摘要
研究了在不同储存条件下,真空包装和自封袋包装的酵子发酵力及其制做的馒头质构的差别,并对不同储存条件下的酵子制做的酵子馒头作感官评分。结果表明,真空包装对酵子的储存品质有较好影响,因此,酵子产品要实现工业化生产,可采用真空包装方式进行包装。
Jiaozi under vacuum packaging and ziplock bag packaging were studied on their fermenta tions, steamed bread＇s softness and sensory evaluation which was made from Jiaozi under different storage condition. The results show that, vacuum packaging has good effect on the storage quality of Jiaozi. The Jiaozi products for achieving commercial production can adopt vacuum packaging.
出处
《粮食与食品工业》
2010年第5期26-28,共3页
Cereal & Food Industry
基金
2006年河南省科技攻关项目"馒头酵子工业化技术研究与应用"(项目编号:0623050100)
关键词
酵子
真空包装
储存品质
馒头
Jiaozi
vacuum packaging
storage quality
steamed bread
