鲜湿面条保鲜贮藏技术研究进展

Research Progress on Preservation Storage Technology of Fresh Wet Noodles

摘要: 本文针对鲜湿面条的特点,阐述了影响鲜湿面条保鲜期的主要因素,包括原料、水分、加工工艺和贮藏温度几个方面。介绍了相应的解决方法,如调控pH、降低水分活度、添加防腐剂、不同的杀菌方式、工艺包装保鲜和栅栏技术等,对近年来鲜湿面条的保鲜方法进行了论述。最后对鲜湿面条保鲜及未来发展方向做出展望。

Abstract: In this paper, the main factors affecting preservation period of fresh wet noodles are introduced according to the characteristics of fresh wet noodles, including raw materials, moisture, processing technology and storage temperature. The corresponding solutions are also given, such as adjusting pH, reducing water activity, adding preservatives, different sterilization methods, packaging technology and fence technology. Finally, preservation of the fresh wet noodles and its future development direction are prospected.