| 几种添加剂对保存高湿米饭的影响 |
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| 引用本文： | 张慧敏,成明华,等.几种添加剂对保存高湿米饭的影响[J].保鲜与加工,2002,2(4):13-16. |
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| 作者姓名： | 张慧敏 成明华 |
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| 作者单位： | 1. 北京农学院食品系,北京,102206
2. 中国农业大学食品学院,北京,100083 |
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| 摘 要： | 通过改变添加剂种类和添加量,在室温及低温(4℃)下考察高水分含量米饭的保存效果,结果表明:在室温下各添加剂最适添加量为丙酸钠0.2%,尼泊金乙酯0.01%等,低温可明显延长米饭保存期。
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| 关 键 词： | 米饭 保鲜 食品添加剂 |
| 文章编号： | 1009-6221(2001)04-0013-04 |
| 修稿时间： | 2001年6月22日 |
Investigation on Preservation of Cooked-rice with High Water Content by Adding Some Kinds of Additives |
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| ZHANG Hui-min,GUAN Dong-sheng,CHENG Ming-hu,LI Jing-hong.Investigation on Preservation of Cooked-rice with High Water Content by Adding Some Kinds of Additives[J].Storage & Process,2002,2(4):13-16. |
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| Authors: | ZHANG Hui-min GUAN Dong-sheng CHENG Ming-hu LI Jing-hong |
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| Institution: | ZHANG Hui-min 1,GUAN Dong-sheng 1,CHENG Ming-hua 2,LI Jing-hong 1 |
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| Abstract: | In this paper,the effects on the preservation of cooked-rice with high water content by altering the kinds and concentrations of dif-ferent additives were investigated.Results indicated that the optimum concentrations of sodium propionate and ethy1p-hydioxybenzoate were0.2%and0.01%,respectively etc.Low temperature treatment definitely could prolong the preservation time. |
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| Keywords: | cooked-rice preservation food additive |
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