-
1.发明申请公开(公告)号：US20050191397A1
公开(公告)日：2005-09-01
申请号：US11041943
申请日：2005-01-26
申请人： Graham Williams , Joss Delves-Broughton , John Faragher , Diane Salmela , Jay Hardy , Kersti Haugan , Linda Thomas , Peter Wisler
发明人： Graham Williams , Joss Delves-Broughton , John Faragher , Diane Salmela , Jay Hardy , Kersti Haugan , Linda Thomas , Peter Wisler
IPC分类号： A21D15/08 , A23L3/3463 , A21D10/00
CPC分类号： A23L3/34635 , A21D15/08
摘要： The present invention relates to a non yeast-leavened fine bakery product with increased shelf life and to a process for increasing the shelf life of intermediate and high moisture fine bakery products. The fine bakery product comprises an intermediate or high moisture baked product having a water activity aw>0.8. Its surface has deposited thereon an effective amount of natamycin, which is sufficient to keep the product mould free when packaged for a storage time of 2 weeks or more at ambient temperature. In the process the outer surface of a baked product is sprayed with natamycin to deposit an effective amount of natamycin thereon, whereafter the sprayed product is packaged in a protective envelope.
-
2.发明申请Bakery product which is protected against spoilage and process for preventing mould spoilage of bakery products 审中-公开保护面包屑产品，防止腐败和加工，以防止烘焙产品的霉变公开(公告)号：US20060165857A1
公开(公告)日：2006-07-27
申请号：US11041942
申请日：2005-01-26
申请人： Graham Williams , Joss Delves-Broughton , John Faragher , Jay Hardy , Kersti Haugan , Linda Thomas , Peter Wisler
发明人： Graham Williams , Joss Delves-Broughton , John Faragher , Jay Hardy , Kersti Haugan , Linda Thomas , Peter Wisler
摘要： The present invention relates to a bakery product, which is protected by natamycin against spoilage, as well as to a process for preventing mould spoilage of bakery products. The viscosity of the natamycin suspension is increased by a thickener before it is sprayed onto the bakery product. The thickener ensures that the natamycin is evenly distributed on the surface of the bakery product.
摘要翻译： 本发明涉及一种由游霉素保护以防腐蚀的面包店产品，以及一种防止焙烤产品霉变的方法。 游霉素悬浮液的粘度在被喷洒到烘焙产品上之前由增稠剂增加。 增稠剂确保游霉素均匀分布在面包店产品的表面上。
-
3.发明申请Baked product with increased shelf life and process for increasing the shelf life of baked products 审中-公开烘烤产品具有更高的保存期限和加工烘烤产品的保存期限公开(公告)号：US20050163895A1
公开(公告)日：2005-07-28
申请号：US10765210
申请日：2004-01-28
IPC分类号： A21D15/08 , A23L3/3463 , A23K1/00
CPC分类号： A23L3/34635 , A21D15/08
摘要： The present invention relates to a non yeast-leavened fine bakery product with increased shelf life and to a process for increasing the shelf life of intermediate and high moisture fine bakery products. The fine bakery product comprises an intermediate or high moisture baked product having a water activity aw>0.8. Its surface has deposited thereon an effective amount of natamycin, which is sufficient to keep the product mould free when packaged for a storage time of 2 weeks or more at ambient temperature. In the process the outer surface of a baked product is sprayed with natamycin to deposit an effective amount of natamycin thereon, whereafter the sprayed product is packaged in a protective envelope.
摘要翻译： 本发明涉及具有增加的保存期限的非酵母发酵的精细焙烤食品以及提高中等和高湿度精细焙烤食品的保存期限的方法。 精细烘焙产品包括具有水分活性的中等或高湿度烘烤产品。 其表面上沉积有效量的那他霉素，当环境温度下包装2周以上的储存时间时，其足以保持产品模具自由。 在该过程中，焙烤产品的外表面用纳他霉素喷涂以在其上沉积有效量的那他霉素，然后将喷射产品包装在保护性包封中。
-
-
搜索结果
3 条记录 (耗时 0.025 秒)
