摘要
研究了生鲜面在36℃、30℃、25℃和4℃的条件下放置时微生物含量、白度和酸度随时间的变化规律.根据生鲜面以上指标的变化规律,在保证其品质的情况下,确定生鲜面货架期内微生物的含量应为:菌落总数≤3×105cfu/g,霉菌以人眼看到有霉点而视其为保质期终点.
This paper studied the change rules of microbial content, acidity and whiteness of flesh noodles stored at different temperatures （36 ℃, 30 ℃, 25 ℃ and 4℃ ） with time. According to the change rules of the above indicators, we determined the total plate count of the flesh noodles in the shelf life was equal to or smaller than 3 × 10^5 cfu/g while ensuring the quality;and the end point of the shelf life was determined when the mildew strains were visible.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2014年第1期69-72,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
公益性行业(农业)科研专项经费项目(201303070-01)
河南工业大学校科学研究基金研究生教育创新计划项目(2012YJCX11)
关键词
生鲜面
微生物
白度
酸度
fresh noodles
microorganism
whiteness
acidity
