摘要
介绍了方便年糕生产环境、保鲜剂、包装方式等因素对产品保质期的影响。试验表明:年糕片在由0.1‰乳酸链球菌素、0.05‰纳他霉素、1‰山梨酸钾、75%酒精配制的pH5.0溶液中处理15min后,沥水5min,经真空包装后,产品在常温下保质期可达4个月以上。
The technology of convenient rice cake refreshment had been researched.The results indicate that the rice cake after immersed in 75% alcohol solution with 0.1‰ nisin,0.05‰ natamycin,1‰ potassium sorbate,and pH5.0 for 15 minutes then dripped 5 minutes can be kept fresh at normal atmospheric temperature in vacuum package for over 4 months.
出处
《粮油食品科技》
2005年第1期19-21,共3页
Science and Technology of Cereals,Oils and Foods
