非热物理技术在生鲜面保鲜中的研究进展  

Research Progress on Application of Non-thermal Physics Technology in Fresh Noodle Preservation

作　　者：崔项博 刘敬科[2] 赵巍[2] 张爱霞[2] 生庆海[1] 张晓頔 Cui Xiangbo;Liu Jingke;Zhao Wei;Zhang Aixia;Sheng Qinghai;Zhang Xiaodi(College of Bioscience and Engineering,Hebei University of Economics and Trade,Shijiazhuang 050061;Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050000)

机构地区：[1]河北经贸大学生物科学与工程学院,石家庄050061 [2]河北省农林科学院生物技术与食品科学研究所,石家庄050000

出　　处：《中国粮油学报》2024年第5期225-234,共10页Journal of the Chinese Cereals and Oils Association

基　　金：河北省农林科学院国际科技合作项目(2023KJCXZX-SSS-GH01)。

摘　　要：生鲜面条因具有新鲜、爽口、有嚼劲等特点而深受消费者喜爱。然而,生鲜面条含水量高,易被微生物污染,同时其内部蛋白酶活性较高,会降低其营养、品质及风味特性,为解决这些问题,绿色环保、安全无污染的非热物理技术被广泛应用在生鲜面的保鲜中。对气调包装技术、微波保鲜技术、低温等离子体灭菌技术、辐照技术、高密度CO 2杀菌技术、脉冲光技术、发光二极管光照技术和超高压技术等非热处理技术的杀菌机理及其在生鲜面保鲜中的应用进行综述,对不同非热处理技术在生鲜面保鲜中的应用前景进行展望,以期对生鲜面保鲜和工业化发展提供参考。Fresh noodles are favored by consumers because of their characteristics of being fresh,tender and chewy.However,due to their high water content,they are prone to microbial contamination,and their internal protease activity,which reduce their nutrition,quality,and flavor characteristics.To address these issues,green,safe,and pollution-free non-thermophysical technologies are widely used in the preservation of fresh noodles.In this paper,the sterilization mechanisms of non-thermal processing technologies,such as modified atmosphere packaging technology,microwave preservation technology,low-temperature plasma sterilization technology,irradiation technology,high-density CO 2 sterilization technology,pulsed light technology,light-emitting diode light technology and ultra-high-pressure technology,as well as their applications in the preservation of fresh noodles were reviewed.The application of different non-thermal processing technologies in the preservation of fresh noodles were prospected to provide references for the preservation and industrial development of fresh noodles.

关 键 词：非热物理技术 生鲜面条 保鲜 品质劣化 

分 类 号：TS205.9[轻工技术与工程—食品科学]