粮油食品科技Issue(6)：50-53,4.
H2 O2喷雾处理对馒头品质及保质期的影响
Effects of H2 O2 spray treatment on the quality and shelf life of steamed bread
摘要
Abstract
The quality and shelf life of steamed bread was studied by hydrogen peroxide spray treatment. The results showed that the quality and shelf life was affected significantly by the concentration and spra-ying time of H2 O2 .When the concentration was 20%,and spraying time was 5 s,stayed for 60 min,the shelf life of steamed bread extended from 20 h to 43 h,and the residual quantity of hydrogen peroxide was undetected.关键词
馒头/H2 O2 喷雾处理/保质期/品质Key words
steamed bread/hydrogen peroxide spray treatment/shelf life/quality分类
轻工纺织引用本文复制引用
刘长虹,拱姗姗,邵源,屈凌波..H2 O2喷雾处理对馒头品质及保质期的影响[J].粮油食品科技,2014,(6):50-53,4.基金项目
十二五国家科技支撑计划项目 （）
