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中国精品科技期刊2020
郑志强, 钱平. 耐贮蛋糕基础配方及保质期延长研究[J]. 食品工业科技, 2014, (05): 243-247. DOI: 10.13386/j.issn1002-0306.2014.05.047
引用本文: 郑志强, 钱平. 耐贮蛋糕基础配方及保质期延长研究[J]. 食品工业科技, 2014, (05): 243-247. DOI: 10.13386/j.issn1002-0306.2014.05.047
ZHENG Zhi-qiang, QIAN Ping. Study on basic formula and shelf life extending of long shelf-life cake[J]. Science and Technology of Food Industry, 2014, (05): 243-247. DOI: 10.13386/j.issn1002-0306.2014.05.047
Citation: ZHENG Zhi-qiang, QIAN Ping. Study on basic formula and shelf life extending of long shelf-life cake[J]. Science and Technology of Food Industry, 2014, (05): 243-247. DOI: 10.13386/j.issn1002-0306.2014.05.047

耐贮蛋糕基础配方及保质期延长研究

Study on basic formula and shelf life extending of long shelf-life cake

  • 摘要: 通过对影响耐贮蛋糕品质的主要原料配比进行研究,确定了以糖、油、蛋、面粉最优配比为1∶1∶1∶1的基础配方;对影响产品氧化变质和微生物腐败的因素进行研究,确定了延长产品保质期的最佳条件:选用TBHQ抗氧化剂,添加量为0.006%;柠檬酸调酸剂,添加量为0.78%;山梨酸钾为主的复配防腐剂,添加量为0.12%;甘油为主的复配保湿剂,添加量为0.55%;PET/AL/CPP复合铝箔材料,脱氧剂密封包装;并经加速验证实验测得该产品保质期平均可达39.36个月。 

     

    Abstract: The ratio of main ingredients influencing the long shelf- life cake qualities was made in this paper. As a result, the optimum sugar, oil, egg and flour ratio was 1 ∶ 1 ∶ 1 ∶ 1. In addition, the factors influencing oxidative deterioration and microbial spoilage of products were also studied in this paper. The optimized parameters of extending shelf life included: TBHQ antioxidant dose 0.006%, citric acid content 0.78%, primarily potassium sorbate compound preservative addition of 0.12%, primarily glycerol compound moisturizer addition of 0.55%, deoxidizer airtight package with PET/AL /CPP compound Al- foil material. And it proved that the product average shelf life would be 39.36 months through the method of accelerated shelf life testing.

     

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