A method for prolonging bread microorganism shelf life without chemical preservative

A preservative and microbial technology, applied in the fields of food science, baking, bakery product preservation, etc., can solve the problems of unreplaceable hygienic conditions and clean baking environment, consumer health damage, safety hazards, etc., to extend the shelf life of microorganisms. period, inhibition of mass reproduction, and low solubility

Inactive Publication Date: 2008-04-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this approach has many limitations
First, preservatives are only effective for medium and low pH products; second, preservatives have little effect on high levels of mold spores, and cannot replace good sanitation and a clean baking environment; third, the amount of a single chemical preservative added Even if it does not exceed the specified maximum usage amount, consumers are increasingly concerned about whether some preservatives will bring food safety hazards when they are added together and have a synergistic effect
As we all know, most preservatives are artificially synthesized, improper use will have certain negative effects, and long-term excessive intake will also cause certain damage to the health of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment one: a kind of non-chemical preservative of the present invention prolongs the method for bread microorganism shelf life and adopts following processing steps:

[0017] 1. Prepare bread by conventional rapid fermentation method: First, mix the dry ingredients in a mixing tank at a low speed and mix evenly. After adding water, stir the dough at high speed for 7 minutes, add shortening and continue stirring for 2 minutes, then let the dough stand at room temperature for 10 minutes, divide , weighed, 50g each, rounded, put into a baking tray, proofed, and proofed for 90 minutes in a proof box with a relative humidity of 85% at 38°C; baked, the oven temperature was raised to 190°C, and the heat was lowered Bake at 170°C for 12 minutes.

[0018] 2. Put the above bread into CPP / Al / PE composite film packaging bags, two breads per bag. The modified atmosphere packaging process conditions are: CO 2 60% / N 2 40%, use the GMI type gas proportioning mixer to mix the ...

Embodiment 2

[0020] Embodiment two: a kind of non-chemical preservative of the present invention prolongs the method for bread microorganism shelf life and adopts following processing steps:

[0021] 1. Prepare bread by rapid fermentation method: First, mix the dry ingredients in a mixing tank at low speed and mix evenly. After adding water, stir the dough at high speed for 7 minutes, add shortening and continue stirring for 2 minutes, then let the dough stand at room temperature for 10 minutes, divide, Weigh, 50g each, roll into a ball, put into a baking tray, proof, proof the dough in a proof box with a relative humidity of 85% at 38°C for 90 minutes; Bake at ℃ for 12min.

[0022] 2. Put the above bread into CPP / Al / PE composite film packaging bags, two breads per bag. Modified atmosphere packaging process conditions CO 2 100% / N 2 0%, use the GMI type gas proportioning mixer to mix the gas, and use the DQB-360W multifunctional modified atmosphere packaging machine to complete the pac...

Embodiment 3

[0025] A kind of non-chemical preservative of the present invention prolongs the method for bread microorganism shelf life and adopts following process steps:

[0026] 1. The bread is prepared by adopting embodiment one and two rapid fermentation method.

[0027] 2. Put the above bread into CPP / Al / PE composite film packaging bags, two breads per bag. Modified atmosphere packaging process conditions CO 2 80% / N 2 20%, use the GMI type gas proportioning mixer to mix the gas, and use the DQB-360W multifunctional modified atmosphere packaging machine to complete the packaging through three processes of vacuuming, inflating and heat sealing; the vacuuming time is: 3.5min, inflating time For: 0.6min, heat sealing temperature: 140 ℃.

[0028] 3. Store the above-mentioned food-grade composite film packaging bag containing bread at room temperature, or transport it to the destination. The shelf life of the bread stored by the invention can reach 30 days.

[0029] The present inve...

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PUM

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Abstract

The invention relates to a method dispensing with chemical antiseptic to prolong the shelf life of the bread microorganism, and the method belongs to the food fresh keeping and storing technology field. The utility model has the technique process that bread with quick zymotechnics is prepared firstly; then the bread is enclosed into a package, the two gases of the CO2 and the N2 are mixed, gas regulating packing is conducted, through vacuumizing, charging and hot sealing, the packing is finished, and then the packed bread in the normal temperature is stored or the bread is refrigerated. The invention adopts the physical method to overcome the limitation of the chemical antiseptic in antiseptic capability, can prolong the bacteria inhibiting time, preserve the edible quality of the bread for longer time, prevent the package from shrinking or collapsing in high CO2consistence, ensure the package to have handsome appearance and obvious effect for preventing the soft bread from deforming under pressure, facilitate the sale and the transportation of the bread, and charge the N2 simultaneously to delay the oxidation and rancidness, and restrain the growth of the aerobium.

Description

technical field [0001] The invention relates to a method for prolonging the shelf life of bread microorganisms without chemical preservatives, and belongs to the technical field of food preservation and storage. Background technique [0002] Bread holds the highest share in the bakery market. However, the shelf life of bread is short, generally only 3-5 days, and it is not resistant to storage. Microbial spoilage is one of the main factors that limit the shelf life of this high-humidity baked food. Because the bread contains a lot of water, it will become moldy and deteriorate after a few days. If it is in a high-temperature and high-humidity environment, mold will grow in two or three days. In order to prevent bread from going bad, chemical preservatives are mainly added on the market. However, this approach has many limitations. First, preservatives are only effective for medium and low pH products; second, preservatives have little effect on high levels of mold spores,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D15/00A21D15/02
Inventor 黄卫宁周美玲贾春利徐化能金亮秀
Owner JIANGNAN UNIV
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