A method for prolonging bread microorganism shelf life without chemical preservative

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,...

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