粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2015年
4期
30-32
,共3页
面包%微生物%抑制%丙酸钙%添加方法
麵包%微生物%抑製%丙痠鈣%添加方法
면포%미생물%억제%병산개%첨가방법
bread%microorganisms%inhibition%calcium propionate%add method
面包在贮存过程中容易霉变，因此延长面包的保质期是面包工业一直研究的热点。该文研究了面包在贮存过程中皮层和瓤部微生物的生长变化，并提出防腐剂添加方法，对比了三种添加方法对面包防腐效果的影响。实验结果表明，面包在贮存过程中，皮层微生物繁殖速度高于瓤部，在表皮最先出现霉斑。采用丙酸钙混合添加、包裹添加和涂抹添加三种方式，都可以抑制微生物的繁殖速度，延长面包的保质期，防霉变的效果顺序为表皮涂抹＞表皮包裹＞混合添加。丙酸钙在面包表皮浓度越高，防霉变效果越好，加强面包皮层防腐对面包保鲜更加重要。
麵包在貯存過程中容易黴變，因此延長麵包的保質期是麵包工業一直研究的熱點。該文研究瞭麵包在貯存過程中皮層和瓤部微生物的生長變化，併提齣防腐劑添加方法，對比瞭三種添加方法對麵包防腐效果的影響。實驗結果錶明，麵包在貯存過程中，皮層微生物繁殖速度高于瓤部，在錶皮最先齣現黴斑。採用丙痠鈣混閤添加、包裹添加和塗抹添加三種方式，都可以抑製微生物的繁殖速度，延長麵包的保質期，防黴變的效果順序為錶皮塗抹＞錶皮包裹＞混閤添加。丙痠鈣在麵包錶皮濃度越高，防黴變效果越好，加彊麵包皮層防腐對麵包保鮮更加重要。
면포재저존과정중용역매변，인차연장면포적보질기시면포공업일직연구적열점。해문연구료면포재저존과정중피층화양부미생물적생장변화，병제출방부제첨가방법，대비료삼충첨가방법대면포방부효과적영향。실험결과표명，면포재저존과정중，피층미생물번식속도고우양부，재표피최선출현매반。채용병산개혼합첨가、포과첨가화도말첨가삼충방식，도가이억제미생물적번식속도，연장면포적보질기，방매변적효과순서위표피도말＞표피포과＞혼합첨가。병산개재면포표피농도월고，방매변효과월호，가강면포피층방부대면포보선경가중요。
The bread is easy to mildew during storage,so how to extend the shelf life of bread is very important in bread industry. In this paper,the changes of microorganisms in the different layer of bread was researched during storage,and the effects of the three methods of adding preservative were compared. The results showed that the speed of microorganisms growing in external bread was more quickly than that in internal bread,and the mildew appeared in the external bread at first. Three ways of adding calcium propionate in bread which were mixing,packing and smearing were studied,which all could extend the shelf life of bread,and the effect was smearing>packing>mixing. The calcium propionate concentration was higher in bread skin,the preservative effect was better. It was more important to inhibit mildewing of the external bread for bread preservation.
