非热物理技术在生鲜面保鲜中的研究进展

生鲜面条因具有新鲜、爽口、有嚼劲等特点而深受消费者喜爱。然而,生鲜面条含水量高,易被微生物污染,同时其内部蛋白酶活性较高,会降低其营养、品质及风味特性,为解决以上问题,绿色环保、安全无污染的非热物理技术被广泛应用在生鲜面的保鲜中。本文对气调包装技术、微波保鲜技术、低温等离子体灭菌技术、辐照技术、高密度CO2杀菌技术、脉冲光技术、发光二极管光照技术和超高压技术等非热处理技术的杀菌机理及其在生鲜面保鲜中的应用进行综述,对不同非热处理技术在生鲜面保鲜中的应用前景进行展望,以期对生鲜面保鲜和工业化发展提供参考。

Research Progress on Application of Non-thermal Physics Technology in Fresh Noodle Preservation

Fresh noodles are favored by consumers because of their fresh, tender, and chewy. However, due to their high water content, they are prone to microbial contamination, and their internal protease activity, which reduce their nutritional, quality, and flavor characteristics. To address these issues, green, safe, and pollution-free non-thermophysical technologies have been widely used in the preservation of fresh noodles. This article reviews the sterilization mechanisms of non-thermal processing technologies, such as modified atmosphere packaging technology, microwave preservation technology, low-temperature plasma sterilization technology, irradiation technology, high-density CO2 sterilization technology, pulsed light technology, light-emitting diode light technology, and ultra-high-pressure technology, and their applications in the preservation of fresh noodles. The article also provides prospects for the application of different non-thermal processing technologies in the preservation of fresh noodles, in order to provide reference for the preservation and industrial development of fresh noodles.