| 食品抗菌添加剂对馒头质量和贮存期的影响 |
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| 引用本文： | 赵艳丽,刘长虹,马智刚,李竹生. 食品抗菌添加剂对馒头质量和贮存期的影响[J]. 粮油食品科技, 2005, 13(5): 4-6 |
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| 作者姓名： | 赵艳丽 刘长虹 马智刚 李竹生 |
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| 作者单位： | 郑州工程学院,粮油食品学院,河南,郑州,450052 |
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| 摘 要： | 面团中加入11种食品抗菌添加剂,用二次发酵工艺,对最终的馒头进行质量评定,并且评定添加食品抗菌剂对馒头贮存时间的影响.结果表明：Vc的馒头评分最高;添加醋酸的馒头贮存时间最长.
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| 关 键 词： | 抗菌添加剂 馒头质量 贮存期 |
| 文章编号： | 1007-7561(2005)05-04-03 |
| 修稿时间： | 2004-12-03 |
Effects of food anti-microbial additives on quality and storage life of steamed bread |
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| ZHAO Yan-li,LIU Chang-hong,MA Zhi-gang,LI Zhu-sheng. Effects of food anti-microbial additives on quality and storage life of steamed bread[J]. Science and Technology of Cereals,Oils and Foods, 2005, 13(5): 4-6 |
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| Authors: | ZHAO Yan-li LIU Chang-hong MA Zhi-gang LI Zhu-sheng |
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| Abstract: | The quality of steamed bread made by twice fermentation with food anti-microbial additive applied was assessed.On condition that food anti-microbial additives didn't affect steamed bread quality,the storage life of steamed bread was mensurated.The results showed that the steamed bread blended with vitamine C had the highest grade.The steamed bread blended with acetic acid had long storage life. |
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| Keywords: | anti-microbial additives steamed bread quality storage life |
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