【摘要】 研究了无糖蚕蛹蛋白南瓜月饼的制作工艺,即温度、湿度和空气对其保存的影响。研究结果:在温度25℃、湿度50%条件下,无糖蚕蛹蛋白南瓜月饼可以保存17d以上,保持口感酥软,颜色金黄,不变质;有害细菌数﹤1×10cfu/g;真空包装保存时间可以延长到120d以上。更多还原

【Abstract】 Sugar-free silkworm chrysalis protein pumpkin moon cake production process, namely warm, humidity and air to its preserved influence. Findings: In the temperature 25℃ , under the humidity 50% conditions, the sugar-free silkworm chrysalis protein pumpkin moon cake may preserve above 17 days, maintains the feeling in the mouth is weak, color golden yellow, does not deteriorate; Harmful bacterial content ﹤1×10 cfu/g; The vacuum packing retention time may lengthen to 120 d above.更多还原