常温蛋糕中复配生物防腐剂对货架期延长效果分析

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中图分类号：TS202.3 文献标志码：A 文章编号：1674-0270（2025）36-0158-03

Analysis of the Effect of Compound Biological Preservatives on ShelfLife Extension in Ambient Cake

LI Hongliang (Guangzhou Wobang Biotechnology Co.,Ltd., Guangzhou 51O663, China)

Abstract: Ambient cakes are prone to microbial contamination and physiological deterioration during storage due to their high water activityandrich nutrition,resulting inashortershelf life.Compoundbiological preservatives can efctivelyinhibitthe growthof mold,yeast,andbacteria through thesynergisticactionofmultiplecomponents,ndcan effectivelydelaytheagingof starchandtherateoffat oxidationincakes.Thisarticleanalyzes the main factors affecting the shelf ifeof ambientcakes,and summarizes the application efects of multiple compound biological preservatives, such as ε -polylysine/natamycin and tea polyphenols/ ε -polylysine,based on exploring the role of compound biological preservatives in extending shelf life.Furthermore,optimization strategies forthe application of compound biological preservatives in ambient cakes are proposed from the aspects of compound biological preservative ratio and process adaptation, in order to provide useful references for relevant researchers.

KeyWords:ambientcake;compound biological preservatives;shelf life;natural preservation; microbial inhibition; quality maintenance

常温蛋糕作为方便型烘焙产品，占据重要的市场地位，市场前景广阔。（剩余5107字）