摘要
在狗不理包子中添加复合生物防腐剂及复合天然抗氧化剂并采用气调包装技术,对包子的常温贮藏稳定性进行监测,结果显示:试验组明显好于对照组,对照组在贮藏至2d时,酸价和过氧化值急剧升高,包子表面干裂或析油严重,已失去商品价值;试验组贮藏至30d时,包子的各项指标均符合企业产品标准。
Goubuli steamed buns with stuffing was added with compound biological preservative and compound natural antioxidant ,and was packaged with Modified Atmosphere Packaging, and stored at room temperature. The stability was investigated. The results showed that the treatment group was better than control group significantly. The acid value and the peroxide value were increased drastically and surface has been seasoning check and permeability oil sevedy and have lost the commodity value when control group stored at second day. But the index of treatment group were accord with enterprise product standards.
出处
《食品研究与开发》
CAS
北大核心
2009年第9期1-3,72,共4页
Food Research and Development
关键词
狗不理包子
复合生物防腐剂
复合天然抗氧化剂
气调包装
稳定性
Goubuli
compound biological preservative
compound natural antioxidant
modified atmosphere packaging
stability
