CN103891856A - Low-temperature preservation method for modified atmosphere packaged pizza - Google Patents
Low-temperature preservation method for modified atmosphere packaged pizza Download PDFInfo
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- CN103891856A CN103891856A CN201210589136.1A CN201210589136A CN103891856A CN 103891856 A CN103891856 A CN 103891856A CN 201210589136 A CN201210589136 A CN 201210589136A CN 103891856 A CN103891856 A CN 103891856A
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- pizza
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- packaging container
- nitrogen
- carbon dioxide
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
The invention provides a low-temperature preservation method for a modified atmosphere packaged pizza. The low-temperature preservation method for the modified atmosphere packaged pizza is characterized by comprising the following steps that the pizza is placed into a packaging container; the packaging container is filled with mixed gas formed by carbon dioxide and nitrogen, and the packaging container is sealed; the packaging container is stored in the environment with the temperature ranging from 2 DEG C to 4 DEG C. The low-temperature preservation method for the modified atmosphere packaged pizza has the advantages that due to the fact that the carbon dioxide is used for restraining growth and reproduction of microorganisms such as aerobic bacteria and fungi, the activity of the microorganisms can be effectively prevented and reduced, the lag phase and the index increase period of microorganism growth are prolonged, the preservative effect and the mold-proof effect are achieved, and the decay-resistant period of the pizza is prolonged; due to the fact that the packaging container is filled with the nitrogen which does not carry out a chemical reaction with the pizza and cannot be absorbed by the cake, growth and reproduction of the microorganisms such as the bacteria and the fungi can be restrained, and oxidative deterioration and decay of the pizza are slowed down; the appropriate ratio of the carbon dioxide to the nitrogen is selected, the appropriate use quantity and the appropriate temperature are adopted, and therefore the shelf life of the pizza can be prolonged to three weeks.
Description
Technical field
The invention belongs to fresh-keeping technical field, relate in particular to a kind of controlled atmospheric packing Pizza low-temp antistaling method.
Background technology
Pizza be a kind of by the bottom of special cake, the food with Italian local flavor made of cheese, dip and fillings.Because the batching of its use is numerous, delicious flavour is more and more subject to liking of people.Come out of the stove instantly although Pizza is particular about, some fails to eat up in time, needs the short time to preserve.Because the batching kind of Pizza is numerous, especially use the batchings such as a lot of dips, fillings, vegetables, make Pizza easily be subject to the impact of the microorganism such as aerobe, mould and moldy metamorphism causes the shelf-life very short.Pizza generally adopts low temperature to preserve, and is positioned in refrigerator, and the shelf-life is about 7 days.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides the controlled atmospheric packing Pizza low-temp antistaling method that a kind of fresh keeping time is long, it is characterized in that comprising the following steps:
A. Pizza is put into packing container;
B. the mist of carbon dioxide and nitrogen is filled with in packing container to packing container sealing;
C. above-mentioned packing container is put in to the environment storage of 2-4 DEG C.
The percentage by volume of the each component of described mist is carbon dioxide 30%-60%, nitrogen 40%-70%.
Mist described in Pizza use 50-100ml described in every 100g.
Beneficial effect of the present invention is: suppress the microbial growth such as aerobe, mould with carbon dioxide and breed, can effectively stop and reduce microbial activities, the deadtime and the Exponential growth stage that have extended microorganisms grow, played anticorrosive mildewproof effect, extended the corrosion resistant phase of Pizza; Fill not and food chemically reactive, the nitrogen that do not absorbed by food, suppressed the breeding of the microbial growth such as bacterium, mould, slowed down oxidation deterioration and rotten change of food.Between storage life, partial CO 2 can be absorbed by the fat in Pizza and water, fills appropriate nitrogen, can make packing container keep expanding, and prevents packing container extruding Pizza surface, affects its profile and mouthfeel.Choose the ratio of suitable carbon dioxide and nitrogen, and be equipped with suitable consumption and temperature, make the shelf-life of Pizza extend to 3 weeks.
Detailed description of the invention
Embodiment mono-
A. Pizza is put into packing container;
B. the mist 50ml that by percentage by volume is 30% carbon dioxide and 70% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 4 DEG C.
Can extend to 19 days by the shelf-life of the Pizza of above-mentioned steps storage.
Embodiment bis-
A. Pizza is put into packing container;
B. the mist 70ml that by percentage by volume is 40% carbon dioxide and 60% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 2 DEG C.
Can extend to 20 days by the shelf-life of the Pizza of above-mentioned steps storage.
Embodiment tri-
A. Pizza is put into packing container;
B. the mist 100ml that by percentage by volume is 44% carbon dioxide and 56% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 2.8 DEG C.
Can extend to 22 days by the shelf-life of the Pizza of above-mentioned steps storage.
Illustrate and use the mist of properly mixed carbon dioxide and nitrogen to substitute common air by above-mentioned three embodiment, and coordinate suitable consumption and temperature, make the shelf-life of Pizza extend to about 3 weeks from about 1 week.
Have been described in detail of the present invention by embodiment above, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalization variation and improvement etc. of doing according to the present patent application scope, within all should still belonging to patent covering scope of the present invention.
Claims (3)
1. a controlled atmospheric packing Pizza low-temp antistaling method, is characterized in that, comprises the following steps:
A. Pizza is put into packing container;
B. the mist of carbon dioxide and nitrogen is filled with in packing container to packing container sealing;
C. above-mentioned packing container is put in to the environment storage of 2-4 DEG C.
2. a kind of controlled atmospheric packing Pizza low-temp antistaling method as claimed in claim 1, is characterized in that, the percentage by volume of the each component of described mist is carbon dioxide 30%-60%, nitrogen 40%-70%.
3. a kind of controlled atmospheric packing Pizza low-temp antistaling method as claimed in claim 1, is characterized in that, Pizza uses mist described in 50-100ml described in every 100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210589136.1A CN103891856A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method for modified atmosphere packaged pizza |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210589136.1A CN103891856A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method for modified atmosphere packaged pizza |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103891856A true CN103891856A (en) | 2014-07-02 |
Family
ID=50983689
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210589136.1A Pending CN103891856A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method for modified atmosphere packaged pizza |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103891856A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113350511A (en) * | 2021-03-01 | 2021-09-07 | 郎俊娜 | Novel sterile powder filling mixed protective gas for injection |
-
2012
- 2012-12-31 CN CN201210589136.1A patent/CN103891856A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113350511A (en) * | 2021-03-01 | 2021-09-07 | 郎俊娜 | Novel sterile powder filling mixed protective gas for injection |
| CN113350511B (en) * | 2021-03-01 | 2024-01-02 | 郎俊娜 | Novel sterile powder filling mixed shielding gas for injection |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140702 |