对面包防腐剂防腐效果的研究

Study on the Anticorrosive of the Bread Preservative Effect

面包防腐剂丙酸钙、山梨酸钾、脱氢乙酸钠对延长面包的保质期发挥重要作用。通过比较单一防腐剂和复合防腐剂对面包的保质期时间,发现一定比例的复合防腐剂具有协同作用,比单一防腐剂的防腐能力更强。将丙酸钙、山梨酸钾与脱氢乙酸钠按照0.25︰0.25︰0.5比例复合,面包在30℃,湿度70%条件下储藏,保质期从4 d延长到10 d。复合防腐剂既降低了生产成本,又延长了面包的保质期。

Bread preservatives such as calcium propionate, potassium sorbate and sodium dehydrogenation played an important role for extending the shelf life of bread. Certain percentage of preservative compounds had synergy effect making preservative effect stronger than single preservative through comparing single preservatives and compound preservatives for bread shelf life. When the proportion of calcium propionate, potassium sorbate and sodium dehydrogenation was 0.25 ： 0.25 ： 0.5, the bread shelf life extended from 4 d to 10 d storage at 30 ℃ and 70% humidity. Compound preservatives could reduce the production cost and extended the shelf life of bread.