摘要
食品防腐剂可防止微生物引起的食品腐败变质,有效延长面包的保质期和销售货架期,而各种防腐剂都有各自的作用范围,两种及以上的防腐剂合理复配使用,往往具有协同作用,比单独使用更为有效。我国《食品添加剂使用卫生标准》GB2760-2007中规定:面包中允许使用的防腐剂有三种:丙酸盐类、脱氢乙酸及其钠盐、山梨酸及其钾盐。本文选用丙酸钙、脱氢醋酸钠和山梨酸钾三种防腐剂,研究了丙酸钙与脱氢醋酸钠两者复配形式、丙酸钙与脱氢醋酸钠和山梨酸钾三者复配形式对面包的防腐效果。防腐剂复配添加量按各自用量占食品添加剂使用卫生标准规定的其最大使用量的比例之和等于1来确定,在面包制作工艺的主面团配料环节加入。结果表明,丙酸钙与脱氢醋酸钠两者复配形式更有利于延长面包保质期,复配的比例6:4。
Food preservatives may prevent the food corrupt deterioration which the microorganism causes,lengthens the bread to guarantee the nature time and the sales shelf life effectively,but each antiseptic has the respective sphere of action,two kind and the above antiseptic reasonable duplicate matches the use,often has the synergism,is more effective than the independent employment.Our country＂Hygienic Standards for Uses of Food Additives＂GB2760-2007provides that：there are three antiseptics,which are Propionate compound,Dehydroacetic acid and its sodium salt and sorbic acid and its kali salt,allowed in bread.In this paper,we selects the propionic acid calcium,the dehydrogenation sodium acetate and the sorbic acid potassium three antiseptics,the antiseptic effect of the complex form of both Calcium Propionate and Sodium Dehydroacetate and the complex form of Calcium Propionate,Sodium Dehydroacetate and Potassium Sorbate in bread have been studied.According to the＂Hygienic Standards for Uses of Food Additives＂GB2760-2007：Each preservative recruitment occupies its most ambassador the amount used sum of the proportion to be equal to 1,and the preservatives joins in the loaf making craft＇s main pasta ingredient link.The results show that the Calcium and Sodium Dehydroacetate complex form between the two is more conducive to extend the shelf life of bread,the optimum ratio of Calcium Propionate to Sodium Dehydroacetate is 6：4.
出处
《中国食品添加剂》
CAS
北大核心
2010年第2期197-200,共4页
China Food Additives
关键词
面包
丙酸钙
脱氢醋酸钠
山梨酸钾
防腐
bread
calcium propionate
sodium dehydroacetate
potassium sorbate
antiseptic
