摘要
鲜湿面条水分含量高,在常温下容易发霉变质,不能长期保存.在对鲜湿面条在常温下的品质变化研究的基础上,有针对性地选取防腐剂来研究其对鲜湿面条的防腐效果,通过单因素和正交试验确定最佳防腐剂复配方案.结果表明:鲜湿面条在30℃条件下,感官、水分、湿面筋含量均出现不同程度下降,酸度和菌落总数则呈上升趋势.鲜湿面条防腐剂的最佳复配方案为:脱氢醋酸钠0.01%,R-多糖0.04%,双乙酸钠0.03%.使用该配方,能使生鲜湿面条在30℃下安全保藏47 h,货架期显著延长.
Wet noodles have high moisture content and are easy to mildew and deteriorate at room temperature,so that the wet noodles can not be kept for long term.Based on the study on the quality change of wet noodles at room temperature,the paper studied the preservation effect of preservatives on the wet noodles,and determined the best formulation through single factor tests and orthogonal tests.The results showed that the sensory evaluation,moisture content and the wet gluten content decreased to different extents,but the total acidity and total number of bacterial colony rose at 30 ℃.The best formulation of the preservative was as follows： sodium dehydroacetate 0.01%,R-polysaccharide 0.04% and sodium diacetate 0.03%.Using the formulation,the wet noodles were preserved safely for 47 hours at 30 ℃ so as to evidently prolong the shelf life.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2010年第6期6-10,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省重点科技攻关项目(102101110138)
关键词
鲜湿面条
品质
防腐
wet noodles
quality
preservation
