From What Aspects Should We Do A Good Job Of Preservation And Preservation Of Pocket Bread?

● Control water activity

Hydrophilic substances should be added to the noodles to reduce water activity. In addition to sugar and salt, edible colloids and emulsifiers are usually added to the noodles to lock in water, moisturizing and anti-aging, but the use of emulsifiers will not only affect the product Brings an unpleasant aftertaste, and also masks the fresh flavor of the product, seriously affecting the product's unique fermented wheat aroma. Baiqing recommends that you add an appropriate amount of natural lactic acid bacteria enzyme products to not only enhance the fermented flavor of the product, but also improve and achieve a tissue structure similar to the middle seed method, making the dough more elastic, more delicate in texture, and fresh and soft when stored. At the same time, it has the function of assisting antiseptic preservation and delaying the oxidation of oil.

In addition, if the water activity difference between the filling and the dough is large, it is very easy to cause water migration, and absorb the moisture of the dough to accelerate its aging and dryness, reminding manufacturers to reasonably control the gap between the two.

● Scientific use of preservatives

Pocket bread itself does not have the ability to resist the reproduction of microorganisms, and efficient food preservatives can be added according to the characteristics of the dough and fillings during production.

(1) Because the dough tends to be weakly acidic, the monomer preservatives cannot achieve the maximum preservative effect and the range of inhibiting microorganisms is narrow, and the use effect is poor. Therefore, a targeted compound bread preservative should be selected.

(2) Discoloration is easy to appear in the pulp, please choose a pulp filling with guaranteed quality.

(3) Lactic acid bacteria enzymes can be added to the yogurt sauce, which can not only enhance the fermented flavor, make the milk fragrance pure, but also adjust the acidity and coordinate the antiseptic effect.

(4) Salad dressing is cold processed, which is greatly affected by the quality of raw materials, environmental hygiene, and personnel operating systems. It is difficult for general antiseptic and fresh-keeping agents to achieve the desired effect. It is worth mentioning that, due to the high water activity of pocket bread, which is prone to mold, many manufacturers currently use "alcohol tablets" in their packaging. This method can prevent mold to a certain extent, but it is easy to cause strong products. The smell of alcohol masks the wheat flavor of the product, and the sponge sheet inside will absorb part of the product's moisture after the alcohol evaporates to accelerate its aging and drying, reminding everyone to weigh its pros and cons before using it.

● Control production environment sanitation

Although pocket bread is nutritious and delicious, it belongs to secondary processing. The product technology cannot be taken lightly. In the production process, every link needs to be controlled in order to truly make a safe and healthy product.

● Reasonable selection of packaging materials

Packaging materials are very important for food preservation, and packaging materials with excellent barrier properties (air tightness) must be used, because many invisible pores on the package allow the contents of the package to exchange with the air. Most pocket breads are packaged in transparent materials. If the barrier properties or air tightness are poor, or affected by light, heat, etc., it is easy to accelerate the aging of the dough.