燕麦乌冬面酸浸保鲜技术研究

Study on preservation technology of oat udon noodles by acid soaking

燕麦粉与小麦粉以适当比例混合,添加一定比例添加剂,制作燕麦乌冬面。通过对燕麦乌冬面进行酸浸渍处理,对其进行保鲜。分析燕麦乌冬面在不同保藏温度下,微生物的生长状况以及品质的变化,对其保质期进行研究。结果表明:通过对浸渍液pH值、浸渍时间、浸渍温度的L9(33)正交试验,得到最佳酸浸渍条件为浸渍液的pH值2.5,浸渍时间25s,浸渍温度30℃,该条件下有利于燕麦乌冬面的保藏。对燕麦乌冬面进行微生物检验,得出燕麦乌冬面在常温(20℃)可保藏2d;4℃可保藏6d。

Oat udon noodles were made by an appropriate ratio of mix- ture of oat flour and wheat flour with a certain proportion of addi tives.Oat udon noodles were soaked by acid to keep them fresh. The shelf life of the oat udon noodles was studied by preserving it in dif- ferent temperatures and observing the variation of its microorganisms and its quality change. Through L9 （3^3） orthogonal test with the pickling liquid pH value, dipping time, dipping temperature, the op timal conditions for oat udon noodles preservation of were as fol lowed： pickling liquid pH 2.5, dipping time 25 s, dipping tempera- ture 30 ℃. Microbiological test showed that in room temperature （20 ℃）, the oat udon noodles could be preserved for 2 d, and the oat udon noodles could be preserved for 6 d in 4℃.