湿面保质保藏的研究

Study on stocking and conserve of wet noodles

采用有机酸浸泡的方法可较好地解决湿面的保质保藏问题.面条煮后进行酸泡,使面条的pH<4.3,并对湿面进行微生物检验、电镜扫描以及食用品质的测定.结果表明,在实验条件下,湿面在室温(18℃)下可以保存10d.

This paper studies on the problem of the quality and preservation of wet noodles by the method of organic acid soaking. After soaking the well-done noodle in the acid water to make its pH lower than 4.3,experiments the microorganism, microphotography scanning of the wet noodle and tests the quality of it.The results showed that under the experimental condition and room-temperature (18 ℃),it can be kept for 10 days.