摘要
即食湿面条因水分含量高,常温下易腐败变质,研究了浓度为250 mg/L纳他霉素酒精溶液应用于即食湿面条的保鲜效果,结果表明其对细菌、霉菌和酵母菌均有较好的抑制作用,可较好地保持即食湿面条的品质。
Wet instant noodle can not be kept prolonged in room temperature because of its high moisture content resulting the mould and degeneration easily. This article studies 75% alcohol solution with 250 mg/L Natamyein on the quality and storage effect of wet instant noodle.The results showed that it could better inhibit the growth of bacteria, mould and yeast, extend the storage time.
出处
《粮食加工》
2008年第2期67-68,共2页
Grain Processing
