鲜湿面保鲜技术的研究进展  

A Review of Preservation Technology for Fresh Noodles

作　　者：王新伟[1] 崔言开[1] 赵君兰[1] 赵仁勇[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品工业》2013年第8期194-198,共5页The Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD37B04);河南工业大学高层次人才基金项目(2012BS024)

摘　　要：首先分析了影响鲜湿面货架期的主要因素,包括原始含菌量、水分含量和储藏温度。然后对防腐剂、降低水分活度、热处理、冷杀菌处理以及复合处理技术在鲜湿面保鲜方面的应用情况进行了综述,最后对鲜湿面的发展和保鲜方法进行了展望。Analysed the main factors which effect the shelf life of fresh noodles, including original microorganisms content, moisture content and storage temperature. Then, the applications of preservative, lowering water activity, cold sterilization and composite processing technology in preservation of fresh noodles were reviewed. The prospects of fresh noodles and there preservation technology in the future were predicted.

关 键 词：鲜湿面 货架期 防腐剂 冷杀菌技术 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]