Natural external spray preservative composition for inhibiting putrefying bacteria of pastries, and applications thereof

Abstract

The invention discloses a natural external spray preservative composition for inhibiting putrefying bacteria of pastries, and applications thereof. The raw materials of the composition comes from microbial fermentation products or bio-extraction products, the composition comprises the following components in parts by weight: 30-60 parts of lactic acid bacteria fermentation broth spray drying powder, 25-55 parts of lysozyme, and 5-20 parts of natamycin. The composition is broad-spectrum antibacterial, high-efficiency, natural, safe, non-toxic, and convenient to use, can be used for sterilizingputrefying bacteria on the surfaces of pastries; after being added into the pastries, the composition cannot cause the bad mouthfeeling of a chemical type food additive; and the product can also be applied to bacteria inhibition in the fields of seasonings, beverage, fresh food, and the like.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a natural externally sprayed antistaling agent composition for inhibiting pastry spoilage bacteria and an application thereof. Background technique [0002] Microorganisms widely exist in nature. In food processing, a certain type and quantity of microorganisms will inevitably be brought in. When the environmental conditions are suitable, they will grow and reproduce rapidly, causing food spoilage and deterioration. The loss caused by microbial contamination of food in my country every year is staggering. Microbial contamination not only reduces the nutritional and hygienic quality of food, but may also cause food poisoning and endanger human health. [0003] At present, pastries on the market, including cakes, pastries, cakes, etc., have a kind of air-filled packaging, with a shelf life of 3 to 6 months, and a considerable market sales. In 2016, the domestic output...

AI Technical Summary

Problems solved by technology

In order to control the number of microorganisms in the food during the shelf life, a certain amount of chemical preservatives, such as sodium dehydroacetate, potassium sorbate, etc., will be added to the varieties with high water content in pastry foods. Most of the chemical fungicides contain or potentially contain It is harmful to a certain degree, and at the same time, waste liquid is produced in chemical synthesis production, which is highly polluting and will also cause adverse effects on the ecological environment.