包子多元介质调控褐变机理与常温保鲜研究食品工程专业论文.docxVIP

ABSTRACTFresh ABSTRACT Fresh and frozen are mainly two ways ofthe steamed stuffed bun(SSB)consumption in China．Its shelf life is short at room temperature．It is easy to go dehydrate，hardcover, and crack．Also the oil of SSB filling is easy to leak out．The energy of quick-frozen SSB consumption and production cost is hiigh． This text used fresh meat SSB test materials，analyzed the advantages pathogenic bacteria of the SSB at room temperature storage period．And it studied the different gas medium on browning control in the process of sterilization effect．Also it studied the key factor of the SSB room temperature preservation such as the packaging materials， preservatives，antioxidants，gas medium．Analysis the change of physiological and biochemical indexes in the process of storage and the intrinsic relationship between various control measures．The research developed modified atmosphere comprehensive technology ofthe SSB at room temperature： It studied the browning regulation mechanism of SSB，select the best gas medium，and studied 80％N2+20％C02 gas medium conditions the regulatory role of the SSB browning．It Can significantly inhibit the SSB sterilization and browning during storage． Compared with other processing,the reducing sugar content is 6．43 1％．5-HMF content is： 0．091 mg／g，whiteness value is 75，yellow degree value of 22．3，the steamed stuffed bun from the initial 18 kinds of aroma constituents in fell to 12，it inhibit the steamed stuffed bun aroma composition of loss to the greatest extent at room temperature storage for 60 days．At the same time，the storage index is better than the others significantly． Gram positive bacillus is the main pathogenic bacteria of SSB at room temperature storage period，the best preservative for SSB preservation at room temperature of was determined by the orthogonal experiment，it is the calcium propionate：0．2％， Nisin：0．04％，dehydroacetic acid sodium m：0．3 g／kg，double sodium acetate：2 g／kg．，tea polyphenols：0．3％．It can inhibit microbial b