利用栅栏技术比较即食方便米粉的保鲜工艺

Comparison of Preservation Processes for Instant Rice Noodles Using the Fencing Technology

摘要:

针对即食方便米粉保质期短、易腐败变质的问题，该研究以鲜湿米粉为对象，利用栅栏技术研究了多种保质因子对其保鲜效果以及品质的影响。实验结果显示：采用添加量为0.8 g/kg脱氢乙酸钠、0.05 g/kg ε-聚赖氨酸盐酸盐，可使鲜湿米粉的保藏期延长至19 d左右；结合体积分数1.0%的乳酸酸浸处理90 s，保质期可进一步增加到30 d以上。增加栅栏因子优化工艺条件，采用巴氏热力杀菌结合乳酸酸浸处理，即体积分数1.0%的乳酸酸浸60 s、90 ℃热力杀菌30 min，改进后即食米粉的保质期可达到90 d。以上结果表明，采用防腐剂- 酸浸和巴氏杀菌-酸浸保鲜技术，均可有效延长鲜湿米粉保质期，保证产品的质量。研究结果为解决方便米粉难以保存的难题，提供了实际可行的解决方案。

Abstract:

In order to solve the problems of short shelf life and easy spoilage of instant rice noodles, fresh wet rice noodles were used as the target, the influences of multiple preservation factors on the fresh-keeping effect and quality of fresh wet rice noodles were studied using the fencing technology. The experimental results showed that the shelf life of fresh wet rice noodles could be prolonged to 19 d through adding 0.8 g/kg sodium dehydroacetate and 0.05 g/kg ε-poly-lysine hydrochloride; after this treatment combined with 1% (v/v) lactic acid for 90 s, the shelf life could be further extended to more than 30 d. The process conditions were optimized by adding the fencing factors. The shelf-life of instant rice noodles could reach 90 d via pasteurization combined with lactic acid treatment (i.e. acid soaking with 1.0% (v/v) lactic acid for 60 s and heat sterilization at 90 ℃ for 30 min). The above results showed that the preservatives-acid soaking and pasteurization acid soaking preservation technologies can effectively extend the shelf life of fresh wet rice noodles and ensure the quality of the product. The research results provide a practical solution for solving the storage problem that fresh wet instant rice noodles are difficult to be preserved.