乌冬粉贮存期间微生物指标的主要影响因素及其品质的变化

鲜湿米粉在贮存期间容易发生微生物侵染及淀粉老化的问题,本文研究了乌冬粉(鲜湿米粉的一种)在贮存期间微生物指标(菌落总数、霉菌计数)的主要影响因素,发现降低初始带菌量和4℃低温贮存可以明显减缓微生物的生长繁殖,有效延长产品货架期;接着跟踪研究了乌冬粉在4℃贮存条件下微生物指标、蒸煮品质、质构品质、水分含量的变化趋势。结果表明,1#产品贮存8d后菌落总数超过上海市地方标准,吸水率不断降低,干物质损失率不断升高;由于外部包装的保护,水分含量变化不大;质构指标中的硬度、粘度、胶着性、咀嚼性随贮存时间的延长显著增加(p<0.05)。 

The effects on microbial indicators of Udon rice noodle and changes of the quality during storage

For the microbial contamination and staling of fresh rice noodle during storage, the effects of microbial indicators (total number of colonies and moulds count) on Udon rice noodle (one kind of fresh rice noodle) were researched in this paper, found that reducing the initial microorganism population and storage at 4℃could slow down the growth of microorganisms and extend the shelf life of products effectively. Then the change trends of microbial indicators, cooking quality, texture quality, moisture content of Udon rice noodle stored at 4℃ were tracked. The results showed the total number of colonies exceeded the Shanghai local standards after 8 days, water absorption and dry matter loss rates continued to decrease and increase, respectively, as the protection of external packaging, water content showed little change, hardness, viscosity, gumminess, chewiness of texture quality increased significantly (p<0.05) during storage time.