复合生物保鲜剂对鲜湿面保鲜效果及其品质变化的影响  

Influence of Composite Biopreservatives on the Preservation Effect and Quality Changes of Fresh Wet Noodles

作　　者：马赫 李雅 吴杰 李江珊 刘常金[1] MA He;LI Ya;WU Jie;LI Jiang-shan;LIU Chang-jin(College of Food Science and Technology,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《粮油食品科技》2024年第3期125-131,共7页Science and Technology of Cereals,Oils and Foods

基　　金：抗衰老中草药安徽省工程技术研究中心开放课题(FSKFKT006)。

摘　　要：鲜湿面由于含水量较高,极易滋生微生物而腐败变质,迅速失去食用价值。以常见生物保鲜剂壳聚糖、乳酸链球菌素(Nisin)和茶多酚为材料,通过正交实验进行优化组合,研究复合生物保鲜剂对鲜湿面货架期及贮藏品质中品质变化的影响。结果表明:添加0.25%壳聚糖、0.025%Nisin和0.012%茶多酚的组方可以延长鲜湿面的货架期达到48h,在室温和相对湿度60%环境中产品符合国家标准,菌落总数小于5.0 lg(CFU/g),风味良好。对照组样品在相同条件下,12 h菌落总数超标,吸水率下降26.07%,失去食用价值。Due to the high water content of fresh wet noodles,it is easy for microorganisms to breed and spoil,and quickly loses its edible value.The effect of composite biopreservatives such as chitosan,Nisin and tea polyphenols and their formula on shelf-life and storage quality of fresh wet noodles was investigated in this study.The results showed that the prescription 0.25%chitosan,0.025%Nisin and 0.012%tea polyphenols can prolong the fresh wet noodles shelf-life to 48 hours under room temperature and relative humidity 60%,and the total number of colonies was less than 5.0 lg(CFU/g),which complied with national standards.However,under the same conditions,the total number of colonies of CK group have exceeded the national standard within 12 hours and the water absorption rate decreased by 26.07%whose edible value was lost.

关 键 词：鲜湿面 复合生物保鲜剂 货架期:品质 

分 类 号：TS201.4[轻工技术与工程—食品科学]