鲜湿米粉品质劣变机理及保鲜技术研究进展

鲜湿米粉食用便捷，口感好、风味佳，但较高的水分含量导致其在贮藏过程中易产生腐败、老化等品质劣变现象，货架期短。因此，探寻有效的保鲜手段以延长货架期是鲜湿米粉产业化的重要突破点。本文综述了鲜湿米粉贮藏期间酸度、色度、质构、感官等品质劣变规律，从微生物的代谢分解作用、淀粉的老化回生、水分的分布及迁移等三个方面探讨了其品质劣变机理，并概述了影响鲜湿米粉贮藏品质的三大因素，最后对鲜湿米粉的贮藏保鲜技术进行了总结，为提高鲜湿米粉在贮藏期间的食用品质、延长货架期提供了理论依据。

Research Progress in Quality Deterioration Mechanism and Preservation Technology of Fresh Rice Noodles

As a kind of convenient food,fresh rice noodles have good taste and satisfying flavor,but?the higher moisture content?causes them prone to deterioration of quality during storage,such as spoilage and aging, thus?shorten?the?shelf life. Therefore, seeking?effective?preservation methods to prolong?the shelf life for the industrialization of fresh rice noodles is?a major?breakthrough point. This article mainly summarizes the quality deterioration laws of fresh rice noodles during storage using acidity, color, texture and sensory as indicators and discusses the mechanism of quality deterioration, which mainly consists of three aspects:metabolic decomposition of microorganisms, aging of starch and water distribution and migration, then outlines three factors affecting the storage quality of fresh wet rice noodles. The current preservation technology of fresh rice noodles is also included, aiming to provide theoretical basis for the edible quality improvement during storage and shelf life extension of fresh rice noodles.