不同包装形式对大米-小麦混合粉馒头贮藏品质的影响

Effects of Different Packing Forms on Storage Quality of Rice-wheat Mixed Flour Steamed Buns

为探究大米-小麦混合粉馒头的最佳包装形式和贮藏方式,通过分析馒头中微生物含量、水分含量、质构特性及复蒸后感官特性,揭示透气包装、脱氧包装和密封包装在25℃和4℃贮藏条件下对大米-小麦混合粉馒头品质的影响。研究发现,透气包装馒头的水分含量、弹性的下降速率和硬度的上升速率最快,感官评分最低;整个贮藏中脱氧包装馒头的水分含量和硬度略小于密封包装馒头,弹性大于密封包装馒头。在25℃贮藏时透气包装、脱氧包装和密封包装馒头分别在1、6、3 d时菌落总数超过6 lg CFU/g;2、5、4 d时霉菌数超过标准GB/T 21118-2007200 CFU/g,1、3、5 d时出现感观品质劣变。在4℃贮藏时密封包装、脱氧包装和透气包装馒头分别在8、14、12 d时菌落总数超过6 lg CFU/g,10、12、10 d时霉菌数超过标准GB/T 21118-2007200 CFU/g,8、12、10 d时出现感观品质劣变。因此,采用脱氧包装的低温贮藏形式使馒头具有较好的贮藏品质。

In order to explore the best packaging form and storage method of rice-wheat mixed steamed bread,the effects of breathable packaging,deoxidized packaging and sealed packaging on the quality of rice-wheat mixed steamed bread were studied by analyzing the microbial content,moisture content,texture characteristics and sensory properties of steamed bread after steaming.The results showed that the moisture content,elasticity and hardness of steamed bun were the fastest,and the sensory score was the lowest.In the whole storage,the moisture content and hardness of deoxidized steamed bread were slightly less than that of sealed steamed bread,and the elasticity was greater than that of sealed steamed bread.When stored at 25℃,the total number of bacterial colonies in aerated,deoxidized and sealed steamed buns exceeded 6 lg CFU/g at 1,6 and 3 d,respectively.The mold count exceeded the national standard GB/T 21118-2007200 CFU/g on days 2,5 and 4,and the sensory quality deteriorated on days 1,3 and 5.When stored at 4℃,sealed,deoxidized and breathable steamed buns were stored at 8,14 and 12 days,respectively,the total number of colonies exceeded 6 lg CFU/g at 8,14 and 12 days,the mold count exceeded GB/T 21118-2007200 CFU/g at 10,12 and 10 days,and the sensory quality deteriorated at 8,12 and 10 days.Therefore,the low-temperature storage form of deoxidized packaging makes the steamed bread have better storage quality.