CN117262492A - Method for prolonging shelf life of bread by combining external essential oil preservative with modified atmosphere packaging - Google Patents
Method for prolonging shelf life of bread by combining external essential oil preservative with modified atmosphere packaging Download PDFInfo
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- CN117262492A CN117262492A CN202311405753.6A CN202311405753A CN117262492A CN 117262492 A CN117262492 A CN 117262492A CN 202311405753 A CN202311405753 A CN 202311405753A CN 117262492 A CN117262492 A CN 117262492A
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- 239000000341 volatile oil Substances 0.000 title claims abstract description 102
- 235000008429 bread Nutrition 0.000 title claims abstract description 72
- 239000003755 preservative agent Substances 0.000 title claims abstract description 38
- 230000002335 preservative effect Effects 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000009448 modified atmosphere packaging Methods 0.000 title claims abstract description 24
- 238000004806 packaging method and process Methods 0.000 claims abstract description 29
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 22
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 22
- 238000007789 sealing Methods 0.000 claims abstract description 22
- 235000013628 Lantana involucrata Nutrition 0.000 claims abstract description 20
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims abstract description 20
- 240000007673 Origanum vulgare Species 0.000 claims abstract description 20
- 239000000835 fiber Substances 0.000 claims abstract description 15
- 238000004378 air conditioning Methods 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000011068 loading method Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 26
- 229910052757 nitrogen Inorganic materials 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000005273 aeration Methods 0.000 claims description 4
- 230000005540 biological transmission Effects 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 2
- 239000001301 oxygen Substances 0.000 claims description 2
- 229910052760 oxygen Inorganic materials 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 230000001953 sensory effect Effects 0.000 abstract description 3
- 238000009920 food preservation Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 33
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 17
- 230000001580 bacterial effect Effects 0.000 description 17
- 230000000813 microbial effect Effects 0.000 description 16
- 235000013305 food Nutrition 0.000 description 10
- 238000011049 filling Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 238000005303 weighing Methods 0.000 description 8
- 244000005700 microbiome Species 0.000 description 7
- 238000004321 preservation Methods 0.000 description 7
- 238000011282 treatment Methods 0.000 description 7
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 6
- 235000017803 cinnamon Nutrition 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 241001529744 Origanum Species 0.000 description 4
- 235000011203 Origanum Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000010676 Ocimum basilicum Nutrition 0.000 description 3
- 240000007926 Ocimum gratissimum Species 0.000 description 3
- 240000002657 Thymus vulgaris Species 0.000 description 3
- 235000007303 Thymus vulgaris Nutrition 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000001585 thymus vulgaris Substances 0.000 description 3
- 230000002411 adverse Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 239000000377 silicon dioxide Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000000922 anti-bactericidal effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
- B65D81/28—Applications of food preservatives, fungicides, pesticides or animal repellants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3598—Apparatus for preserving using solids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
- B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
- B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
- B65D81/2084—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere in a flexible container
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
- B65D85/36—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Pest Control & Pesticides (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a method for prolonging the shelf life of bread by combining external essential oil preservative with modified atmosphere packaging, belonging to the technical field of food preservation. The method for prolonging the shelf life of bread of the invention specifically comprises the following steps: uniformly mixing lemon grass essential oil and oregano essential oil, dripping the mixture on a fiber sheet, loading the fiber sheet into sterilized Du Jiang paper, and sealing the paper by heat sealing to obtain an external essential oil preservative; then placing the external essential oil preservative into a sterilized packaging bag, adding bread, and inflating and sealing by using an air-conditioning packaging machine; the method can ensure that the total colony count and the mould quantity of the bread in a constant temperature incubator at 32 ℃ within 30 days meet the requirements of national standard GB7099-2015, and the sensory influence on the bread is small.
Description
Technical Field
The invention relates to a method for prolonging the shelf life of bread by combining external essential oil preservative with modified atmosphere packaging, belonging to the technical field of food preservation.
Background
Bread is a baked food taking grain crops such as wheat, rye powder and the like as main raw materials, and according to the difference of components and processing processes, different types of bread are derived to meet different demands of people in daily life. The bread contains protein, fat, carbohydrate, and certain amount of mineral elements such as calcium, potassium, magnesium, zinc and vitamins, and is easy for digestion and can increase satiety. In addition, some breads are added with a large amount of nuts and grains, contain a large amount of dietary fibers, and are beneficial to improving metabolism of a human body.
Because bread contains a large amount of sugar, oil and flour, the quality guarantee period is very short, and is easy to be affected by microorganisms, especially mold breeding, and the appearance and the human health of the bread are damaged, so how to prolong the quality guarantee period of the bread is a problem which is studied in the baking industry at present.
Essential oil is a natural product extracted from different parts of plants and has volatile property, and has proved to have excellent anti-inflammatory and bactericidal effects, and is applied to the food fresh-keeping industry in recent years.
At present, the method for prolonging the shelf life of the bread in the food industry mainly comprises the steps of adding a chemical preservative, wherein the chemical preservative has a certain dosage risk, and long-term intake and accumulation of the chemical preservative can cause damage to human bodies and also has a certain influence on the quality of the bread; the use of natural preservatives is a potential development direction for the food industry at present, and natural products are wide in sources, safe and healthy and accord with the food safety concept of modern people. Chinese patent CN105309593A discloses a method for preserving and conditioning beef by combining composite essential oil and modified atmosphere packaging, which comprises the steps of immersing fresh beef in composite plant essential oil, and then placing the immersed beef in a modified atmosphere packaging box for air-packing; because of the interaction between the essential oil and the substances in the food, the dosage of the essential oil added into the food system is generally higher than that in the bacteriostasis experiment, and therefore, the direct contact mode inevitably has influence on the sense of the food. In addition, the flavor of different essential oils can exacerbate the adverse effects associated therewith.
In order to avoid the adverse effect of essential oil on food, the invention adopts the measure of placing an external essential oil preservative, and the method reduces the disturbance of the flavor of the essential oil in sense organs through the combination of the essential oil and the indirect contact with the food.
Disclosure of Invention
Aiming at the defects and shortcomings in the prior art, the invention provides a method for prolonging the shelf life of bread by combining external essential oil preservative with modified atmosphere packaging, which can inhibit the growth of microorganisms, ensures that the total number of bacterial colonies and the number of moulds in bread meet the requirements of national standard GB7099-2015 within 30 days of storage time in a constant temperature incubator at 32 ℃, has good sensory quality and is edible safety.
The invention aims to provide a method for prolonging the shelf life of bread by combining external essential oil preservative with modified atmosphere packaging, which comprises the following steps:
(1) Preparation of external essential oil preservative
Uniformly mixing lemon grass essential oil and oregano essential oil, dripping the mixture on a fiber sheet, loading the fiber sheet into sterilized Du Jiang paper, and sealing the paper by heat sealing to obtain an external essential oil preservative;
(2) Placing the external essential oil preservative prepared in the step (1) into a sterilized packaging bag, adding bread, and inflating and sealing by using an air-conditioning packaging machine.
In one embodiment, the mass ratio of the lemon grass essential oil to the oregano essential oil in the step (1) is 2-3:1.
In one embodiment, the fibrous sheet of step (1) has an area of from 4 to 12cm 2 。
In one embodiment, the fibrous sheet of step (1) has an area of 8cm 2 。
In one embodiment, the Du Jiang paper of step (1) has a size of 3.5 x 5cm.
In one embodiment, the aeration of step (2) is 100% pure nitrogen.
In one embodiment, the package of step (2) has an oxygen transmission of less than 20cc/m 2 *24h, the water vapor transmission rate is less than 3g/m 2 *24h。
In one embodiment, the mass ratio of the lemon grass essential oil to the oregano essential oil of step (1) is 3:1.
In one embodiment, the sterilization in step (1) is specifically performed by placing the packaging bag and Du Jiang paper under 254nm ultraviolet rays for irradiation sterilization.
In one embodiment, the sterilization time of step (1) is 20 to 40 minutes.
It is a further object of the present invention to provide the use of the above-described method for preserving baked products.
The invention has the beneficial effects that:
(1) The lemon grass essential oil and the oregano essential oil adopted by the invention are natural extracts of plants, belong to natural plant essential oils allowed to be used in GB 2760, are green and safe, and have low cost;
(2) The method for prolonging the shelf life of the bread can be used for placing the bread in a constant temperature incubator with the temperature of 32 ℃, the total number of bacterial colonies and the number of moulds in the storage time of 30 days meet the requirements of national standard GB7099-2015, and the sensory influence on the bread is small.
Drawings
FIG. 1 is a schematic illustration of the package of the external essential oil preservative combined modified atmosphere package for prolonging the shelf life of bread according to the present invention; 1 is a packaging bag; 2 is bread; and 3 is an essential oil preservative.
Detailed Description
The technical solution of the present invention will be further described with reference to specific examples, but the implementation of the present invention is not limited to these examples.
The invention relates to a test method which comprises the following steps:
1. colony count determination: reference is made to GB 4789.2-2022.
2. Determination of mould Yeast: refer to GB 4789.15-2016.
Du Jiang paper is available from Shanghai, uygur drier Co., ltd. And is 3.5 x 5cm in size.
Example 1 nitrogen + lemon grass/oregano essential oil (3:1) +fibrous sheet (8 cm) 2 ) + Du Jiangzhi
The method for prolonging the shelf life of bread by combining external essential oil preservative with modified atmosphere packaging comprises the following steps of:
(1) Placing the plastic packaging bag and Du Jiang paper under ultraviolet (254 nm) for 30 minutes for irradiation for later use;
(2) Preparation of an external essential oil preservative: weighing 54mg of lemon grass essential oil and 18mg of oregano essential oil, and dripping the mixture into an area of 8cm 2 Filling the fiber sheet into Du Jiang paper sterilized in the step (1) and heat-sealing the seal;
(3) Placing the external essential oil preservative prepared in the step (2) into the plastic packaging bag sterilized in the step (1), placing into a bread bag, and inflating and sealing by using an air-conditioning packaging machine, wherein the air is 100% nitrogen.
Placing the bread packaged in the embodiment in a constant temperature incubator at 32 ℃ for 30 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; the standard was not exceeded at 30 days, and the limit requirements of GB7099-2015 were met, and the results are shown in Table 1.
Example 2 Nitrogen+cinnamon/Oregano essential oil (3:1) +fiber sheet (8 cm) 2 ) + Du Jiangzhi
An external essential oil preservative combined modified atmosphere packaging preservation method for prolonging shelf life of bread comprises the following steps:
(1) The same as in step (1) in example 1;
(2) The difference from step (2) in example 1 is that: weighing 54mg of cinnamon essential oil and 18mg of origanum essential oil, dripping into a fiber tablet with the area of 8cm 2 Filling Du Jiang paper sterilized in the step (1) into the fiber sheet, and heat-sealing the seal;
(3) The same as in step (3) of example 1.
Placing the bread packaged in the embodiment in a constant temperature incubator at 32 ℃ for 30 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; the microbial limit requirements of GB7099-2015 are met without exceeding the standard at the 30 th day, and the results are shown in Table 1.
Comparative example 1 nitrogen + lemongrass/oregano essential oil (3:1) +silica + Du Jiangzhi
An external essential oil preservative combined modified atmosphere packaging preservation method for prolonging shelf life of bread comprises the following steps:
(1) The same as in step (1) in example 1;
(2) The difference from step (2) in example 1 is that: weighing 54mg of lemon grass essential oil, 18mg of oregano essential oil and 360mg of silicon dioxide, grinding uniformly in a mortar, filling the mixture into Du Jiang paper sterilized in the step (1), and heat-sealing a seal;
(3) The same as in step (3) of example 1.
Placing the bread packaged in the comparative example in a constant temperature incubator at 32 ℃ for 30 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; exceeding the limit on day 25 does not meet the microbial limit requirements of GB7099-2015, and the results are shown in Table 1.
Comparative example 2 nitrogen + lemon grass/oregano essential oil (1:3) +fibrous tablet (8 cm) 2 ) + Du Jiangzhi
An external essential oil preservative combined modified atmosphere packaging preservation method for prolonging shelf life of bread comprises the following steps:
(1) The same as in step (1) in example 1;
(2) The difference from step (2) in example 1 is that: weighing 18mg of lemon grass essential oil and 54mg of origanum essential oil, and adding the oil to an area of 8cm 2 Filling Du Jiang paper sterilized in the step (1) into the fiber sheet, and heat-sealing the seal;
(3) The same as in step (3) of example 1.
Placing the bread packaged in the comparative example in a constant temperature incubator at 32 ℃ for 30 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; exceeding the limit on day 20 does not meet the microbial limit requirements of GB7099-2015, and the results are shown in Table 1.
Comparative example 3 nitrogen + thyme/cinnamon essential oil (1:1) +diatomaceous earth + Du Jiangzhi
An external essential oil preservative combined modified atmosphere packaging preservation method for prolonging shelf life of bread comprises the following steps:
(1) The same as in step (1) in example 1;
(2) The difference from step (2) in example 1 is that: weighing 36mg of thyme essential oil, 36mg of cinnamon essential oil and 360mg of diatomite, grinding uniformly in a mortar, filling the mixture into Du Jiang paper sterilized in the step (1), and heat-sealing the seal;
(3) The same as in step (3) of example 1.
Placing the bread packaged in the comparative example in a constant temperature incubator at 32 ℃ for 30 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; exceeding the limit on day 20 does not meet the microbial limit requirements of GB7099-2015, and the results are shown in Table 1.
Comparative example 4 nitrogen + lemon grass/oregano/basil essential oil (1:1:1) +fibrous sheet (8 cm) 2 ) + Du Jiangzhi
An external essential oil preservative combined modified atmosphere packaging preservation method for prolonging shelf life of bread comprises the following steps:
(1) The same as in step (1) in example 1;
(2) The difference from step (2) in example 1 is that: weighing 24mg of lemon grass essential oil, 24mg of oregano essential oil and 24mg of basil essential oil, and dripping the mixture into an area of 8cm 2 Filling Du Jiang paper sterilized in the step (1) into the fiber sheet, and heat-sealing the seal;
(3) The same as in step (3) of example 1.
Placing the bread packaged in the comparative example in a constant temperature incubator at 32 ℃ for 30 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; exceeding the limit on day 20 does not meet the microbial limit requirements of GB7099-2015, and the results are shown in Table 1.
Comparative example 5 nitrogen + lemon grass essential oil + fiber flakes (8 cm) 2 ) + Du Jiangzhi
An external essential oil preservative combined modified atmosphere packaging preservation method for prolonging shelf life of bread comprises the following steps:
(1) The same as in step (1) in example 1;
(2) The difference from step (2) in example 1 is that: weighing 72mg of lemon grass essential oil, and dripping the lemon grass essential oil into an area of 8cm 2 Filling Du Jiang paper sterilized in the step (1) into the fiber sheet, and heat-sealing the seal;
(3) The same as in step (3) of example 1.
Placing the bread packaged in the comparative example in a constant temperature incubator at 32 ℃ for 30 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; exceeding the limit on day 15 does not meet the microbial limit requirements of GB7099-2015, and the results are shown in Table 1.
Comparative example 6 nitrogen + oregano essential oil + fibrous flakes (8 cm 2) + Du Jiangzhi
An external essential oil preservative combined modified atmosphere packaging preservation method for prolonging shelf life of bread comprises the following steps:
(1) The same as in step (1) in example 1;
(2) The difference from step (2) in example 1 is that: weighing 72mg of origanum essential oil, and dripping the origanum essential oil into an area of 8cm 2 Filling Du Jiang paper sterilized in the step (1) into the fiber sheet, and heat-sealing the seal;
(3) The same as in step (3) of example 1.
Placing the bread packaged in the comparative example in a constant temperature incubator at 32 ℃ for 30 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; exceeding the limit on day 10 does not meet the microbial limit requirements of GB7099-2015, and the results are shown in Table 1.
Comparative example 7 (no essential oil added and aeration)
The differences from example 1 are: directly packaging the bread into sterilized packaging bag, and heat sealing with modified atmosphere packaging machine.
Placing the bread packaged in the comparative example in a constant temperature incubator at 32 ℃ for 10 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; exceeding the limit on day 5, not meeting the limit requirement of microorganisms in GB7099-2015, and visible mildew spots on day 5, the results are shown in Table 1.
Comparative example 8 Nitrogen alone
The differences from example 1 are: the bread was directly packed into sterilized bags, inflated with an air-conditioning packing machine and heat sealed, wherein the gas was 100% nitrogen.
Placing the bread packaged in the comparative example in a constant temperature incubator at 32 ℃ for 30 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; exceeding the limit on day 15, not meeting the limit of microorganism requirements of GB7099-2015, and visible white mildew point on day 12, the results are shown in Table 1.
Comparative example 9 individual deoxidizing agent
The differences from example 1 are: directly packaging bread and iron-based deoxidizer (the deoxidizer comprises iron powder as main component) into sterilized packaging bag, and heat sealing with air-conditioning packaging machine.
Placing the bread packaged in the comparative example in a constant temperature incubator at 32 ℃ for 30 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; exceeding the limit on day 15 does not meet the microbial limit requirements of GB7099-2015, and the results are shown in Table 1.
Comparative example 10 individual alcohol fresh-keeping card set
The differences from example 1 are: directly packaging bread and alcohol fresh-keeping slow-release card into sterilized packaging bag, and heat sealing with air-conditioning packaging machine.
Placing the bread packaged in the comparative example in a constant temperature incubator at 32 ℃ for 30 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; exceeding the limit on day 10 does not meet the microbial limit requirements of GB7099-2015, and the results are shown in Table 1.
Comparative example 11 separately formulated essential oil group
The difference from example 1 is only that step (3) is heat-sealed directly with an air-conditioning packaging machine (without aeration treatment), and other parameters and conditions are the same as example 1.
Placing the bread packaged in the comparative example in a constant temperature incubator at 32 ℃ for 30 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; exceeding the limit on day 10, not meeting the limit requirement of microorganisms in GB7099-2015, and visible mildew spots on day 8, the results are shown in Table 1.
Comparative example 12 modified atmosphere + deoxidizer group
The differences from example 1 are: directly packaging bread and iron-based deoxidizer (the deoxidizer comprises iron powder as main component) into sterilized packaging bag, and air-filling with air-conditioning packaging machine and heat-sealing.
Placing the bread packaged in the comparative example in a constant temperature incubator at 32 ℃ for 30 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; exceeding the limit on day 20 does not meet the microbial limit requirements of GB7099-2015, and the results are shown in Table 1.
Comparative example 13 modified atmosphere and alcohol fresh-keeping card set
The differences from example 1 are: the bread and the alcohol slow-release fresh-keeping card are directly put into a sterilized packaging bag, and the packaging bag is inflated and heat-sealed by an air-conditioning packaging machine.
Placing the bread packaged in the comparative example in a constant temperature incubator at 32 ℃ for 30 days, and detecting the total number of bacterial colonies and the number of mold yeasts every 5 days; exceeding the limit on day 20 does not meet the microbial limit requirements of GB7099-2015, and the results are shown in Table 1.
TABLE 1 time to overrun of breads after different treatments
Note that: "-" means that the standard is not exceeded for 30 days
As can be seen from the data in table 1, the bread processed in examples 1 and 2 meets the national standard of microorganism within 30 days compared with comparative example 1, and the exceeding time of the bread is prolonged to 30 days compared with untreated bread, especially the bread processed in example 1 has light lemon flavor; example 2 the combination of essential oils affects the organoleptic properties of the bread compared to example 1, and although both treatments ensure that the bread meets the national standard of microorganisms within 30 days, the cinnamon essential oil flavor in the bread with the cinnamon-oregano essential oil preservative is strong, affecting the organoleptic properties.
Compared with comparative example 2, comparative example 3 and comparative example 4, the combination and the proportion of the essential oil have certain specificity, the combination of the thyme essential oil and the cinnamon essential oil and the combination of the lemon grass essential oil, the oregano essential oil and the basil essential oil and the modified atmosphere packaging are all beyond the national standard microbial limit on the 20 th day, which indicates that the types and the proportion of the essential oil in the compound essential oil combination have specificity.
Compared with comparative examples 8 and 9, the bread subjected to air conditioning treatment alone exceeds the national standard microbial limit on the 15 th day, the essential oil preservative alone exceeds the national standard microbial limit on the 10 th day, and after the air conditioning packaging is combined with the essential oil preservative to prolong the superscalar time of the bread to 30 days, the fresh-keeping effect of the bread is superior to that of the air conditioning packaging alone and the essential oil preservative alone, and the fresh-keeping effect of the bread is superior to that of the superposition effect of the two treatments.
Compared with comparative examples 12 and 13, the fresh-keeping effect of the external essential oil preservative combined with the modified atmosphere packaging is higher than that of the modified atmosphere packaging combined with the deoxidizing agent or the alcohol fresh-keeping card.
Compared with comparative examples 5 and 6, the bread treated by the combination of the essential oil of the single lemon grass exceeds the national standard microbial limit on the 15 th day, the treatment of the combination of the essential oil of the single oregano exceeds the national standard microbial limit on the 10 th day, and the combined modified atmosphere packaging of the compound essential oil preservative prolongs the exceeding time of the bread to 30 days, which shows that the fresh-keeping effect of the compound essential oil is superior to that of the combined modified atmosphere packaging of the essential oil of the single lemon grass and the combined modified atmosphere packaging of the essential oil of the single oregano, and is superior to the superposition effect of the two treatments.
Table 2 examples 1-2 total colony count at day 30 and mold yeast number
The above examples are not intended to limit the scope of the invention nor the order of execution of the steps described. The present invention is obviously modified by a person skilled in the art in combination with the prior common general knowledge, and falls within the scope of protection defined by the claims of the present invention.
Claims (10)
1. A method for prolonging the shelf life of bread by combining external essential oil preservative with modified atmosphere packaging, which is characterized by comprising the following steps:
(1) Preparation of external essential oil preservative
Uniformly mixing lemon grass essential oil and oregano essential oil, dripping the mixture on a fiber sheet, loading the fiber sheet into sterilized Du Jiang paper, and sealing the paper by heat sealing to obtain an external essential oil preservative;
(2) Placing the external essential oil preservative prepared in the step (1) into a sterilized packaging bag, adding bread, and inflating and sealing by using an air-conditioning packaging machine.
2. The method according to claim 1, wherein the mass ratio of the lemon grass essential oil to the oregano essential oil in step (1) is 2-3:1.
3. The method according to claim 1, wherein the fibrous sheet of step (1) has an area of 4 to 12cm 2 。
4. The method of claim 1, wherein the fibrous sheet of step (1) has an area of 8cm 2 。
5. The method of claim 1, wherein the aeration of step (2) is 100% pure nitrogen.
6. The method of claim 1, wherein the oxygen transmission of the package of step (2) is less than 20cc/m 2 *24h, the water vapor transmission rate is less than 3g/m 2 *24h。
7. The method of claim 1, wherein the mass ratio of lemon grass essential oil to oregano essential oil of step (1) is 3:1.
8. The method according to claim 1, wherein the sterilization in step (1) is specifically performed by placing the packaging bag and Du Jiang paper under 254nm ultraviolet rays for irradiation sterilization.
9. The method of claim 9, wherein the sterilization time is 20 to 40 minutes.
10. Use of the method according to any one of claims 1 to 9 for preserving baked products.
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