There are many types of food preservatives. Such as benzoic acid, acetic acid. Sorbic acid, potassium sorbate, calcium sorbate, propionic acid, sodium propionate and calcium propionate, but suitable for bread preservation, currently only acetic acid and calcium propionate, especially calcium propionate is the best. Because calcium propionate itself is non-toxic. It is slightly acidic, which inhibits the growth of mold without affecting the reproduction of yeast. Because China's bread industry is relatively backward, in the past, China did not add bread preservatives to the bread, resulting in a hot summer or rainy rainy season. When the bread is stored for two more days, it will be mildew and cause damage. In this weather, factories usually produce less or bake bread that cannot be sold into rusks. Now people's living standards are gradually improving. Fast food has developed rapidly. The demand for bread has increased day by day, so the problem of mildew prevention of bread has gradually been taken seriously. The National Bureau of Standards (1984) No. 211 approved the inclusion of calcium propionate in the sanitary standard for the use of food additives in GBl760-81. The maximum addition amount is not more than 0.314%.
I. Antibacterial effect and influencing factors of calcium propionate
Below we compare the experimental data of several groups to explore the effect of calcium propionate on inhibiting the mildew of bread and the factors affecting the inhibition of calcium propionate.
1. Sweet and salty bread without adding calcium propionate, for unpackaged storage experiments, the storage time is the same. All are 40 hours.
Table 1: Standard powdered sweet and salty bread mold without adding calcium propionate
2. Add 0.2% calcium propionate sweet and salty bread for unpackaged storage experiment. The storage time is also the same, all in 60 hours. It is extended for 20 hours than the standard flour bread without adding calcium propionate.
Table 2: Standard powdered sweet and salty bread with mild acid addition of calcium propionate
3. Add 0.2% standard powdered sweet bread and rich and powerful powdered sweet bread for unpackaged storage experiments, and the storage time is basically the same. In other words, the length of time the bread is stored has little to do with the quality of the flour (meaning that the gluten value is within a certain range). However, it has a great relationship with the length of bread baking time. When the baking temperature is the same and the humidity in the furnace is constant, the baking time is longer, the more moisture is lost in the bread, and the storage time is significantly increased.
Table 3: Effect of flour variety and baking time on bread storage
4, adding different levels of calcium propionate bread, for unpackaged storage experiments, the storage time with the increase of calcium propionate content. The calcium propionate content can be stored for three days (about 72 hours) at 0.25%. When the content is 0.30%, the storage time can reach more than 80 hours. Calcium propionate is extended for 1 to 2 days.
Table 4: Effect of the amount of calcium propionate on the storage time of bread
5, adding different levels of calcium propionate bread, packaged in ordinary food bags, for storage experiments, its storage time is also extended with the increase of calcium propionate content, and extended by 1-2 days compared with the non-package storage time. A total of up to 4 days.
Table 5: Effect of the amount of calcium propionate on the storage time of packaged bread products
6. Add 0.25% of the same content of calcium propionate rich flour bread, packed in different packaging materials. For storage experiments, the storage time is related to the material of the food bag. That is to say, although there are gaps between low-quality food bags, the gap is small. Compared with high-quality food bags, low-quality food bags have a large difference in storage time. It can be considered that ordinary food bags can generally be stored for more than 4 days. The quality food bag can be stored for more than 5 days.
Table 6: Effect of food packaging on bread storage time
It can be seen from the above tables that the calcium citrate additive has the best bacteriostatic effect of 0.25-0.30% and fully meets the requirements of the national standard. According to the retail price, the average bread per kg of flour increased by 0.016 to 0.0135 yuan. In the constant temperature and humidity chamber, although it can only be stored for 4-5 days, in fact, the daily temperature is not constant, and the humidity is not as high as in the experiment, especially in the north, the climate is relatively dry, so in actual use, Bread storage time is definitely longer than the experimental time. It is also possible to store in a good climate for ten days.
Bread preservative - calcium propionate, for bread, it has no nutritional value, it can not make bread forever for a long time, it can only inhibit the growth of mold in bread, delay the time of bread mold. Therefore, it can solve the problem of rapid mildew in the hot summer or rainy rainy season, reduce losses and ensure people's health. But there are many reasons for the mildew of bread. There is a large amount of mold in the air. Therefore, in addition to the preservative added to the bread, calcium propionate, attention should also be paid to the production equipment, the production environment and the hygiene of the operators. It is necessary to have a health supervisor to meet the hygiene requirements. Operate and package. This will allow the bread to be stored for a long time.
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