摘要
介绍了以粳米、草木灰、槐米为主要原料,经蒸煮、挤压成型、真空包装、杀菌等工序生产桂东粳米糍粑的工艺过程。同时研究了不同杀菌温度与时间对糍粑杀菌效果及糍粑品质的影响,以及添加不同种类与不同剂量的防腐剂对糍粑防腐的影响,得出最佳杀菌温度为108℃,时间为50min,尼泊金丙酯的添加量为0.30g/kg。
This paper reports the process technology of Guidong round-shaped rice cake using round-shaped rice, plant ash and buds of locust tree(Robinia Pseudoacacia L.) as main raw material. It is composed of digestion, extrusion molding, vacuum packing and sterilizing. The effects of sterilizing temperature and sterilizing time on germ-killing efficiency and the quality of the round-shaped rice cake were studied. Furthermore, it also studied the preservative effects of different preservative of different doses on the round-shaped rice cake. The optimum sterilizing temperature is 108℃, sterilizing time is 50 min and the additive level of propylparaben is 0.30g/kg.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第2期106-108,共3页
Science and Technology of Food Industry
关键词
桂东粳米糍粑
生产工艺
防腐
粳米
草木灰
槐米
杀菌
propylparaben
round-shaped rice cake
sterilizing temperature
berobie bacterial count
