一种鲜湿濑粉保鲜技术的研究

Study on a Fresh Wet Glutinous Rice Powder Preservation Technology

摘要: 为了提高鲜湿濑粉的品质和延长其保鲜期，本文采用单因素试验和正交试验对鲜湿濑粉的酸浸保鲜技术进行研究，确定了酸浸保鲜的工艺条件；在以上试验基础上，本文还采用微生物培养法对酸浸处理的鲜湿濑粉样品与对照组样品进行保藏期试验，探索出最佳保质期。结果表明鲜湿濑粉在pH值为3.8的酸浸液中浸泡1 min、水洗1.5 min的条件下，能有效提高其保鲜期；经过酸浸处理的鲜湿濑粉三天内未见细菌和霉菌菌落生长，且在形态、口感、粘弹性上都有一定的提升，总体感官评分有所提高。酸浸处理明显延长鲜湿濑粉的保质期，且对其品质提升具有一定的效果。

Abstract: In order to improve the quality of fresh wet glutinous rice powder and prolong its fresh-keeping period, this paper studied the acid leaching fresh-keeping technology of fresh wet glutinous rice powder by single factor test and orthogonal test, and determined the technological conditions of acid leaching preservation. On the basis of the above experiments, the microbial culture method was used to carry out the preservation period test of the acid immersion fresh wet glutinous rice powder sample and the control sample to explore the best shelf life. The results showed that the fresh wet glutinous rice powder could be effectively incubated in the acid immersion liquid with pH 3.8 for 1 min and washed for 1.5 min. The fresh glutinous rice powder after acid leaching treatment showed no bacteria and mold colonies within three days, and had a certain improvement in morphology, taste and viscoelasticity, and the overall sensory score had been improved. Acid leaching treatment significantly prolongs the shelf life of fresh wet glutinous rice powder, and has a certain effect on its quality improvement.