真空包装对酵子储存品质影响的研究  

Study on effect of vacuum packaging on storage quality of Jiaozi

作　　者：刘长虹[1] 王小茹[1] 钱志海 曹斌辉[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]中央储备粮广西分公司,南宁541001

出　　处：《粮食与食品工业》2010年第5期26-28,共3页Cereal & Food Industry

基　　金：2006年河南省科技攻关项目"馒头酵子工业化技术研究与应用"(项目编号:0623050100)

摘　　要：研究了在不同储存条件下,真空包装和自封袋包装的酵子发酵力及其制做的馒头质构的差别,并对不同储存条件下的酵子制做的酵子馒头作感官评分。结果表明,真空包装对酵子的储存品质有较好影响,因此,酵子产品要实现工业化生产,可采用真空包装方式进行包装。Jiaozi under vacuum packaging and ziplock bag packaging were studied on their fermenta tions, steamed bread＇s softness and sensory evaluation which was made from Jiaozi under different storage condition. The results show that, vacuum packaging has good effect on the storage quality of Jiaozi. The Jiaozi products for achieving commercial production can adopt vacuum packaging.

关 键 词：酵子 真空包装 储存品质 馒头 

分 类 号：TS206[轻工技术与工程—食品科学]