CN103622136A - 一种延长观赏类发酵型面制品保藏期的方法 - Google Patents
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Abstract
本发明公开了一种延长观赏类发酵型面制品保藏期的方法。本发明所提供的方法，包括：1)采用食品级防腐剂——山梨酸钾、丙酸钙、脱氢乙酸钠进行合适剂量复配；2)面制品成型后以纳他霉素配制成一定浓度溶解对面制品与支持面接触点进行喷涂。本发明所提供的观赏类发酵型面制品保藏期延长的方法具有操作简单、经济性好、效果显著等优点。
Description
技术领域
本发明涉及一种利用食品级防腐剂复合内加与外部喷涂技术有效延长观赏类发酵型面制品保藏期的方法。
背景技术
观赏类发酵型面制品作为我国多个地方特色观赏类食品已经具有非常悠久的历史，成品主要由小麦粉发酵制作，因花式多样造型奇特而广受人民大众的喜爱和欢迎。传承至今已形成独特的文化品位和不可复制的地方特色，具备了极高的文化价值并具有了形成不可估量社会、经济效益的潜力。山东胶东饽饽以小麦粉、鸡蛋、糖以及引子(发酵剂)为基本原料，进行发酵制作。造型以动物及人物为主，特别在年节时间人们会大量蒸制作祈福纳新之意。山西省运城地区同样盛产小麦，当地居民饮食以馍为主。自秦汉以来，山西晋南地区便开始发展蒸馍技术和制作花馍的技巧。山西闻喜花馍在不断的发展和传承中逐渐形成了多样的艺术类别和丰富题材，成为中华民间历久不衰的传统手工艺术。糕类中题材多种多样内容包括动物、神话传说、戏曲故事，如龙凤糕、十二生肖糕、双喜临门糕、状元游街糕等。花馍有对对馍、枣花馍、馄饨馍、石榴馍等。其中盘顶类的花馍为非食用主要以观赏为主，有的还是祭祀中的专用品，有人物、动物两种类，寄托人们对逝去亲人的思念。
发酵型观赏类面制品与一般“死面”质地的面塑不同，其成品具有结构松软、外观饱满独特的优点，但也正是由于制作过程中存在微生物发酵，使得其质地与一般面塑存在显著差别。也正是因为制作过程的复杂及微生物的参与使得质地多孔、成分性质更易受到微生物(特别是霉菌)的污染，造成其观赏期大大缩短。前期试验也已证实随着观赏时间延长，其表面(尤其与支撑面接触的底部)在短时间内(一般为2-4天)即可出现霉变等问题，严重制约了产品的观赏品质及展览期限。但同样因为前期制作过程中保证微生物发酵效果的限制在添加量遴选及保藏工艺上存在诸多限制，迄今为止尚无延长观赏类发酵型面制品保藏期的有效方法。
发明内容
本发明的目的是提供一种利用防腐剂复合内加与外部喷涂技术有效延长观赏类发酵型面制品保藏期的方法。
本发明所提供方法包括的技术方案：
以发酵面制品在通常环境的染菌样品为初始样品，筛分造成产品微生物污染的主要菌株。
以小麦粉为培养基，主要考察对主要污染菌株的抑菌效果，通过大通量筛选考察几十种食品添加剂种类及剂量对目标微生物的抑制效果(见表1)，初步确定对污染菌株具有明显抑制效果的几种食品抑菌剂。
表1考察菌株在添加食品级防腐剂淀粉质培养基生长情况(30℃，3天)
按照传统发酵面制品工艺制作实验考察样品，结合本发明涉及方法，以不影响发酵过程中酵母发酵效果为辅助考察指标，同时考察颜色、质地等外观指标，调整确定内加抑菌剂的实际使用剂量。最终确定最佳内加抑菌剂种类为：山梨酸钾、丙酸钙、脱氢乙酸钠；添加剂食用量范围为0.01％至0.10％。
将以上描述获得的抑菌剂配方预先加入至实施品中用于制作发酵类面制品。
本发明选用食品级防腐剂山梨酸钾、丙酸钙、脱氢乙酸钠为发酵型面制品防腐的内加添加剂。
本发明所述方法实施过程为面团二次发酵法，在第一次发酵时添加防腐剂，而后成型、分割成适宜大小，而后将成型后的面团进行二次发酵，蒸汽蒸制。对蒸煮完成的产品在完全晾干后立即喷涂纳他霉素水溶液，待完全晾干后即完成全部防腐工艺。
本发明通过反复试验验证及尝试，最终得以实现发明目的，通过几种食品添加剂的复配及“内加”联合“外涂”防腐，有效地降低了产品的霉变现象。
结果表明，一种发酵类面制品防腐剂及防腐方法。内加防腐剂量(以原料干重计)：山梨酸钾、丙酸钙、脱氢乙酸钠各0.01％-0.10％，结合外涂防腐剂(水溶液)：0.50％-3.00％。其中最佳的添加量为：山梨酸钾、丙酸钙、脱氢乙酸钠分别为0.05％；外涂防腐剂为2.00％，产品在通常展览条件下可保证观赏期延长至7天(无任何霉变现象)，具体见图1。
本发明采用食品级防腐剂的复配，以及内加与外涂协同防腐的工艺，有效提升了观赏类发酵面制品的观赏期及贮藏期。本发明所提供的方法具有操作简单、经济性好、以及容易推广应用等优点。
附图说明
图1为不同处理条件下15天发酵面制品底部霉变情况(a：空白样品；b：采用本方法样品)。
具体实施方式
下述实施例中所述方法，如无特别说明，均为常规方法。
下述实施例中所述百分含量，如无特别说明，均为质量百分含量。
实施例1、内加防腐配方确定及发面制品制作
具体方法如下：
将面粉∶水∶发酵湿面按照5∶2∶1调和加入复合防腐剂，调和均匀面团。将面团进行压片、搓圆，分割成型，于相对湿度80％-85％、温度36℃左右的恒温恒湿发酵箱中进行发酵，发酵时间40min。在蒸锅蒸制40min后将产品取出。
实施例2、外加防腐剂
按照实施例1进行发酵面制品制备后，于阴凉处完全晾干，而后配制那他霉素水溶液(0.50％-3.00％)对外表面进行充分晾干，即完成对观赏类发酵面制品防腐的操作。
实验表明：使用本发明的防腐配方及工艺，防腐效果方面得到明显的改善；相对处理前发酵类面制品霉变时间由2-3天延缓至7-15天。
本发明可以有效延长发酵型观赏类面制品的非霉变期，从而提升产品的观赏价值及附加值。
Claims (1)
1.一种延长观赏类发酵型面制品保藏期的方法，包括以下步骤：
1)称取一定量的面粉倒入和面机内，将山梨酸钾、丙酸钙、脱氢乙酸钠均按照0.025-0.100％添加量(防腐剂与所用面粉质量比值)预先溶于水中，并用匀浆机搅匀，在1min内慢慢加入；同时称取0.5％-2.0％酵母(商用酵母或等发酵力的传统湿酵面)，40℃水调匀待有气泡产生后连同剩余水缓慢加入，最后和面20-30min。
2)进行醒发、蒸制、成型、晾除表面多余水分后，以纳他霉素配制成0.25％-2.00％浓度(质量分数)的水溶液对面制品表面进行喷涂，完全晾干后进行储运、观赏。
其方法特征是：利用食品级防腐剂复合内加提升发酵面制品本身的防腐能力，同时结合纳他霉素水溶液进行外部喷涂保证最终达到良好的展示效果。
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| CN108378095A (zh) * | 2018-01-15 | 2018-08-10 | 江苏润普食品科技股份有限公司 | 一种面包类制品用复配防腐剂 |
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| CN101088341A (zh) * | 2006-06-13 | 2007-12-19 | 河南兴泰科技实业有限公司 | 延长馒头保鲜期的方法 |
| CN101185453A (zh) * | 2006-11-16 | 2008-05-28 | 天津市粤唯鲜娱乐苑集团有限公司 | 餐台配膳用面塑的制作方法 |
| CN101019567A (zh) * | 2007-03-19 | 2007-08-22 | 中国人民解放军总后勤部军需装备研究所 | 一种耐贮存面包及其制备方法 |
| CN101467534A (zh) * | 2007-12-30 | 2009-07-01 | 上海水产大学 | 一种小馒头及其制备方法 |
| CN102461976A (zh) * | 2010-11-17 | 2012-05-23 | 天津新可绿食品有限公司 | 一种发酵面食保鲜剂 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105265993A (zh) * | 2014-07-21 | 2016-01-27 | 天津科技大学 | 一种即食面制品的防腐保鲜方法 |
| CN108378095A (zh) * | 2018-01-15 | 2018-08-10 | 江苏润普食品科技股份有限公司 | 一种面包类制品用复配防腐剂 |
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