馒头中微生物变化及其抑制方法研究  

Research on the changes of microorganisms in the storage of steamed bread and inhibition method

作　　者：刘少阳[1] 尹军杰[1] LIU Shao-yang;YIN Jun-jie(Luohe Medical School,Luohe 462002,Henan,China)

机构地区：[1]漯河医学高等专科学校,河南漯河462002

出　　处：《粮食与油脂》2020年第8期63-64,共2页Cereals & Oils

基　　金：2015年漯河医学高等专科学校自然科学项目(2015-S-LMC012)。

摘　　要：研究了馒头在贮存过程中不同部位微生物的生长变化,对比了3种防腐剂添加方法对馒头的防腐效果。结果表明:馒头在贮存过程中,皮层微生物繁殖速度高于瓤部。采用丙酸钙混合添加、包裹添加和涂抹添加3种方法,均可以抑制微生物的繁殖速度,延长馒头的保质期。对防霉变效果的顺序依次为表皮涂抹>表皮包裹>混合添加。丙酸钙在馒头表皮浓度越高,防霉变效果越好。The growth of microorganisms in the different layer of steamed bread was researched during storage, and compared the effects of the three methods of preservative’s adding. The experimental results showed that the speed of microorganisms growing in external was more quickly than in internal. Three methods of calcium propionate added in which were mixing, packing and smearing was studied, which all could inhibit the grow rate of microbial and extend the shelf life of steamed bresd. The order of the effect of mildews resistant was smearing > packing > mixing. The calcium propionate concentration is higher in bread skin, the preservative effect is better.

关 键 词：馒头 微生物 抑制 丙酸钙 添加方法 

分 类 号：TS201.3[轻工技术与工程—食品科学]