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30d,干热杀菌结合添加少量防腐剂可保鲜60d以上。光线不仅促进月饼发霉,还使其颜色变浅、泛黄。
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 mooncakes was at least 30 days,and it could arrive 60 days by hot air sterilization combine with some keeping fresh dosage.The light made mooncakes mould and colorless.
出处
《粮油食品科技》
2003年第6期16-17,共2页
Science and Technology of Cereals,Oils and Foods
