| 贮藏时间和温度对生食粉品质影响的初探 |
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| 引用本文： | 蒲传奋,唐文婷,王世清,张岩,于钦香.贮藏时间和温度对生食粉品质影响的初探[J].中国食品工业,2007(9):68-69. |
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| 作者姓名： | 蒲传奋 唐文婷 王世清 张岩 于钦香 |
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| 作者单位： | 青岛农业大学食品科学与工程学院 |
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| 摘 要： | 本文研究了贮藏温度和时间对生食粉产品品质的影响,优化了最适贮藏条件。将生食粉分别置于20℃、40℃、60℃温度条件下,测定60d 内不同贮藏时间的感官指标、菌落总数、乳酸菌和大肠杆菌含量。结果表明,生食粉感官质量随着贮藏时间的延长而下降,菌落总数、乳酸菌和大肠杆菌含量在20℃、40℃条件下随贮藏时间的延长而增长,60℃条件下随贮藏时间的延长而下降。产品在20℃条件下贮藏可保持较好感官、卫生质量。
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| 关 键 词： | 生食粉 感官指标 微生物指标 |
Influence of Storage Temperature and Time on Quality of Eating-Raw Powder |
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| Abstract: | The influence of storage temperature and time on the quality of eating-raw powder was studied in this article,and the best storage condition was optimized.Sense index,total numbers of colony,counts of lactobacillus and colibacillus were determined in 60 days at 20℃、40℃、60℃ respectively.The results showed that:Sense index of eating-raw powder declined as storage time prolonged.Total numbers of colony,counts of lactobacillus and colibacillus increased at 20℃ and 40℃ as time prolonged,but declined at 60℃. |
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| Keywords: | eating-raw powder Sense index microorganism index |
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