Effect Of Compound Preservative On Storage Quality Of Sweet Potato Dessert With High Moisture

Pastry is a kind of recreation foodstuff and plays an important role in the food industry.Sweet potato is rich in sugar,vitamin,mineral,dietary fiber and so on.It is a kind of plant with both food and medicine function.It is recognized as one of health foods by the World Health Organization.High-moisture dessert has qualities such as excellent texture,soft and delicious taste and is appreciated by consumers. However,the disadvantage of short shelf-life is not only a bottleneck for its development,but an important processing problem to deal with in the bakery industry.In this paper,based High Moisture Dessert of Sweet potato(HMDS) as the research object and the single-factor,multi-factor experiments and comprehensive evaluation method,the preservative effects of 11 kinds of fresh-keeping agents and compound use of them on HMDS were investigated.The main results of the research were shown as follows:(1) The dominant microorganisms which lead HMDS to putrescence are three kinds of facultatively anaerobic cocci(two Gram-negative bacteria,one Gram-positive bacterium) and one kind of fungus.(2) The suitable formula of compound preservative for HMDS processing is shown as follows:the amount of sodium diacetate,sodium dehydroacetate,sodium alginate,D-sodium erythorbate and citric acid is 1.2 g/kg,0.1 g/kg,8.0g/kg,0.8 g/kg and 0.05 g/kg,respectively.(3) The suitable operation condition for HMDS processing is shown as follows: baking temperature is 210℃,baking time is 20 min,the material of vacuum packaging bag is PE and its thickness is 0.12 mm(4) The predicting formula which reveals the relation of shelf-life Y and store temperaturesX is:Y=0.0055X~3-0.1506X~2-13.6338X+488.6921,R~2=0.9983.Where, HMDS is vacuum-packed and stored at 4 to 40℃.(5) The results of preliminary analysis based on the consideration of technology, economy,environment and market potential show that HMDS are practicable for industrialization.