烘焙食品防腐保鲜方法及鲜度检测新技术的研究  

Study on Preservation Method of Baked Food and New Technology of Freshness Detection

作　　者：杨雷 YANG Lei(Shenyang Toly Bread Ltd.,Shenyang 110111,China)

机构地区：[1]沈阳桃李面包有限公司,辽宁沈阳110111

出　　处：《现代食品》2024年第18期72-74,共3页Modern Food

摘　　要：烘焙食品以其丰富的口感和多样的口味深受消费者喜爱,市场需求持续增长。但由于其通常含有较高的水分和营养成分,在贮存过程中易受污染,容易发生变质。因此,烘焙食品的品质保障、防腐保鲜方法以及鲜度检测新技术成为研究热点。本文对烘焙食品保鲜防腐方法、防腐保鲜技术和鲜度检测技术3方面内容进行重点分析,旨在为烘焙食品行业提供防腐保鲜及鲜度检测的新思路和方法借鉴,推动行业的持续健康发展。Baked food are deeply loved by consumers for their rich taste and diverse tastes,and the market demand continues to grow.However,because it usually contains high moisture and nutrients,it is susceptible to contamination and deterioration during storage.Therefore,the quality assurance,preservative preservation methods and new technology of freshness detection of baked food have become research hotspots.This paper focuses on the analysis of baked food preservation and preservative methods,preservative and preservation technology and freshness detection technology,aiming to provide the baked food industry with new ideas and methods of preservation and freshness detection,and promote the sustainable and healthy development of the industry.

关 键 词：烘焙食品 防腐保鲜 鲜度检测 

分 类 号：TS205[轻工技术与工程—食品科学]