鲜湿米线保鲜技术研究进展

Research Progress of Fresh Rice Noodles Preservation Technology

云南鲜米线一般含水70%~80%,口感好,食用方便,但常温下存放保质期短,限制了鲜米线的销售区域。国内学者对鲜米线的保质期进行大量研究,研究方向主要集中在预制袋包装后采取化学、物理及两者结合的保鲜方式对鲜米线的保鲜效果方面。在实际生产中,鲜米线在含乳酸或柠檬酸的无菌水溶液下浸泡,再经预制袋包装后,采用巴氏水浴杀菌方式获得的产品的保质期在3个月以上,鲜米线复水后质构、食用口感好。

Yunnan fresh rice noodles generally contain 70%~80%water.They have good taste and are easy to eat.However,the shelf life of Yunnan fresh rice noodles is short at room temperature,which limits the sales area of Yunnan fresh rice noodles.Domestic scholars have done a lot of research on the shelf life of fresh rice noodles,mainly focusing on the fresh-keeping effect of chemical,physical and a combination of the two methods after pre packaged bags.In actual production,fresh rice noodles are soaked in sterile aqueous solution containing lactic acid or citric acid,and then packaged in prefabricated bags.The product obtained by pasteurization with water bath has a shelf life of more than 3 months.Fresh rice noodles have good texture and taste after rehydration.