馒头高温贮藏工艺研究  

Storage of Steamed Bread at High Temperature

作　　者：何学勇[1] 刘长虹[1] 李志建[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品工业》2014年第5期78-80,共3页The Food Industry

基　　金：2008年河南省重点科技攻关项目(082102350005);河南省科技计划项目(132300410423)

摘　　要：研究了在高温高湿贮藏环境下馒头的品质变化规律。通过改变馒头贮藏过程中的环境条件,包括贮藏温度及贮藏相对湿度,测定贮藏过程中馒头的霉菌菌落、感官评分以及白度值和硬度值的变化趋势。结果显示,在贮藏温度大于等于60℃,贮藏相对湿度大于等于80%时,馒头能够保持较好的品质。The changes of steamed bread at high temperature and high humi（tity dt^ring storage were studied. Under different storage conditions, including the level of storage temperature and storage humidity, the changes of mold colonies, sensory score, and whiteness and hardness points of steamed bread was measured. The results showed that the steamed bread could keep a good storage quality when the storage temperature was not less than 60 ℃, and the storage relative humidity was greater than or eaual to 80%.

关 键 词：馒头 贮藏 高温 

分 类 号：TS205.9[轻工技术与工程—食品科学]