| 面包贮存过程中微生物的变化 |
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| 引用本文： | 豆康宁,尚新彬,盛亚平,丁慧敏,杨艳红,史许曼,王 飞.面包贮存过程中微生物的变化[J].西部粮油科技,2014(3):64-65. |
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| 作者姓名： | 豆康宁 尚新彬 盛亚平 丁慧敏 杨艳红 史许曼 王 飞 |
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| 作者单位： | 漯河医学高等专科学校食品营养系,河南漯河462002 |
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| 基金项目： | 河南省科技厅科技攻关项目,产色素细菌及色素性质研究,编号102102310373 |
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| 摘 要： | 模拟小作坊面包房中面包的生产环境,以添加和不添加防腐剂丙酸钙的面包为研究对象,通过保鲜袋密封包装贮存在温度为30℃、湿度70%的环境下,对比研究两种产品在贮存过程中霉菌和细菌数目的变化。实验结果表明,面包在贮存过程中,霉菌和细菌数目都快速增长,但添加防腐剂丙酸钙的面包,其霉菌和细菌数目增长速度都相对较慢。面包贮存2 d,虽然没有菌斑出现,但霉菌和细菌数目已经超过国家标准规定。
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| 关 键 词： | 面包 霉菌 细菌 丙酸钙 |
Microorganisms Changes of Bread During Storing |
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| DOU Kangning,SHANG Xinbin,SHENG Yaping,DING Huimin,YANG Yanhong,SHI Xuman,WANG Fei.Microorganisms Changes of Bread During Storing[J].China Western Cereals & Oils Technology,2014(3):64-65. |
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| Authors: | DOU Kangning SHANG Xinbin SHENG Yaping DING Huimin YANG Yanhong SHI Xuman WANG Fei |
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| Affiliation: | (Department of Food Nutrition, Luohe Medical College, Luohe Henan 462000) |
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| Abstract: | In this paper, the microorganisms changes of bread during storing were researched, which was simulated of small bread workshops, the bread was packed and storaged in the temperature of 30℃ and humidity of 70%, and one kind of bread was added calcium propionate , and the other kind was no calcium propionate. The experimental results showed that the number of mycete and bacteria are growing fast in the process of storing, but the number of the kind of bread added calcium propionate was grew slowly. The number of mycete and bacteria has exceeded the national standard when the bread was stored 2 days although there is no microorganism plaque in the bread. |
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| Keywords: | bread mycete bacteria calcium propionate |
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