微囊山梨酸在烘焙产品中的防腐作用  

Antiseptic effect of microencapsulated sorbic acid on bakery products

作　　者：于倩男 刘芳 邱明清 陈金金 夏咏梅[1,2] YU Qiannan;LIU Fang;QIU Mingqing;CHEN Jinjin;XIA Yongmei(State Key Laboratory of Food Science and Technology,Wuxi 214122;School of Chemical and Materials Engineering,Jiangnan University,Wuxi 214122;Nantong Acetic Acid Chemical Co.,Ltd,Nantong 226000)

机构地区：[1]食品科学与技术国家重点实验室,无锡214122 [2]江南大学化学与材料工程学院,无锡214122 [3]南通醋酸化工股份有限公司,南通226000

出　　处：《中国食品添加剂》2022年第5期16-22,共7页China Food Additives

基　　金：国家重点研发计划项目(2017YFB308705)。

摘　　要：以常用防腐剂脱氢醋酸钠、丙酸钙、山梨酸为对照,研究了山梨酸含量分别为70%和85%的微囊山梨酸对面包酵母活力、以及对面包和蛋糕的品质及保鲜时间的影响。对微囊山梨酸的形貌和热分析实验结果表明,微囊山梨酸的包覆均匀,熔融温度符合面团制作和烘焙的温度条件。添加0.3%的微囊山梨酸依然会提高酵母活力,而同样条件下,脱氢乙酸钠、丙酸钙、山梨酸钾和未包埋的山梨酸均会降低酵母活力。添加微囊山梨酸的面包的硬度和耐咀性适中,弹性也较高,感官评定得分整体较高。在25℃,相对湿度90%的环境下,添加面粉用量0.1%的微囊山梨酸后,面包保质期比不添加防腐剂的面包延长了9d,蛋糕的保质期延长了5.5d。加有面粉用量0.1%的防腐剂对面包和蛋糕的保质期延长能力依次为:微囊山梨酸SA85≈微囊山梨酸SA70>脱氢乙酸钠>丙酸钙>山梨酸。The antiseptic effect of microencapsulated sorbic acid on bakery products was investigated by comparing sodium dehydroacetate,calcium propionate and sorbic acid.The samples of microencapsulated sorbic acid contain 70%and 85%of sorbic acid,respectively.The effects on yeast activity,quality of bread,cake and preservation time were studied.The morphology and thermal analysis indicated that coating of microencapsulated sorbic acid was uniform,and melting temperatures fit with temperature conditions in making dough and in baking.Adding 0.3%microencapsulated sorbic acid increased the yeast activity,whereas sodium dehydroacetate,calcium propionate,potassium sorbate and unembedded sorbic acid all decreased yeast activity under the same conditions.The breads with microencapsulated sorbic acid presented moderate hardness and chewiness,higher elasticity and overall higher sensory evaluation scores.At 25℃and 90%relative humidity,the shelf life of bread and cake containing 0.1%(based on flour mass)microencapsulated sorbic acid was extended by 9 and 5.5 days,respectively.The order of the capacity on extending shelf life of breads with 0.1%preservatives is:microencapsulated sorbic acid SA85≈microencapsulated sorbic acid SA70>sodium dehydroacetate>calcium propionate>sorbic acid.

关 键 词：微囊山梨酸 酵母活力 面包 蛋糕 保质期 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]