摘要
对保鲜方便米粉的发酵过程和杀菌工艺进行了研究。研究结果表明,鲜米粉先经过pH4.2的乳酸/醋酸钠体系(1%v/v)酸浸处理后包装,再经过95℃,35min的热力杀菌,能有效地抑制微生物的生长达到保鲜的目的,保鲜期达到3个月以上,且样品品质较好。
The sterilization and fermentation process of fresh rice noodle are discussed. It is showed that animalcules are restrained when fresh rice noodles are packed after pre-treating by 1% （v/ v） lactic acid and sodium acetate, fermenting for 35 minutes under 95℃. It is proved that the production can be kept more than 3months with good quality.
出处
《粮食与食品工业》
2005年第5期23-26,共4页
Cereal & Food Industry
关键词
鲜米粉
发酵
杀菌工艺
保存
fresh rice noodle
fermentation
sterilization
keep
