期刊论文

Effects of storage temperature and duration on quality properties of fresh rice noodles

中文

食品与机械

1003-5788

2018

34

3

132-136

10.13652/j.issn.1003-5788.2018.03.028

国家自然科学基金（编号：31771899） 长沙市科技计划（编号：kh1703134）

本校为第一机构

研究不同贮藏温度(4,25,37℃)下,放置0~30h鲜湿米粉的菌落总数、质构特性、蒸煮特性、色差值及感官评定变化。结果表明,鲜湿米粉在4℃、30h内菌落总数在安全范围内,产品的硬度和咀嚼性高于同时间的25 ℃组和37 ℃组,弹性低于二者的;25℃、18h内菌落总数在安全范围内,整体质构特性要好于4℃组和37℃组;37℃、12h内菌落总数在安全范围内,37℃的米粉硬度、弹性、咀嚼性高于同时间的25℃组和4℃组,黏性低于二者的。鲜湿米粉的蒸煮损失率均随着贮藏温度的升高和时间的延长而增大。 4℃放置的米粉亮度在30h内没有显著性变化(P>0.05), 25℃和37℃的米粉亮度随着放置时间的延长逐渐变暗, 37℃的最暗(P

Fresh rice noodles at the different temperatures（4,25,37 ℃）during 0-30 hstorage,the total plate count（TPC）,textural properties,cooking properties,color and sensory properties were analyzed.The results indicated that TPC of fresh rice noodles at 4 ℃were within the safe range during 30 h,the hardness and chewiness of the products were higher than those of the 25℃and 37℃ groups at the same storage time,the flexibility was relatively low;at 25℃,the TPC of fresh rice noodles were within the safe range during 18 h,the textural properties bet...