

Pending Publication Date: 2020-01-14
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem with the currently commonly used food preservatives is that the required pH is low or the formula contains a variety of preservatives, which is not suitable for adding to fresh noodles. The production process is cumbersome and the cost will increase accordingly
[0018] (1) Currently commonly used food preservatives require low pH, and the formula contains a variety of preservatives, which are not suitable for adding to fresh noodles. Low pH will affect the taste of noodles
[0019] (2) The existing fresh noodle preservatives have high production cost, low safety, lack of addition of antioxidants or single function of added antioxidant products
[0020] In the prior art, food antioxidants have the problem that the antioxidant performance is not ideal

Method used

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  • Fresh noodle preservative and preparation method thereof

Examples

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preparation example Construction

[0113] The preparation method of glyceryl monocaprylate in step S101 comprises:

[0114] (1) Acidic catalyst is added in caprylic acid and dimethyl carbonate, set reaction temperature and reaction time, until gas chromatography monitors octanoic acid reaction is complete, add alkali and adjust pH value to neutrality, decompression distills off excessive dicarbonate methyl ester to obtain crude methyl octanoate.

[0115] (2) Add the composite catalyst to the crude product of methyl caprylate and glycerin, adjust the temperature and reaction time until the reaction of methyl caprylate is complete, cool to room temperature and filter, evaporate excess glycerin to obtain glyceryl monocaprylate with a purity of 85%. .

[0116] The acidic catalyst is p-toluenesulfonic acid, concentrated sulfuric acid, phosphoric acid, phosphotungstic acid or 723 type strongly acidic styrene-based cation exchange resin.

[0117] The equivalent ratio of the acidic catalyst, octanoic acid and dimethy...

Embodiment 1

[0129] The fresh noodle preservative provided by the embodiments of the present invention is prepared from the following raw materials in parts by weight:

[0130] 1 part of glyceryl monocaprylate, 2 parts of antioxidant composition, 3 parts of citric acid, 1.5 parts of sorbitol, 0.5 part of propylene glycol, 2 parts of sodium chloride, 2 parts of carboxymethyl cellulose, 3 parts of edible alkali, nisin 1 part of bacterin, 2 parts of natamycin and 0.5 part of compound phosphate.

[0131] The edible alkali provided in the embodiment of the present invention is one or more of alkali potassium carbonate, sodium carbonate, and calcium hydroxide.

[0132] The preparation and the use method of the fresh noodle preservative provided by the embodiment of the present invention comprise the following steps:

[0133] Step 1: Weigh each raw material according to the parts by weight, and dissolve glyceryl monocaprylate in hot water to obtain solution A.

[0134] Step 2, dry mixing the an...

Embodiment 2

[0137] The fresh noodle preservative provided by the embodiments of the present invention is prepared from the following raw materials in parts by weight:

[0138] 2 parts of glyceryl monocaprylate, 5 parts of antioxidant composition, 8 parts of citric acid, 3 parts of sorbitol, 2 parts of propylene glycol, 5 parts of sodium chloride, 2 parts of carboxymethyl cellulose, 4 parts of edible alkali, nisin 2 parts of bacterin, 3 parts of natamycin and 1 part of compound phosphate.

[0139] The edible alkali provided in the embodiment of the present invention is one or more of alkali potassium carbonate, sodium carbonate, and calcium hydroxide.

[0140] The preparation and the use method of the fresh noodle preservative provided by the embodiment of the present invention comprise the following steps:

[0141] Step 1: Weigh each raw material according to the parts by weight, and dissolve glyceryl monocaprylate in hot water to obtain solution A.

[0142] Step 2, dry mixing the antio...

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Abstract

The invention belongs to the technical field of food preservation and discloses a fresh noodle preservative and a preparation method thereof. The fresh noodle preservative is prepared from 1-2 parts of glycerol monocaprylate, 2-5 parts of antioxidant composition, 3-8 parts of citric acid, 1.5-3 parts of sorbitol, 0.5-2 parts of propylene glycol, 2-5 parts of sodium chloride, 1-2 parts of carboxymethyl cellulose and 2-4 parts of dietary alkali. The preservative has the effects of synthesizing and enhancing vitamin C by adopting the combination of a bacteriostatic agent, antioxidant and auxiliaries, has simple formula, simple production process, low cost and convenience in use, has low price but remarkable preservation effect, completely accords with the national food hygienic safety standard and can meet the requirement of industrial production. Furthermore, high purity glycerol monocaprylate and propylene glycol can be obtained by a glycerol monocaprylate preparation method and a propylene glycol preparation method, and the high-quality preservative can be prepared.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a fresh-keeping agent for fresh noodles and a preparation method thereof. Background technique [0002] Currently, the closest prior art: [0003] China's traditional eating habits have strong vitality. Although noodle products such as instant noodles and dried noodles have occupied a certain market, people are still willing to go to the farmer's market to buy fresh wet noodles rolled on site due to considerations such as nutrition and taste. Even the "new army" of instant noodles - LL noodles (long life noodles, also known as wet instant noodles, udon noodles, fresh instant noodles), it is difficult to change people's habit of pursuing natural taste. After all, instant noodles are people's emergency food, and they cannot change people's traditional staple food habits. Therefore, postgraduate wet noodles have a good prospect. However, due to the high moi...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L3/349A23L3/3508A23L3/3517A23L3/3544A23L3/3562A23L3/358
CPCA23L3/3472A23L3/349A23L3/3508A23L3/3517A23L3/3544A23L3/3562A23L3/358A23V2002/00A23V2200/02A23V2250/032A23V2250/21A23V2250/712Y02A40/90
Inventor 雷激李玉锋张国栋胡玲张俊张三杉余梦玲
Owner XIHUA UNIV
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