保鲜剂在湿玉米面条应用研究

湿玉米面条是当今广受人们喜爱食品,但由于其水分含量高,导致在常温下容易发霉变质,不能长时间保存。研究和探讨几种防腐保鲜剂：双吸剂、乳酸链球菌素、优利、脱氢醋酸钠、丙酸钙等在常温下对湿玉米面条防腐保鲜效果,结果表明：几种防腐保鲜剂均具有一定防腐保鲜作用,并以Nisin0．1g/kg+优利0．5g/kg+丙酸钙0．315g/kg为最佳；脱氢醋酸钠0．5g/kg+丙酸钙0．4g/kg次之；而双吸剂无论单独使用或结合以上几种防腐保鲜剂同时使用,都具有良好保鲜效果,保鲜期可达2个月。

Study on different preservatives of wet corn noodles fresh-keeping

Wet corn noodles is a widely oved food at present.It can not be kept prolonged in room temperature because of its high moisture content resulting the mould and degeneration easily.This article studies and explores several corrosion preventives which having the effect on the wet corn noodles,such as double-smoking agents,lactic acid streptococcus Su,Youli,dehydrogenation acetate sodium,Ca Injection etc.The results showed that they all have certain effective.The research programme which Nisin 0.1g/kg+ Youli 0.5g/kg+ Ca Injection 0.315g/kg is best,dehydrogenation acetate sodium 0.5g/kg+Ca Injection 0.4g/kg is occasion;but the double-smoking agents whether used individually or in conjunction with the above several agents simultaneously can greatly extend the durability preservative to two months.