Method for prolonging shelf life of bread product

Abstract

The invention discloses a method for prolonging shelf life of a bread product so as to solve the problems that conventional bread products are easy to pollute by moulds and short in shelf life. According to the method disclosed by the invention, epsilon-polylysine and natamycin are used as fresh keeping materials to prepare an antiseptic fresh keeping agent having the effect of synergistically resisting bacteria, then the antiseptic fresh keeping agent is applied to the surface of bread in a spraying manner, the bread is placed at room temperature under sterile environment for natural airing,and then sealing and packaging are performed. Through adoption of the method disclosed by the invention, the operation is extremely simple and convenient, the fresh keeping effect is good, the methodis healthy, safe and harmless to human bodies, is low in cost and is suitable for enterprises to popularize and apply; satisfactory antiseptic fresh keeping effects are provided; and besides, lysine necessary for human bodies can also be provided.

Description

technical field [0001] 本发明属于食品技术领域,具体而言,涉及一种延长面包制品货架期的方法。 Background technique [0002] 随着现代生活节奏的加快,人们对即食面包制品的需求迅速增长。然而由于面包制品含有丰富的蛋白质,脂肪和糖类等营养物质及适宜的水分活度,因此面包制品是微生物生长繁殖的天然培养基,在销售期间极易引起霉变腐败,尤其是在夏季高温潮湿的季节更易腐败变质,甚至会导致严重的食品安全事件。目前市售面包制品的保质期很短,通常只有一周左右,导致面包被迫下架,不仅造成了巨大的经济损失,也对人们的食用健康构成了严重的威胁。所以,目前急需开发一种安全高效的面包制品防腐保鲜方法以延长面包制品的货架期,提高面包制品的安全水平。 [0003] 青霉菌和黑曲霉是引起面包制品霉变腐败的主要微生物,目前生产厂家通常使用化学防腐剂丙酸钙来延长面包的货架期。然而,随着消费者对化学防腐剂的消极影响的观点日益显现,生物防腐策略得到了进一步关注。 [0004] ε-聚赖氨酸是一种天然的生物代谢品,不仅拥有很好的防腐杀菌能力而且还具有良好的热稳定性。在人体内ε-聚赖氨酸能够分解为赖氨酸,而赖氨酸又是人体必需的8种氨基酸之一,因此ε-聚赖氨酸也是世界各国允许的食品强化氨基酸。纳他霉素是一种由霉菌发酵而产生的物质,不仅具有天然、安全、健康的特点,而且具有广谱抑菌性,因而倍受人们的关注。 [0005] 现今,为了延长面包制品的货架期,也有相关研究者开发了面包保鲜酶制剂,例如:中国专利申请号CN103651662A“面包保鲜酶制剂及其应用”,该研究采用将多种酶液混合的方法将复合酶液和其它 [0006] 原材料搅拌,柔和,焙烤。由于需要经过一系列的加工过程及高温焙烤,因此很难保证酶的原有活力,极易造成酶活力的迅速下降,并且酶的价格较为昂贵,不易于规模的工业化生产。中国专利申请号CN201410355718.2“一种即食面制品的保鲜方法”。该方法是将复合保鲜剂喷洒在刚烤熟的面包上,然后待冷却后再用抗菌保鲜膜进行包裹。该方法操作过程较为复杂,且所使用的复合保鲜剂成本较高。中国专利申请号CN200610017949.8“一种延长馒头保鲜期的方法”。同样的该方法也是使用不同的酶复合保鲜剂来延长馒头的保鲜期,由于酶对外界环境...

AI Technical Summary

Problems solved by technology

The same method also uses different enzyme composite preservatives to prolong the fresh-keeping period of steamed bread. Due to factors such as the instability and inactivity of enzymes to external environmental factors and the high price, there are many limitations in the application of this method.

[0007] Therefore, in order to overcome the defects or deficiencies of the prior art, it is found by searching the prior art at home and abroad that there is no report on prolonging the shelf life of bread products with ε-polylysine and natamycin as composite preservatives

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