Application of Modified Atmosphere Technology in Preservation of High Moisture Baked Food

The preservation of high-moisture cakes has always been a difficult point in the industry.

The water activity and pH value of baked goods are usually related to the formula.

Adding antibacterial preservatives and adding organic acids at the same time is a method commonly used in the industry

Modified atmosphere preservative refers to the purpose of preservative preservation by changing the gas composition in packaged food

Due to the sensitivity of consumers to preservatives and the uncertainty of the preservative effect of substitutes after deoxyacetic acid is banned, modified atmosphere preservation methods are the best choice for baking companies

The essence of nitrogen filling is to inhibit bacteria by reducing the oxygen concentration in the packaging bag.

Guangdong Guangyi Technology Industrial Co.

Deoxidizers are very successful in preventing mildew in baked goods, and they do not produce odors such as alcohol.

Due to the sterilization function of alcohol gas, the "deoxygenation + release of alcohol gas" functional deoxidizer used in high-moisture cakes does play a role in preventing mildew and controlling the total number of colonies, but it lacks specific data support for how to use the product accurately

"Deoxygenation + release of carbon dioxide" functional deoxidizer is generally used to solve the problem of "deflation" after using deoxidizer

Taking high-moisture steamed cake (AW=0.

　　Use an automatic packaging machine to seal the steamed cake, fill with air, nitrogen, and use a deoxidizer to obtain aerobic, low-oxygen, and anaerobic environments; on this basis, put in the corresponding specifications of alcohol preservative, and fill with carbon dioxide of different quality.

　　Under aerobic conditions, the effect of different alcohol gas concentrations is different: the alcohol vapor concentration is in the range of 0.

　　Under low oxygen conditions, different alcohol gas concentrations have different anti-mildew effects: when the residual oxygen content is 6%-8%, the alcohol vapor concentration is in the range of 0.

　　Under anaerobic conditions, there are also differences in the preservative effect of different alcohol gas concentrations: the alcohol vapor concentration is between 0.

　　Under aerobic or hypoxic conditions, the carbon dioxide concentration was in the range of 3.

　　Studies have shown that for high-moisture cakes such as steamed cakes, under aerobic and hypoxic conditions, the inhibition of mold requires a higher concentration of alcohol gas to be effective; while under anaerobic conditions, alcohol has an obvious inhibitory effect on bacteria, and the higher the concentration, High inhibitory effect is better, but its effective concentration is much lower than that under aerobic and hypoxic conditions, so the effect on food flavor is much smaller; under aerobic and hypoxic conditions, the preservative effect of carbon dioxide is not significant
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　　"China Food News" (05 edition on January 17, 2022)