二氧化氯气体对荞麦挤压预熟面条保鲜技术研究

以二氧化氯气体为抑菌防霉剂,考察在杀菌时间一定前提下,二氧化氯气体浓度对荞麦挤压预熟面条防霉效果;同时,为排除浸泡时水对实验结果影响,将面条浸泡前杀菌、浸泡后杀菌和浸泡前后均杀菌作为一个实验因素考察。结果表明,二氧化氯气体对荞麦挤压预熟面条致腐菌具有强杀灭效果,先对干面条杀菌30 min,浸泡后再杀菌30 min可取得最佳防霉效果,并随抑菌浓度增大,保质期逐渐提高;当抑菌浓度达40 mg/L时,保质期可达3个月。

Study on effect of chlorine dioxide on the preservation of extrusion pre-cooked buckwheat noodles

Taking chlorine dioxide(ClO2)gas as fungicide,in a certain holding time,the bactericidal effect of chlorine dioxide(ClO2)gas on extrusion pre-cooked buckwheat noodles was investigated.Meanwhile,in order to eliminate the influence of water to the experimental result.The factors of sterilizing befoe soaking、after soaking and sterilizing both before and after soaking was investigated.The results showed that chlorine dioxide gas had an obvious bactericidal effect on pre-cooked buckwheat noodles.The best process was sterilizing for 30min both before and after soaking,respectively.With the increase of the concentration of chlorine dioxide,the quality-guaranteed period was improved gradually.When the bacteriostatic concentration reached 40 mg/L,the guaranteed period would be improved up to 3 months.