半干面货架期研究现状及展望

Research Status and Prospect of Extending Shelf Life of Semi-dry Noodles

根据半干面主要特点,阐述了半干面变质的主要原因和半干面中微生物的主要来源,包括原料、工艺、水分等方面。重点阐述了国内现有半干面生产加工过程中延长货架期的方法,探讨了现有杀菌工艺存在的问题,提出了高温高湿杀菌的解决方案,并对于半干面延长货架期的方法做出了展望。

According to main characteristics of semi-dry noodles,main reasons for deterioration of semi-dry noodles and main sources of microorganisms in semi-dry noodles were expounded,including raw materials,technology,moisture and other aspects.Methods of prolonging shelf life in production and processing of semi-dry noodles in China were expounded.Problems of existing sterilization process were discussed.A solution for high temperature and high humidity sterilization was proposed.Methods of prolonging shelf life of semi-dry noodles were prospected.