摘要
研究了保鲜剂、干热杀菌和贮藏条件对月饼防霉保质的影响。单个包装的月饼经80℃、30min干热杀菌可保鲜30天 ,干热杀菌结合添加少量防腐剂可保鲜60天以上。光线不仅促进月饼发霉 ,还使其颜色变浅。
The effects of keeping fresh dosage, hot air sterilization and store condition on preventing mould of mooncakes were investigated. By hot air sterilization for 80℃.30min, the keeping fresh phase of single package moon_cakes was at least 30 days, and it could arrive 60 days by hot air sterilization combine with some keeping fresh dosage. The light made moon_cakes mould and colorless
出处
《包装与食品机械》
CAS
2003年第2期10-11,共2页
Packaging and Food Machinery
