| 双乙酸钠对鲜湿米粉条保鲜和品质的影响 |
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| 引用本文： | 刘壮,凌彬,谢子江,刘英.双乙酸钠对鲜湿米粉条保鲜和品质的影响[J].食品科技,2011(7):135-138,142. |
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| 作者姓名： | 刘壮 凌彬 谢子江 刘英 |
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| 作者单位： | 武汉工业学院食品学院;湖北省稻谷加工工程技术研究中心; |
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| 摘 要： | 研究山梨酸钾、脱氢乙酸钠、双乙酸钠以及丙酸钙对鲜湿米粉条的保鲜效果,结果显示,双乙酸钠保鲜效果最优,添加量为0.2g/kg,残留量未检出。探讨了双乙酸钠对鲜湿米粉条感官要求、理化指标及微生物指标的影响,结果表明,添加双乙酸钠后,显著降低了霉菌总数,鲜湿米粉条外观、色泽、气味、口味等感官要求均有明显改善,水分、酸度等理化指标变化很小。
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| 关 键 词： | 鲜湿米粉条 双乙酸钠 保鲜 品质 影响 |
Preservation and quality variation of fresh rice noodle by sodium diacetate |
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| LIU Zhuang,LING Bin,XIE Zi-jiang,LIU Ying.Preservation and quality variation of fresh rice noodle by sodium diacetate[J].Food Science and Technology,2011(7):135-138,142. |
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| Authors: | LIU Zhuang LING Bin XIE Zi-jiang LIU Ying |
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| Affiliation: | LIU Zhuang1,LING Bin1,XIE Zi-jiang1,LIU Ying1,2*(1.School of Food Science and Technology,Wuhan polytechnic University,Wuhan 430023,2.Research Center of Rice Enigneering and Technology,Wuhan 430023) |
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| Abstract: | Effects of keeping fresh of wet rice noodle with four preservatives(potassium sorbate,sodium dehydroacetate,sodium diacetate and calcium propionate) were studied.The results indicated that sodium diacetate was better than others,adding 0.2 g/kg,without remainings.Variations of sensory quality,physiochemical indexes as well as microorganism index of wet rice noodle during storage were studied.As seen from the result,after adding sodium diacetate,the total mould were significantly declined,the sensory indexes... |
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| Keywords: | wet rice noodle sodium diacetate preservation quality effect |
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