摘要
为延长鲜湿面的保质期,采用微波处理面粉并辅以迷迭香精油气相熏蒸成品的方法进行保藏,探讨鲜湿面品质的变化。结果表明,面粉采用功率为800 W的微波处理30 s后,制成的湿面在25℃和4℃下的保质期分别延长至64 h及17 d;湿面进一步结合迷迭香精油熏蒸,在空间浓度为0.10μL/mL,温度为25℃和4℃条件下分别保藏4 d及24 d,菌落总数均小于106 CFU/g;同时,湿面的硬度、胶黏性、弹性和形变增加,酸度降低。
To extend the shelf life of wet raw noodles, the flour was processed by microwave and the end products were fumigated by rosemary for preservation, while the changes on the quality of wet raw noodles were observed and measured. The result showed that shelf life of wet raw noodles made of flour, which was processed by 800 W microwave power for 30, was extended to 64 h at 25℃ or 17 d at 4 ℃, respectively. When rosemary oil space concentration was 0.10 μL/mL, the wet raw noodles which were fumigated by the rosemary oil could be preserved 4 d at 25 ℃ or 24 d at 4 ℃ further. In above situation, the total number of bacterium was less than 10^6 CFU/g. Hardness, adhesiveness, springiness and deformation of the wet raw noodles increased. Meanwhile, acidity reduced.
出处
《粮食与油脂》
北大核心
2016年第11期62-65,共4页
Cereals & Oils
基金
广东省科技计划项目(412051316065)
关键词
鲜湿面
精油
微波
保质期
wet raw noodles
essential oils
microwave
shelf life
