长货架期日式面包功能性配料的选择与应用  

Choice ＆ application of function ingredients for the long shelf-life bread

作　　者：陈洁[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《中国食品添加剂》2007年第G00期393-398,共6页China Food Additives

摘　　要：本文介绍了长货架期面包产品的特点、生产的工艺过程以及该类产品需要注意和解决的问题，重点探讨了长货架期面包老化与货架期稳定控制的基本方法，研究了各种功能性配料在长货架期面包品质改良和防腐保鲜中的作用与应用效果。同时介绍了一种新型面包防腐保鲜剂及改良剂的应用效果。The paper introduced the character, production technology and problems to be solved and met in the production of the long sheif-life bread. The effects and application of the functionel ingredients for improving bread qualities and preservation were researched. In the meamime, the application effects of Shengtang＇ s preservatives and improvers based bioscientific technology were introduced.

关 键 词：长货架期面包 老化 保鲜 改良剂 防腐保鲜剂 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]