复合保鲜剂对鲜湿面条保藏效果的影响  

Effect of Complex Fresh-keeping Agents on Preservation of Fresh Wet Noodles

作　　者：高海燕[1] 曹蒙 曾洁[1] 宋孟迪 贾甜[1] 张瑞瑶[1] 胡雅婕 李光磊[1] 苏同超 李新建 王永超 GAO Hai-yan;CAO Meng;ZENG Jie;SONG Meng-di;JIA Tian;ZHANG Rui-yao;HU Ya-jie;LI Guang-lei;SU Tong-chao;LI Xin-jian;WANG Yong-chao(School of Food Science,Henan Institute of Science and Technology,Xirixiang 453003,China;Henan Xikang Food Company Limited,Xinxiang 453500,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南熙康食品有限公司,河南新乡453500

出　　处：《食品工业科技》2018年第23期312-317,328,共7页Science and Technology of Food Industry

基　　金：河南省高校创新人才项目(16HASTIT015);河南省科技创新杰出青年资助(2017JQ0003);河南省科技攻关计划(重点)项目(162102210105;162102110065);河南省产学研合作计划项目(172107000017);新乡市科技创新发展专项项目(YDNJ16003)

摘　　要：本文研究了不同保鲜剂对鲜湿面条的保藏效果,以菌落总数、pH、白度、质构和感官品质为指标,根据多种保鲜剂复配及辅助剂的互补增效作用,研究出适合鲜湿面条长时间贮藏的复合保鲜剂。结果表明:在鲜湿面条中添加复合保鲜剂(0.2%海藻酸钠+0.04%单辛酸甘油酯+0.15%丙二醇),在保藏7 d时,感官评分、pH、白度和菌落总数都符合国家标准;添加复合保鲜剂(0.6%山梨糖醇+0.4%碳酸钠+0.1%单辛酸甘油酯+0.15%丙二醇+3%酒精),在保藏第8 d时,面条的感官评分、p H、白度符合国家标准,在保藏第12 d时,测得菌落总数仍符合国家标准。以上两种复合保鲜剂都能使鲜湿面条在常温(25℃)条件下保藏7 d,而复合保鲜剂(0.6%山梨糖醇+0.4%碳酸钠+0.1%单辛酸甘油酯+0.15%丙二醇+3%酒精),可以更好地延缓鲜湿面条的腐败变质,保鲜时间在8 d以上,并且操作简单、经济成本低,更有利于鲜湿面条工业化生产。In this paper,preservation effects of fresh wet noodles by different fresh-keeping agents were investigated.The colony forming unit( CFU),pH,whiteness,texture and sensory quality of fresh wet noodles during storing were determined,and according to a variety of complementary synergy of antistaling agent and auxiliary agent,a complex fresh-keeping agents of fresh wet noodles which could be suitable for a longer time storing was obtained. The results showed that the complex freshkeeping agent added in the fresh wet noodles( 0.2% sodium alginate + 0.04% single octylic acid glyceride + 0.15% propylene glycol) at the time of preservation 7 d,the sensory score,pH,whiteness and total number of colonies were according with national standard.Adding the complex fresh-keeping agent( 0.6% sorbitol + 0.4% sodium carbonate + 0.1% single octylic acid glyceride + 0.15% propylene glycol + 3% alcohol),in the preservation of 8 d,noodles’ sensory score,pH value,whiteness were in line with national standards,in the preservation of 12 d,the total number of colonies still met the national standards. The above two kinds of compound fresh-keeping agent could keep fresh wet noodles at room temperature( 25 ℃) under the condition of preservation for 7 d,and the complex fresh-keeping agent( 0.6% sorbitol + 0.4% sodium carbonate + 0.1% single octylic acid glyceride + 0.15% propylene glycol + 3% alcohol) could delay the deterioration of fresh wet noodles better,the preservation time was above 8 d,and had simple operation,low economic cost,which was more conducive to the industrial production of fresh wet noodles.

关 键 词：鲜湿面条 保鲜剂 保藏 菌落总数 感官评价 质构 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]