Antistaling agent prescription for preserved dried turnip and process thereof

A technology of preservative and dried radish, applied in the field of food technology, can solve problems such as high price, achieve the effects of complementary broadening of antibacterial spectrum, inhibiting growth and gas production, and enhancing disinfection effect

Inactive Publication Date: 2006-02-08
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nisin (NISIN) was adopted by FAO / WHO in 1961 and confirmed as a food preservative, and their relatively expensive

Method used

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Examples

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Embodiment Construction

[0015] The present invention is further illustrated below by examples, but the invention is not limited thereto.

[0016] Hangzhou Xiaoshan Qianjiang Vegetables Co., Ltd. mainly produces pickled radishes, pickled mustard, courgettes and other products. Due to the flavor of the products, some dried radishes in small vacuum packages cannot be sterilized at high temperature. They mainly rely on the addition of preservative sodium benzoate to extend the shelf life of the products. , but according to the maximum usage amount (benzoic acid<0.5g / kg) of GB2760-1996, the requirement of shelf life cannot be reached. After adopting the present invention, factory has carried out the batch production of 3 batches of 100kg scales, and concrete implementation technological process is as follows:

[0017] The radish is purchased from raw materials → pretreatment → pickling for the first time (add 4% salt) → turn over the pool → combine pools after 4 days, and combine 2 pools into one pool → p...

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Abstract

The invention relates to an antistaling agent prescription for preserved dried turnip and process, which comprises ozonization, regulating pH, integrating the complementary actions of bacterium inhibiting spectrum of different preservatives, controlling microbiological putridness and gas production in the vacuum-packing. The formulation of the antistaling agent comprises sodium dehydroacetate, methyl-p-hydroxybenzoate mixed ester, fumaric acid, citric acid, edible ethanol and Cinnamomum cassia extract.

Description

technical field [0001] The invention belongs to the technical field of food technology, and relates to a fresh-keeping technology for pickled food, in particular to a fresh-keeping agent and a technology suitable for anti-corrosion and fresh-keeping of dried pickled radish. Background technique [0002] At present, in the production of pickled vegetables in our country, traditional techniques are still mainly used, and a large number of microorganisms multiply and grow during the pickling process, so the total number of bacteria in pickled vegetables is prone to exceed the standard, and "fat bags" appear in vacuum small packaging products, etc. situation, which requires the addition of food preservatives to control microorganisms. In order to ensure that the product does not deteriorate during the shelf life, manufacturers generally increase the amount of preservatives used, which leads to the introduction of chemical unsafe factors while solving the biological unsafe factor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/237A23L3/3454A23L19/20A23L27/40
Inventor 王向阳蒋予箭刘东红
Owner ZHEJIANG GONGSHANG UNIVERSITY
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