复配型食品抗菌改良剂对馒头保质保鲜的影响

在馒头的配方中添加脱氢乙酸钠、丙酸钙、抗坏血酸3种食品抗菌改良剂,采用一次发酵工艺,对所生产馒头的保质时间、口感、外观以及风味进行评定,研究抗菌添加剂对馒头保质保鲜的影响及最优抑菌配方。结果表明:添加脱氢乙酸钠0.015%(质量分数)、丙酸钙0.1%(质量分数)、抗坏血酸0.18%(质量分数)时,馒头的品质及抑菌的效果为最好。

Effects of mixture food antibacterial improver on keeping quality and freshness of steamed bread

Three kinds of food antibacterial improver(sodium dehydroacetate,calcium propionate and ascorbic acid)were added into the formulas of steamed bread respectively to evaluate the quality of the steamed bread(using straight dough method)by preservation period,taste,appearance and flavor.The effects of antibacterial agents on the quality preservation and fresh-keeping of steamed bread.and the optimal bacteriostatic formula was studied.The results showed that the steamed bread can be produced with the best quality and the optimal bacteriostatic effect when the amount of antibacterial agents(mass fraction)were 0.015% sodium dehydroacetate,0.1% calcium propionate and 0.18% ascorbic acid.