鲜湿面保鲜技术及护色技术的研究进展

Review of Preservation Technology and Color Protection Technology for Fresh Noodles

本文介绍了鲜湿面加工的两个关键问题:保鲜和护色。首先对保鲜剂、物理处理技术以及包装技术在鲜湿面保鲜方面的应用情况进行了综述,然后从酶促褐变和非酶促褐变的两个方面,对鲜湿面的护色技术进行介绍。最后对鲜湿面行业状况进行了初步分析,并对保鲜和护色的技术以及未来产品方向进行了展望。

The study introduces two key problems of fresh noodles： preservation and color protection. First, The application situation of antistaling agent, physical processing and packaging technology in fresh noodles were summarized, and then the technology of color protection were introduced mainly about two aspects： the enzymatic Browning and non enzymaticbrowning. The last, the situation of fresh noodles industry was analyzed and the product direction and technological development of preservation and color protection were predicted.