鲜湿米粉保鲜工艺研究

目的]对鲜湿米粉配方及灭菌保鲜工艺进行研究。方法]以早籼稻为原料生产保鲜米粉,测定添加玉米淀粉、变性淀粉及乳化剂等助剂及不同保鲜处理对米粉品质的影响。结果]添加助剂能够延缓米粉淀粉老化,改良米粉品质;使用pH值4.0左右的乳酸/醋酸钠溶液酸浸处理后,再通过95℃、40 m in的水浴杀菌,能有效地抑制微生物的生长,保鲜期达到3个月。结论]该研究可为鲜湿米粉的保鲜工艺研究提供参考。

Study on Preservative Technology of Fresh Rice Vermicelli

Objective]The research aimed to study the inhibition of starch aging and sterilization technology and formula of fresh rice vermicelli.Method]Early season indica rice was taken as raw materials to product fresh rice vermicelli,and the qualities were measured when adding corn starch,modified starch,emulsifiers and other additives and with different preservation treatments.Result]The results showed that additives addition improved the qualities of fresh rice vermicelli.And the growth of microorganisms was effectively inhibited and preservation period reached 3 months as fresh rice vermicelli was treated with lactic acid/sodium acetate solution of pH value 4.0 and 95 ℃,40 minutes of water disinfection.Conclusion]This study could provide references for the research of preservation technics of fresh rice vermicelli.