摘要
重点讨论蒸制食品防止霉变的措施。论述蒸制食品易于长霉的原因,通过实验找出适宜的防霉方法。常用的防腐剂可以适当地防霉,高压是比较有效的防霉措施。低温贮存、无菌包装和表面处理等都能起到防霉的作用。
The paper focuses on the measures of mould prevention for the steamed food made of flour, expounding the reasons why steamed food goes mouldy so easily and the methods for mould prevention. Common antiseptics are somewhat effective, but high pressure steaming is a more effective way, and low temperature storage, aseptic packaging and surface treatment etc can also play a role in mould prevention.
出处
《粮食与饲料工业》
CAS
2003年第9期45-47,共3页
Cereal & Feed Industry
关键词
蒸制食品
防腐剂
防霉方法
霉变
蒸制面食
steamed food
mould prevention
antiseptic
high pressure steaming
