摘要
阐述了影响鲜湿面货架期的因素及现代主要的鲜湿面防腐保鲜技术,包括调节制面工艺、p H调控、防腐剂保鲜技术、辐照保鲜技术、微波保鲜技术、气调包装保鲜技术以及栅栏技术等,并对其发展前景进行了展望。
The factors affecting the shelf life of fresh wet noodles and the main modern antisepsis preservation technology, including regulating the noodles process, pH regulation, antisepsis preservation technology, irradiation preservation technology, microwave preservation technology, modified atmosphere packaging technology and fence technology were introduced, and its development prospects were put forward.
作者
曹涵
刘伯业
陈复生
李盘欣
CAO Han;LIU Bo-ye;CHEN Fu-sheng;LI Pan-xin(Colleage of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Post-Doctoral Research Center of Nanjiecun Group,Luohe 462600,Henan,China)
出处
《粮食与油脂》
北大核心
2020年第3期28-30,共3页
Cereals & Oils
基金
国家自然科学基金项目(31901640)。
关键词
鲜湿面
腐败变质
影响因素
保鲜技术
fresh wet noodle
corruption
influence factor
preservation technology
