面包防腐技术研究进展

Research Progress of Bread Preservation Technology

面包是一种深受消费者喜爱的烘焙食品,近年来所占食品市场份额逐年增加。霉菌是导致面包腐败变质的主要原因,同时影响面包的安全性。根据机制不同,面包的防腐技术分为物理防腐、化学防腐以及天然生物防腐。物理防腐包括冷冻面团技术、气调包装和其他方法。化学防腐主要利用人工合成的结构及作用机制明确的化学物质抑制霉菌生长,为目前面包工业应用的主要防腐技术。天然生物防腐技术可分为动、植物源及微生物源防腐,是目前的研究热点,有巨大的应用前景。了解国内外面包防腐技术的研究及应用进展,对合理应用技术、延长面包货架期、改善面包的安全品质有积极的意义。

Bread is a kind of baked food accepted popularly.Its market proportion increased significantly in China in recent years.Contamination of mold is the main reason of bread spoilage,and growth of mold may negatively affect the safety of bread.According to the mechanisms,the preservation technology of bread can be grouped as physical preservation technology,chemical preservation technology and natural biological preservation technology.Methods such as frozen dough technology,modified atmosphere package,belong to the group of physical preservation technology.Chemical preservation mainly uses synthetic chemical substances with clear structure and mechanism of action to inhibit mold spoilage,which is the main preservation technology currently used in the bread industry.Basing on sources,natural biological preservation technology can be divided as animal and plant sources and microbial source.It is a current research hotspot and has huge application prospects.Understanding the research and application progress of bread preservative technology is of positive significance for the rational application of technology,extending the shelf life of bread,and improving the safety quality of bread.