摘要
鲜湿米粉具有食用简单方便、韧性口感较好等特点,但是鲜湿米粉储藏期短,大多是小作坊生产,存在产品质量参差不齐、卫生条件差、生产效率较低等问题。因此对鲜湿米粉进行更加深入的探索研究,改良鲜湿米粉的品质,延长其货架期成为重中之重。本文主要综述了保鲜剂和保鲜工艺对鲜湿米粉的保鲜以及原料、生产工艺和添加剂对米粉品质的影响,为鲜湿米粉的储藏保鲜与品质改良提供了一定的参考。
Fresh rice noodles have the characteristics of simple and convenient consumption and good taste and toughness.However,fresh rice noodles have short storage period and are mostly produced in small workshops.There are some problems such as uneven product quality,poor sanitary conditions and low production efficiency.Therefore, it is urgent to conduct more in -depth exploration and study,to improve the quality of fresh rice noodles,and to extend the shelf life of fresh rice noodles.This paper mainly summarized the effect of preservatives and preservation technology on preservation of fresh rice noodles and the effect of raw materials,production technology and additives on the quality of rice noodles.This study provided some references for the storage and preservation,quality improvement of fresh rice noodles.
作者
高利
于晨
高成成
汤晓智
Gao Li;Yu Chen;Gao Chengcheng;Tang Xiaozhi(College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics,Nanjing 210023)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2018年第11期133-139,共7页
Journal of the Chinese Cereals and Oils Association
基金
江苏高校优势学科建设工程资助项目(PAPD).
关键词
鲜湿米粉
保鲜
品质改良
fresh rice noodles
preservation
quality improvement
