Effects of Different Packing Forms on Storage Quality of Rice-wheat Mixed Flour Steamed Buns

In order to explore the best packaging form and storage method of rice-wheat mixed steamed bread, the effects of breathable packaging, deoxidized packaging and sealed packaging on the quality of rice-wheat mixed steamed bread were studied by analyzing the microbial content, moisture content, texture characteristics and sensory properties of steamed bread after steaming. The results showed that the moisture content, elasticity and hardness of steamed bun were the fastest, and the sensory score was the lowest. In the whole storage, the moisture content and hardness of deoxidized steamed bread were slightly less than that of sealed steamed bread, and the elasticity was greater than that of sealed steamed bread. When stored at 25 ℃, the total number of bacterial colonies in aerated, deoxidized and sealed steamed buns exceeded 6 lg CFU/g at 1, 6 and 3 d, respectively. The mold count exceeded the national standard GB/T 21118-2007 200 CFU/g on days 2, 5 and 4, and the sensory quality deteriorated on days 1, 3 and 5. When stored at 4 ℃, sealed, deoxidized and breathable steamed buns were stored at 8, 14 and 12 days, respectively, the total number of colonies exceeded 6 lg CFU/g at 8, 14 and 12 days, the mold count exceeded GB/T 21118-2007 200 CFU/g at 10, 12 and 10 days, and the sensory quality deteriorated at 8, 12 and 10 days. Therefore, the low-temperature storage form of deoxidized packaging makes the steamed bread have better storage quality.