LCZ696 (Valsartan/sacubitril) is a combination drug for use in heart failure developed by Novartis. It consists of the angiotensin receptor blocker valsartan and the neprilysin inhibitor sacubitril, in a 1:1 mixture by molecule count. It may be used instead of an ACE inhibitor or an angiotensin receptor blocker in people with heart failure with reduced ejection fraction. The combination is sometimes described as an "angiotensin receptor-neprilysin inhibitor" (ARNi).
All of our products are with stable production and strict quality control, making sure your experience with Sunshine Biotech is always enriching, satisfying and fulfilling.
Lcz696 Intermediates,Cas 1426129-50-1,Cas 1012341-50-2,High Purity Lcz696 Intermediate Nanjing Sunshine Biotech Co., Ltd , http://www.sunshine-bio.com
It was approved under the FDA's priority review process on July 7, 2015. It is also approved in Europe.
We produce a series of complete intermediates for LCZ696, intermediate I (CAS No. 1426129-50-1) and intermediate II (CAS No. 1012341-50-2) etc.
Preservation of baked goods
First, the definition and overview of preservation: 1, the definition of food preservation: Food preservation refers to the food to take certain measures to deal with, so that food is placed at room temperature for some time, to maintain good quality. Quality includes freshness, flavor, total number of bacteria, nutrient content, etc. 2. Overview: At the same time as people develop food production and food processing, food preservation is highly valued. In order to achieve anti-corrosion, preservation, and extend food shelf life and shelf life, traditional preservation methods such as salted sugar can be adopted, and high-tech preservation techniques such as refrigerating and irradiation can also be used, but a comprehensive view of the preservation technology in the international market in recent years, additive preservation Technology is still the most widely used and most adaptable preservation technology. In the field of preservation, the development and application of various preservatives, the widespread use of natural antioxidants such as tea polyphenols, and the development of deoxidizers and other externally controlled food preservatives have greatly promoted the development of food circulation. . There are many kinds of baked goods, most of which are heavy sugar and heavy oil, and the products are easily oxidized and deteriorated. The nutrition is rich, and it is easy to breed microorganisms to cause deterioration of the product; the moisture is slightly high and it is difficult to maintain and the product is easy to age and harden. Therefore, there are not many types of baked products that can be made available at present. Baked goods are basically baked and sold in cake shops. If the company develops to a certain degree, it will be inhibited by the preservation problem. If the bottleneck of freshness preservation cannot be removed, the company will There can be no greater development, and it will be difficult to adapt to increasingly fierce market competition. Second, the purpose of preservation: Food preservation technology is diverse, the main purpose is to minimize the loss of various nutrients in food, to maintain the original flavor of food as far as possible, to provide better economical, convenient Sex, extend the shelf life of food to meet the needs of the vast number of consumers growing material life. In baked goods, we hope that through the preservation technology, we can significantly extend the shelf life of products, greatly delay the oxidation and deterioration of products, delay the aging of products, etc., expand the distribution range of products, meet market demand, and create higher profits for enterprises. Third, baked goods Overview: In recent years, the rapid development of China's baking industry, according to rough statistics. The total output value of chain cake shops and biscuit food factories in 2004 was around 60 billion yuan, and the annual growth rate was over 20%, which was much higher than the average growth rate of the food industry. The variety of bakery products was dazzling, greatly enriched the market products and improved people. The quality of life meets the needs of social development. However, behind the boom there are also some shadows: Many products can no longer meet the quality requirements that consumers have come up with: safety, camp, taste, convenience, health, and fashion. The quality of baked goods refers to the extent to which the basic functions and other functions of foods are in compliance with consumer and related standards and regulations. The basic function of baked goods is the safety, nutrition, food, and health of baked goods. Other functions refer to the services contained in baked goods and the values ​​embodied. The basic function of baked goods is the tangible embodiment of the quality of food, and it is the most important aspect of people's evaluation of food quality. Baked food preservation technology refers to the use of food science and engineering related theory, to develop a technology to maintain the stability of food quality. Specifically, there are the following aspects: 1 Prevent the production of microbial toxins, prevent the harmful substances produced by the oxidation of oils and fats from harming the human body and ensure the safety of food; 2 Prevent microbial damage caused by microbial pollution and oxidation of lipids or Loss; 3 Stable food's sense, texture and food requirements; 4 Extended shelf life of baked goods. Fourth, the classification and preservation of roasted food problems: (slightly). Fifth, the use of baked food preservation technology to ensure product quality, the necessity, importance and urgency: 1, necessity: Since the ancient people to eat for food, food and safety as the first, food safety when and where are placed in the first One. Baked products are rich in nutrients. Many products that are popular with people are stored at room temperature and contain corresponding moisture. They are very good “culture media†for microorganisms. In recent years, most of the safety accidents in the baking industry have been caused by microbial contamination. . According to the Consumer Council’s report, there are three aspects of consumers’ complaints about food quality. The deterioration caused by microorganisms, the expiration date and the appearance of foreign bodies, among which the most corrupted complaints are. Once a complaint has arisen, it has led to a major security incident. This has caused enormous damage to businesses, ranging from economic and brand damage to business failures. This is an example of what happened in our industry. Making use of the preservation technology of baked goods to ensure food safety and ensure consumer safety also means ensuring the safety of production companies, protecting the safety of the industry, and fundamentally protecting the lives of enterprises and industries. 2. Importance: The preservation technology of baked goods is the main driving force for the high-speed development of the baking industry. From a strategic point of view, the modern society has a clear division of labor, and products produced and processed generally have to pass through the circulation process before they reach the consumers. This requires that food has a suitable shelf life to meet the needs of circulation. Only in this way can the bakery products expand the sales area, increase the sales volume, and enlarge the product market, so as to improve the reputation of the company and create and maintain the big brands. From a tactical point of view, the production of a series of bake products with stable quality in the shelf life period is, on the surface, conducive to production planning, control of waste, and cost savings. From a deep perspective, stable and planned industrial production is conducive to the avoidance of human resources. Loss, improve the utilization of equipment on the site, and maintain the market network. 3. Urgency: The society is paying more and more attention to food safety. The second meeting also specifically passed relevant resolutions on food safety, which means that government departments will strengthen the formulation and implementation of laws and regulations as well as monitoring, which requires our company to face its own Problems of survival. The domestic baking industry is flourishing, but the competition is very fierce. At the same time, China has successfully joined the WTO, a large number of imported bakery products have entered the market, and the world's advanced baking companies have also participated in the market competition. Stand out from the crowd for better survival and development. This is to require our baking companies to grasp and make good use of bakery food preservation technology as soon as possible. VI. Ways to solve the problem of preservation of baked goods: (1) Outline of the basic principles of food science: 1. To master basic science theories such as food chemistry, biochemistry, food engineering; 2. To understand some specific methods and techniques , can understand these methods and technologies in accordance with the development process; 2.1 traditional methods: (sugar, wine, salt, vinegar) pickled, smoked, dried, hot, cold, cans; 2.2 modern methods: (preservatives , antioxidants, improvers) additive technology, cold (refrigerated, frozen, micro-frozen), tank (low temperature sterilization, high temperature and high temperature), modified atmosphere, packaging protection, microwave, irradiation; 2.3 High-tech: Ultra Fine grinding, separation and reorganization, molecular distillation, membrane technology, supercritical extraction, embedding (control and release), high voltage resistance, pulse (optical, electrical), ultrasonic, microwave, irradiation. 3, choose the most appropriate method for preservation of baked goods; 4, the three major factors of the quality of baked goods: 4.1 the quality of raw materials; 4.2 processing processes and equipment; 4.3 additives technology. Among these three elements, food additive technology is the most active and positive factor. 4.4 Arguments (see "Bakery Food Preservation - Stand-Alternative Additive Preservation Technology"). (II) Advantages and disadvantages of various preservation methods: Traditional methods (such as sugar, wine, salt and vinegar) can be preserved, smoked, dried, hot-worked, and refrigerated. The method is simple and does not require large-scale equipment investment. However, these The simple preservation method is only suitable for certain foods with specific flavors, does not have a wide range of properties, and is subject to certain obstacles in the scope of use. High-tech, such as ultra-fine grinding, separation and reorganization, molecular distillation, membrane technology, supercritical grass taking, embedding (control and release), high-voltage resistance, pulse (optical, electrical) ultrasonic, microwave, irradiation, etc., equipment investment Large, targeted, requires a certain amount of space, and the quality of operators must reach a corresponding level. This is a threshold for small and medium-sized enterprises. According to the current level of development of the food industry in China, it is not suitable for vigorous promotion. The most commonly used modern preservation techniques are: (preservatives, antioxidants, modifiers) additive technology, cold (refrigerated, frozen, micro-frozen), tank (low temperature sterilization, high temperature and high temperature), modified atmosphere, packaging protection Wait. This is currently the most universal of several preservation technologies, these technologies are not too high threshold, mature technology and investment is not large, most companies can afford it. (C) Additive preservation technology is currently the best preservation method: Looking at the traditional, modern and high-tech preservation technology, we found that the additive preservation technology actually has so many unique features: a wide range of applications, adaptability, food additives related to basic It can be applied to foods in all states; it will not destroy the nutrient components of foods; it will not be used for equipment investment, and with less consumption, the additional preservation cost will be correspondingly low; the application technology for freshness preservation will be mature and adaptable, and can be carried out on a large scale. Application; does not increase the food processing process, is simple to use, does not increase energy consumption, does not affect production efficiency; lasting effect, strong adaptability, after unpacking, do not need to dismantle to eat now, the exposed state can be placed for a period of time There will be no deterioration. It can be seen that food additives have a certain advantage over fresh-keeping applications for food preservation. Especially in the face of many problems such as global energy depletion, environmental pollution, and population explosion, additives preservation technology will remain the mainstream of food preservation and preservation, and it is the most important and active preservation factor in the period from now to the future. . However, a single sterilization technology is difficult to achieve the required shelf life, and the combination of physical, chemical and biological technologies will be the development trend of food preservation, and it is also an effective way to ensure the rapid development of China's food industry. (IV) Technology introduction of food additives: 1. Definition of food additives: China stipulated in the Food Sanitation Law (1995) that food additives means “to improve food quality and color, aroma, taste, as well as for preservation or for processing process needs. "Add chemical synthesis or natural substances in foods", and stipulate that: "Natural or artificial synthetic food additives that are added to foods to enhance nutrient composition are called food fortifiers. Therefore, food fortifiers also belong to Food additive category. The Food Regulatory Commission (CAC), a joint organization of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), stipulated in 1983 that “food additives are any substances that are not consumed as food, nor are they endemic to food, regardless of their They have no nutritional value, they are intentionally added to foods or they are expected to become, due to the purpose of technology (including senses) during the production, processing, preparation, processing, filling, packaging, transportation, storage, etc. of foods. (directly or indirectly) part of the food, or improving the nature of the food. It does not include contaminants or substances added to the food in order to maintain or enhance the nutritional value of the food." This definition excludes contaminants and does not include food fortifiers. . 2. Classification of food additives: The food additive technology consists of production technology, application technology, and detection technology. There are more than 20 kinds. The most closely related to preservation of baked goods is the application of preservatives in application technology, and the application of antioxidants. The application of quality improver. Food additives can be divided into natural and chemical synthesis categories according to their sources. Natural food additives refer to natural substances obtained by processing and purifying metabolites of animals and plants or microorganisms as raw materials. Chemically synthesized food additives are food additives that are chemically synthesized and chemically synthesized. According to the purpose of use and use, food additives can be divided into: 1 to improve and supplement the nutritional value of foods, such as nutrition enhancers; 2 to maintain food freshness, such as preservatives, antioxidants, preservatives; 3 to improve food Sensory quality, such as colorants, bleaches, colorants, flavor enhancers, thickeners, emulsifiers, leavening agents, anti-caking agents, and quality modifiers; 4 for the convenience of processing operations, such as defoamers , coagulants, wetting agents, filter aids, adsorbents, mold release agents; 5 edible enzyme preparations; 6 other. (5) Application of preservatives in the preservation of baked goods: 1. Overview of preservatives: In China, food preservatives refer to substances that prevent the corruption and deterioration of foods, extend the shelf life of foods, and inhibit the proliferation of microorganisms in foods. The inhibition of microorganisms is the main role of preservatives. Microorganisms are a collective term for a group of tiny creatures with a simple structure and a simple structure. Directly invisible to the human eye, it must be magnified tens, hundreds, thousands, or even tens of thousands of times by means of a microscope or electron microscope. Microorganisms generally include: viruses, viroids, rickettsia, bacteria, yeast, actinomycetes, fungi, microalgae, and protozoa. Microorganisms are characterized by their small size, simple structure, rapid reproduction, strong metabolism, wide variety, widespread distribution, and variability. The microorganisms associated with roasting food corruption, mildew, and disasters include: bacteria, mold (protozoa), yeasts, and radioactive bacteria. These microorganisms generally pose a great threat to the safety of baked goods in the breeding process, and are mainly reflected in three aspects: 1. The metabolism of microorganisms will use the nutrients of foods, thereby reducing the nutritional value of foods; 2. The reproduction of microorganisms. Metabolism causes food to produce unpleasant color, odor, and taste, such as hyphae and mucus in the food, moldy taste, etc.; 3. Endanger the food safety of food, some microorganisms such as Aspergillus flavus metabolism A very small amount of aflatoxin can kill people. The main role of preservatives in baked goods is to inhibit the proliferation of microorganisms, thereby fundamentally solving a series of hazards caused by the influence of microorganisms and prolonging the shelf life of baked goods. 2. The mechanism of action and classification of preservatives: The antibacterial action of preservatives is mainly to stop the growth of microorganisms in the lag phase of slow proliferation by changing the development curve of microorganisms, but not to enter the logarithmic phase of rapid proliferation, and to extend the need for biological reproduction. Time, and the so-called "static bacteria effect." Preservatives can be divided into external control type preservatives and internal control type preservatives according to the method of use. The following are brief descriptions respectively: 2.1 Introduction of External Control Type Preservatives External control type preservatives used in baked goods mainly include deoxidizers and Alcohol preservatives. Deoxidizer Deoxidizer is a type of external control food additive that can absorb oxygen in food packaging bags. Its antibacterial mechanism is mainly to absorb oxygen in packaging bags to inhibit obligate aerobes and make facultative anaerobes grow slowly. , To achieve the purpose of anti-corrosion, of course, another important function of the deoxidizer is a positive effect on the antioxidant of baked goods, which will be introduced in the antioxidant part of the baked goods. Baking foods often use deoxidizers for preservation and preservation are: cakes, egg towers, rice cake group, moon cakes and so on. Alcohol preservatives Preservatives for alcohols are mainly absorbed by a number of microporous substances and made into flakes. They are added to food packaging bags (analogous to deoxidizers) and are intended to be enriched in bags by using volatile alcohol. , Decrease the water activity on the surface of baked goods, inhibit the growth of microorganisms, especially molds, to achieve the purpose of anti-mildew preservation. Similar to the use of deoxidizers, the use of alcohol-based preservatives must be packaged accordingly. Alcohol preservatives are now widely used in bakery products such as moon cakes and cakes. 2.2 Internal control type preservatives: Internal control type preservatives are also called additive type preservatives, mainly through the addition of various preservatives directly in the food processing process to achieve the purpose of anti-corrosion, with the advantages of convenient use and good anti-corrosion effect. Internal control type preservatives can be divided into acid type preservatives, ester type preservatives, inorganic acid preservatives and biological preservatives. Among them, the acid-type preservatives include decanoic acid, sorbic acid, and propionic acid and salts thereof; the ester-type preservatives mainly refer to parabens; the inorganic acid preservatives mainly refer to sulfites, pyrosulfites, and sulfur dioxide. Biological mold inhibitors mainly refer to nisin. There are also sodium diacetate, phosphates, polylysine and so on. Acid-type preservatives are most widely used in bakery products. The main mechanisms of action of the additive-type preservatives are: A. Degeneration of microbial proteins; B. Effect on the microbial cell wall and cell membrane; C. Effect on the genetic mechanism of cell protoplasms; D. Interfere with the activity of enzymes in cells . For example, the structure of commonly used preservative sorbic acid is similar to that of microorganisms like glucose. Therefore, sorbic acid can immediately penetrate the cell wall and enter microorganisms, inhibiting various enzymes therein to use their own double bonds to lose their enzymatic activity. Microbial metabolism. Almost all of the baked goods used in biscuits use internally controlled food preservatives. 3. The points of use of food preservatives: For different foods have different preservation requirements, the corresponding additives should be selected to achieve the purpose of anti-corrosion. The use of preservatives must consider the following aspects: 1. Understand the antiseptic and antibacterial spectrum used, the minimum inhibitory concentration, and the spoilage fungus that are present in the food. 2. Understand the physical and chemical properties of the preservatives used, such as solubility, pH conditions, etc., for proper application. 3. Understand food processing, storage conditions, deadlines, and the effect on preservatives in these processes, generally making the preservative effective. In addition, the application of preservatives should grasp the following four points: A. Food pH and water activity. Each preservative has its best bacteriostatic pH range, and the general preservatives have a more pronounced effect under acidic conditions, and special attention must be paid during use. B. Dissolution and dispersion of preservatives. The use of preservatives should be dealt with in the specific case of food spoilage, paying particular attention to the dispersive properties of the preservatives in the different phases of the food. For example: microorganisms begin to appear in the aqueous phase, whereas the preservatives used are largely distributed in the oil phase. Preservatives are likely to be ineffective. C. Pay attention to the antibacterial spectrum of various preservatives and the use of various preservatives. No preservative can resist corrupt microorganisms in foods. Therefore, it is necessary to synthesize various preservatives for preservation. D. Note that the addition of preservatives to certain baked goods may cause instability in the quality of food processing. To overcome this problem, for example, adding sodium dehydroacetate in bread production can seriously affect the fermentation of the dough. In principle, unless it is an instant consumer product, almost all baked goods need to be preserved for a certain shelf life, and the use of chemical preservatives is the first choice. But make it clear that the preservative is not a panacea, but must also be associated with the relevant health practices to achieve a better antibacterial effect, such as the addition of preservatives combined with heating methods, and supporting the freezing process, and radiation methods, etc. Wait. (6) Application of antioxidants in the preservation of baked goods: 1. Overview of antioxidants Antioxidants can prevent or delay the oxidation of foods to improve food stability and extend the shelf-life of food additives. In addition to the above-mentioned microorganisms, there is an important reason why food is bad. Oxidation can lead to rancidity of oils and fats in foods, as well as food discoloration, browning, vitamin damage, etc., thereby reducing food quality and nutritional value. The rancidity of fats and oils usually produces oxygen radicals. Free radicals are atoms or groups of atoms. They damage cells in the body, destroy the immune system, and cause infections and various degenerative diseases. Ingestion of such foods can sometimes lead to food poisoning. Since antioxidants are mainly used in fats and oils, the following mainly deals with antioxidants for fats and oils. 2. Antioxidant mechanism and classification The mechanism of action of antioxidants is relatively complex. Now it has been found that: First, antioxidants react chemically to reduce the oxygen content of the food system; Second, the activity of oxidase is prevented and attenuated; and thirdly, oxidation is performed. The chain reaction in the process is interrupted and the oxidation process is destroyed; the fourth is to block the substances that can catalyze and cause oxidation reactions. Process of Oxidative Oxidation of Oleoresins: Initiation Reaction: ROOH→ROO?+H?ROOH→RO?+?OH2ROOH→RO?+2H2O+ROO? Chain Reaction: R?+O2?ROO?ROO?+R/H?ROOH +R/? Termination reaction: ROO?+R/OO??ROOR/+O2RO?+R/?→ROR/) Similar to preservatives, antioxidants can also be classified into external control and internal control depending on the method used . The external control type usually refers to the deoxidizer, the internal control type antioxidant is divided into synthetic and natural, synthetic, there are butyl hydroxy anisole (BHA), dibutyl p-cresol (BHT), propyl gallate (PG ), Tb-hydroquinone (TBHQ), natural vitamin C, ethereal rosemary, licorice antioxidants, tangerine peel antioxidants, tea antioxidants. 2.1 Externally Controlled Antioxidants (Deoxidizers) As mentioned above, in addition to the use of deoxidizers as anti-corrosion agents for foods, the other most important use is the oxidation of fats and oils. The main mechanism of action is to reduce the oxygen content of food systems. Inhibit oxidative rancidity. Maintain the original color, smell and taste of foods, prevent the growth of insects and bacteria, and prolong the preservation time. Therefore, the use of deoxidizers to preserve fresh foods is a high-quality, effective, convenient, and safe packaging preservation method. Deoxidizers can be divided into organic and inorganic types, organic types include glucose + glucose oxidase type, alkali modified product type, inorganic powder type metal, iron compound type, palladium catalysis, dithionite type, most Commonly used iron series deoxidizer and dithionite deoxidizer. Oxygen removal of deoxidizer is based on chemical reaction, so the oxygen removal capability varies with the reaction stage, time, temperature and other conditions. Deoxidizer as a new food preservation material has its unique advantages. The food is contained in the same container as the food. The oxygen absorber absorbs the oxygen in the container so that the container is in an oxygen-free state and the food is preserved. However, the raw materials of the deoxidizer must have stable reaction, no strange taste, and no harmful gas generation and other side effects. Deoxidizers generally use iron powder as their basic raw material. They can be used in general foods to maintain food quality and extend shelf life. They can be used in healthy foods to prevent oxidation of oils, prevent fading and maintain nutrients. Deoxidizers have been widely used in foreign countries for wet bread flour, wet noodles, wet noodles, wet snacks, semi-dry fish products and other foods. 2.2 Internal Controlled Antioxidants Internal controlled antioxidants are a class of antioxidants that are added directly to foods. Because natural antioxidants have a certain degree of stability in terms of price, most of them use synthetic antioxidants, among which TBHQ is most often used. widely. The main function of internal control antioxidants is to inhibit radicals that initiate oxidation. For example, antioxidants can rapidly react with free radicals of aliphatic or peroxy compounds to form stable, low-energy antioxidant free radical products that oxidize fats. The chain reaction no longer proceeds. Has (1) low concentration that is effective; (2) can coexist with food safely; (3) has no effect on the senses; (4) antioxidant itself and its oxides and products in food are non-toxic and harmless. (5) It is convenient to test after adding food; (6) It is effective in both raw oil and food; (7) The price is suitable and other characteristics. 3. Points for use of antioxidants 3.1 The use of antioxidants in foods is appropriate. Adding antioxidants to foods should pay special attention to the timing. Generally, antioxidants should be used before foods are kept fresh and without oxidative deterioration. Otherwise, the use of antioxidants after the foods have undergone oxidative deterioration is significantly reduced or even completely ineffective. This is particularly important to prevent the oxidative rancidity of oil-rich baked goods. According to the chain reactions of lipid oxidation and oxidative rancidity, antioxidants should be added before the induction period of oxidative rancidity to fully exert the effect of antioxidants. 3.2 Antioxidant and synergist The synergist is a substance that is used together with an antioxidant and can increase the effect of an antioxidant. This phenomenon is called synergism. For example, oils and fats to prevent the oxidative rancidity of fats and oils, add phenolic antioxidants together with certain acids, such as citric acid, phosphoric acid, ascorbic acid, etc., can have a significant synergistic effect. In addition, antioxidants and food stabilizers used in combination or two antioxidants can play a synergistic role. 3.3 Controlling Many Factors Affecting the Reducibility of Antioxidants As previously stated, the mechanism of action of antioxidants is based on their strong reducibility, so the use of antioxidants should control the various factors that affect their reducibility. Light, temperature, oxygen, metal ions, and the homogeneous dispersion of substances all affect the effectiveness of antioxidants. 3.4 External Controlled and Internal Controlled Antioxidants Sharing In order to further ensure the stability of the quality of bakery products, antioxidants may be added to foods and deoxidizers may be placed inside the packaging to achieve a double insurance effect. In particular, some high-moisture, high-fat baked products, this application is very common. 3.5 When using deoxidizers, care should be taken to use suitable packaging materials. This is very important for the use of deoxidizers. Generally, low oxygen permeability packaging materials are selected. (VII) Preservation of Quality Improver and Baked Food: 1. Overview of Quality Improver Quality improver refers to a class of food additives added during the food processing process that can improve product performance and improve product quality. The quality modifiers used in baked goods include emulsifiers, thickeners, water retention agents, flour treatment agents, bulking agents, enzyme preparations, filming agents, anti-caking agents, Sweeteners, umami agents, pH adjustments Agents, chelating agents, bleaches, color fixatives, colorants, flavors and fragrances. In baked goods, the problems of starch aging, moisture loss and aroma loss are generally involved. Water can be added with water-retaining agents, emulsifiers, and the like. Flavors can be solved by selecting better flavors, adding flavor-retaining substances, and improving processing methods. However, the aging of starch is a chronic problem. How to solve the aging problem of starch is the basis for improved preservation of baked goods. 2. Anti-aging and preservation of baked goods 2.1 The necessity of anti-aging of baked food starch. Starch is the main component of various baked products. It plays a role in providing heat and affecting texture in the system. Starchy foods occur during storage. The changes in functional properties such as viscosity, gel strength, hardness, mouthfeel, transparency, viscoelasticity, etc. have a significant effect on the texture characteristics of foods. Therefore, it has a great influence on the quality of the baked product, and the purpose of improving the quality of the baked product can be achieved through the maintenance and improvement of the starch quality. Baking products are processed through a heating process such as cooking or baking. This process is to achieve the texture of the starch gelatinized product and to facilitate the absorption of various nutrients. However, in the storage process, the gelatinized starch will be aged, also known as rejuvenation, mainly refers to the gelatinization of starch in the storage process, due to the constant association of intermolecular hydrogen bonds and the hardening phenomenon affect its nutritional value and sensory quality . After the bread was stored, the crust of the bread was softly collapsed, the heart of the bread was brittle and brittle, the original special flavor of the bread disappeared, and a bitter taste was gradually developed; the sand of the cake lost its soft texture and the hardening of the cake was one reason for this . 2.2 Mechanism of Starch Aging and Countermeasures The main principle of starch retrogradation is the formation and orderly accumulation of double-spike structures between starch molecular chains, and the appearance of crystalline regions resulting from them. Macroscopically, starch rejuvenation is characterized by hardening, embrittlement, precipitation of water, and reduced transparency of the system, which are the main factors affecting the texture of the food. The retrogradation characteristics of starch are influenced by the starch type, source, temperature, moisture and Other Food Ingredients. For example, amylose is susceptible to retrogradation, while amylopectin is difficult to regenerate; some small molecule components in starchy foods also have an effect on the retrogradation of starch. In addition, the water content of starch is less than 10% or is not easy to be aged in a large amount of water, and it is easier to be aged at 30 to 60%; the most suitable temperature for aging is about 2 to 4°C, and aging is not more than 60°C or less than -20°C. In the partial acidic (pH so for the improvement of the quality of such foods can start from the following aspects: A. Use of high-quality raw materials: Try to use amylopectin grain starch with higher amylopectin content for use; The content of impurities and metal ions in the raw materials should be as small as possible, and many impurities and metal ions have a strong promoting effect on the mesoscopic state in which the starch is restored in an orderly manner B. Process Equipment: The conditions for improving product processing are starch With full pregelatinization, the higher the degree of starch gelatinization, the slower the aging process will be.C. Moisture: Control the moisture content of the product to a lower range or control the moisture content of the product under the condition that the preservation and preservation can be controlled. In a higher range, it can effectively delay the aging of starch D. External factors: Store the product in a frozen condition, try not to store it in its optimum condition of aging Reduce the difference between the moisture in the product and the environment, prevent the rapid loss of moisture in the product, delay the aging, and use the ingredients or additives of the food itself to delay the aging of the starch, which is to inhibit the aging of the starch, and does not change the basic principles of food and Than, without changing the characteristics of food itself, is a reasonable, low-cost, more effective method of improving the quality of food, the main methods are: 1 use and change the ingredients in the original formula or the proportion of inhibition of starch aging. Sugar and oil are commonly used ingredients in food, not only can provide different flavor and color of food, but also can improve the texture of food to delay the aging of starch in food.According to the different nature of various sweeteners and oils, the choice of effective Sweeteners and oils and fats that inhibit starch aging are used in a variety of bakery products.2 Use of food additives Emulsifiers can effectively reduce the surface tension of various ingredients in foods, allowing various ingredients to be uniformly dispersed throughout In the food system, improve the ability of starch and water to prevent the loss of moisture and reduce food The probability of collision of the starch molecules in the system delays the aging of the starch; the recrystallization of the lost molecules of the water is the main cause of starch rejuvenation, and the use of food thickeners, stabilizers, and small-molecule fillers can increase the water and water retention capacity of the system. ,Reduces the collision of starch molecules, prevents recrystallization, can achieve good results with a small amount of addition, basically does not increase the cost.3 The use of various improved methods Rational use of acidity regulators adjust the pH of the product without affecting the taste To a reasonable range, using biological agents and physical methods, etc., to improve the quality of various foods using improved methods and means of the system.5.Case: 1. See "Preservation of fresh baked goods - Additive preservation technology that stands out"; 2. See the "Mah? Product Development and Preservation Project Opening Report" 3. See the "Water and Oil Peel Cakes and Moon Cake Preservation Key Points" 4. See "The Mid-Autumn Moon Cake Preservation Fresh Trends" 6. Conclusion: In general, production Baked food companies, if they can do the following one, two, three, five, then the company will There is a longer development. Solve a problem: control quality stability; pay attention to two main points: food safety, circulation life; do three aspects: antisepsis, anti-oxidation, quality improvement; control four links: raw materials and equipment, process and process control, and environment Health and human health; Pursuit of five dimensions: safety, nutrition, food, health, culture. VII. Food Additives Regulations 1. Legal basis - “Food Additives Hygiene Management Regulations†The Hygiene Management Regulations clearly stipulate the range of additives that need to be declared and the requirements of the application materials; they must make clear requirements for food additive production enterprises and implement a health permit system. Clearly put forward hygiene requirements for food additive operators; adjusted management methods and requirements for compound additives; further proposed requirements for identification and specification of food additives; added provisions for revising and revising standards; The requirements for the quality and health management of the operating companies were raised; the content of the administrative protection for the newly developed food additives was cancelled for three years; and the food additive inspection for the food hygiene inspection units was clearly required. 2. The use of additives should meet six requirements: It can be said that the production and use of food additives have a full legal basis and safety protection. In addition, the use of food additives must also meet the following requirements: 1 The additives themselves must undergo adequate toxicological tests; 2 The additives should be added during the food production, processing and storage; 3 The additives should have strict quality standards; 4 can not Affect the quality of food and its original flavor; 5 It can increase the degree of attraction and love of foods for consumers; 6 Exported foods must comply with the importation of national and regional regulations. 3. The Toxicology of Food Additives: The “People’s Republic of China Food Safety Toxicological Evaluation Procedure, GB-15193~19-94†published by the Ministry of Health of China in 1994, is based on the international common law and includes four stages: A.第一阶段：急性毒性试验??LD50，è”åˆæ€¥æ€§æ¯’性。 B.第二阶段：é—ä¼ æ¯’æ€§è¯•éªŒï¼Œä¼ ç»Ÿè‡´ç•¸è¯•éªŒï¼ŒçŸæœŸå–‚养试验。 C.第三阶段：亚慢性毒性试验??90天喂养试验ã€ç¹æ®–试验ã€ä»£è°¢è¯•éªŒã€‚ D.第四阶段：慢性毒性试验（包括致癌试验）。任何食å“æ·»åŠ å‰‚ï¼Œäº§å“进行申报å‰ï¼Œéƒ½å¿…é¡»ç»è¿‡æ¯’ç†æ€§è¯„价这一程åºï¼Œå› æ¤ï¼Œåˆä¸ºé£Ÿå“æ·»åŠ å‰‚çš„å®‰å…¨ä½¿ç”¨å¢žåŠ ä¸€é“ä¿éšœã€‚ 4ã€å°ç»“： éšç€äººä»¬å®‰å…¨æ„识的æé«˜ï¼Œè®¸å¤šæ·»åŠ å‰‚ä¼ä¸šå¯¼å…¥ISOã€HACCPã€GMPç‰å…ˆè¿›çš„过程管ç†ã€æ“ä½œè§„èŒƒå’Œç¡¬ä»¶è®¾æ–½ï¼Œä¸¥æ ¼æŽ§åˆ¶åŽŸæ–™è´¨é‡å’Œç”Ÿäº§è¿‡ç¨‹ï¼Œäº§å“出厂层层把关，这给很多食å“ä¼ä¸šå¸¦æ¥è´¨é‡å’Œä¿¡å¿ƒçš„ä¿éšœã€‚总的æ¥è¯´ï¼Œå¯¹äºŽé£Ÿå“æ·»åŠ å‰‚ï¼Œæˆ‘ä»¬è¦ç”¨ï¼Œä½†è¦è‰¯è¯å–„用。