不同保鲜剂对湿玉米面条保鲜技术的研究  

Study on Different Preservatives for Wet Corn Noodles Fresh-keeping

作　　者：徐俐[1] 何文光[1] 王文菊[2] 李长营[1] 

机构地区：[1]贵州大学生命科学学院,贵阳550025 [2]贵州大学图书馆,贵阳550025

出　　处：《农产品加工（下）》2006年第7期44-46,共3页Farm Products Processing

摘　　要：湿玉米面条是当今广受人们喜爱的食品,但由于其水分含量高,在常温下容易发霉变质,不能长时间保存。研究和探讨了几种防腐保鲜剂(双吸剂、乳酸链球菌素、优利、脱氢醋酸钠和丙酸钙等)在常温下对湿玉米面条的保鲜效果,结果表明,几种防腐保鲜剂均具有一定的防腐保鲜作用,以Nisin0.1g/kg+优利0.5g/kg+丙酸钙0.315g/kg为最佳;脱氢醋酸钠0.5g/kg+丙酸钙0.4g/kg次之;双吸剂无论单独使用或结合以上几种防腐保鲜剂同时使用,都具有良好的保鲜效果,保鲜期可达2个月。Wet corn noodles is a widely loved food at present, it can not be kept prolonged in room temperature because of its high moisture content resulting the mould and degeneration easily. This article studies and explores several corrosion preventives which having the effect on the wet corn noodles, such as double-absorbing agents, lactic acid streptococcus, dehydrogenation acetate sodium, etc. The results showed that they all have certain effective.

关 键 词：湿玉米面条 保鲜剂 保质期 

分 类 号：TS205.9[轻工技术与工程—食品科学]