馒头贮存过程中的微生物变化  

Microorganism change during Chinese steamed bread in storage

作　　者：马智刚[1] 刘长虹[1] 张梅[1] 

机构地区：[1]郑州工程学院粮油食品学院,河南郑州450052

出　　处：《粮油食品科技》2004年第3期5-6,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：通过测定馒头贮存过程中的微生物变化,得出细菌数量与pH值呈现高度显著负相关,温度较高湿度较大时,引起馒头变质的主要是细菌;在低温和水分活度较低时引起馒头变质的主要是霉菌。The change of microorganism during the steamed bread in storage was studied.The results indicated that the relationship between the quantity of bacteria and the pH value was negative correlation.When the temperature and the humidity were high,the bacteria played an important role to make the steamed bread metamorphosed.On the other hand,when the temperature and water activity were low,the mildew had an important effect on the steamed bread metamorphosed.

关 键 词：馒头 贮存 微生物变化 细菌数量 PH值 温度 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程]