摘要
为了延长挤压藜麦鲜面、半干面的货架期,研究了单辛酸甘油酯、丙酸钙和食用酒精对鲜面、半干面储存期间菌落总数、霉菌总数和pH值的影响。结果表明:单辛酸甘油酯、丙酸钙、75%酒精都能有效抑制鲜面、半干面中初始微生物含量,其中75%酒精对面条中初始微生物的抑制作用较强,对霉菌抑制效果较好,能有效控制面条储存过程中微生物的生长速度;喷洒75%酒精使鲜面、半干面的货架期分别延长至3、12 d;防腐剂和酒精复配有协同增效作用,单辛酸甘油酯+丙酸钙+75%酒精组合的抑菌效果最佳,鲜面、半干面的货架期分别延长至6、18 d;鲜面和半干面储存过程中微生物不断产生酸性代谢物,喷洒75%酒精能抑制面条pH值的下降。因此,单辛酸甘油酯、丙酸钙、75%酒精复配使用能有效延长挤压藜麦鲜面、半干面的货架期,为鲜面和半干面的保鲜提供参考。
In order to prolong the shelf life of extruded fresh and semi-dried quinoa noodles, the effects of glycerol monooctanoate(CMG), calcium propionate(CP) and edible alcohol(EtOH) on the total number of bacteria, mold and pH value of fresh and semi-dry noodles were studied. Eight groups of experiments were carried out to extrude fresh quinoa noodles and semi-dry noodles. According to different experimental groups, preservatives and quinoa flour was mixed evenly, and quinoa noodles were prepared by twin-screw extruder. The fresh noodles were extruded from the extruder and put into a sealed bag, while the other part was evenly sprayed with 5% alcohol of noodle quality and then packed into a sealed bag. Semi-dry noodles were extruded from fresh noodles and placed in an oven at 40 ℃ until the moisture content was less than 25%. Part of the noodle was directly put into a sealed bag, and the other part was evenly sprayed with 5% alcohol of noodle quality and then put into a sealed bag. The fresh noodle and semi-dry noodle samples were stored in a constant temperature and humidity incubator at 25 ℃. The results showed that glycerol monooctanoate, calcium propionate and 75% alcohol could effectively inhibit the initial microbial content in fresh and semi-dry noodles, among which 75% alcohol had strong inhibitory effect on initial microorganisms and good inhibitory effect on mold. They can effectively control the growth rate of microorganisms during noodle storage, and spraying 75% alcohol can prolong the shelf life of fresh noodles and semi-dry noodles to 3 and 12 d, respectively. The combination of preservatives and alcohol had the best bacteriostatic effect, and the shelf life of fresh noodles and semi-dry noodles was extended to 6 and 18 d, respectively. During the storage of fresh and semi-dry noodles, the microorganisms continuously produced acidic metabolites, which made the pH value of noodles in a downward trend, and spraying 75% alcohol could inhibit the decrease of pH value of noodles. Therefore, the compound u
作者
张红玉
陈凤莲
汤晓智
ZHANG Hongyu;CHEN Fenglian;TANG Xiaozhi(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China;College of Food Science and Engineering,Jiangsu Modern Grain Circulation and Safety Cooperative Innovation Center,Jiangsu University Grain and Oil Quality and Safety Control and Deep Processing Key Laboratory,Nanjing University of Finance and Economics,Nanjing 210023,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2023年第1期44-49,111,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
中央支持地方高校改革发展资金人才培养项目
江苏高校优势学科建设工程资助项目(苏政办发[2018]87号)。
关键词
藜麦
鲜面
半干面
货架期
quinoa
fresh noodles
semi-dry noodles
shelf life
