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Date:2018-02-03 Author: Click:

Experiment on deoxidization and preservation of pastry food

Preface

Baked pastry (such as moon cake) with high moisture content is a very moldy food, so manufacturers usually sell products for a week or so, so that customers can't get food poisoning. The use of S deoxidizer can completely inhibit the mildew and maintain the original flavor.

Reclaim

Test method

The bake cakes with high moisture content of 350g were sealed together with air samples of S-200 and 1000 cubic centimeters in a high barrier bag (KOP20 KOP20 m/PE40 m), and placed at a temperature of 35 ℃ and humidity of 40%.

In addition, a sealed control area without deoxidizer was set up. The oxygen concentration and carbon dioxide concentration in the sealed bag were measured regularly, and its flavor was also tested.

Result

1、 The changes in oxygen concentration and carbon dioxide concentration are as follows:

Test project

Number of days

10d

20d

30d

40d

50d

60d

S - 200

O2%

≤0.1

0.1

0.1

0.1

0.1

0.1

CO2%

0.1

0.1

0.1

0.1

0.1

0.1

Sealed control area

O2%

18.5

9.2

0.1

0.1

0.1

0.1

CO2%

1.7

10.7

16.7

18.9

16.1

13.1

2、The test results of the appearance (moldy) and the odor of the grilled pastry with high water content are as follows:


Test project

Number of days

10d

20d

30d

40d

50d

60d

S - 200

Appearance

smell

nothing

nothing

nothing

nothing

nothing

nothing

Sealed control area

Appearance

blob.png

blob.png

blob.png

blob.png

blob.png

smell

some odour

have a strong taste

With the left

With the left

With the left

With the left


Mildew:

         —  :No mildew

       blob.png:There are several mildew groups

       blob.png :Completely mouldy

In the sealed control area, mildew was found in twelfth days, and then increased with time, thus losing the value of the commodity. In the use of the area to prevent the mildew, while the CO2 gas has not been produced, confirmed that the quality of the two months has not changed.

3、The results of the flavor test also confirmed that there was a significant difference between the use and the seal control area.

Test area

Number of days

10d

20d

30d

40d

50d

60d

S-200

5

4.5

4.5

4

4

4

Sealed control area

4

1

1

1

1

1


Flavor test:5 point method

   5:good

   4:preferably

   3:poor

   2:bad

   1:inedible

 

 

 

 

 

 

 


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