【作者】 路敏； 胡云峰； 李秀娟； 于淑艳； 刘国花；

【Author】 Lu Min;Hu Yunfeng;Li Xiujuan;Yu Shuyan;Liu Guohua;Key Laboratory of Food Nutrition and Safety,Ministry of Education,Tianjin University of Science and Technology;

【机构】 天津科技大学食品营养与安全省部共建教育部重点实验室；

【摘要】 通过模拟馒头在运输、贮藏、销售环节中的低温、常温及高温环境,进行馒头的贮存试验,研究馒头品质与保存期随贮存温度的变化的规律。研究结果表明:高温贮藏有助于馒头老化的延缓,但使馒头保存期严重缩短,低温贮藏加快馒头的老化,但可以延长馒头的保存期。更多还原

【Abstract】 To study the law of the quality and shelf-life of steamed-bread as the changing of temperature,the steamed-bread in the whole link of transport,storage and sale at low temperature,room temperature and high temperature in summer are simulated.The results show that high-temperature can help to delay the aging of steamed-bread,but seriously shorten the shelf-life,and low-temperature accelerates the aging of steamed-bread,but can extend the shelf-life of steamed-bread.更多还原