蒸制与蒸烤馒头在储存过程中理化及微生物指标的对比研究  

Physico-chemical and Microbiological Properties of Steamed and Steam-baked Bread during Storage

作　　者：冷进松[1] 戴媛 刘长虹[3] 

机构地区：[1]吉林工商学院食品工程分院,吉林长春130062 [2]吉林科技职业技术学院生物工程系,吉林长春130123 [3]河南工业大学粮油食品学院,河南郑州450052

出　　处：《食品科学》2010年第21期176-181,共6页Food Science

基　　金：河南省科技攻关计划项目(0324280025)

摘　　要：测定在25℃条件下储存期间馒头的理化性质和微生物指标的变化,探讨两种加工方法对产品的品质保存期的影响,揭示其抗老化机理。通过对硬度、水分活度、破碎率、膨润度、支链淀粉结晶度、TPA质构特性、微观结构等理化性质及微生物指标等对比实验研究。结果表明,蒸烤馒头能更好的延缓淀粉的回生、老化,阻止其被微生物侵袭,延长其保质期。Physico-chemical（hardness,water activity,fragmentation ratio and swelling degree,crystallinity,TPA structural properties） and microbiological properties of steamed and steam-baked bread stored at 25 ℃ during storage were compared to explore the effect of processing method on the quality of products and the retrogradation mechanism.Steam-baked bread had more excellent function in delaying retrogradation,attenuating aging,preventing from microbial invasion and extending storage period.

关 键 词：馒头 理化及微生物指标 流变学 微观结构 

分 类 号：TS201.1[轻工技术与工程—食品科学]