几种食品添加剂对鲜面条储藏稳定性的影响  

Effects of Several Food Additives on the Storage Stability of Fresh Noodles

作　　者：孙粮 孙君庚 王充 阴志刚 SUN Liang;SUN Jungeng;WANG Chong;YIN Zhigang(Henan Health Maintenance Noodles Products Engineering Technology Research Center,Nanyang 473000;Zhenping Miss Food Co.,Ltd.,Zhenping 474250;Henan Kangyuan Grain Oil Food Processing Co.,Ltd.,Nanyang 473000)

机构地区：[1]河南省养生挂面制品工程技术研究中心,南阳473000 [2]镇平想念食品有限公司,镇平474250 [3]河南康元粮油食品加工有限公司,南阳473000

出　　处：《食品工业》2020年第12期193-196,共4页The Food Industry

摘　　要：面条作为中国传统主食,深受广大消费者喜爱。市场上销售的面条多为烘干型面条,鲜面条的市场份额相对较低,主要是由于鲜面条含水量较高,容易滋生微生物,从而影响货架期。为解决鲜面条货架期短问题,通过检测鲜面条的白度、酸度和感官评分,探究维生素C、山梨糖醇、乳酸钠粉、丙二醇等食品添加剂对鲜面条储藏稳定性的影响。结果表明,在储藏温度4~8℃时,添加2%山梨糖醇,鲜面条在72 h内未出现发酸、发霉现象。As a traditional staple food in China,noodles are deeply loved by consumers.The noodles sold in the market are mostly dried noodles,and the market share of fresh noodles is relatively low,mainly due to the high water content of fresh noodles,which is easy to breed microorganisms,thus affecting the shelf life.In order to solve the problem of short shelf life of fresh noodles,the effects of vitamin C,sorbitol,sodium lactate powder,propylene glycol and other food additives on the storage stability of fresh noodles were studied by detecting the whiteness,acidity and sensory score of fresh noodles.The results showed when the storage temperature was 4-8℃,adding 2%sorbitol,the fresh noodles did not appear acidification and mildew within 72 h.

关 键 词：鲜面条 货架期 添加剂 冷藏 稳定性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]