天然食品防腐保鲜剂在生鲜湿面中的研究进展  

Progress of Research on Natural Food Preservatives in Fresh and Wet Noodles

作　　者：李莹莹 李平 韦胜 屈廷啟 王伟平 LI Ying-ying;LI Ping;WEI Sheng;QU Ting-qi;WANG Wei-ping(College of Bioengineering and Food,Hubei University of Technology,Wuhan 430068,Hubei,China;College of Engineering and Technology,Hubei University of Technology,Wuhan 430068,Hubei,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]湖北工业大学工程技术学院,湖北武汉430068

出　　处：《食品研究与开发》2022年第1期194-201,共8页Food Research and Development

基　　金：国家自然科学基金(31101349)。

摘　　要：生鲜湿面新鲜、营养、口感筋道、方便易煮,符合消费者对于健康快捷膳食的需要,但其水分、蛋白质、淀粉和脂质等营养物质含量高,很容易腐败变质,货架期短。生鲜湿面劣变主要受微生物、酶、水分及营养成分等因素的影响。该文针对生鲜湿面劣变的主要影响因素,对常用在生鲜湿面中的防腐保鲜剂壳聚糖、茶多酚、乳酸链球菌素和纳他霉素的抑菌机理、添加方式及作用效果进行综述,为延长生鲜湿面的货架期提供理论支持。Fresh and wet noodles,characterized by fresh nutrition and chewiness,are convenient to cook,suiting the current needs of consumers for healthy and fast meals. However,as they are vulnerable to contamination due to their high water activity and nutrient contents,including proteins,starches,and lipids,their shelf lives are short. The deterioration of fresh wet noodles is mainly induced by microorganisms,enzymes,moisture,and other nutrition. Accordingly,this paper reviewed antibacterial mechanisms,including methods and effects of commonly used natural food preservatives in fresh and wet noodles such as chitosan,tea polyphenols,nisin,and natamycin to suggest methods for extending the shelf-life of fresh and wet noodles.

关 键 词：生鲜湿面 劣变因素 天然食品防腐保鲜剂 壳聚糖 茶多酚 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS213.2[轻工技术与工程—食品科学与工程]