| 湿米粉保鲜工艺的研究 |
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| 引用本文： | 邓丹雯,郑功源,陈红兵.湿米粉保鲜工艺的研究[J].食品科学,2001,22(4):70-72. |
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| 作者姓名： | 邓丹雯 郑功源 陈红兵 |
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| 作者单位： | 中德联合研究院 |
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| 摘 要： | 对延长传统鲜湿米粉的保质期进行了研究，通过酸洗结合巴氏杀菌的方法可有效地防止米粉腐败变质；经筛选得到的抗淀粉老化剂对产品在保质期内淀粉的老化有一定的抑制作用。
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| 关 键 词： | 湿米粉 保鲜 加工工艺 产品质量指标 杀菌 抗老化剂 |
Study on the Presservative
Technique of Instant Fresh Rice Vermicelli |
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| Deng Danwen et al..Study on the Presservative
Technique of Instant Fresh Rice Vermicelli[J].Food Science,2001,22(4):70-72. |
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| Authors: | Deng Danwen |
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| Affiliation: | Deng Danwen et al. |
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| Abstract: | The preservative technique of the Instant Fresh Rice Vermicelli was studied in this paper.The research result showed that the shelf life of the product could be extended by the processes of washing with acid and pasteurization.It also demonstrated that the compound agent screened through experiments showed efficient effect on prohibiting the rice starch to retrogradate. |
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| Keywords: | Rice vermicelli Preservative technique |
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