抑菌纸对吐司保鲜作用

Effect of Antibacterial Paper on Toast Preservation

摘要:

研究了抑菌纸对吐司保鲜作用的影响。将抑菌纸与PP薄薄膜结合得到纸塑复合材料来包装吐司，与单一的PP薄膜包装以及未采取包装的吐司对比质构、色差、水分活度、菌落总数、热焓值的差异。结果表明：采用纸塑复合材料包装的吐司相较于仅用PP薄膜包装以及未采取包装的吐司，其质构特性和色差的劣变变缓，水分活度有一定程度降低，菌落总数的增长得到有效抑制，热焓值的上升也得到延缓。该抑菌纸与PP薄膜结合得到的复合材料可避免直接向食品中添加防腐剂，并且能有效延长吐司的货架期。

Abstract:

The effect of antibacterial paper on toast preservation was studied. A paper-plastic composite material obtained via the combination of antibacterial paper and PP film was used to package the toast to investigate its difference of the texture, color difference, water activity, total number of colonies and enthalpy value comparing with the toast packed only in PP film or unpacked. The toast packed in paper-plastic composite material showed slower deterioration of texture and color difference, reduction of water activity, effective suppression of total colony number increase and suspension of enthalpy raise. This paper-plastic composite material can avoid direct addition of preservatives to food, effectively prolonging the shelf life of toast.