湿米粉保鲜技术应用研究  

Study on Preservative Technology of Fresh Rice Vermicell

作　　者：吴涛[1] 吴晖[1] 吴剑峰[1] 丁原涛[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640

出　　处：《粮食与油脂》2004年第4期24-26,共3页Cereals & Oils

摘　　要：该文对延长鲜湿米粉保质期方法进行研究,通过浸渍保鲜剂和缓冲溶液、结合真空包装和巴氏杀菌方法可有效防止米粉腐败和老化。The preservative technology of the Fresh Rice Vermicelli was studied in this paper. The research showed that shelf life of the product could be extended efficiently by the process of marinating with abirritate acid with preservative, pasteurization and vacuumizing, with could prohibit the rice starch to retrogradate.

关 键 词：米粉 保鲜技术 抗老化 大米 浸渍保鲜剂 真空包装 巴氏杀菌 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]