Application method of preservative for pizza dough

Abstract

The invention discloses an application method of a preservative for pizza dough. The method comprises a step of applying a novel preservative prepared by compounding a biological enzyme and a microbial metabolite in the preparation process of the pizza dough. The preservative can be applied to the short-term normal-temperature storage and transportation of the pizza dough and to low-temperature long-term storage and preservation of the pizza dough.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a method for using a pizza dough preservative. Background technique [0002] Pizza dough mostly contains high moisture content, which itself is a natural microbial culture medium, which is easy for microorganisms to multiply. Therefore, the shelf life of these products is very short, which seriously restricts the functions and value 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 method for using a pizza dough preservative to improve the quality of the pizza dough. [0004] A method for using a ...

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