馒头保鲜技术研究进展  

Research progress on steamed bread preservation technology

作　　者：韩昊天 李向阳[1] 吴澎[1] HAN Haotian;LI Xiangyang;WU Peng(Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018, China)

机构地区：[1]山东农业大学食品学院山东省高校食品加工技术与质量控制重点实验室

出　　处：《食品与发酵工业》2019年第10期266-271,共6页Food and Fermentation Industries

基　　金：“十三五”国家重点研发计划课题大宗油料适度加工与综合利用技术及智能装备研发与示范(2016YFD0401400)

摘　　要：馒头作为我国主要的日常主食之一,在人们的饮食中具有不可替代的地位。馒头老化或变质后,口感会变差,营养价值降低,因此馒头的保鲜成为人们日益关注的问题。目前馒头保鲜主要有抗老化、抑菌和风味保持3个方面:通过添加保鲜剂的应用和抗老化物质的添加来抑制淀粉的老化;运用物理、化学及生物方法抑制微生物对馒头的污染;改良制作工艺对馒头的风味进行改善和保持。该文总结分析了馒头保鲜技术的研究进展及发展趋势,指出存在的问题,提出了合理化建议,为今后馒头保鲜技术的发展提供理论参考。Steamed breads are one of the main daily staple foods in China. However, the taste of aged or deteriorated steam breads becomes worse, and their nutritional values also reduced. Therefore, preserving steamed breads has become an increasingly concerned issue. At present, anti-aging, antibacterial, and retaining flavor are three main aspects to preserve steamed breads. The aging of starch can be inhibited by using preservatives and anti-aging substances. Besides, physical, chemical, and biological methods can be adopted to inhibit the contamination of steamed breads by microorganisms. Moreover, by modifying the process of producing steamed breads can improve and maintain the flavor of steamed breads. This paper summarized the research progress on technologies that preserve steamed breads as well as their development trends. Additionally, the existing problems were mentioned along with some reasonable suggestions. This review provides theoretical reference for future development of preservation technologies to preserve steamed breads.

关 键 词：STEAMED BREAD PRESERVATION ANTI-AGING ANTIBACTERIAL FLAVOR retention 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]