Fresh keeping agent for pizza cakes

Abstract

The invention discloses a fresh keeping agent for pizza cakes. The fresh keeping agent is a novel fresh keeping agent compounded from a biological enzyme with a microbial metabolism substance in the preparation process of pizza cakes, and the fresh keeping agent can be applied to room-temperature short-time storage of the pizza cakes, can also be applied to low-temperature long-term storage freshkeeping, and has the effects of delaying the mildewed, rotted and putrid time of the pizza cakes in the storage and transportation process. The fresh keeping agent has the characteristics of being safe, high in efficiency, natural, free from residues and good in fresh keeping effect.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a pizza dough preservative. Background technique [0002] Pizza dough mostly contains high moisture content, which itself is a natural microbial culture medium and is easy for microorganisms to multiply. Therefore, the shelf life of these products is very short, which seriously restricts the functions and values ​​of these products. At present, there is no good fresh-keeping measure. The fresh-keeping agents used in this kind of products either fail to achieve the effect, or the residual amount cannot be controlled. The preservation of pizza dough severely restricts the development of its industry and becomes a bottleneck in the development of such products. Contents of the invention [0003] The purpose of the present invention is to provide a pizza dough preservative for improving the quality of the pizza dough. [0004] A pizza dough preservative, a new type of biological pre...

AI Technical Summary

Problems solved by technology

The preservation of pizza dough has seriously restricted the development of its industry and has become a bottleneck for the development of such products