| 湿米粉保鲜技术应用研究 |
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| 引用本文： | 吴涛,吴晖,吴剑峰,丁原涛. 湿米粉保鲜技术应用研究[J]. 粮食与油脂, 2004, 0(4): 24-26 |
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| 作者姓名： | 吴涛 吴晖 吴剑峰 丁原涛 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广州,510640 |
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| 摘 要： | 该文对延长鲜湿米粉保质期方法进行研究,通过浸渍保鲜剂和缓冲溶液、结合真空包装和巴氏杀菌方法可有效防止米粉腐败和老化。
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| 关 键 词： | 米粉 保鲜 抗老化 |
| 文章编号： | 1008-9578(2004)04-0024-03 |
| 修稿时间： | 2004-02-24 |
Study on Preservative Technology of Fresh Rice Vermicell |
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| WU Tao,WU Hui,WU Jian-feng,DING Yuan-tao. Study on Preservative Technology of Fresh Rice Vermicell[J]. Cereals & Oils, 2004, 0(4): 24-26 |
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| Authors: | WU Tao WU Hui WU Jian-feng DING Yuan-tao |
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| Abstract: | The preservative technology of the Fresh Rice Vermicelli was studied in this paper. The research showed that shelf life of the product could be extended efficiently by the process of marinating with abirritate acid with preservative, pasteurization and vacuumizing, with could prohibit the rice starch to retrogradate. |
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| Keywords: | rice vermicelli preserval prohibit retrogradating |
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