速食煮面的保藏方法  

Study On Preservation Of Instant Cooked Noodles

作　　者：周惠明[1] 郭大存[1] 

机构地区：[1]无锡轻工大学食品学院

出　　处：《无锡轻工大学学报（食品与生物技术）》1997年第2期21-26,共6页Journal of Wuxi University of Light Industry

摘　　要：速食煮面的保藏是速食煮面生产技术中的关键，采用有机酸保藏法（化学法）和热力杀菌（物理法）相结合的方法，可以比较好地解决速食煮面的保质保藏问题。面条煮后（煮面液ｐＨ５～６），进行酸洗，至面条ｐＨ＜４．３．实验条件为酸洗液ｐＨ２．５，温度２０℃，时间９０ｓ，料液比１∶５～１∶１０．一次包装后，进行热力杀菌（９８℃，３０ｍｉｎ）．This research worked on the preservation of instant cooked noodles by using the combination of organic acid preservation and heat sterilization. After being cooked in water at pH5￣6, noodles were soaked in organic acid solution (pH2.5￣ 3.0) for 90 seconds at 20℃, while the ratio of water to noodles of 1∶5￣10. The noodles were then sterilized at 98℃ for 30 min. The processed noodles were found to have an improved shelf life of more than 6 months.

关 键 词：面条 保藏 有机酸 速食煮面 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]