共查询到19条相似文献,搜索用时 187 毫秒
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面包在贮存过程中容易霉变,因此延长面包的保质期是面包工业一直研究的热点。该文研究了面包在贮存过程中皮层和瓤部微生物的生长变化,并提出防腐剂添加方法,对比了三种添加方法对面包防腐效果的影响。实验结果表明,面包在贮存过程中,皮层微生物繁殖速度高于瓤部,在表皮最先出现霉斑。采用丙酸钙混合添加、包裹添加和涂抹添加三种方式,都可以抑制微生物的繁殖速度,延长面包的保质期,防霉变的效果顺序为表皮涂抹>表皮包裹>混合添加。丙酸钙在面包表皮浓度越高,防霉变效果越好,加强面包皮层防腐对面包保鲜更加重要。 相似文献
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食品防腐剂复配形式在面包中的防腐应用研究 总被引:2,自引:0,他引:2
食品防腐剂可防止微生物引起的食品腐败变质,有效延长面包的保质期和销售货架期,而各种防腐剂都有各自的作用范围,两种及以上的防腐剂合理复配使用,往往具有协同作用,比单独使用更为有效。我国《食品添加剂使用卫生标准》GB2760-2007中规定:面包中允许使用的防腐剂有三种:丙酸盐类、脱氢乙酸及其钠盐、山梨酸及其钾盐。本文选用丙酸钙、脱氢醋酸钠和山梨酸钾三种防腐剂,研究了丙酸钙与脱氢醋酸钠两者复配形式、丙酸钙与脱氢醋酸钠和山梨酸钾三者复配形式对面包的防腐效果。防腐剂复配添加量按各自用量占食品添加剂使用卫生标准规定的其最大使用量的比例之和等于1来确定,在面包制作工艺的主面团配料环节加入。结果表明,丙酸钙与脱氢醋酸钠两者复配形式更有利于延长面包保质期,复配的比例6:4。 相似文献
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研究了馒头在贮存过程中不同部位微生物的生长变化,对比了3种防腐剂添加方法对馒头的防腐效果。结果表明:馒头在贮存过程中,皮层微生物繁殖速度高于瓤部。采用丙酸钙混合添加、包裹添加和涂抹添加3种方法,均可以抑制微生物的繁殖速度,延长馒头的保质期。对防霉变效果的顺序依次为表皮涂抹表皮包裹混合添加。丙酸钙在馒头表皮浓度越高,防霉变效果越好。 相似文献
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面包防腐剂丙酸钙、山梨酸钾、脱氢乙酸钠及其复合防腐剂对面包防腐效果明显,被广泛应用到面包工业中。采用浮水法研究单一和复合面包防腐剂对酵母发酵力的影响。研究结果发现,面包防腐剂对酵母的发酵力有不同程度的抑制作用,防腐剂添加量越大,抑制作用越大,部分复合防腐剂对酵母的发酵力抑制作用也比单一防腐剂大。由于防腐剂影响酵母发酵力和面团的发酵体积,对面包的烘焙品质有很大的副作用,在面包工业中,在保证防腐剂对面包防腐效果的同时,应适量添加防腐剂,以降低防腐剂对酵母发酵力的影响,提高面包烘焙品质。 相似文献
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丙酸钙在市场中属于一种新型的饲料防腐剂和食品防腐剂,对好气性芽孢杆菌、霉菌好革兰氏阴性菌都有着十分显著的杀灭效果,甚至还可以对黄曲霉素的产生进行有效抑制。丙酸钙不但可以让饲料和食品的保鲜期得以有效延长,同时还可以通过代谢被人、畜吸收,为机体提供日常所需的钙,被广泛应用在蛋糕和面包等食品和相关复配饲料的防腐中。 相似文献
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以常用防腐剂脱氢醋酸钠、丙酸钙、山梨酸为对照,研究了山梨酸含量分别为70%和85%的微囊山梨酸对面包酵母活力、以及对面包和蛋糕的品质及保鲜时间的影响。对微囊山梨酸的形貌和热分析实验结果表明,微囊山梨酸的包覆均匀,熔融温度符合面团制作和烘焙的温度条件。添加0.3%的微囊山梨酸依然会提高酵母活力,而同样条件下,脱氢乙酸钠、丙酸钙、山梨酸钾和未包埋的山梨酸均会降低酵母活力。添加微囊山梨酸的面包的硬度和耐咀性适中,弹性也较高,感官评定得分整体较高。在25℃,相对湿度90%的环境下,添加面粉用量0.1%的微囊山梨酸后,面包保质期比不添加防腐剂的面包延长了9d,蛋糕的保质期延长了5.5d。加有面粉用量0.1%的防腐剂对面包和蛋糕的保质期延长能力依次为:微囊山梨酸SA85≈微囊山梨酸SA70>脱氢乙酸钠>丙酸钙>山梨酸。 相似文献
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乳化剂改进广式月饼回软回油性能的研究 总被引:2,自引:0,他引:2
对用于改善广式月饼回软回油性能的复合乳化剂进行了研究,通过正交试验确定了调制广式月饼饼皮所用复合乳化剂的配比及用量,添加该乳化剂的月饼能迅速回软、回油;并通过添加丙酸钙作为防腐剂有效抑制了细菌和霉菌的生长。 相似文献
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George Katsinis Fotis Rigas & Danae Doulia 《International Journal of Food Science & Technology》2008,43(2):208-215
The shelf life, particularly the mould-free shelf life (MFSL) of bread, was evaluated either by adding a conventional chemical preservative or by spraying the surface of bread, in which a chemical preservative was added. As bread making is a complex process and bread is a multicomponent system, the investigation was based on statistical design experiments. Using first-order factorial designs, reliable models were constructed, revealing the effects of some common ingredients of bread (such as salt, sugar, glycerol, potassium sorbate, calcium propionate) and their interactions on the MFSL (optimisation parameter) with and without ethanol surface spraying. The effectiveness of preservation was ranked as potassium sorbate + ethanol > calcium propionate + ethanol > potassium sorbate > calcium propionate. Ethanol addition led to MFSL prolongation of 43.5% and 38.5% compared with MFSL of potassium sorbate and calcium propionate, respectively, when all the factors were fixed to their basic levels. 相似文献
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A total of 192 samples of sliced bread of different composition, water content and pH were selected to test the efficiency of modified atmospheres packing (MAP) on total mesophilic anaerobic bacteria and lactic acid bacteria (LAB) counts during MAB storage. The addition of calcium propionate and the storage temperature influenced significantly the counts. During most of the storage period at 15–20C, the concentration of O2 was very low and that of CO2 was constant or increased according to the atmosphere used. LAB counts increased in a significant way in the first week under CO2 atmospheres. For the sliced bread, the highest counts were obtained under CO2 atmospheres. In general, we consider that the presence/absence of calcium propionate added had a greater influence than the MAP conditions. 相似文献
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《International Journal of Food Properties》2013,16(2):355-365
In this study, white pan breads part-baked 10, 15, and 20 min with and without added calcium propionate were stored at 20°C (room temperature) for 3, 5, and 7 days and at 4°C (refrigerator temperature) for 7, 14, and 21 days. After storage, the baking time of part-baked breads was completed to the baking time of control breads (25 min). Total aerobic mesophylic bacteria (TAMB), coliform bacteria, yeast and mold, and Bacillus spore counts of breads were determined before and after the second baking. While TAMB, yeast and mold counts were 8-log CFU/g in dough, it was measured as 6 and 2-log CFU/g before and after the rebaking process, respectively. Microorganism counts of the part-baked breads without Ca-propionate stored at room temperature increased in significant amounts. However, the second baking process after storage contributed to the re-freshness of breads and decreased the microorganism counts. The levels of water activity (aw) for breads with and without ca-propionate stored at different temperatures and time profiles approximately ranged from 0.92 to 0.89 after the rebaking process and did not significantly affect the microorganism counts. However, addition of calcium propionate in the bread formulation significantly decreased TAMB, coliform bacteria, Bacillus spore, and yeast and mold counts, depending on decrease of pH levels. It was found that the microbiological quality of the rebaking bread with Ca-propionate after part-baking for 10 and 15 mins and storage at both room and refrigerator temperature was much higher than that of the other. 相似文献
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The investigation of a complex process, such as the bread making process, can be greatly favored by the approach of statistical design of experiments. Using simple first order factorial designs, reliable models were constructed investigating the effects of salt, sugar, sorbic acid, calcium propionate, vegetable fibers, fat and emulsifier on the shelf life of bread (optimization parameter). These effects were in general linear. An exception was observed in the case of use of calcium propionate where an interaction between salt and sugar was determined. The effects of all significant factors on optimization parameter were reasonable. Sorbic acid and calcium propionate proved to be more effective preservatives than salt and sugar by an order of magnitude. Antifungal efficiency of sorbic acid was found to be about three times that of calcium propionate. Prolongation of shelf life reached 117% for sorbic acid and 63 % for calcium propionate, when salt and sugar were fixed to their basic levels. Vegetable fibers had a detrimental effect on shelf life greatly decreasing it by as much as 65 % of the control samples (without fibers). Addition of fat and emulsifier in the dough showed a slightly negative effect on the mould‐free shelf life of bread. 相似文献
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The possible effect of different modified atmospheres on the shelf life of prebaked pizza dough, with and without added calcium propionate, was investigated. Three packaging atmospheres were tested: 20% CO2: 80% N2, 50% CO2: 50% N2, 100% CO2, and air (control). Samples were examined daily for visible mold growth and analysed after 2, 8, 17 and 31 days throughout storage (15-20 degrees C and 54-65% relative humidity, RH) for changes in gaseous composition, pH and microbial populations (mesophilic aerobic and anaerobic bacteria, lactic acid bacteria (LAB), and yeasts and molds). Microbiological results showed that molds had a greater sensitivity to CO2 than bacteria and yeasts. Products containing calcium propionate did not show mold growth throughout storage (31 days) when packaged in air or in CO2-enriched atmospheres (20, 50 and 100%). However, in pizza dough without preservative (calcium propionate), mold growth was evident after 7 days, except under 100% CO2 atmosphere (13 days) regardless of the packaging atmosphere. From these results we conclude that the addition of calcium propionate had more and decisive influence on the shelf life extension of prebaked pizza dough. 相似文献