摘要
跟踪监测即食玉米一年货架期内微生物指标、感观指标和营养指标变化,结果表明,即食玉米在一年货架期间内安全可食,具有较高营养价值。试验利用水煮和微波两种加热方式消除即食玉米回生现象;结果表明,热水加热3～5 min或微波加热2～3 min,均可消除回生现象,保持玉米原有风味。
Instant corn＇s quality indexes including microorganism, sensory and nutrition were determined throughout the one year shelf life. The results showed that the instant corn were safe, edible, and retained high nutritive value during the shelf life. Retrogradation of the instant corn was eliminated in the experiment using hot water cooking method and microwave heating method. It was concluded that either 3 to 5 minutes water cooking or 2 to 3 minutes microwave heating can eliminate retrogradation, and ensuring the inherent flavor for the instant corn.
出处
《粮食与油脂》
北大核心
2011年第10期12-14,共3页
Cereals & Oils
基金
江苏省农业科技自主创新项目(CX(09)611)
