摘要
对酸处理、酶制剂处理以及中草药提取液及其复合制剂在杂粮鲜湿面的保鲜效果上应用进行初步研究。结果表明,酸处理、溶茵酶处理对杂粮鲜湿面有一定的保鲜效果,但效果不理想;酸处理对保持鲜湿面面条的形状有较好效果;中草药提取液对抑制霉变效果显著。ZC-1、ZC-2中草药提取液结合酸和酶制荆制成的复配溶液综合处理效果显著,杂粮鲜湿面的保鲜期可达到120 d以上。
Preliminary study was conducted on the preservative effects of the treatments with acid, enzyme, herb extracts, and their combination for the fresh-wet noodles made from cereal grains other than wheat and rice. Results： The acid and lysozyme treatments exhibit certain effect for the preservation of the minor cereal fresh - wet noodles, but not satisfactory enough. The acid treatment gives good result in keeping the noodle shape; and the herb extract treatments show excellent results in inhibiting moldy on the noodles. The comprehensive treatment by using the combination solution of herb extracts ZC-1 and ZC-2, acid and enzyme preparation exhibits significant preservative effects for the minor cereal fresh-wet noodles, making their shelf life up to 120d.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第2期42-44,51,共4页
Journal of the Chinese Cereals and Oils Association
关键词
杂粮
鲜湿面
保鲜
minor cereals （cereal grains other than wheat and rice）, fresh- wet noodles, preservation
