陕西面皮保鲜技术的优化  

Optimization of Preservation Technology of Shannxi Noodles

作　　者：龙明华[1] 唐丽丽[1] 祝战斌[1] 马兆瑞[1] 张红娟[1] 张鹏[1] 

机构地区：[1]杨凌职业技术学院,陕西杨凌712100

出　　处：《贵州农业科学》2018年第7期145-148,共4页Guizhou Agricultural Sciences

基　　金：杨凌职业技术学院科学研究基金项目"电商平台下的陕西面皮保鲜技术研究"(A2016039)

摘　　要：为适应当前社会消费模式,延长传统面皮的保质期,以感官评价分值、微生物污染程度为评价指标,对面皮含水量、乳化剂使用和贮藏温度3种影响面皮保质期的因素进行考察。结果表明:面皮的最佳保鲜参数为面皮含水量62%、乳化剂采用硬脂酰乳酸钠、贮藏温度17℃,该条件下,面皮的保质期可达5d,感官评分为72分。The effect of water content,emulsifier and storage temperature on expiration date of Shannxi noodles was studied by using sensory evaluation score and microbial contamination degree as evaluation indexes to adapt the current social consumption model and prolong the expiration date of traditional shannxi noodles.Result：The expiration date and sensory evaluation score of shannxi noodles can reach five days and 72 respectively under the optimum preservation conditions of 62% water content,sodium stearyl lactate and 17℃storage temperature.

关 键 词：面皮 保鲜技术 感官评价 陕西 

分 类 号：S38[农业科学—农艺学] TS23[轻工技术与工程—粮食、油脂及植物蛋白工程]