Low-temperature preservation method for modified atmosphere packaged pizza

A fresh-keeping method and modified atmosphere packaging technology, applied in the field of packaging and fresh-keeping, can solve the problems of mildew and deterioration, short shelf life, etc., and achieve the effect of prolonging the decay resistance period, prolonging the stagnation period and exponential growth period, and preventing and reducing the activity of microorganisms.

Inactive Publication Date: 2014-07-02
TIANJIN TAIHENG GASES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the variety of pizza ingredients, especially the use of a lot of sauces, fillings, vegetables and other ingredients, pizza is susceptible to mold and deterioration under the influence of aerobic bacteria, mold and other microorganisms, resulting in a short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] a. Put the pizza into the packaging container;

[0012] b. Fill the packaging container with 50ml of mixed gas with a volume percentage of 30% carbon dioxide and 70% nitrogen, and seal the packaging container;

[0013] c. Store the packaging container at 4°C.

[0014] The shelf life of pizza stored according to the above steps can be extended to 19 days.

Embodiment 2

[0016] a. Put the pizza into the packaging container;

[0017] b. Fill the packaging container with 70ml of mixed gas with a volume percentage of 40% carbon dioxide and 60% nitrogen, and seal the packaging container;

[0018] c. Store the packaging container at 2°C.

[0019] The shelf life of pizza stored according to the above steps can be extended to 20 days.

Embodiment 3

[0021] a. Put the pizza into the packaging container;

[0022] b. Fill 100ml of mixed gas with volume percentage of 44% carbon dioxide and 56% nitrogen into the packaging container, and seal the packaging container;

[0023] c. Store the packaging container in an environment at 2.8°C.

[0024] The shelf life of pizza stored according to the above steps can be extended to 22 days.

[0025] The above three examples illustrate that the use of a mixture of carbon dioxide and nitrogen in an appropriate ratio to replace ordinary air, combined with an appropriate amount and temperature, can extend the shelf life of pizza from about 1 week to about 3 weeks.

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PUM

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Abstract

The invention provides a low-temperature preservation method for a modified atmosphere packaged pizza. The low-temperature preservation method for the modified atmosphere packaged pizza is characterized by comprising the following steps that the pizza is placed into a packaging container; the packaging container is filled with mixed gas formed by carbon dioxide and nitrogen, and the packaging container is sealed; the packaging container is stored in the environment with the temperature ranging from 2 DEG C to 4 DEG C. The low-temperature preservation method for the modified atmosphere packaged pizza has the advantages that due to the fact that the carbon dioxide is used for restraining growth and reproduction of microorganisms such as aerobic bacteria and fungi, the activity of the microorganisms can be effectively prevented and reduced, the lag phase and the index increase period of microorganism growth are prolonged, the preservative effect and the mold-proof effect are achieved, and the decay-resistant period of the pizza is prolonged; due to the fact that the packaging container is filled with the nitrogen which does not carry out a chemical reaction with the pizza and cannot be absorbed by the cake, growth and reproduction of the microorganisms such as the bacteria and the fungi can be restrained, and oxidative deterioration and decay of the pizza are slowed down; the appropriate ratio of the carbon dioxide to the nitrogen is selected, the appropriate use quantity and the appropriate temperature are adopted, and therefore the shelf life of the pizza can be prolonged to three weeks.

Description

technical field [0001] The invention belongs to the technical field of packaging and preservation, and in particular relates to a low-temperature preservation method for modified atmosphere packaging pizza. Background technique [0002] Pizza is an Italian-style food made from special bases, cheese, sauces and fillings. It is more and more popular because of its many ingredients and delicious taste. Although pizza pays attention to ready-to-eat, some of them cannot be finished in time and need to be stored for a short time. Due to the many types of ingredients in pizza, especially the use of a lot of sauces, fillings, vegetables and other ingredients, pizza is susceptible to mold and deterioration under the influence of microorganisms such as aerobic bacteria and molds, resulting in a short shelf life. Pizza is generally stored at low temperature and placed in the refrigerator, with a shelf life of about 7 days. Contents of the invention [0003] In order to solve the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D15/02A21D15/00
Inventor 原东升
Owner TIANJIN TAIHENG GASES
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