延长营养米粉保质期的研究

摘要

对市售6种不同品牌的营养米粉的贮藏稳定性进行了研究。通过37℃条件下进行加速试验，以产品在加速贮藏过程中热敏性成分的变化为指标，结合产品感官评定，对其保质效果进行研究。结果表明，添加维生素E、抗坏血酸、抗坏血酸棕榈酸酯、胡萝卜粉、磷酸盐并配合充氮包装，可延长营养米粉的保质期。%Storage stability of six common nutritional rice flour on market was studied. With the combination of organoleptic evaluation,heat-sensitive ingredients of nutritional rice flour were determined through storage accelerated testing at 37℃. Results showed that by adding vitamin E,ascorbic acid,ascorbyl palmitate,carrot and phosphate to the nutritional rice flour and combined nitrogen gas packing ,the shelf life was extended.