湿米粉在存放过程中的品质变化

Quality variation of wet rice noodle during storage physical & chemical

研究了湿米粉在存放过程中感观品质、理化指标以及微生物与卫生指标的变化。结果显示,湿米粉存放在28℃,RH 24%下,存放16 h后,菌落总数达到5.4×105cfu/g,超过标准要求(菌落总数≤3.0×104cfu/g),熟断条率达到15.4%,超过湿米粉理化指标要求(熟断条率≤15%);存放24 h后,水分含量有所下降,酸度略有增加,感官指标发生显著劣变。

Variations of sensory quality, physicochemical indexes as well as microorganism and health indexes of wet rice noodle during storage were studied. As seen from the results, after rice noodle stored under 28℃, RH 24 % for 16 h, the total colony reached 5.4×10^5 cfu/g, in excess of the standard requirements （total colony 3.0×10^4 cfu/g） and the ratio of cooked broken noodle reached to 15.4%, in excess of the physical ~ chemical index requirements （the ratio of cooked broken noodle ≤ 15%）. After stored for 24 h, the moisture content decreased to a certain extent and the acidity increased slightly, thus the sensory indexes worsened significantly.