摘要
研究了糍粑的保藏技术,重点对防腐剂的种类、处理浓度、处理时间以及与杀菌工艺的结合进行了探讨。结果表明,经质量分数0.2g/kg山梨酸钾与质量分数1g/kg柠檬酸的混合溶液浸泡处理15min,真空包装后,进行70℃的水浴杀菌5min,可使糍粑常温下保质期达3个月以上。
In this paper,the preservation technology of round-shaped rice cake were studied,the sorts,the treatment concentration,the processing time and the sterilization craft of the preservatives were discussed in detail. The results indicated that the rice cake immersed in 0.2 g/kg potassium sorbate,with 1 g/kg citric acid solution for 15 min,then packaged in vacuum and sterilized in the water bath of 70 ℃ for 5 min,under this condition the round-shaped rice could be kept about 3 months at normal temperature.
出处
《农产品加工（下）》
2010年第6期86-87,90,共3页
Farm Products Processing
关键词
糍粑
保藏技术
山梨酸钾
杀菌
round-shaped rice
preserving technology
potassium sorbate
sterilization
