降低水分活度和脱氧包装对半干面常温货架期及品质的影响  

Effect of reducing water activity and deoxygen packaging on shelf life and quality of semi-dried noodles

作　　者：姜云 朱科学[1] 郭晓娜[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与机械》2017年第11期117-121,共5页Food and Machinery

基　　金：国家自然科学基金面上项目(编号:31371849);全国粮食行业青年拔尖人才服务行业需求自主选题项目(编号:LQ2016202);江苏省"六大人才高峰"高层次人才资助项目;江苏省"现代粮食流通与安全协同创新中心"资助项目

摘　　要：为了延长半干面在常温贮藏条件下的货架期。首先研究了不同水活降低剂降低Aw的效果,优选出了降低半干面Aw的水活降低剂组合(3%的山梨糖醇液、0.10%的丙二醇、2.0%的食盐、0.8%的复合磷酸盐),使半干面的Aw从0.945降低至0.867。然后对比研究了降低Aw组、脱氧包装组和二者联合作用组的半干面在贮藏过程中菌落总数、水分含量、Aw、质构特性和感官品质的变化。结果表明:与对照组半干面相比,降低Aw组和脱氧包装组以及二者联合作用组都有效地延长了半干面的常温货架期,分别延长了3,7,48d。联合作用组协同抑制微生物生长,并且水分散失速度较缓,同时明显地减缓了质构及感官的劣变速度。In order to prolong the shelf life of semi-dried noodles at normal temperature, In this paper, the effects of different water ac tivity lowering agents on water activities were investigated, A combi- nation of 3% sorbitol solution, 0.10% propylene glycol, 2% salt, 0.8% complex phosphate reduced the water activity of semi-noodles from 0.945 to 0.867. Then changes in total plate count （TPC）, water content, water activity, texture and sensory quality of the semi-dried noodles of the reducing the water activity group, the deoxygen pack- aging group and the combined action group were measured. The re- sults showed that compared with the control group, the three experi mental groups effectively prolonged the shelf life of the semi-dried noodles, and extended for 3 days, 7 days and 48 days, respectively. The combined action group synergistically inhibited the growth of microorganisms, and the speed of water dispersion was slow, while the speed of deterioration of texture and sensory was obviously slowed down.

关 键 词：半干面 货架期 水活降低剂 脱氧包装 水分活度(Aw) 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]