食品与发酵工业 >

2026 , Vol. 52 >Issue 7: 419 - 427

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043740

综述与专题评论

馒头品质劣变的影响因素及防腐保鲜研究进展

  • 崔子怡 ,
  • 孙红男 ,
  • 张苗 ,
  • 木泰华
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  • 1(中国农业科学院 农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京,100193)
    2(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
第一作者:硕士研究生(孙红男研究员和张苗副研究员为共同通信作者,E-mail:sunhongnan@caas.cn;zhangmiao@caas.cn)

收稿日期: 2025-07-04

  修回日期: 2025-08-27

  网络出版日期: 2026-04-17

基金资助

中国农业科学院科技创新工程项目(CAAS-ASTIP-202X-IFST)

收起

Research progress on influencing factors of steamed bread quality deterioration and its preservation

  • CUI Ziyi ,
  • SUN Hongnan ,
  • ZHANG Miao ,
  • MU Taihua
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  • 1(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)
    2(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)

Received date: 2025-07-04

  Revised date: 2025-08-27

  Online published: 2026-04-17

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摘要

馒头作为中国传统主食,在膳食结构中占据重要地位,但其高水分含量和丰富的碳水化合物、蛋白质等营养成分,使其极易受到微生物污染和品质劣变的影响,导致货架期显著缩短,严重制约产业化发展。因此,开发高效防腐保鲜技术,延长馒头保质期,成为推动其工业化生产的关键。该文系统综述了影响馒头品质劣变的主要因素,包括淀粉回生、蛋白质变化、水分分布、微生物(细菌、霉菌、酵母菌等)污染,并对比分析了物理杀菌(如热处理、辐照、气调包装)、化学防腐(如氧化剂、有机酸)及生物保鲜(如抗菌肽、益生菌代谢产物)等技术的应用现状及局限性。此外,探讨了新型保鲜技术(如抗菌活性包装、可食用涂层)的应用潜力,并对未来研究方向(如智能包装、精准抑菌、绿色保鲜剂开发等)进行了展望,以期为馒头保鲜技术的优化与产业化应用提供理论参考。

关键词： 馒头; 货架期; 影响因素; 保鲜技术

本文引用格式

崔子怡 , 孙红男 , 张苗 , 木泰华 . 馒头品质劣变的影响因素及防腐保鲜研究进展[J]. 食品与发酵工业, 2026 , 52(7) : 419 -427 . DOI: 10.13995/j.cnki.11-1802/ts.043740

Abstract

As a traditional staple food in China, steamed bread plays an important role in the dietary structure.However, its high moisture content and rich carbohydrate, protein and other nutrients, make it highly susceptible to microbial contamination and quality deterioration, resulting in a significantly shortened shelf life and severely restricting the development of industrialization.Therefore, the development of efficient anti-corrosion and fresh-keeping technology to extend the shelf life of steamed bread has become the key to promote its industrial production.This paper systematically reviewed the main factors affecting the quality deterioration of steamed bread, including starch retrogradation, protein change, water distribution, and microbial (bacteria, molds, yeast, etc.) contamination.This article also compared and analyzed the application status and limitations of physical sterilization (such as heat treatment, irradiation, and modified atmosphere packaging), chemical preservation (oxidizing agents and organic acids), and biological preservation (antimicrobial peptides and probiotic metabolites) technologies.In addition, the application potential of novel preservation technologies (such as antibacterial active packaging, and edible coating) was discussed, and the future research directions (such as intelligent packaging, precise microbial inhibition, green fresh-keeping agent development, etc.) were prospected to provide a theoretical reference for the optimization and industrial application of preservation technology in steamed bread.

Key words： steamed bread; shelf life; influencing factors; preservation techniques

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