摘要
根据行业标准SB/T 10377—2004《粽子》要求,选取了对真空包装粽子品质有关键影响的酸价、过氧化值、大肠菌群、菌落总数等主要技术指标进行研究。试验结果表明,真空包装粽子的品质指标受保存时间和保存温度的变化而呈显著变化。
According to the industry standard for SB/T 10377—2004 ＂zongzi＂ requirement, the acid value, peroxide value, coliform group, total number of colonies and other main technical indexes which has a key effect on quality of vacuum packing rice dumplings were studied. The results show that the vacuum packing quality indexes of rice dumplings changes significantly with the storage time and temperature.
出处
《食品工程》
2015年第3期49-52,共4页
Food Engineering
关键词
真空包装
蛋黄鲜肉粽
品质指标
vacuum packing
the egg yolk meat reed
quality indicators
