♦ Experimental Purpose: To test the preservation effect of Buffered Vinegar Powder A64 in bread
♦ Experimental Conditions: Incubate at 37° for 8 days
♦ Experimental Groups:
Blank Group (no preservatives added)
Experimental Group (adding 0.15% A64)
The two samples were compared, and the results are as follows:
Total Plate Count (CFU/g)
| Group/Time |
Day 2 |
Day 3 |
Day 4 |
Day 6 |
Day 8 |
| Blank Group（CFU/g) | 4.55×104 | 3.83×105 | >1.0×105 | >1.0×105 | >1.0×105 |
| Experimental Group(CFU/mL) | 0 | <10 | 76 | 1.15×102 | 2.36×104 |
Sensory Evaluation
| Group/Time |
Day 2 |
Day 3 |
Day 4 |
Day 6 |
Day 8 |
|
Blank Group (CFU/g) |
The skin is golden yellow in color and has the aroma of baked goods.It is soft and palatable and does not stick to teeth and not sour. It feels soft and has moderate elasticity. |
The skin is golden yellow; the fragrance is light and there is no peculiar smell; the taste is bland, slightly sticky to the teeth, soft to the touch, and moderately elastic.
|
The crust is golden yellow; the aroma of the bread is poor; it has a sour taste and sticks to the teeth; the crust is hard.
|
The surface color becomes lighter; there is a sour smell or other unpleasant odor; it becomes sticky; it becomes hard and falls off.
|
The color becomes darker; it has a sour, raw dough smell and other unpleasant odors, and it is sticky and inedible; the skin is thick and hard.
|
|
Experimental Group (CFU/g) |
The skin is golden yellow, with the aroma of baked goods, soft and palatable, not sticky, not sour; soft to the touch, moderately elastic.
|
Normal color; normal bread aroma, softer; softer to the touch, with less elasticity than the blank group.
|
The color of the crust is normal; the aroma of the bread has deteriorated, it has a sour taste, is slightly sticky to the teeth, and the crust is hard.
|
The color of the crust is normal; the aroma of the bread has deteriorated, it has a sour taste, is slightly sticky to the teeth, and the crust is hard.
|
★The total plate count in the blank group exceeded the standard on the third day at 37°C.
★The experimental group with 0.15% A64 extended the shelf life to the eighth day at 37°C.
Note: According to the national standard GB7099-2015 Hygiene Standard for Pastries and Bread, the microbial limit for bread production is: total plate count ≤ 10 5 CFU/g.
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