米发糕贮藏期内水分变化与老化关系的研究  

Water Change of Rice Steamed Sponge Cake during Storage vs Cake Retrogradation

作　　者：陈德文[1,2] 沈伊亮[1] 吴鹏[1] 李秀娟[1] 徐晓云[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]义乌市产品质量监督检验所,义乌322000

出　　处：《中国粮油学报》2009年第4期6-8,共3页Journal of the Chinese Cereals and Oils Association

基　　金：湖北省农业科技创新中心-特色农产品深加工及综合利用创新团队(4006-07601805)

摘　　要：以早籼米为原料,米发糕贮藏过程中的水分变化为研究对象,在不同的贮藏方式下,研究了米发糕芯部硬度、表层硬度与质量和贮藏时间之间的相互关系。结果表明,米发糕在室温25℃贮藏48 h后,表层硬度在第7 h后开始发生急剧增加,而其芯部硬度在第19 h才开始出现急剧增加现象,直接贮藏的米发糕芯部和表层硬度的增加幅度显著大于用保鲜袋贮藏的米发糕硬度增幅。水分丧失是米发糕质量下降的重要原因,米发糕的芯部硬度、表层硬度分别与重量和贮藏时间有显著相关性。The rice steamed sponge cake （Migao） made from milled long- grain non - glutinous rice was used as experimental material, the water change of the rice steamed sponge cake during storage, as well as the hardness and weight of the interior and exterior of the rice steamed sponge cake were investigated. Results show that during storage at room temperature （25℃ ） for 48 h, the exterior hardness starts rapid rise at the 7th h of storage, while the interior hardness starts rise at the 19th h, and that the hardness rise extents of both the interior and exterior under bare storage are obviously larger than package storage with a PE bag. It is concluded that water loss causes the weight decrease of the rice steamed sponge cake during storage, and that the hardness of interior and exterior of the rice steamed sponge cake are significantly correlative with weight and storage time, respectively.

关 键 词：米发糕 贮藏 水分变化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]