常用防腐剂在生切面防腐中的应用研究

Application Study on Effects of Common Preservatives Used in Wet Raw Noodle

研究常用防腐保鲜剂在延长生切面保质期上的效果。结果显示,化学保鲜剂酒精、双乙酸钠、丙酸钙和丙二醇的组合对延长生切面保质期效果良好(28℃下保质期超过22 d),但鉴于可能存在食品安全隐患,研究结果仅作为理论参考。在GB-2760范围内,应用单辛酸甘油酯后生切面的保质期尚不足24h:丙酸钙对细菌的抑菌效果及对霉菌的抑菌效果均不及单辛酸甘油酯,故这两种防腐剂仅适合生切面的短期保鲜(24 h内)。天然生物防腐剂中纳他霉素在低用量(0.002%)条件下,对生切面即有较好的防霉效果(28℃下对霉菌抑制期在24 h～48 h间),因而,在作为生切面防霉剂方面,有一定的应用前景。

Effects of common preservatives in quality guarantee period on wet raw noodle are discussed in this paper. The result shows that a mixture of chemical preservatives such as ethanol, sodium diacetate, calcium propionate and propanediol has a good effect on extension of fresh cut noodles（shelf life in 28℃; more than 22 d）, but in view of potential risk of food security, the result is list out for theoretical reference only. Within the limits of GB-2760, shelf life of wet raw noodle is less than 24 h when glycerin monocaprylate is used as a preservative; antibacterial effects of glycerin monocaprylate on mould and bacteria are also better than calcium propionate. Therefore, both of the two kinds of preservatives can be used for short-term preservation only （less than 24 h）. Natamycin, a natural preservative, in a low dosage （0.002%）has a good antibacterial effect on mould of wet raw noodle（in 28℃ restrain period period between 24 h and 48 h）, so natamycin can be used as a mould inhibitor and has a certain prospect of application.