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当前位置: 首页 > 文章 > 三种保鲜剂复配对生鲜面的保鲜效果 食品工业科技 2020,41 (13) 270-276+283
Position: Home > Articles > Effect of Compound Proportion of Three Preservatives on Fresh Noodles Preservation Science and Technology of Food Industry 2020,41 (13) 270-276+283

三种保鲜剂复配对生鲜面的保鲜效果

作  者：
陈什康;单长松;陈志刚
单  位：
南京农业大学食品科技学院
关键词：
生鲜面;保鲜;品质;乙醇;丙酸钙;ε-聚赖氨酸盐酸盐
摘  要：
为延长生鲜面的保质期,本文优化了乙醇、丙酸钙、ε-聚赖氨酸盐酸盐三种保鲜剂的复配配方,并研究了最优配方下生鲜面在不同贮藏温度下的品质特性变化。结果表明,生鲜面最佳保鲜剂配方为:2.0%乙醇、0.020%丙酸钙与0.0060%ε-聚赖氨酸盐酸盐,在此配方下测得的菌落总数为1.27 lg CFU/g,霉菌总数为13 CFU/g,感官评价得分为90分。未添加保鲜剂的生鲜面在常温贮藏条件下的保质期为8 h。在最佳配方条件下,生鲜面在常温贮藏下保质期为4周;生鲜面在4℃贮藏4周时,水分含量、Aw、pH、色差、蒸煮特性、质构参数变化较小,感官评价得分较高;在25、35℃贮藏4周时,颜色逐渐变暗,感官、水分含量、水分活度、蒸煮品质均随贮藏时间的延长而下降。
译  名：
Effect of Compound Proportion of Three Preservatives on Fresh Noodles Preservation
作  者：
CHEN Shi-kang;SHAN Chang-song;CHEN Zhi-gang;College of Food Science and Technology,Nanjing Agricultural University;
关键词：
fresh noodle;;preservation;;quality;;ethanol;;calcium propionate;;ε-polylysine hydrochloride
摘  要：
In order to prolong the expiration date of fresh noodles,the compound formula of ethanol,calcium propionate andε-polylysine hydrochloride was optimized and the changes of quality characteristics of fresh noodles at different storage temperatures under the optimal formula were studied. The results showed that the best preservative formula for fresh noodles were as follows: 2.0% ethanol,0.020% calcium propionate,and 0.0060% ε-polylysine hydrochloride. Under this formula,the total number of colonies was 1.27 lg CFU/g,the total number of molds was 13 CFU/g,and the sensory evaluation score was90 points. The expiration date of fresh noodles without preservatives under normal temperature storage was 8 h. Under the optimal formula,the expiration date of fresh noodles was 4 weeks at room temperature.Fresh noodles stored at 4 ℃ for 4 weeks showed little changes in moisture content,Aw,p H,color difference,cooking characteristics,texture parameters and higher sensory evaluation scores.Fresh noodles were stored at 25 and 35 ℃ for 4 weeks,the color gradually darkened and evaluation scores,moisture content,Aw,and cooking characteristics decreased with the extension of storage time.

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