NGHIÊN CỨU SỬ DỤNG KẾT HỢP PHỤ GIA THỰC PHẨM ĐỂ BẢO QUẢN, KÉO DÀI THỜI HẠN SỬ DỤNG ĐẶC SẢN BÁNH GAI NINH GIANG HẢI DƯƠNG

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Tác giả: Thanh Đức Hoàng, Thế Hữu 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, 2022

Mô tả vật lý: tr.103

Bộ sưu tập: Metadata

ID: 334741

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In this study, we used a combination of food additives to preserve and extend the expirationdate of Gai cake - specialties of Ninh Giang - Hai Duong. The food additives to preserve the cakefilling of Gai cake include Potassium sorbate INS 202: 1.5g/1.0kg of material for the cake filling,acid sorbic INS 200: 1.0g/1.0kg of material for the cake filling, Sodium erythorbate INS 316:2.0g/1.0kg of material for the cake filling. The food additives to preserve the cake pie crust includePotassium sorbate INS 202: 1.5g/1.0kg of material for the cake pie crust, acid sorbic INS 200:1.0g/1.0kg of material for the cake pie crust, Sodium erythorbate INS 316: 2.0g/1.0kg of materialfor the cake pie crust, Sorbitol INS 420i: 20g/1.0kg of material for the cake pie crust, Maltose:50g/1.0kg of material for the cake pie crust, Xanthan gum INS 415: 2.5g/1.0kg of ingredients forthe cake pie crust. Using food additives to preserve and extend the expiration date of Gai cakedoes not change the product manufacturing process compared to the original. Preservativeadditives are mixed into the cake pie crust and filled in the cake dough mixing and filling mixingstage. Gai cake preserved with a combination of food additives has an expiration date of up to 7days at both summer and winter temperatures.Trong nghiên cứu này, chúng tôi đã sử dụng kết hợp các chất phụ gia thực phẩm để bảo quản,kéo dài thời hạn sử dụng bánh gai Ninh Giang - Hải Dương. Phụ gia dùng để bảo quản nhân bánhgồm: Kali sorbat INS 202: 1,5g/1,0kg nguyên liệu nhân, axít sorbic INS 200: 1,0g/1,0kg nguyên liệunhân, phụ gia Natri erythorbat INS 316: 2,0g/1,0kg nguyên liệu nhân. Phụ gia dùng để bảo quảnbột bánh gồm: Kali sorbat INS 202: 1,5g/1,0kg nguyên liệu bột bánh
axit Sorbic INS 200:1,0g/1,0kg nguyên liệu bột bánh, Natri erythorbat INS 316: 2,0g/1,0kg nguyên liệu bột bánh,Sorbitol INS 420i: 20g/1,0kg nguyên liệu, Maltose: 50g/1,0kg nguyên liệu bột bánh, Xanthan gumINS 415: 2,5g/1,0kg nguyên liệu bột bánh. Khi sử dụng phụ gia để bảo quản kéo dài thời hạn sửdụng bánh không làm thay đổi quy trình sản xuất bánh gai Ninh Giang, Hải Dương. Phụ gia bảoquản được hòa trộn vào bột bánh và nhân bánh trong khâu trộn bột và khâu trộn nhân bánh. Bánhgai Ninh Giang được bảo quản bằng phụ gia thực phẩm phối hợp có thời hạn sử dụng 7 ngày ở cảnhiệt độ mùa hè và mùa đông.

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