湿生面条生物防霉保鲜技术

Preservation technology of wet raw noodles by biological preservative

针对湿生面条在夏天高温条件下易腐败变质问题,将生物防腐剂Nisin和纳他霉素应用于其防腐保鲜。结果表明:湿生面条的最佳保鲜配方为Nisin0.20 g/kg,纳他霉素0.3g/kg,食用酒精6%,pH6.0,在此条件下,采用充N2包装,并于8℃水浴下灭菌15min,由此制得的湿生面条能在30℃条件下可保存3d,且符合国家标准。

In order to solve the problem that wet raw noodles can not be kept prolonged in the conditions of high-temperature in summer,the biological preservatives of Nisin and natamycin were used in the preservative.The results showed that the best recipe of preservation is 0.20 g/kg of Nisin,0.3 g/kg of natamycin,6% of edible alcohol and pH is 6.0.After that,packaging it with N2,and sterilizing with water bath at 80 ℃ for 15 min.In that case,the wet noodles can be stored at 30 ℃ for 3 days,without noticesble quality deterioration.