袋装麻糬胀袋的原因分析

Analysis of the cause of bagged Mochi inflating

中文关键词:  麻糬胀袋  原因分析  酵母菌

英文关键词:inflating of Mochi  reason analysis  yeast

中文摘要:

      目的 分析市售袋装麻糬胀袋的原因。方法 分析胀袋麻糬袋内气体成分, 并对胀袋麻糬及其生产原料-糯米粉进行微生物的分离培养及鉴定。结果 胀袋麻糬包装中二氧化碳含量显著升高, 增至50%左右; 麻糬和原料-糯米粉中检测出的微生物都包括克柔假丝酵母菌、八孢裂殖酵母菌和橙黄红酵母菌3种。结论 原料-糯米粉带入的酵母菌将葡萄糖转化为二氧化碳是引起麻糬胀袋的主要原因。

英文摘要:

      Objective To analyze the cause of bagged Mochi inflating. Methods The gas in the bag of the inflated Mochi was analyzed.The microorganisms from the inflated Mochi and its raw material-glutinous rice flour were isolated and identified. Results The content of carbon dioxide in the bag of the inflated Mochi significantly increased to about 50%,and the inflated Mochi and its raw material-glutinous rice flour were mainly contaminated by Candida krusei, Schizosaccharomyces octosporus and Rhodotorula aurantiaca. Con-clusion Transformation of glucose into carbon dioxide by yeast from the raw material-glutinous rice flour caused the inflating of Mochi.