【作者】 胡新中； 张斌社； 刘柳； 李小平； 仇农学；

【Author】 Hu Xinzhong;Zhang Binshe;Liu Liu;Li Xiaoping;Qiu Nongxue;College of Food Engineering and Nutritional Science,Shaanxi Normal University;Dali Tianshi Food Company;

【机构】 陕西师范大学食品工程与营养科学学院； 大荔天食食品有限公司；

【摘要】 为了解决馒头保质期短、常温贮存易发霉变质、易老化回生等制约中国传统主食加工的技术难题,满足消费者对于方便、安全主食馒头的要求,实现主食馒头的工业化生产。本研究使用传统老酵母为发酵剂,结合无茵在线热包装技术生产传统老酵母馒头,以新鲜馒头为对照,对常温保存90天的馒头每隔5天进行取样。检测微生物含量、营养成分、感官评价、淀粉老化等指标。结果表明:馒头常温储藏后的馒头微生物检测达到国家标准,金黄色葡萄球菌、大肠杆菌未检出,霉菌个数满足国家标准要求;蛋白质、水分、脂肪等营养物质未见显著变化,x光晶体衍射结果病名淀粉老化程度不明显。热包装后产生的水蒸汽在包装袋内3d即自行消失,不会在馒头表面产生水汽凝集。而且还会产生类似真空包装的效果。克服了馒头冷却后包装所需要的能耗,以及运输、销售过程中的二次污染。本技术实现了常温下馒头保鲜期90天,不添加任何添加剂,复热后口感好,风味好.馒头老化现象不明显的要求。更多还原

【Abstract】 To solve the problem of short storage time,mold growth under room temperature storage,retrogradation in steamed bread production,also to meet the requirement of convenience,safety consumption,as well as industrialization.It used traditional yeast for fermentation,combined with online-pasturing-hotpacking technology to produce Chinese traditional steamed bread.The fresh steamed bread was used as control,sampled each 5 days,followed by measurement of microorganisms’ index,nutrient content,sensory evaluation,retrogradation.Results showed that the microorganisms’ index,including Staphylococcus aureus and E.coli,reached the national standard.There was no significant change in protein content,moisture content,fat content,and starch retrogradation using X-ray diffraction.By utilizing this technology,water vapor would disappear after three days storage,without leading water condensation on the surface,having the similar effect as vacuum packaging.It saved energy consumption and minimized secondary pollution during transportation and retail.The steamed bread with this technology can maintain fresh for 90 day without any additive,giving good taste along with least starch retrogradation.更多还原