摘要
为了延长鲜湿米粉的货架期,制备了一种新型的鲜湿米粉复合保鲜剂,并以单因素试验为基础,通过响应面法研究了不同添加量的乳酸链球菌(nisin)、肉桂提取液及丁香提取液对米粉品质的影响,筛选出了最佳保鲜剂配方。结果表明:以200 mL 15 g/L的壳聚糖溶液为基础保鲜剂组分,添加nisin 0.03 g、质量浓度100 g/L的肉桂提取液3.28 mL、质量浓度100 g/L的丁香提取液3.2 mL制备的鲜湿米粉复合保鲜剂可以极大延长鲜湿米粉的货架期,与对照组相比,保质期延长至少21 d,可为鲜湿米粉的保鲜提供技术参考。
In order to prolong the shelf life of fresh rice noodles, a new compound preservative for fresh rice noodles was prepared. Based on the single factor experiment, the effects of different additions of nisin, cinnamon extract and clove extract on the quality of fresh rice noodles were studied by response surface methodology, and the optimal preservative formula was selected. The results showed that the shelf life of fresh rice noodles was significantly prolonged by adding 0.03 g nisin, 3.28 mL cinnamon extract(mass concentration 100 g/L) and 3.2 mL clove extract(massconcentration 100 g/L) to the 200 mL 15 g/L chitosan-based solution, the shelf life of fresh wet rice noodles was extended at least 21 d, which provided a technical reference for fresh-keeping of fresh rice noodles.
作者
刘瑾瑾
朱思明
LIU Jin-jin;ZHU Si-ming(School of Hotel Management,Guangzhou Huashang Vocational College,Guangzhou 513000,Guangdong,China;College of Food Science and Engineering,South China University of Technology,Guangzhou 510641,Guangdong,China)
出处
《粮食与油脂》
北大核心
2022年第10期79-83,共5页
Cereals & Oils
基金
2021年度广东省教育厅青年创新人才项目(2021KQNCX257)。
