| 米发糕的储藏品质研究 |
| |
| 引用本文： | 方炎鹏,袁佰华,熊善柏,赵思明.米发糕的储藏品质研究[J].中国粮油学报,2011,26(3):1-4. |
| |
| 作者姓名： | 方炎鹏 袁佰华 熊善柏 赵思明 |
| |
| 作者单位： | 华中农业大学食品科学技术学院,武汉,430070 |
| |
| 摘 要： | 以大米为原料,采用专用发酵剂制作米发糕,研究包装方式和温度对米发糕储藏品质的影响,为方便型米发糕的工业化生产提供技术参数。结果表明,储藏温度、包装方式对米发糕储藏品质有显著影响。储藏过程中米发糕菌落总数上升,结晶度、硬度、咀嚼度增加,弹性、黏聚性和水分含量降低,导致感官品质下降。CO2气调包装后低温度储藏有利于抑制水分损失和细菌繁殖,米发糕于-18℃储藏,菌落总数、水分变化缓慢。-18℃储藏米发糕的结晶度小于4℃储藏时的结晶度。气调包装有利于保持米发糕的质构特征。米发糕采用CO2气调包装后于-18℃储藏,使米发糕的保质期可达10天以上。
|
| 关 键 词： | 米发糕 储藏 品质 |
Fermented Rice Cake Quality Maintenance during Storage |
| |
| Fang Yanpeng,Yuan baihua,Xiong Shanbai,Zhao Siming.Fermented Rice Cake Quality Maintenance during Storage[J].Journal of the Chinese Cereals and Oils Association,2011,26(3):1-4. |
| |
| Authors: | Fang Yanpeng Yuan baihua Xiong Shanbai Zhao Siming |
| |
| Affiliation: | Fang Yanpeng Yuan baihua Xiong Shanbai Zhao Siming (College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070) |
| |
| Abstract: | Fermented rice cakes were prepared from rice with special starter culture,and the effects of packaging methods and temperature on the quality maintenance of the fermented rice cakes were investigated.Results: The number of bacteria colony,crystallization degree,hardness and chewiness of the fermented rice cakes increase during storage,while flexibility,cohesiveness and moisture content decrease,leading to a decline of sensory quality.Modified atmosphere packaging(MAP) with CO2 combined with low-temperature ... |
| |
| Keywords: | fermented rice cake storage quality |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
