An anti-mold preservative for food made from wheat flour and processing technology thereof

[0031] as attached figure 1 shown

[0032] A mildew-proof and fresh-keeping agent for pasta and its processing technology include 10-70 parts of biological enzymes, 10-60 parts of microbial metabolites, 6-40 parts of natural extracts, and 600-900 mg / kg of dissolved water.

[0033] Preferably, the natural extracts include water-soluble tea polyphenols, chitosan, or both; the biological enzymes include lysozyme and natamycin; Bacteria.

[0034] Preferably, the fermentation medium (g / 100mL) selected for said nisin is: sucrose 2.93, soybean peptone 1.0, yeast extract 0.43, Na_2HPO_4 1.89, MgSO_4·7H_2O 0.02.

[0035] Preferably, the lysozyme uses egg white under the condition of pH6.5 as raw material.

[0036] Preferably, the pH value of the dissolved water can be divided into pH2.5-5.0; the temperature of the dissolved water is 20 degrees Celsius to 40 degrees Celsius.

[0037] A mildew-proof and antistaling agent for pasta and a processing technology thereof The processing te...

[0048] Formula example: Take 15 parts of lysozyme, 80 parts of natamycin, 15 parts of chitosan, and 15 parts of nisin, mix well and make a powder with modern micro-powder technology, dilute it with water at a dose of 900mg / kg, and put it on the bread It can be sprayed or sprayed on the surface with moon cakes.

[0049] Effect evaluation: 1. Mooncakes can be kept for more than 60 days without mold. 2. The shelf life of bread will be more than 1 times longer than that of the control group.

[0050] The verification results show that the formulation process of this product is stable, reliable, durable and suitable for industrial production.