食品抗菌添加剂对馒头质量和贮存期的影响  

Effects of food anti-microbial additives on quality and storage life of steamed bread

作　　者：赵艳丽[1] 刘长虹[1] 马智刚[1] 李竹生[1] 

机构地区：[1]郑州工程学院粮油食品学院,河南郑州450052

出　　处：《粮油食品科技》2005年第5期4-6,共3页Science and Technology of Cereals,Oils and Foods

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。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.

关 键 词：抗菌添加剂 馒头质量 贮存期 

分 类 号：TS202.3[轻工技术与工程—食品科学]