NGHIÊN CỨU XÂY DỰNG CÔNG THỨC PHỐI HỢP PHỤ GIA VÀ QUY TRÌNH BẢO QUẢN, KÉO DÀI THỜI HẠN SỬ DỤNG BÁNH GAI NINH GIANG HẢI DƯƠNG=RESEARCH TO ESTABLISH THE ADDITIVES COMBINATION FORMULA AND PROCESS OF PRESERVING, EXTENDING THE SHELF LIFE OF NINH GIANG HAI DUONG GAI CAKE

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Tác giả: Thị Hạnh Đỗ, Thanh Đức Hoàng, Minh Việt Nguyễn

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học & Công nghệ - Trường Đại học Công nghiệp Hà Nội, 2024

Mô tả vật lý: tr.143

Bộ sưu tập: Metadata

ID: 119186

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In this study, we have established a formula combining food additives and preservation process, extending the shelf life of Ninh Giang Hai Duong gai cake. The formula combining food additives used to preserve Ninh Giang gai cake includes additives with the dosage: Potassium sorbate INS 202: 1.5g/1.0kg of baking ingredients, sorbic acid INS 200: 1 ,0g/1.0kg of baking ingredients, additive Sodium erythorbate INS 316: 2.0g/1.0kg of baking ingredients, Sorbitol INS 420i: 20g/1.0kg of baking ingredients, Maltose: 50g/1.0kg of dough ingredients, Xanthan gum INS 415: 2.5g/1.0kg of dough ingredients. The preservation process to prolong the shelf life of gai cake using food additives in combination, is combined in the production process of Ninh Giang gai cake and does not change the cake production process. Preservative additives are mixed into cake flour and cake filling in the process of mixing dough and cake filling. Ninh Giang gai cake when preserved with a combination of food additives has a shelf life of up to 7 days at both summer and winter temperatures.Trong nghiên cứu này, chúng tôi đã tiến hành xây dựng công thức kết hợp các chất phụ gia thực phẩm và quy trình bảo quản, kéo dài thời hạn sử dụng bánh gai Ninh Giang Hải Dương. Công thức kết hợp phụ gia thực phẩm dùng để bảo quản bánh gai Ninh Giang bao gồm các phụ gia với liều lượng: Kali sorbat INS 202: 1,5g/1,0kg nguyên liệu làm bánh, axít sorbic INS 200: 1,0g/1,0kg nguyên liệu làm bánh, phụ gia Natri erythorbat INS 316: 2,0g/1,0kg nguyên liệu làm bánh, Sorbitol INS 420i: 20g/1,0kg nguyên liệu bột bánh, Maltose: 50g/1,0kg nguyên liệu bột bánh, Xanthan gum INS 415: 2,5g/1,0kg nguyên liệu bột bánh. Quy trình bảo quản, kéo dài thời hạn sử dụng bánh gai, sử dụng phụ gia thực phẩm phối hợp thực hiện kết hợp trong quy trình sản xuất bánh gai Ninh Giang và không làm thay đổi quy trình sản xuất bánh. Phụ gia bảo quản được hòa trộn vào bột bánh và nhân bánh trong khâu trộn bột và trộn nhân bánh. Bánh gai Ninh Giang khi được bảo quản bằng phụ gia thực phẩm phối hợp có thời hạn sử dụng lên đến 7 ngày ở cả nhiệt độ mùa hè và mùa đông.

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