CN105918767A - Flour mildew preventive - Google Patents

Abstract

The present invention belongs to the technical field of food processing and particularly relates to a flour mildew preventive. The flour mildew preventive consists of sucrose esters, stevioside, glycine, kaempferol, rutin, and caffeic acid. The sucrose esters, stevioside, glycine, kaempferol, rutin, and caffeic acid are at a weight ratio of (2-3):(2-3):(3-5):(1-1.5):(1-1.5):(2-3). The flour mildew preventive is safe and free of irritations in composition, and good in heat resistance and moisture resistance, has a better inhibition effect on mildew, and a small dose addition of the mildew preventive can play a better anti-mildew and anti-caking effect. The obtained flour is stored for 6 months at room temperature, and the acidity can be maintained to be not more than 2 degrees.

Description

A flour antifungal agent

technical field

The invention belongs to the technical field of food processing, and in particular relates to a flour antifungal agent.

Background technique

Flour is a kind of powder made from wheat. It is the staple food in most parts of northern China. There are many kinds of food made from flour, with various styles and different flavors. The flour particles are small and have strong moisture absorption capacity. Agglomeration or sourness and bitterness, especially in humid and hot summer, because there is a lot of rain, high temperature and high humidity, which further promotes the process of flour mildew and agglomeration.

Contents of the invention

In order to solve the problem that flour is prone to mildew and agglomeration during storage, the invention provides a flour anti-mold agent, which has better anti-mold and anti-agglomeration properties, and has a significant effect on improving the quality and shelf life of flour. s help.

Antifungal agent of the present invention is composed as follows:

It consists of sucrose esters, steviol glycosides, glycine, kaempferol, rutin, and caffeic acid, wherein the weight ratio of sucrose esters, steviol glycosides, glycine, kaempferol, rutin, and caffeic acid is 2-3:2-3: 3-5:1-1.5:1-1.5:2-3.

When applying the antifungal agent, add the antifungal agent to fresh flour with a water content lower than 12% and mix evenly. The amount of the antifungal agent added is 1.1%-1.15% of the weight of the flour. The mold agent is dispersed and crushed with a high-shear disperser, the shearing speed is 9000-10000r/min, and the shearing time is 4-5 minutes.

The composition of the antifungal agent of the invention is safe and non-irritating, has good moisture resistance and heat resistance, and has a good inhibitory effect on molds, and the addition of a small dose can have a good anti-mildew and anti-caking effect. The obtained flour can maintain an acidity of not more than 2° when stored at room temperature for 6 months.

detailed description

The present invention is further illustrated below by means of examples, but the present invention is not limited to the scope of the examples.

Embodiment 1, a kind of flour antifungal agent, described antifungal agent is made up of sucrose ester, steviol glycoside, glycine, kaempferol, rutin, caffeic acid, wherein, sucrose ester, steviol glycoside, glycine, kaempferol, rutin , The composition weight ratio of caffeic acid is 2:2:3:1:1:2.

Embodiment 2, a kind of flour antifungal agent,

The antifungal agent is composed of sucrose ester, steviol glycoside, glycine, kaempferol, rutin, and caffeic acid, wherein the weight ratio of sucrose ester, steviol glycoside, glycine, kaempferol, rutin, and caffeic acid is 3:3: 5:1.5:1.5:3.

Embodiment 3, a kind of flour antifungal agent, described antifungal agent is made up of sucrose ester, steviol glycoside, glycine, kaempferol, rutin, caffeic acid, wherein, sucrose ester, steviol glycoside, glycine, kaempferol, rutin , The composition weight ratio of caffeic acid is 2.5:2.5:4:1.3:1.3:2.5.

Get the same amount of flour (named as group A) prepared in Example 3 and the flour (named as group B) with fresh water content on the market lower than 12% for storage experiments,

The storage temperature is 38°C, and the storage humidity is 60%;

result:

After storage for 5 days, slight hyphae appeared on the surface of the flour in group B, and the range of mycelia on the surface of the flour gradually expanded between 5 and 8 days. On the 10th day, the flour showed severe mildew and agglomeration.

When stored for 0-18 days, no mycelium appeared in the flour of group A. On the 18th day, slight mycelium appeared in the flour, and on the 30th day, the flour showed severe mildew and agglomeration.

Claims (4)

1. A flour antifungal agent, characterized in that, The antifungal agent is composed of sucrose ester, steviol glycoside, glycine, kaempferol, rutin, and caffeic acid, wherein the weight ratio of sucrose ester, steviol glycoside, glycine, kaempferol, rutin, and caffeic acid is 2-3:2 -3:3-5:1-1.5:1-1.5:2-3. 2. a kind of flour antifungal agent according to claim 1, is characterized in that, The antifungal agent is composed of sucrose ester, steviol glycoside, glycine, kaempferol, rutin, and caffeic acid, wherein the weight ratio of sucrose ester, steviol glycoside, glycine, kaempferol, rutin, and caffeic acid is 2:2:3 :1:1:2. 3. a kind of flour antifungal agent according to claim 1, is characterized in that, The antifungal agent is composed of sucrose ester, steviol glycoside, glycine, kaempferol, rutin, and caffeic acid, wherein the weight ratio of sucrose ester, steviol glycoside, glycine, kaempferol, rutin, and caffeic acid is 3:3:5 : 1.5: 1.5: 3. 4. a kind of flour antifungal agent according to claim 1, is characterized in that, The antifungal agent is composed of sucrose ester, steviol glycoside, glycine, kaempferol, rutin, and caffeic acid, wherein the weight ratio of sucrose ester, steviol glycoside, glycine, kaempferol, rutin, and caffeic acid is 2.5:2.5:4 :1.3:1.3:2.5.