即食湿面条的保鲜研究

Study on Conserve of Wet Instant Noodle

即食湿面条因水分含量高,常温下易腐败变质,研究了浓度为250 mg/L纳他霉素酒精溶液应用于即食湿面条的保鲜效果,结果表明其对细菌、霉菌和酵母菌均有较好的抑制作用,可较好地保持即食湿面条的品质。

Wet instant noodle can not be kept prolonged in room temperature because of its high moisture content resulting the mould and degeneration easily. This article studies 75% alcohol solution with 250 mg/L Natamyein on the quality and storage effect of wet instant noodle.The results showed that it could better inhibit the growth of bacteria, mould and yeast, extend the storage time.