CN107223844A - 一种保持馒头品质储藏技术方法 - Google Patents

一种保持馒头品质储藏技术方法 Download PDF

Info

Publication number
CN107223844A
CN107223844A CN201710393734.4A CN201710393734A CN107223844A CN 107223844 A CN107223844 A CN 107223844A CN 201710393734 A CN201710393734 A CN 201710393734A CN 107223844 A CN107223844 A CN 107223844A
Authority
CN
China
Prior art keywords
steamed bread
steamed
storage
steamed bun
technology method
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710393734.4A
Other languages
English (en)
Inventor
吴立根
其他发明人请求不公开姓名
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Henan University of Technology
Original Assignee
Henan University of Technology
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Henan University of Technology filed Critical Henan University of Technology
Priority to CN201710393734.4A priority Critical patent/CN107223844A/zh
Publication of CN107223844A publication Critical patent/CN107223844A/zh
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Abstract

本发明涉及一种保持馒头品质储藏技术方法，其特征在于，馒头蒸制结束进入梯度温控低温无菌包装装置内降温到40‑48℃，复合方式减菌30‑45s，自动包装在高阻隔包材（BOPP22/PVDC5/丙烯酸涂层）的包装袋内冷藏温度控制在0‑3℃，馒头储运过程储藏在0‑3℃的冷链中。由于包材的阻隔汽和氧能力高出同类20%，包装后馒头的水分活度控制稳定，微生物增值有效控制，高效率保持馒头在储藏运输环节的品质，保质期长达20多天。

Description

一种保持馒头品质储藏技术方法
技术领域
本发明涉及一种储藏技术方法，特别是涉及一种保持馒头品质储藏技术方法。
背景技术
馒头等存在保存期间面临品质劣化、口感变差、风味损失或微生物繁殖甚至腐败等问题。还会出现回生老化问题，产品变得硬和干缩，不透明等。产品质地和风味损失，也称“硬化”，香气和口感下降，硬度增加，弹性和咀嚼性下降，组织紧密且易碎断、掉渣，消化吸收率降低，而非指微生物的变化。因此，馒头的保藏技术研究，特别是抗老化技术是保证产品品质和延长货架期的首要因素，关系到能否实现商业化与工业化生产的关键技术。
一种保持馒头品质储藏技术方法可极大降低其制品劣化，非常适合馒头的产业化要求，具有广阔的市场前景。
发明内容
本发明的目的是提供一种保持馒头品质储藏技术方法，以这种方法保存的产业化的馒头。
为实现上述目的，本发明采用如下技术方案：一种保持馒头品质储藏技术方法，其特征在于，馒头蒸制结束进入梯度温控低温无菌包装装置内降温到40-48℃，复合方式减菌30-45s，自动包装在高阻隔包材（BOPP22/PVDC5/丙烯酸涂层）的包装袋内冷藏温度控制在0-3℃，馒头储运过程储藏在0-3℃的冷链中。由于包材的阻隔汽和氧能力高出同类20%，包装后馒头的水分活度控制稳定，微生物增值有效控制，高效率保持馒头在储藏运输环节的品质，保质期长达20多天。
具体实施方式
实施例1：馒头蒸制结束进入梯度温控低温无菌包装装置内降温到48℃，复合方式减菌35s，自动包装在高阻隔包材（BOPP22/PVDC5/丙烯酸涂层）的包装袋内冷藏温度控制在0-3℃，馒头储运过程储藏在0-3℃的冷链中。
实施例2：馒头蒸制结束进入梯度温控低温无菌包装装置内降温到40℃，复合方式减菌30s，自动包装在高阻隔包材（BOPP22/PVDC5/丙烯酸涂层）的包装袋内冷藏温度控制在0-3℃，馒头储运过程储藏在0-3℃的冷链中。
实施例3：馒头蒸制结束进入梯度温控低温无菌包装装置内降温到45℃，复合方式减菌38s，自动包装在高阻隔包材（BOPP22/PVDC5/丙烯酸涂层）的包装袋内冷藏温度控制在0-3℃，馒头储运过程储藏在0-3℃的冷链中。

Claims (1)

1.一种保持馒头品质储藏技术方法，其特征在于，馒头蒸制结束进入梯度温控低温无菌包装装置内降温到40-48℃，复合方式减菌30-45s，自动包装在高阻隔包材（BOPP22/PVDC5/丙烯酸涂层）的包装袋内冷藏温度控制在0-3℃，馒头储运过程储藏在0-3℃的冷链中。
CN201710393734.4A 2017-05-27 2017-05-27 一种保持馒头品质储藏技术方法 Pending CN107223844A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710393734.4A CN107223844A (zh) 2017-05-27 2017-05-27 一种保持馒头品质储藏技术方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710393734.4A CN107223844A (zh) 2017-05-27 2017-05-27 一种保持馒头品质储藏技术方法

Publications (1)

Publication Number Publication Date
CN107223844A true CN107223844A (zh) 2017-10-03

Family

ID=59934649

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710393734.4A Pending CN107223844A (zh) 2017-05-27 2017-05-27 一种保持馒头品质储藏技术方法

Country Status (1)

Country Link
CN (1) CN107223844A (zh)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102626248A (zh) * 2012-04-26 2012-08-08 方艳冬 一种可延长馒头常温贮藏期的加工方法
CN103622129A (zh) * 2013-12-13 2014-03-12 屈长青 一种延长枕头馍货架期的保鲜方法
CN104738791A (zh) * 2013-12-30 2015-07-01 天津市食品加工工程中心 一种常温下保鲜馒头的方法
CN105325866A (zh) * 2015-11-28 2016-02-17 吉骏 一种大蒜馒头的制作方法
CN105685804A (zh) * 2016-01-28 2016-06-22 河南兴泰科技实业有限公司 一种食品配料及用其制成的长保质期密封包装馒头

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102626248A (zh) * 2012-04-26 2012-08-08 方艳冬 一种可延长馒头常温贮藏期的加工方法
CN103622129A (zh) * 2013-12-13 2014-03-12 屈长青 一种延长枕头馍货架期的保鲜方法
CN104738791A (zh) * 2013-12-30 2015-07-01 天津市食品加工工程中心 一种常温下保鲜馒头的方法
CN105325866A (zh) * 2015-11-28 2016-02-17 吉骏 一种大蒜馒头的制作方法
CN105685804A (zh) * 2016-01-28 2016-06-22 河南兴泰科技实业有限公司 一种食品配料及用其制成的长保质期密封包装馒头

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
徐雪萌 等: "基于层次分析法的面制主食杀菌及包装生产线设计与试验", 《农业工程学报》 *

Similar Documents

Publication Publication Date Title
CN107079979A (zh) 一种农业果蔬的保鲜方法
Gran et al. Utilization of various starter cultures in the production of Amasi, a Zimbabwean naturally fermented raw milk product
EP2769630B1 (en) Improved nisin production process
KR20200001543A (ko) 구연산염을 포함하는 유산균 동결 보호용 조성물
CN102763715A (zh) 一种可对草莓、蓝莓等浆果使用的保鲜加工及包装工艺
CN109463673A (zh) 一种经益生菌发酵的真空冷冻干燥果蔬果粒制备方法
JP2008245573A (ja) 野菜破砕物の乳酸発酵物の製造方法
CN111011469A (zh) 一种东北酸菜的制备方法
AU2008246036B2 (en) Hurdle technology for producing shelf-stable guacamole
CN106689348A (zh) 一种利用干冰的水果蔬菜的气调运输保鲜方法
US10040833B2 (en) Nisin production process
CN108056151A (zh) 一种改善冷却肉色泽和汁液流失的技术
KR101127644B1 (ko) 레토르트 포장 스파게티면 및 그 제조방법
CN104686646A (zh) 一种果蔬高效保鲜方法
CN107223844A (zh) 一种保持馒头品质储藏技术方法
CN108770920A (zh) 一种超高压对鲜切南瓜的杀菌保藏方法
CN101828590B (zh) 一种使用可食性明胶抑菌涂层保鲜生鲜调理肉制品的方法
JP5004186B2 (ja) 食品の二酸化炭素ガス微高圧長期処理による殺菌方法
CN113424864B (zh) 一种利用低温二氧化碳消杀冷链食品表面微生物的方法
JPH07170955A (ja) 飲食物の殺菌方法
CN110742122B (zh) 一种阳光玫瑰葡萄冰温贮藏后的商品化处理方法
JP6831560B2 (ja) 梅干しの製造方法
Vieira et al. Application of HPP in food fermentation processes
Berwal Hurdle technology for shelf stable food products
CN109393012A (zh) 一种用于新鲜水果保存的气调保鲜方法

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20171003