摘要
主要研究了二氧化氯和双氧水在湿生面条保鲜方面的作用。结果表明:在允许的使用范围内,二氧化氯和双氧水对面条中细菌和霉菌均能起到有效的杀灭作用,而且二氧化氯在湿生面条中比双氧水更稳定。同时,随着二氧化氯和双氧水使用量的增加,面条的干物质吸水率不断下降,干物质损失率增大,颜色变白,面条质构方面的硬度、最大剪切力变大,拉断力下降。
The effect of chlorine dioxide and hydrogen peroxide on the shelf life of wet raw noodle was investigated. The results exhibited chlorine dioxide and hydrogen peroxide had an effective sterilization on bacteria and mold of noodle, however, chlorine dioxide was more stable than hydrogen peroxide in the permission recruitment range. At the same time, increasing the addition of chlorine dioxide and hydrogen peroxide ,the water absorption of dry materials of noodle decreased ,the dry materials＇ loss increased and the color of the noodle was bleached gradually. The texture characters of noodle were variable. Both the hardness and the maximum shear force of noodle increased, but its tensile strength decreased.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第3期96-98,102,共4页
Science and Technology of Food Industry
关键词
湿生面条
二氧化氯
双氧水
保鲜
wet raw noodle； chlorine dioxide； hydrogen peroxide； preservation
