非热杀菌技术在生鲜湿面防腐保鲜中的应用研究现状  

Research progress of non-thermal sterilization technology applicationin fresh wet noodles preservation

作　　者：张庆霞[1] ZHANG Qingxia(Henan Industry and Trade Vocational College,Zhengzhou 451191,China)

机构地区：[1]河南工业贸易职业学院,河南郑州451191

出　　处：《食品与发酵工业》2020年第19期289-294,共6页Food and Fermentation Industries

基　　金：河南省科技攻关计划项目(172102110216)。

摘　　要：生鲜湿面因新鲜、口感劲道等特性深受大众喜爱。但由于含水量大,非常容易腐败变质,极大地限制了其工业化生产。杀菌是解决生鲜湿面防腐保鲜问题的关键技术之一。生鲜湿面在加工过程中不能经过强烈的热处理,因此非热杀菌技术是非常适合生鲜湿面产品特点的保鲜方法。目前,在生鲜湿面防腐保鲜中应用较为广泛的非热杀菌技术主要有微波、辐照、臭氧、紫外线、低温等离子体和二氧化氯(ClO_2)。该文对上述6种非热杀菌技术独立处理或与其他技术相结合在生鲜湿面防腐保鲜中的应用现状进行了综述,并对其在生鲜湿面防腐保鲜的发展方向进行了展望,以期能为生鲜湿面防腐保鲜和工业化生产提供一些参考。Fresh wet noodles are well received by the public because of its freshness and unique chewy texture.However,the high moisture content leads to fast spoilage,which seriously restricted the industrial production of fresh wet noodles.Sterilization is one of the key technologies to solve the problem of fresh wet noodles preservation.Fresh wet noodles cannot undergo intense heat treatment during processing,so non-thermal sterilization technology is very suitable for fresh wet noodles preservation.At present,non-thermal sterilization technologies including microwave,irradiation,ozone,ultraviolet,low temperature plasma,and chlorine dioxide(ClO 2)are widely used for fresh wet noodles preservation.This article summarizes the application status of these six non-thermal sterilization technologies individually or in combination with other treatments in fresh wet noodles preservation.Its development direction is also prospected so as to provide reference for fresh wet noodles preservation and industrial production.

关 键 词：非热杀菌技术 生鲜湿面 微生物 防腐保鲜 应用分析 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]