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文章摘要
抑菌纸对吐司保鲜作用研究
Study on the Effect of Antibacterial Paper on the Preservation of Toast
投稿时间:2019-08-23  修订日期:2019-09-30
DOI:
中文关键词: 抑菌纸  吐司  聚乙烯醇  脱氢乙酸钠  保鲜
英文关键词: antibacterial paper  toast  polyvinyl alcohol  sodium dehydroacetate  preservation
基金项目:国家重点研发计划资助项目(2018YFD0400701);上海市科委工程中心建设基金资助项目(11DZ2280300);上海高校一流学科基金资助项目(A2-2019-14-0003)
作者单位E-mail
汪志强 上海海洋大学 食品学院 1780516492@qq.com 
杨福馨 上海海洋大学 食品学院 fxyang@shou.edu.cn 
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中文摘要:
      将脱氢乙酸钠和山梨糖醇溶于聚乙烯醇溶液制得抗菌液,再将抗菌液涂布于牛皮纸上制备得到包装用抑菌纸。将抑菌纸作为内包装与PP薄膜结合为纸塑复合材料来包装吐司,与仅仅采用PP膜包装以及未采取包装的吐司对比质构、色差、水分活度、菌落总数、热焓值的差异。结果表明,采用纸塑复合包装的吐司相较于仅用PP膜包装以及未采取包装的吐司,其质构特性和色差的劣变变缓,水分活度有一定程度降低、菌落总数的增长得到有效抑制,老化焓值的上升得到延缓。该抑菌纸与PP膜结合得到的复合材料可避免直接向食品中添加防腐剂,并且能有效延长吐司的货架期。
英文摘要:
      The antibacterial solution was prepared by dissolving sodium dehydroacetate and sorbitol in polyvinyl alcohol solution, and then the antibacterial solution was coated on kraft paper to prepare antibacterial paper for packaging. The antibacterial paper is combined with the PP film as a paper-plastic composite material to package the toast, and compared the difference of the texture, color difference, water activity, total number of colonies, and enthalpy value of the toast with the PP film packaging and the unpacked toast. The results showed that compared with those packed with PP film and not packed, the deterioration of the texture characteristics and the color difference of the toast became slower, the water activity decreased to a certain extent, the increase of total colony number was effectively suppressed, and the increase of aging enthalpy was delayed. The composite material obtained by the combination of antibacterial paper and PP film can avoid adding preservatives to food directly and can effectively prolong the shelf life of toast.
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