摘要
速食煮面的保藏是速食煮面生产技术中的关键，采用有机酸保藏法（化学法）和热力杀菌（物理法）相结合的方法，可以比较好地解决速食煮面的保质保藏问题。面条煮后（煮面液ｐＨ５～６），进行酸洗，至面条ｐＨ＜４．３．实验条件为酸洗液ｐＨ２．５，温度２０℃，时间９０ｓ，料液比１∶５～１∶１０．一次包装后，进行热力杀菌（９８℃，３０ｍｉｎ）．
This research worked on the preservation of instant cooked noodles by using the combination of organic acid preservation and heat sterilization. After being cooked in water at pH5￣6, noodles were soaked in organic acid solution (pH2.5￣ 3.0) for 90 seconds at 20℃, while the ratio of water to noodles of 1∶5￣10. The noodles were then sterilized at 98℃ for 30 min. The processed noodles were found to have an improved shelf life of more than 6 months.
