真空度对馒头储存品质影响研究  

Effect of Vacuum on Quality of Steamed Bread During Storage

作　　者：李志建[1] 苌艳花[1] 刘长虹[1] 白建民 沈浩[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]河南兴泰科技实业有限公司,河南郑州450001

出　　处：《粮食科技与经济》2011年第4期45-47,共3页Food Science And Technology And Economy

基　　金：河南省重点科技攻关项目;项目编号:082102350005

摘　　要：主要通过真空包装法储存馒头,并检测不同真空度下馒头品质的变化趋势。实验选取了0.04、0.05、0.06、0.07、0.08 MPa 5个真空度,在同一条件下储存24 h后分别测定馒头的比容、硬度、含水量、白度。实验结果显示,在真空度为0.065 MPa时,馒头老化最慢,总体品质达到最佳。Storage of steamed bread through the vacuum method and quality change trends of steamed bread under different vacuum were investigated.Five storage vacuum,0.04,0.05,0.06,0.07,0.08 MPa were selected.After 24 h storage,bread specific volume,hardness,moisture content and other indicators were determined.Experimental results showed that when the vacuum was 0.07 MPa,the slowest aging process was obtained and the quality of steamed bread was also the best.

关 键 词：真空度 馒头品质 储存 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]