摘要
研究了各种保鲜剂对湿生面条的保鲜作用。结果表明：复配保鲜剂具有较好的保鲜效果，其合适的添加量为０．５％。复配保鲜剂的保鲜效果同时还与面条制作时的加水量和面条的原始带菌量有关，较低的含水量和原始带菌量有利于延长生面条的保鲜期。本试验制作的保鲜生面条可在３０℃下保存５ｄ，４℃下保存２２ｄ。
Preservation of the wet raw noodles with some preservatives was studied in the paper.The results indicated that a combination of certain preservatives added in dough showed better effect on preservation compared with the single ones.The proper dosage of combination of certain preservatives used was 0.5%.Lower quantities of water used for dough making and that of carried microorganism in the end product were beneficial to the storage quality of the noodles.with the combination of certain perservatives,the noodles can be stored for 5 and 22 days at 30℃ and 4℃ respectively,without noticeable quality deterioration.
出处
《郑州粮食学院学报》
1997年第2期13-17,共5页
Journal of Zhengzhou Institute of Technology
关键词
湿生面条
食品储藏
保鲜
面条
wet raw noodles
food storage
preservation
