摘要
面包是当今社会人们所衷爱的方便食品之一,但其在室温下保鲜期通常只有3-4d。本实验以当天焙烤的新鲜面包片为原料,经适当的微波杀菌处理后分别置于室温、冷藏(0-4℃)条件下保藏,确定适宜的保鲜期。实验结果表明,微波杀菌面包在室温下保鲜期为12d,冷藏条件下保鲜期为20d;而未经微波杀菌处理的面包在冷藏条件下保鲜期只有12d,说明适宜的微波杀菌处理有利于延长面包的保鲜期。
ln ambient temperature, bread can only be stored for three to four days. The present used freshly baked bread as the materials to study its shelf life after microwave sterilization at different temperature. The results show: the shelf life at room temperature was 12 days, while in the fridge it can be kept for 20 days, the shelf life of untreated bread was only 12 days. It's proven that microwave sterilization can extend the shelf life of bread.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第4期74-76,共3页
Science and Technology of Food Industry
关键词
微波
杀菌保鲜
面包
microwave
sterilization and preservation
bread
