摘要
面团中加入11种食品抗菌添加剂,用二次发酵工艺,对最终的馒头进行质量评定,并且评定添加食品抗菌剂对馒头贮存时间的影响。结果表明:Vc的馒头评分最高;添加醋酸的馒头贮存时间最长。
The quality of steamed bread made by twice fermentation with food anti-microbial additive applied was assessed. On condition that food anti-microbial additives didn＇t affect steamed bread quality, the storage life of steamed bread was mensurated. The results showed that the steamed bread blended with vitamine C had the highest grade. The steamed bread blended with acetic acid had long storage life.
出处
《粮油食品科技》
2005年第5期4-6,共3页
Science and Technology of Cereals,Oils and Foods
关键词
抗菌添加剂
馒头质量
贮存期
anti-microbial additives
steamed bread quality
storage life
