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Updated: Jan 25, 2026
05:17
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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通过奇托和发酵乳清的协同作用改善面团和面包的特性
Yajun Li1, Yuhao Chen2, Huan Liu1
1Institute of Food and Marine Bioresources, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China.
Journal of the science of food and agriculture
|January 24, 2026
概括
使用奇托 (CS) 和发酵乳清 (FW) 的天然防腐剂系统有效地延长面包的保质期. 这种双重功能方法提高了面包的质量和微生物安全性,为合成防腐剂提供了更好的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 材料科学 是一种材料科学.
背景情况:
- 合成防腐剂,如脱酸 (SD),可能对健康造成风险.
- 需要自然替代品来提高面包的质量和安全性.
研究的目的:
- 开发一种使用酸盐 (CS) 和发酵乳清 (FW) 的天然防腐剂系统,作为合成防腐剂的可行替代品.
- 评估CS-FW复合剂在提高面包质量和延长保质期方面的有效性.
主要方法:
- 研究了各种面包配方,其CS和FW的比例不同.
- 运用了风湿学分析和扫描电子显微镜来评估面团的特性.
- 在42天内进行面包质量评估和保质期研究.
主要成果:
- 最佳的复合比为0.5%CS + 0.5%FW,显著提高了面团的粘性弹性和质网络的形成.
- 复合CS-FW复合物增加了12.4%的特定体积,并减缓了停滞,超过了将体积减少了27.2%的SD.
- 带有CS-FW的面包显示微生物计数低于10 CFU/g,质地改善,保质期延长约六倍.
结论:
- 该CS-FW复合物提供了与合成防腐剂相匹配或超过合成防腐剂有效性的天然双重功能防腐剂.
- 这种天然防腐剂系统增强了感官特性,并确保了面包中的微生物安全性.
- 该研究提供了一种可持续的方法,可以延长面包的保质期并提高产品质量.
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