摘要
通过实验比较了几种杀菌保鲜方法对保鲜方便米粉品质的影响,得出最佳热力杀菌参数,可以在不加任何人工合成防腐剂的条件下,使保鲜方便米粉保存1年且对口感等品质影响较小。
Effects of sterilization on the quality of fresh instant rice noodles was studied. Experimental result showed that after proper sterilization without any unnatural food preservatives, fresh instant noodle can be preserved over one year with little damage of quality.
出处
《食品与机械》
CSCD
北大核心
2006年第4期32-35,共4页
Food and Machinery
基金
湖南省教育厅项目
关键词
保鲜方便米粉
杀菌
品质
Fresh instant rice noodles：Sterilization technology
Quality
