| 即食河粉保鲜工艺与品质改良技术 |
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| 引用本文： | 杜瑾,李喜宏,刘畅,薛婷,祝富,祝跃. 即食河粉保鲜工艺与品质改良技术[J]. 食品科技, 2012, 0(3): 182-186 |
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| 作者姓名： | 杜瑾 李喜宏 刘畅 薛婷 祝富 祝跃 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院;深圳市超跃食品有限公司 |
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| 摘 要： | 对延长即食鲜湿河粉的保质期及改良贮藏期间河粉品质进行研究,通过添加复配保鲜剂结合巴氏杀菌的方法可明显的延长河粉保质期,添加筛选得到的改良剂对产品的品质有明显的改良作用。最优配方为添加0.1%的复配BX02型保鲜剂,0.5%瓜尔豆胶,3%木薯变性淀粉,0.3%焦磷酸钠,3%谷朊粉蒸粉后,采用抽真空包装,85℃水浴灭菌15min。鲜湿河粉在37℃下保存7d后任有较好的商业品质,感官评分为91分。
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| 关 键 词： | 河粉 保鲜 改良剂 |
Preservative technique and quality improvement methods of the instant fresh rice vermicelli |
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| DU Jin,LI XI-hong,LIU Chang,XUE Ting,ZHU Fu,ZHU Yue. Preservative technique and quality improvement methods of the instant fresh rice vermicelli[J]. Food Science and Technology, 2012, 0(3): 182-186 |
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| Authors: | DU Jin LI XI-hong LIU Chang XUE Ting ZHU Fu ZHU Yue |
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| Affiliation: | 1(1.College of Food Engineering and Biotechnology,Tianjin University of Science& Technology,Tianjin 300457;2.Shen Zhen Chao Yue Food Co.,Ltd.,Shenzhen 518118) |
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| Abstract: | The preservative technique and quality improvement methods of the instant fresh rice vermicelli was studied in this paper.The result showed that the shelflife of the product could be extended by the compound preservative and pasteurization.It also demonstrated that the quality improver showed great efficient on improving the quality of instant fresh rice vermicelli.The optimum bath composition was:0.1% compound preservative of BX02,guar gum 0.5%,cassava modified starch 3%,TSPP 0.3%,wheat gluten 3%.The pasteurization solution combined with vacuum sealing and water disinfection of 15 minutes at 85 ℃.The fresh rice noodle could keep good commercial quality for 7d at 37 ℃,and the sensory score was 91. |
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| Keywords: | rice vermicelli preservative technique quality improver |
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