复配型食品抗菌改良剂对馒头保质保鲜的影响.pdfVIP

粮食加工 粮油食品科技第22卷2014年第2期 复配型食品抗菌改良剂对馒头 保质保鲜的影响 邵 源，刘长虹，刘学福 (河南工业大学粮油食品学院，河南郑州450001) 摘要：在馒头的配方中添加脱氢乙酸钠、丙酸钙、抗坏血酸3种食品抗菌改良剂，采用一次发酵工 艺，对所生产馒头的保质时间、口感、外观以及风味进行评定，研究抗茵添加剂对馒头保质保鲜的影 响及最优抑菌配方。结果表明：添加脱氢乙酸钠0．015％(质量分数)、丙酸钙0．1％(质量分数)、 抗坏血酸0．18％(质量分数)时，馒头的品质及抑茵的效果为最好。 关键词：馒头；复配型食品抗菌改良剂；保质保鲜 中图分类号：TS213．2文献标识码：A文章编号：1007—7561(2014)02—0016—03 Effectsofmixturefoodantibacterialon improverkeepingquality bread andfreshnessofsteamed SHAO Xue—fu Yuan，LIU Chang—hong，LIU Food and of Henan of Science 450001) (College Technology，HenanUniversityTechnology，Zhengzhou kindsoffoodantibacterial andas— Abstract：Three dehydroacetate，calciumpropionate improver(sodium corbic addedintotheformulasofsteamedbread toevaluatethe ofthe acid)were respectively quality steamed andflavor．The method)bypreservationperiod，taste，appearance bread(usingstraightdough effectsofantibacterialonthe and ofsteamedbread．andthe agents qualitypreservationfresh—keeping canbe bacteriostaticformulawasstudied．Theresultsshowedthatthesteamedbread produced optimal the ofantibacterial withthebest andthe bacteriostatieeffectwhenamount quality optimal ag