食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
6期
18-20
,共3页
挤压膨化技术%微生物%灭菌
擠壓膨化技術%微生物%滅菌
제압팽화기술%미생물%멸균
extrusion and swelling technique%microbial%sterilization
对大米进行挤压膨化处理,对处理前后的微生物进行检测比较,以探索膨化操作对微生物数量变化的影响.结果表明:膨化操作对微生物具有杀灭作用,杀灭能力强弱与微生物种类有关;在原料含水量、添加各种物质等情况下,对微生物的数量变化均有影响.
對大米進行擠壓膨化處理,對處理前後的微生物進行檢測比較,以探索膨化操作對微生物數量變化的影響.結果錶明:膨化操作對微生物具有殺滅作用,殺滅能力彊弱與微生物種類有關;在原料含水量、添加各種物質等情況下,對微生物的數量變化均有影響.
대대미진행제압팽화처리,대처리전후적미생물진행검측비교,이탐색팽화조작대미생물수량변화적영향.결과표명:팽화조작대미생물구유살멸작용,살멸능력강약여미생물충류유관;재원료함수량、첨가각충물질등정황하,대미생물적수량변화균유영향.
@@@@Extrusion processing on rice, testing and comparing the microbes of its products with the ones of raw materials, so as to explore the influence of expanding operations on the change of microbial quantities. The results show that the expanded operations have the killing effect on microbes;killing capacity is related to the microbial species;microbequantityvarieswiththewatercontentofrawmaterialsandvarioussubstancesadded.
