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[摘要]
主要研究了馒头冷却条件与贮藏品质的关系。通过改变馒头冷却过程中的冷却条件,包括冷却风速、冷却温度及冷却湿度,对蒸制好的馒头进行冷却试验,研究各冷却条件下馒头的霉变时间以及白度值和硬度值的变化。结果显示,适宜的冷却条件能明显延长馒头的保质期。在冷却条件为冷却风速6~8 m/s,冷却温度25~30℃,冷却相对湿度30%~50%时,馒头的贮藏品质保持良好。
[Key word]
[Abstract]
The relationship between cooling conditions and storage quality of steamed bread was studied through cooling test. Under different cooling conditions, including the level of wind speed, temperature and humidity, changes of shelf life, whiteness value and hardness value of steamed bread were measured. The results showed that appropriate cooling conditions could significantly prolong the shelf life of steamed bread, and it kept a good storage quality when the cooling conditions were cooling wind speed 6~8 m/s, cooling temperature 25~30℃, cooling relative humidity 30%~50%.
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