食品与发酵工业 >

2019 , Vol. 45 >Issue 4: 250 - 256

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017543

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生湿面的保鲜技术及应用研究进展

  • 李冉冉 ,
  • 李洪军 ,
  • 李少博 ,
  • 柴子惠 ,
  • 贺稚非
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市特色食品工程技术研究中心,重庆,400715)
硕士研究生(贺稚非教授为通讯作者,E-mail:26285 76386@qq.com)。

收稿日期: 2018-04-15

  网络出版日期: 2019-03-26

基金资助

国家重点研发计划资助(2016YFD0401503);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

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Review of preservative techniques and analysis of application of raw wet noodles

  • LI Ranran ,
  • LI Hongjun ,
  • LI Shaobo ,
  • CHAI Zihui ,
  • HE Zhifei
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China)

Received date: 2018-04-15

  Online published: 2019-03-26

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摘要

生湿面作为近几年发展起来的新型面条制品,因其丝滑的口感、独特的手工面风味和较高的营养价值,受到越来越多消费者的喜爱。但生湿面含水量高,容易腐败变质,不宜长期储存,这成为制约其大规模生产的关键因素。文章主要对常用于生湿面的保鲜技术进行了归纳总结,如传统生湿面的保鲜方法,热处理、酒精处理、有机酸处理;现代生湿面保鲜方法,辐照保鲜、生物保鲜、建立微生物生长预测模型等,并对它们各自的技术特点和应用情况进行了阐述分析。最后,强调了生物保鲜技术、复合保鲜技术和新型保鲜技术在生湿面中的应用前景,以期对生湿面的保鲜和工业化生产提供一定的理论支撑。

关键词： 生湿面; 腐败变质; 保鲜技术; 应用分析

本文引用格式

李冉冉 , 李洪军 , 李少博 , 柴子惠 , 贺稚非 . 生湿面的保鲜技术及应用研究进展[J]. 食品与发酵工业, 2019 , 45(4) : 250 -256 . DOI: 10.13995/j.cnki.11-1802/ts.017543

Abstract

As a new type of noodles developed in recent years, raw wet noodles are favored by more and more consumers because of its silky taste, higher nutritional value, and unique flavor of hand-made noodles. However, the high moisture content of raw wet noodles leads to its fast spoilage and short shelf-life, which has become a key factor that limits its mass production. This article mainly summarized the fresh-keeping technologies that have been commonly used for raw wet noodles, such as the traditional preservation technologies (heat treatment, alcohol treatment, and organic acid treatment), and the modern preservation technologies (radiation preservation,biological preservation, establishing microbial growth predictions models etc). The technical characteristics and application conditions of these preservation technologies were described and analyzed. Finally, the application prospects of biological preservation technology, composite preservation technology, and new-type preservation technology for raw wet noodles were emphasized to provide certain theoretical supports for fresh-keeping and industrial production of raw wet noodles.

Key words： raw wet noodles; corruption; preservation techniques; application analysis

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