摘要
研究不同微波处理时间对鲜湿米粉菌落总数、蒸煮特性、感官评分及质构品质的影响。结果表明,微波处理显著影响鲜湿米粉的保鲜品质(P <0.05)。当处理时间低于30s,保鲜效果不明显,储藏时间低于12 h;当处理时间高于50s,鲜湿米粉受热过度,结构受到破坏,硬度、咀嚼性和黏附性增大,断条率升高,弹性减小,蒸煮特性变差。因此,从保鲜效果和品质两方面综合考虑,微波处理时间定为40 s。此时鲜湿米粉的保质期延长了2.5倍,达到20 h。
The effects of different microwave treatment time on the total number of colonies, cooking characteristics, sensory scores and texture quality of fresh wet rice noodles were studied. The results showed that microwave treatment had significant effect on the preservation quality of fresh wet rice noodles(P < 0.05). When the treatment time was less than 30 s, the preservation effect was not obvious, and the storage time was less than 12 h;When the treatment time was more than 50 s,the fresh wet rice noodles was overheated,the structure was destroyed, the hardness, chewiness, adhesion and broken rate were increased, the elasticity decreased and the cooking characteristics become worse. Therefore, considering the two aspects of preservation effect and quality, 40 s was chosen as optimum microwave treatment time. At this time, the shelf life of fresh rice noodle was extended 2.5 times, reached 20 h.
作者
罗永丹
尹秀华
朱韧
林莹
LUO Yong-dan;YIN Xiu-hua;ZHU Ren;LIN Ying(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China)
出处
《粮食与油脂》
北大核心
2020年第5期64-68,共5页
Cereals & Oils
基金
南宁市科学研究与技术开发计划技术创新引领专项(20175174)。
关键词
微波处理
鲜湿米粉
保鲜品质
microwave treatment
fresh wet rice noodle
preservation quality
