生鲜面由于含水量高,易变质发霉,一般在4 ℃下只能贮藏5~7 d,且贮藏过程中伴随褐变的发生,导致生鲜面颜色变暗。为延长生鲜面的保质期,该实验研究了水分活度降低剂、防腐剂、酸度调节剂对生鲜面水分分布、水分活度、微生物、色泽、感官评分、保质期的影响。结果表明,在常规生鲜面配方的基础上,向100 g微波处理过的小麦粉中添加山梨糖醇3.0 g、单辛酸甘油酯0.1 g,柠檬酸0.2 g,生鲜面切条后喷洒75%(体积分数)食用酒精3 mL,密封包装于4 ℃下可以安全贮藏56 d。综上,生鲜面配方中添加水分活度降低剂、防腐剂、酸度调节剂并喷洒酒精,各项技术联用能有效延长其保质期,解决褐变问题。
Fresh noodles are easy to deteriorate and mildew due to their high-water content, and therefore it can be stored only for 5-7 d at 4 ℃. Browning also occurs during storage. To extend the shelf life of fresh noodles, this study try to explore the effects of water activity reducers, preservatives, and acidity regulators on the moisture distribution, water activity, microorganisms, color, sensory score, and shelf life of fresh noodles. The results showed that based on the conventional formula of fresh noodles, 3.0 g sorbitol, 0.1 g capryl monoglyceride, 0.2 g citric acid were added to 100 g microwave-treated wheat flour, and the well-formed noodles were sprayed with 3 mL of 75% edible alcohol, the sealed package of noodles could be safely stored for 56 d at 4 ℃. The combination usage of water activity reducers, preservatives, acidity regulators and spraying alcohol can effectively prolong the shelf life of fresh noodles and solve the browning problem.
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