摘要
通过改变添加剂种类和添加量,在室温及低温(4℃)下考察高水分含量米饭的保存效果,结果表明:在室温下各添加剂最适添加量为丙酸钠0.2%,尼泊金乙酯0.01%等,低温可明显延长米饭保存期。
In this paper,the effects on the preservation of cooked-rice with high water content by altering the kinds and concentrations of dif-ferent additives were investigated.Results indicated that the optimum concentrations of sodium propionate and ethy1p-hydioxybenzoate were0.2%and0.01%,respectively etc.Low temperature treatment definitely could prolong the preservation time.
出处
《保鲜与加工》
CAS
2002年第4期13-16,共4页
Storage and Process
