Method for prolonging quality guarantee period and fresh-keeping time of steamed buns

Abstract

The invention relates to the technical field of food quality guarantee and fresh keeping, and relates to a method for prolonging the quality guarantee and fresh keeping time of steamed buns. The method comprises the following steps that phytic acid is coated on the surfaces of the steamed buns, and the steamed buns are irradiated by adopting cobalt-60 gamma rays and electron beam rays; and before irradiation, the initial microorganism loading capacity of the steamed buns is detected, and then the irradiation sterilization dosage is determined. The steamed buns obtained by the method can be preserved for 480 days.

Description

technical field [0001] The technical field of food quality preservation and freshness preservation of the present invention relates to a method for prolonging the quality and freshness preservation time of steamed bread. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] As we all know, steamed buns are the main staple food in the daily diet in northern my country. From the processing method, it is mainly steamed after fermentation of wheat flour. From the classification of steamed buns, it is mainly the distinction between making auxiliary materials and forming shapes. Such products have to go through processes such as fermentation, production, post-fermentation, and steamin...

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problems in the prior art that it is more difficult to preserve the quality and freshness of fancy steamed buns, and the time for quality and freshness preservation is shorter, the present invention provides a method for prolonging the quality and freshness of steamed buns. Under the circumstances, set the radiation absorption dose, use cobalt-60 gamma rays and electron beams to irradiate the product outside the body, and the incident gamma particles or electrons penetrate into the product to cause physical, chemical and biological reactions to kill the product. All or part of the harmful microorganisms are kept sterile or low-bacterial in a closed environment, so that the product is kept in a sterile or low-bacterial environment, so that the product is sterile or low-bacteria without reproduction, and the long-term quality assurance and maintenance of the product are completed. The purpose of keeping fresh

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