摘要
对延长传统鲜湿米粉的保质期进行了研究 ,通过酸洗结合巴氏杀菌的方法可有效地防止米粉腐败变质 ;经筛选得到的抗淀粉老化剂对产品在保质期内淀粉的老化有一定的抑制作用 .
The preservative technique of the Instant Fresh Rice Vermicelli was studied in this paper.The research result showed that the shelf life of the product could be extended by the processes of washing with acid and pasteurization.It also demonstrated that the compound agent screened through experiments showed efficient effect on prohibiting the rice starch to retrogradate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第4期70-72,共3页
Food Science
