米发糕的储藏品质研究  

Fermented Rice Cake Quality Maintenance during Storage

作　　者：方炎鹏[1] 袁佰华[1] 熊善柏[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科学技术学院,武汉430070

出　　处：《中国粮油学报》2011年第3期1-4,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：以大米为原料,采用专用发酵剂制作米发糕,研究包装方式和温度对米发糕储藏品质的影响,为方便型米发糕的工业化生产提供技术参数。结果表明,储藏温度、包装方式对米发糕储藏品质有显著影响。储藏过程中米发糕菌落总数上升,结晶度、硬度、咀嚼度增加,弹性、黏聚性和水分含量降低,导致感官品质下降。CO2气调包装后低温度储藏有利于抑制水分损失和细菌繁殖,米发糕于-18℃储藏,菌落总数、水分变化缓慢。-18℃储藏米发糕的结晶度小于4℃储藏时的结晶度。气调包装有利于保持米发糕的质构特征。米发糕采用CO2气调包装后于-18℃储藏,使米发糕的保质期可达10天以上。Fermented rice cakes were prepared from rice with special starter culture, and the effects of packaging methods and temperature on the quality maintenance of the fermented rice cakes were investigated. Results ： The number of bacteria colony, crystallization degree, hardness and chewiness of the fermented rice cakes increase during storage, while flexibility, cohesiveness and moisture content decrease, leading to a decline of sensory quality. Modified atmos- phere packaging （MAP） with CO2 combined with low -temperature storage inhibits cake water loss and bacteria growth. The number of bacteria colony and moisture content of the cakes change slowly when stored in - 18 ℃. The crystallization degree of cakes stored at - 18 ℃ is less than that at 4 ℃. MAP with CO2 is conducive for maintaining the texture features of fermented rice cakes. By means of MAP with CO2 and then storing in - 18 ℃, the quality term of fermented rice cakes is 10 d.

关 键 词：米发糕 储藏 品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]