Regulation Mechanism Of Browning Through The Multiple Atmosphere Media And Technology Of Normal Temperature Preservation In Steamed Stuffed Bun

Fresh and frozen are mainly two ways of the steamed stuffed bun (SSB) consumption in China. Its shelf life is short at room temperature. It is easy to go dehydrate, hardcover, and crack. Also the oil of SSB filling is easy to leak out. The energy of quick-frozen SSB consumption and production cost is high.This text used fresh meat SSB as test materials, analyzed the advantages pathogenic bacteria of the SSB at room temperature storage period. And it studied the different gas medium on browning control in the process of sterilization effect. Also it studied the key factor of the SSB room temperature preservation such as the packaging materials, preservatives, antioxidants, gas medium.Analysis the change of physiological and biochemical indexes in the process of storage and the intrinsic relationship between various control measures. The research developed modified atmosphere comprehensive technology of the SSB at room temperature:It studied the browning regulation mechanism of SSB, select the best gas medium, and studied 80% N2 +20% CO2 gas medium conditions on the regulatory role of the SSB browning.It can significantly inhibit the SSB sterilization and browning during storage. Compared with other processing, the reducing sugar content is 6.431%,5-HMF content is: 0.091 mg/g, whiteness value is 75, yellow degree value of 22.3, the steamed stuffed bun from the initial 18 kinds of aroma constituents in fell to 12, it can inhibit the steamed stuffed bun aroma composition of loss to the greatest extent at room temperature storage for 60 days. At the same time, the storage index is better than the others significantly.Gram positive bacillus is the main pathogenic bacteria of SSB at room temperature storage period, the best preservative for SSB preservation at room temperature of was determined by the orthogonal experiment,is the calcium propionate:0.2%, Nisin:0.04%,dehydroacetic acid sodium m:0.3 g/kg, double sodium acetate:2 g/kg, tea polyphenols:0.3%. It can inhibit microbial breeding of the SSB in storage period significantly and extend the SSB shelf life.By single factor and response surface experiment, the test developed high-temperature sterilization process conditions of the SSB, the sterilization temperature is 122.65 ℃, sterilization time is 19.39 min, charging time is 2.46 s, which coule guarantee good antibacterial effect and maintain the edible quality of the SSB. By comparing the thickness, the tensile strength, elongation at break, and a thermal properties and other physical indicators and bag rate in the process of high temperature sterilization, eventually selected three layer PE (polyethylene)/PV (pu)/PVC (polyvinyl chloride) composite material of the transparent bag, which can low back greatly the damage rate in sterilization and in the process of packaging, save costs by about 10%.The test developed a new preservation technology of SSB which combined the best sterilization, the best preservative, optimum gas medium, with no oxygen and water,packaging bags used three layer.This technology can preserve the SSB 90 days at room temperature. The total plate count is 30 cfu/g, hardness (N) is 38.6, chewiness is 20.1, whiteness value is 90.2, sensory score is 93 points which is in accordance with the SSB health and safety standards.