| 鲜湿面保鲜的研究与探讨 |
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| 引用本文： | 马小明,丁泉水,喻勇强.鲜湿面保鲜的研究与探讨[J].食品科技,2003(12):80-82. |
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| 作者姓名： | 马小明 丁泉水 喻勇强 |
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| 作者单位： | 1. 南昌泰康食品科技有限公司,南昌·330029
2. 北京市欢臣氏科技有限公司,北京·100000 |
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| 摘 要： | 研究了几种天然防腐保鲜剂:乳酸链球菌素、溶菌霉等在延长鲜湿面保质期上的效果,并根据多种保鲜剂及辅助剂的互补增效作用,研究出了一种非常高效的复合天然食品保鲜剂(TKB06)。它可以大大延缓鲜湿面的微生物腐败变质,使鲜湿面保质期达到12月以上。
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| 关 键 词： | 天然保鲜剂 鲜湿面 乳酸链球菌素 溶菌霉 |
| 文章编号： | 1005-9989(2003)12-0080-03 |
| 修稿时间： | 2003年7月29日 |
Study and discuss on fresh and wet noodle |
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| MA Xiao-ming,DING Quan-shui,YV Yong-qiang.Study and discuss on fresh and wet noodle[J].Food Science and Technology,2003(12):80-82. |
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| Authors: | MA Xiao-ming DING Quan-shui YV Yong-qiang |
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| Affiliation: | MA Xiao-ming1 DING Quan-shui1 YV Yong-qiang2 |
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| Abstract: | The effects of several natural preservation agents: Such as Nisin and Lysozme, to extend shelf-life of fresh and wet noodles were studied. And based on the synergism of preservation agents and auxiliary agents, a high effect complex preservation agent was obtained. It could significantly inhibit microbiological contamination of fresh and wet noodles, and the shelf-life reached more than twelve months. |
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| Keywords: | natural preservation agent fresh and wet noodle Nisin Lysozme |
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