◆Purpose of the experiment: To test the preservation effect of cultured sugar powder APN-F2 in bread
◆Experimental conditions: 37° observation for 8 days
◆Experimental groups: Blank group (no preservatives added)
Experimental group (adding 0.15% cultured sugar powder APN-F2)
The two samples were compared, and the results are as follows
Total colony count
| Sample |
Total bacteria count in 2 days |
Total bacteria count in 3 days |
Total bacteria count in 4 days |
Total bacteria count in 6 days |
Total bacteria count in 8 days |
| Blank group（CFU/mL) | 4.55×104 | 3.83×105 | >1.0×105 | >1.0×10 | >1.0×105 |
| Experimental group(CFU/mL) | 0 | <10 | 76 | 1.15×102 | 2.36×104 |
Sensory evaluation
| Sample | 2-day sensory evaluation | 3-day sensory evaluation | 4-day sensory evaluation | 6-day sensory evaluation | 8-day sensory evaluation |
| Blank group | 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 | 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 number of colonies in the blank bread sample without corn baking powder APN-F2 exceeded the standard on the third day at 37°C.
The experimental group with 0.15% cultured sugar powder APN-F2 extended the shelf life to the eighth day at 37°C compared with the blank group.
The above experimental results show that according to the national standard GB7099-2015 Pastry and Bread Hygiene Standard, the microbial limit standard for bread production is: total colony count ≤ 10 CFU/g. The total bacterial count of bread samples added with 0.15% cultured sugar powder APN-F2 was stored in a constant temperature incubator at 37℃ for 8 days and was lower than the national standard limit, indicating that cultured sugar powder APN-F2 can effectively inhibit the growth of microorganisms in bread.
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