摘要:
本文研究了不同保鲜剂对鲜湿面条的保藏效果,以菌落总数、pH、白度、质构和感官品质为指标,根据多种保鲜剂复配及辅助剂的互补增效作用,研究出适合鲜湿面条长时间贮藏的复合保鲜剂。结果表明:在鲜湿面条中添加复合保鲜剂(0.2%海藻酸钠+0.04%单辛酸甘油酯+0.15%丙二醇),在保藏7 d时,感官评分、pH、白度和菌落总数都符合国家标准;添加复合保鲜剂(0.6%山梨糖醇+0.4%碳酸钠+0.1%单辛酸甘油酯+0.15%丙二醇+3%酒精),在保藏第8 d时,面条的感官评分、pH、白度符合国家标准,在保藏第12 d时,测得菌落总数仍符合国家标准。以上两种复合保鲜剂都能使鲜湿面条在常温(25℃)条件下保藏7 d,而复合保鲜剂(0.6%山梨糖醇+0.4%碳酸钠+0.1%单辛酸甘油酯+0.15%丙二醇+3%酒精),可以更好地延缓鲜湿面条的腐败变质,保鲜时间在8 d以上,并且操作简单、经济成本低,更有利于鲜湿面条工业化生产。
关键词:
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鲜湿面条
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保鲜剂
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保藏
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菌落总数
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感官评价
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质构
Abstract:
In this paper,preservation effects of fresh wet noodles by different fresh-keeping agents were investigated. The colony forming unit(CFU),pH,whiteness,texture and sensory quality of fresh wet noodles during storing were determined,and according to a variety of complementary synergy of antistaling agent and auxiliary agent,a complex fresh-keeping agents of fresh wet noodles which could be suitable for a longer time storing was obtained. The results showed that the complex fresh-keeping agent added in the fresh wet noodles(0.2% sodium alginate+0.04% single octylic acid glyceride+0.15% propylene glycol)at the time of preservation 7 d,the sensory score,pH,whiteness and total number of colonies were according with national standard. Adding the complex fresh-keeping agent(0.6% sorbitol+0.4% sodium carbonate+0.1% single octylic acid glyceride+0.15% propylene glycol+3% alcohol),in the preservation of 8 d,noodles' sensory score,pH value,whiteness were in line with national standards,in the preservation of 12 d,the total number of colonies still met the national standards. The above two kinds of compound fresh-keeping agent could keep fresh wet noodles at room temperature(25℃)under the condition of preservation for 7 d,and the complex fresh-keeping agent(0.6% sorbitol+0.4% sodium carbonate+0.1% single octylic acid glyceride+0.15% propylene glycol+3% alcohol)could delay the deterioration of fresh wet noodles better,the preservation time was above 8 d,and had simple operation,low economic cost,which was more conducive to the industrial production of fresh wet noodles.
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