阅读说明：本技术 一种用于面包防腐的酸度调节剂 (Acidity regulator for bread preservation ) 是由 孟宪伟 王立 杨连战 姜黎黎 孙娟 李言 钱海峰 于 2021-02-05 设计创作，主要内容包括：本发明公开了一种用于面包防腐的酸度调节剂,属于食品保藏领域。以质量分数计,其包括柠檬酸钠65％～77％,双乙酰酒石酸单双甘油酯2％～7％,富马酸2％～8％,DL-苹果酸2％～8％,食醋粉10％～20％,甘草提取物0.5％～2％。所述酸度调节剂在面包配方中的添加量为0.3％～1.5％(以面粉重量计)。本发明将酸度调节剂、面粉、水、酵母、白砂糖和黄油共同制成面包,所得面包保质期较不加酸度调节剂的面包延长2～3天。(The invention discloses an acidity regulator for bread preservation, and belongs to the field of food preservation. The composition comprises, by mass, 65-77% of sodium citrate, 2-7% of diacetyl tartaric acid ester of mono-and diglycerides, 2-8% of fumaric acid, 2-8% of DL-malic acid, 10-20% of vinegar powder and 0.5-2% of licorice extract. The addition amount of the acidity regulator in the bread formula is 0.3-1.5% (by weight of flour). According to the invention, the acidity regulator, the flour, the water, the yeast, the white granulated sugar and the butter are jointly made into the bread, and the shelf life of the obtained bread is prolonged by 2-3 days compared with the bread without the acidity regulator.)

1. An acidity regulator for bread preservation is characterized by comprising the following components in percentage by mass: 65-77% of sodium citrate, 2-7% of diacetyl tartaric acid monoglyceride and diglyceride, 2-8% of fumaric acid, 2-8% of DL-malic acid, 10-20% of vinegar powder and 0.5-2% of licorice extract.

2. The acidity regulator for bread preservation according to claim 1, characterized by comprising the following components by mass percent: 77% of sodium citrate, 4% of diacetyl tartaric acid monoglyceride and diglyceride, 5% of fumaric acid, 4% of DL-malic acid, 8% of vinegar powder and 2% of licorice extract.

3. The acidity regulator for bread preservation according to claim 1, characterized by comprising the following components by mass percent: 70% of sodium citrate, 7% of diacetyl tartaric acid monoglyceride and diglyceride, 6% of fumaric acid, 5% of DL-malic acid, 10% of vinegar powder and 2% of licorice extract.

4. The acidity regulator for bread preservation according to claim 1, characterized by comprising the following components by mass percent: 68% of sodium citrate, 5% of diacetyl tartaric acid monoglyceride and diglyceride, 6% of fumaric acid, 6% of DL-malic acid, 14% of vinegar powder and 1% of licorice extract.

5. The acidity regulator for bread preservation according to claim 1, characterized by comprising the following components by mass percent: 70% of sodium citrate, 3% of diacetyl tartaric acid monoglyceride and diglyceride, 5% of fumaric acid, 5% of DL-malic acid, 16% of vinegar powder and 1% of licorice extract.

6. A method for preparing an acidity regulator for bread preservation according to any one of claims 1 to 5, wherein sodium citrate, diacetyl tartaric acid esters of mono-and diglycerides, fumaric acid, DL-malic acid, vinegar powder and licorice extract powder are stirred uniformly.

7. The method for making bread by using the acidity regulator for bread preservation according to any one of claims 1 to 5, wherein the compound acidity regulator is mixed with other raw materials to make mixed flour, and made into dough for making bread.

8. The method according to claim 7, wherein the addition amount of the compound acidity regulator accounts for 0.3-1.5% of the bread raw material flour.

9. The method of claim 7, comprising the steps of:

weighing white granulated sugar, salt, yeast and compound acidity regulator powder according to the mass parts, and adding the white granulated sugar, the salt, the yeast and the compound acidity regulator powder into high gluten flour to prepare mixed powder;

adding water and butter into the mixed powder, and stirring to obtain dough;

thirdly, dividing the dough into a plurality of dough, and shaping and dishing the dough;

fermenting the dough after being loaded into the tray under the conditions that the humidity is 80% and the temperature is 36 ℃, and then, keeping the volume of the dough to be 2-2.5 times of the original volume;

fifthly, putting the dough obtained in the step 4 into an oven, and keeping the temperature of the upper fire at 180 ℃ and the temperature of the lower fire at 200 ℃ for 25 minutes.

10. An acidity regulator with a preservative function is characterized by being used for baked food taking five cereals as raw materials and comprising the following components in percentage by mass: 65-77% of sodium citrate, 2-7% of diacetyl tartaric acid monoglyceride and diglyceride, 2-8% of fumaric acid, 2-8% of DL-malic acid, 10-20% of vinegar powder and 0.5-2% of licorice extract.

Technical Field

The invention belongs to the field of food preservation, and particularly relates to an acidity regulator for bread preservation.

Background

The bread has good taste and flavor, but because of high moisture content, mould is easy to breed at normal temperature and is not storable, and a proper amount of chemical preservatives, such as sodium dehydroacetate, calcium propionate and the like, need to be added into the long-life product. The chemical preservative has low cost and good bacteriostatic effect, is widely applied to the food industry, but has been gradually found to have toxic and side effects on human health after the dosage of the chemical preservative exceeds a certain limit. The natural preservative mainly containing the organic acid and the plant extract has wide sources, is safe and healthy, has a certain bacteriostatic effect, and is expected to partially replace a chemical preservative to prolong the quality guarantee period of bread, so that the requirements of people on food safety and health are met.

The rice vinegar is a natural fermented grain product, and is beneficial to preventing cardiovascular and cerebrovascular diseases after being eaten frequently. The edible vinegar powder is white powder prepared by blending and granulating high-quality 9-degree rice vinegar, has special aroma of the rich and refreshing rice vinegar, is sour and sweet, palatable and strong in flavor development, can increase appetite, remove fishy smell and remove greasy smell, is not easy to lose aroma, is stable in quality, good in adhesion, not easy to scatter and convenient to meter and add.

The liquorice is a plant used as both medicine and food and is widely distributed in the north China and the northeast China. The extract has special and slightly sweet smell, can be used as sweetener, contains glycyrrhizic acid, liquiritin and glycyrrhiza polysaccharide as main active ingredients, and has anticancer, antioxidant, antiinflammatory, antibacterial and antiviral effects.

At present, the vinegar powder is mainly used for enhancing the taste of products, and the liquorice extract is mostly used for bacteriostasis and anticancer of medicines, and both belong to natural and healthy edible raw materials. The research on the aspect of applying the vinegar powder and the liquorice extract to the preservation of bread products by utilizing good bacteriostatic activity has not been reported yet.

Disclosure of Invention

[ problem ] to

The technical problem to be solved by the invention is that the acidity regulator has poor antiseptic effect and is difficult to prolong the shelf life of the bread.

[ solution ]

The invention provides an acidity regulator for bread preservation, which determines the addition amounts of sodium citrate, fumaric acid, DL-malic acid, vinegar powder and a licorice extract and the influence on the bread preservation effect.

The compound acidity regulator for bread preservation is prepared from the following components in percentage by mass: 65-77% of sodium citrate, 2-7% of diacetyl tartaric acid monoglyceride and diglyceride, 2-8% of fumaric acid, 2-8% of DL-malic acid, 10-20% of vinegar powder and 0.5-2% of licorice extract. The sodium citrate, the fumaric acid and the DL-malic acid are used for regulating the acidity, so that the acidity value of the bread is changed, and the sensory flavor of the bread is improved; the diacetyl tartaric acid ester of mono-and diglycerides is an emulsifier, and can improve the water retention property and the anti-aging capacity of the bread. The vinegar powder and the licorice extract have certain bacteriostatic effect and can delay the mildew time of bread. The sodium citrate, the fumaric acid and the DL-malic acid can provide proper pH value for the vinegar powder, thereby increasing the content of acetic acid undecomposed body in the bread and enhancing the bacteriostatic ability of the vinegar powder. The preservation refers to inhibiting the activity of microorganisms and preventing food spoilage, including food spoilage caused by mold propagation. The total acid content of the vinegar powder is 19.043g/100g (counted by acetic acid), and the water content is 4.79g/100 g; the content of water in the licorice extract is less than or equal to 10%, the content of glycyrrhizic acid is more than or equal to 7.0%, and the content of liquiritin is more than or equal to 0.5%.

In one embodiment of the invention, the compound acidity regulator consists of the following components in percentage by mass: 77% of sodium citrate, 4% of diacetyl tartaric acid monoglyceride and diglyceride, 5% of fumaric acid, 4% of DL-malic acid, 8% of vinegar powder and 2% of licorice extract.

In one embodiment of the invention, the compound acidity regulator consists of the following components in percentage by mass: 70% of sodium citrate, 7% of diacetyl tartaric acid monoglyceride and diglyceride, 6% of fumaric acid, 5% of DL-malic acid, 10% of vinegar powder and 2% of licorice extract.

In one embodiment of the invention, the compound acidity regulator consists of the following components in percentage by mass: 68% of sodium citrate, 5% of diacetyl tartaric acid monoglyceride and diglyceride, 6% of fumaric acid, 6% of DL-malic acid, 14% of vinegar powder and 1% of licorice extract.

In one embodiment of the invention, the compound acidity regulator consists of the following components in percentage by mass: 70% of sodium citrate, 3% of diacetyl tartaric acid monoglyceride and diglyceride, 5% of fumaric acid, 5% of DL-malic acid, 16% of vinegar powder and 1% of licorice extract.

The addition amount of the compound acidity regulator accounts for 0.3-1.5% of the bread raw material flour (by weight of the flour).

The invention also provides a method for preparing the compound acidity regulator, which is to uniformly stir sodium citrate, diacetyl tartaric acid monoglyceride and diglyceride, fumaric acid, DL-malic acid, vinegar powder and licorice extract powder by using a mixer to obtain a beige powdery solid.

[ advantageous effects ]:

firstly, the raw materials used in the invention are wide in source, China is a big country for brewing vinegar, the rice vinegar production history is thousands of years, and the liquorice is widely distributed in northeast and north China, so that the full development and utilization of the rice vinegar and the liquorice have obvious economic benefits.

Secondly, placing the bread in a constant-temperature constant-humidity incubator with the temperature of 25 ℃ and the humidity of 70%, wherein the time for the bread to go mouldy is prolonged by 2-3 days compared with the bread without the preservative. Compared with chemical preservatives, the vinegar powder and the licorice extract are natural and healthy substances; compared with other types of natural preservatives, the vinegar powder and the licorice extract can have longer preservation time at lower addition amount.

Thirdly, the acidity regulator of the invention does not have great inhibition effect on the proofing speed of dough.

Fourthly, the method is simple and convenient to operate, low in cost and remarkable in effect.

Drawings

FIG. 1 is a diagram showing the storage of bread in accordance with example 1 of the present invention.

FIG. 2 is an enlarged view of the area of the mold in FIG. 1.

FIG. 3 is a graph showing the mildew of the bread storage in comparative example 1 of the present invention.

FIG. 4 is an enlarged view of the area of the mold in FIG. 3.

FIG. 5 is a diagram showing the storage of bread in accordance with embodiment 2 of the present invention.

FIG. 6 is an enlarged view of the area of mold growth in FIG. 5.

FIG. 7 is a diagram showing the storage of bread in accordance with embodiment 3 of the present invention.

FIG. 8 is an enlarged view of the area of the mold in FIG. 7.

FIG. 9 is a diagram showing the storage of bread in case of mildew in embodiment 4 of the present invention.

FIG. 10 is an enlarged view of the area of mold growth in FIG. 9.

FIG. 11 is a graph showing the mildew of the bread storage in comparative example 2 of the present invention.

FIG. 12 is an enlarged view of the area of mold growth in FIG. 11.

Detailed Description

The vinegar powder used in the invention is white powder produced by Hebeixin Hengheng food GmbH, the total acid content is 19.043g/100g (calculated by acetic acid), and the water content is 4.79g/100 g;

the Glycyrrhrizae radix extract is brown powder produced by SHANXITIANXIN biochemical engineering technology GmbH, with water content less than 10%, glycyrrhizic acid content greater than or equal to 7.0%, and glycyrrhizin content greater than or equal to 0.5%;

sodium citrate is commercially available, Anhui Xuelang Biotech Co., Ltd;

fumaric acid is commercially available, Anhui Xuelang Biotech limited;

DL-malic acid is commercially available, Anhui Xuelang Biotech Co., Ltd;

diacetyl tartaric acid esters of mono-diglyceride are commercially available from ornithel foods, inc.

Embodiment 1 a compound acidity regulator for bread preservation, and preparation and application thereof

The compound acidity regulator is prepared from the following components in percentage by mass: 77% of sodium citrate, 4% of diacetyl tartaric acid monoglyceride and diglyceride, 5% of fumaric acid, 4% of DL-malic acid, 8% of vinegar powder and 2% of licorice extract.

The preparation method of the compound acidity regulator comprises the following steps: mixing sodium citrate, diacetyl tartaric acid monoglyceride and diglyceride, fumaric acid, DL-malic acid, edible vinegar powder and Glycyrrhrizae radix extract powder with a mixer, stirring to obtain rice white powder, which is compound acidity regulator, and adding 1.0% of flour weight when preparing bread.

The method for preparing bread by using the acidity regulator comprises the following steps:

weighing white granulated sugar, salt, yeast and compound acidity regulator powder according to the mass parts, and adding the white granulated sugar, the salt, the yeast and the compound acidity regulator powder into high gluten flour to prepare mixed powder;

adding water and butter into the mixed powder, and stirring at 270rpm for 12min to obtain dough;

thirdly, dividing the dough into a plurality of dough of 150g, and then shaping and dishing;

fermenting the dough after being loaded into the tray under the conditions that the humidity is 80% and the temperature is 36 ℃, and then, keeping the volume of the dough to be 2-2.5 times of the original volume;

fifthly, putting the dough obtained in the step 4 into an oven, and keeping the temperature of the upper fire at 180 ℃ and the temperature of the lower fire at 200 ℃ for 25 minutes;

the bread is packaged and then placed in a constant-temperature constant-humidity incubator with the temperature of 25 ℃ and the humidity of 70 percent, and the time for the bread to mildew is prolonged by 33 hours compared with the bread without the acidity regulator. As shown in figures 1 and 2.

Comparative example 1

A set of breads without the addition of the formulated acidity regulator powder was made as a comparative example using the same method and materials as in example 1. The bread is packaged and placed in a constant temperature and humidity incubator with the temperature of 25 ℃ and the humidity of 70%, and mildew appears after being stored for 84 hours. As shown in fig. 3 and 4.

Embodiment 2 a compound acidity regulator for bread preservation, and preparation and application thereof

The compound acidity regulator is prepared from the following components in percentage by mass: 70% of sodium citrate, 7% of diacetyl tartaric acid monoglyceride and diglyceride, 6% of fumaric acid, 5% of DL-malic acid, 10% of vinegar powder and 2% of licorice extract.

The preparation method of the compound acidity regulator is as in example 1, and 1.0% of flour weight is weighed and added when bread is prepared.

The bread was prepared using the acidity regulator in the same manner as in example 1.

The bread is packaged and then placed in a constant-temperature constant-humidity incubator with the temperature of 25 ℃ and the humidity of 70 percent, and the time for the bread to mildew is prolonged by 43 hours compared with the bread without the acidity regulator. As shown in fig. 5 and 6.

Embodiment 3 a compound acidity regulator for bread preservation, and preparation and application thereof

The compound acidity regulator is prepared from the following components in percentage by mass: 68% of sodium citrate, 5% of diacetyl tartaric acid monoglyceride and diglyceride, 6% of fumaric acid, 6% of DL-malic acid, 14% of vinegar powder and 1% of licorice extract.

The preparation method of the compound acidity regulator is as in example 1, and 1.0% of flour weight is weighed and added when bread is prepared.

The bread was prepared using the acidity regulator in the same manner as in example 1.

The bread is packaged and then placed in a constant-temperature constant-humidity incubator with the temperature of 25 ℃ and the humidity of 70 percent, and the time for the bread to mildew is prolonged by 58 hours compared with the bread without the acidity regulator. As shown in fig. 7 and 8.

Embodiment 4 a compound acidity regulator for bread preservation, and preparation and application thereof

The compound acidity regulator is prepared from the following components in percentage by mass: 70% of sodium citrate, 3% of diacetyl tartaric acid monoglyceride and diglyceride, 5% of fumaric acid, 5% of DL-malic acid, 16% of vinegar powder and 1% of licorice extract;

the preparation method of the compound acidity regulator is as in example 1, and 1.0% of flour by weight is weighed and added when bread is prepared.

The bread was prepared using the acidity regulator in the same manner as in example 1.

The bread is packaged and then placed in a constant-temperature constant-humidity incubator with the temperature of 25 ℃ and the humidity of 70 percent, and the time for the bread to mildew is prolonged by 61 hours compared with the bread without the acidity regulator. As shown in fig. 9 and 10.

Comparative example 2 Compound acidity regulator without vinegar powder and licorice extract, and preparation and application thereof

The compound acidity regulator is prepared from the following components in percentage by mass: 70% of sodium citrate, 20% of diacetyl tartaric acid monoglyceride and diglyceride, 5% of fumaric acid, 5% of DL-malic acid and no vinegar powder or licorice extract; and uniformly stirring the sodium citrate, the diacetyl tartaric acid monoglyceride and diglyceride, the fumaric acid and the DL-malic acid by using a mixer to obtain the compound acidity regulator. When preparing bread, 1.0% of flour by weight is weighed and added.

The bread was prepared using the acidity regulator in the same manner as in example 1.

The bread was packed and placed in a constant temperature and humidity incubator at 25 ℃ and 70% humidity, where mold spots appeared after 88h of storage, as shown in fig. 11 and 12. This shows that the main preservative effects of the acidity regulator provided by the present invention are vinegar powder and licorice extract.

Embodiment 5 Compound acidity regulator for bread preservation, and preparation and application thereof

The compound acidity regulator is prepared from the following components in percentage by mass: 70% of sodium citrate, 3% of diacetyl tartaric acid monoglyceride and diglyceride, 5% of fumaric acid, 5% of DL-malic acid, 16% of vinegar powder and 0-2% of licorice extract.

The preparation method of the compound acidity regulator is as in example 1, and 1.0% of flour by weight is weighed and added when bread is prepared.

The bread was prepared using the acidity regulator in the same manner as in example 1.

The bread was packed and placed in a constant temperature and humidity incubator at 25 ℃ and 70% humidity for the time of mildew as shown in the following table.

15g of the bread of this example was dissolved in 100mL of deionized water, magnetically stirred for 30 minutes, and then allowed to stand for 10 minutes, and the pH of the bread solution was measured with a pH meter.

TABLE 1

Ratio of Glycyrrhiza extract (%)	Mildew time (h)	Bread pH
			0	134	5.37
0.5	139	5.34
			1.0	145	5.35
1.5	147	5.35
			2.0	148	5.32

It can be seen that the time for bread to mildew is later the larger the addition amount of licorice extract, but significant licorice flavor is wrapped after the addition amount of licorice extract exceeds 1%, and the sensory quality is reduced.

Embodiment 6 Compound acidity regulator for bread preservation, and preparation and application thereof

The compound acidity regulator is prepared from the following components in percentage by mass: 69% of sodium citrate, 3% of diacetyl tartaric acid monoglyceride and diglyceride, 5% of fumaric acid, 5% of DL-malic acid, 0-20% of vinegar powder and 1% of licorice extract.

The preparation method of the compound acidity regulator is as in example 1, and 1.0% of flour by weight is weighed and added when bread is prepared.

The bread was prepared using the acidity regulator in the same manner as in example 1.

The bread was packed and placed in a constant temperature and humidity incubator at 25 ℃ and 70% humidity for the time of mildew as shown in the following table.

15g of the bread of this example was dissolved in 100mL of deionized water, magnetically stirred for 30 minutes, and then allowed to stand for 10 minutes, and the pH of the bread solution was measured with a pH meter.

TABLE 2

Ratio of Vinegar powder (%)	Mildew time (h)	Bread pH
			20	160	5.20
15	142	5.32
			10	127	5.39
5	120	5.45
			0	92	5.61

Therefore, the mildew time of the bread added with 5% vinegar powder is obviously prolonged compared with the bread without vinegar powder, and the more the vinegar powder is added, the later the mildew time of the bread is.

Example 7 Compound acidity regulator for bread preservation, and preparation and application thereof

The compound acidity regulator is prepared from the following components in percentage by mass: 68% of sodium citrate, 5% of diacetyl tartaric acid monoglyceride and diglyceride, 6% of fumaric acid, 6% of DL-malic acid, 14% of vinegar powder and 1% of licorice extract. The preparation method of the compound acidity regulator is as in example 1, and when bread is prepared, 0-1.5% of flour by weight is weighed and added.

The method for preparing bread by using the compound dish acidity regulator is the same as the example 1. And C, wherein the dough fermentation time of the step IV is from the beginning of shaping the dough and placing the dough into the die to the end of increasing the volume of the dough to 85 percent of the die.

15g of the bread of this example was dissolved in 100mL of deionized water, magnetically stirred for 30 minutes, and then allowed to stand for 10 minutes, and the pH of the bread solution was measured with a pH meter.

TABLE 3

When the compound acidity regulator is added by 1.5 percent, the fermentation time of dough is only prolonged by 14 min. Therefore, the compounded acidity regulator does not significantly affect the leavening ability of dough and the pH of bread.

Embodiment 8 Compound acidity regulator for bread preservation, and preparation and application thereof

The compound acidity regulator is prepared from the following components in percentage by mass: 68% of sodium citrate, 5% of diacetyl tartaric acid monoglyceride and diglyceride, 6% of fumaric acid, 6% of DL-malic acid, 14% of vinegar powder and 1% of licorice extract. The preparation method of the compound acidity regulator is as in example 1, and 1.0% of flour by weight is weighed and added when bread is prepared. The bread was prepared using the acidity regulator in the same manner as in example 1.

Using the same method and raw materials to make a group of breads without adding acidity regulator as a comparative example; and packaging the two groups of bread, placing the two groups of bread in a constant-temperature constant-humidity incubator with the temperature of 25 ℃ and the humidity of 70%, and detecting the number of moulds and the total number of bacterial colonies of the sample and the bread without the acidity regulator for 0-5 days (by adopting a flat pouring counting method). Detecting the total number of colonies, counting agar culture medium by using a plate, and culturing for 48h at 37 ℃; the number of the mold is detected by using potato dextrose agar culture medium and culturing for 5 days at 28 ℃. All the above operations are carried out in a sterile environment.

TABLE 4 number of molds of the present example and comparative example

TABLE 5 Total colony count for this example and comparative examples

It can be seen that the total number of colonies and the number of molds tend to increase with time for example 8 and the comparative example, but the growth rate of example 8 is significantly lower than that of the comparative example, i.e., the added acidity regulator has the ability to inhibit the growth of bacteria and molds. The mould quantity of the bread on the 4 th day is less than or equal to 100CFU/g, the total number of bacterial colonies on the 5 th day is less than 1500CFU/g, the microbial indexes specified in GB7099 cake and bread health standard are met, and the mould quantity of the comparative bread on the 2 nd day exceeds the requirements of GB7099 cake and bread health standard, so that the shelf life of the bread can be prolonged by 2-3 days.

Example 9A Complex acidity regulator for bread preservation, preparation and application thereof

The compound acidity regulator is prepared from the following components in percentage by mass: 70% of sodium citrate, 3% of diacetyl tartaric acid monoglyceride and diglyceride, 5% of fumaric acid, 5% of DL-malic acid, 16% of vinegar powder and 1% of licorice extract. The preparation method of the compound acidity regulator is as in example 1, and 1.0% of flour by weight is weighed and added when bread is prepared. The bread was prepared using the acidity regulator in the same manner as in example 1.

Using the same method and raw materials to make a group of breads without adding acidity regulator as a comparative example; and packaging the two groups of bread, placing the two groups of bread in a constant-temperature constant-humidity incubator with the temperature of 25 ℃ and the humidity of 70%, and detecting the number of moulds and the total number of bacterial colonies of the sample and the bread without the acidity regulator for 0-5 days (by adopting a flat pouring counting method). Detecting the total number of colonies, counting agar culture medium by using a plate, and culturing for 48h at 37 ℃; the number of the mold is detected by using potato dextrose agar culture medium and culturing for 5 days at 28 ℃. All the above operations are carried out in a sterile environment.

TABLE 6 number of molds of the present example and comparative example

TABLE 7 Total number of colonies of this example and comparative examples

It can be seen that the total number of colonies and the number of molds tend to increase with time for example 9 and the comparative example, but the growth rate of example 9 is significantly lower than that of the comparative example, i.e., the added acidity regulator has the ability to inhibit the growth of bacteria and molds. On the 5 th day, the mould quantity of the bread is less than 100CFU/g, the total bacterial colony number is less than 1500CFU/g, the microbial indexes specified in GB7099 cake and bread health standard are met, and on the 3 rd day, the mould quantity and the total bacterial colony number of the comparative bread exceed the requirements of GB7099 cake and bread health standard, so that the shelf life of the bread can be prolonged by 2-3 days.

Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.