| H2O2喷雾处理对馒头品质及保质期的影响 |
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| 引用本文： | 刘长虹,拱姗姗,邵源,屈凌波.H2O2喷雾处理对馒头品质及保质期的影响[J].粮油食品科技,2014,22(6):50-53. |
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| 作者姓名： | 刘长虹 拱姗姗 邵源 屈凌波 |
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| 作者单位： | 河南工业大学 粮油食品学院,河南 郑州,450001 |
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| 基金项目： | 十二五国家科技支撑计划项目 |
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| 摘 要： | 采用H2O2喷雾处理的方法对馒头品质及保质期进行研究。结果表明:H2O2喷雾浓度和喷雾时间能明显影响其延长馒头保质期的效果。在H2O2喷雾浓度为20%、喷雾时间为5 s、静置时间为60 min时,馒头的保质时间从20 h延长至43 h,未检测出有残留的过氧化氢。
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| 关 键 词： | 馒头 H2 O2 喷雾处理 保质期 品质 |
Effects of H2O2 spray treatment on the quality and shelf life of steamed bread |
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| LIU Chang-hong,GONG Shan-shan,SHAO Yuan,QU Ling-bo.Effects of H2O2 spray treatment on the quality and shelf life of steamed bread[J].Science and Technology of Cereals,Oils and Foods,2014,22(6):50-53. |
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| Authors: | LIU Chang-hong GONG Shan-shan SHAO Yuan QU Ling-bo |
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| Abstract: | The quality and shelf life of steamed bread was studied by hydrogen peroxide spray treatment. The results showed that the quality and shelf life was affected significantly by the concentration and spraying time of H2O2. When the concentration was 20%,and spraying time was 5 s, stayed for 60 min,the shelf life of steamed bread extended from 20 h to 43 h, and the residual quantity of hydrogen peroxide was undetected. |
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| Keywords: | steamed bread hydrogen peroxide spray treatment shelf life quality |
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