| 气调包装对生湿面条保鲜效果的影响 |
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| 引用本文： | 张春红,史依沫,王丽,崔晓瑞,石菲菲,李淑荣,徐毓谦.气调包装对生湿面条保鲜效果的影响[J].包装工程,2018,39(9):86-91. |
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| 作者姓名： | 张春红 史依沫 王丽 崔晓瑞 石菲菲 李淑荣 徐毓谦 |
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| 作者单位： | 沈阳农业大学;北京农业职业学院;福建农林大学; |
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| 基金项目： | 国家科技部支撑项目（2014BAA03B00）；北京农业职业学院团队创新项目（XY-YF-16-25） |
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| 摘 要： | 目的为了减少防腐剂在食品中的使用,利用包装来保鲜生湿面条。方法选取不同气调包装与普通包装进行对比,研究其对生湿面条的保鲜效果和品质的影响。结果 CO_2(50%)+N_2(50%)和CO_2(70%)+N_2(30%)的气调包装(均为体积分数)能明显延长货架期到14 d。CO_2(70%)+N_2(30%)的气调包装能有效减少水分的散失,第14天时水分的质量分数高达30.47%,且CO_2气调包装能够有效改善生湿面条的色泽和蒸煮吸水率,并未对蒸煮损失率和质构特性造成不良影响。结论 CO_2(70%)+N_2(30%)的气调包装更适合生湿面条的贮存。
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| 关 键 词： | 生湿面条 气调包装 保鲜 品质 |
| 收稿时间： | 2017/12/21 0:00:00 |
| 修稿时间： | 2018/5/10 0:00:00 |
Effects of Modified Atmosphere Package on Fresh-keeping Effect of Wet Raw Noodles |
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| ZHANG Chun-hong,SHI Yi-mo,WANG Li,CUI Xiao-rui,SHI Fei-fei,LI Shu-rong and XU Yu-qian.Effects of Modified Atmosphere Package on Fresh-keeping Effect of Wet Raw Noodles[J].Packaging Engineering,2018,39(9):86-91. |
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| Authors: | ZHANG Chun-hong SHI Yi-mo WANG Li CUI Xiao-rui SHI Fei-fei LI Shu-rong and XU Yu-qian |
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| Affiliation: | Shenyang Agricultural University, Shenyang 110866, China,Shenyang Agricultural University, Shenyang 110866, China,Beijing Vocational College of Agriculture, Beijing 102442, China,Fujian Agriculture and Forestry University, Fuzhou 350002, China,Fujian Agriculture and Forestry University, Fuzhou 350002, China,Beijing Vocational College of Agriculture, Beijing 102442, China and Beijing Vocational College of Agriculture, Beijing 102442, China |
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| Abstract: | The work aims to reduce the use of preservatives in food and preserve the wet raw noodles with packages. Different modified atmosphere packages and common package were selected as control group to study their effects on the fresh-keeping effect and quality of wet raw noodles. The modified atmosphere packages with CO2 (50%) + N2 (50%) and CO2 (70%) + N2 (30%) (both were volume fraction) could obviously prolong the shelf life to 14 days. The modified atmosphere package with CO2 (70%) + N2 (30%) could effectively reduce the water desorption, and the mass fraction of water was up to 30.47% on the 14th day. Moreover, the CO2 modified atmosphere package could effectively improve the color and cooking bibulous rate, and had no bad impact on the cooking loss rate and texture property. The modified atmosphere package of CO2 (70%) + N2 (30%) is more suitable for the storage of wet raw noodles. |
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| Keywords: | wet raw noodles modified atmosphere package preservation quality |
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