粮油食品科技2016，Vol.24Issue(5)：54-56,3.
甜味糯米籺保鲜工艺研究
Fresh - keeping technology of sweet glutinous rice He
孙国勇 1左映平 1侯红瑞1
作者信息
- 1. 茂名职业技术学院化学工程系，广东茂名 525000
- 折叠
摘要
Abstract
The sweet glutinous rice He(a kind of cake)was prepared with glutinous rice flour,rice flour and brown sugar. The process was formation with moulds,steam,cooling,vacuum packaging,and steri-lizing. The effect of cooking time,cooling time ,sterilization temperature and time on the fresh - keeping and sensory quality of the cake was analyzed. The optimal process was:cooking time 1. 5 h,cooling time 20 min,sterilization temperature 121 ℃ and sterilization time 15 min. The total number of colonies was 1 300 cfu / g in vacuum packaging cold storage(5 ~ 8 ℃)for 120 days,the number of coliforms less than 3 MPN/ g. The total number of colonies was 1 200 cfu / g in vacuum packed frozen storage (less than -12 ℃)for 180 days,the number of coliforms less than 3 MPN/ g. Pathogenic bacteria were not detected. The taste and flavor of glutinous rice He is still excellent after being stored. So glutinous rice He can be stored in a vacuum packaging at 5 ~ 8 ℃ for 120 days,at - 12 ℃ for 180 days.关键词
糯米籺/保鲜工艺/贮藏期Key words
glutinous rice He/fresh - keeping technology/storage period分类
轻工纺织引用本文复制引用
孙国勇,左映平,侯红瑞..甜味糯米籺保鲜工艺研究[J].粮油食品科技,2016,24(5):54-56,3.
