摘要
根据栅栏技术因子保鲜理论,采用多种栅栏因子的科学组合,对麻糬生产进行综合防腐的研究。结果表明:产品水分活度0.83+防腐配方(山梨酸钾0.6 mg/kg、脱氢乙酸钠0.2 mg/kg)+芝麻处理(0.02 MPa蒸汽蒸30 min、150℃烘烤45 min)+紫外线杀菌处理(4W/m2,35 min),产品能在常温下(15～20℃)保存60 d不变质、不长霉。
The results indicated that the treated product would be kept at a range of room temperature （15-20℃） for 60 days without degeneration and mildew when the following hurdle factors for＇row material sesame were adopted （pressure 02 Mpa, vapor-treatment time 30 minutes, roast temperature 150℃, roast time 45minutes, water activity 0.83, potassium sorbate 0.6 mg/kg ,sodium dehydroacetate 0.2 mg/kg and UV sterilization time 35 minute at 4 W/m2）.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第6期672-675,共4页
Modern Food Science and Technology
基金
浙江省高等学校优秀青年教师资助计划项目(2008)
关键词
麻糬
栅栏技术
防腐
保质期
mochi
hurdle technology
preservation
shelf-life
