摘要
本研究考察了发酵花生粕的产品质量在温度、湿度、光照等因素的影响下随时间变化的规律,为其生产、包装、贮存、运输条件和有效期的确定提供科学依据。结果表明:发酵花生粕易吸潮结块,应放置于干燥阴凉处,产品有效期大于12个月。
This study investigated the variation of fermentation peanut meal under the influence of temperature,humidity and lighting factors,to provide scientific basis for the determination of production,packaging,storage,transportation conditions and validity period.The results showed that the fermentation peanut meal was easy to absorb moisture and solidify.Product validity of Fermentation peanut meal is more than 12 months.
作者
孙东伟
初丽君
徐会茹
王珊珊
张睿
王晓玲
李秋
杜祖波
Sun Dongwei;Chu Lijun;Xu Huiru;Wang Shanshan;Zhang Rui;Wang Xiaoling;Li Qiu;Du Zubo(Shandong Luhua Group Co.Ltd.(Yantai 265200);Shandong Peanut Oil and Protein Technology Provincial Key Laboratory(Yantai 265200))
出处
《粮食与食品工业》
2019年第1期34-37,42,共5页
Cereal & Food Industry
基金
十三五"国家重点研发计划课题"花生适/低温加工与综合利用关键技术研发与示范"(项目编号:2016YFD0401403)
2015年度泰山产业领军人才高效生态农业类项目"花生油绿色制造和加工技术
关键词
发酵花生粕
质量
稳定性
有效期
fermentation peanut meal
product quality
stability
product validity
