| 鲜湿方便米粉生产工艺及保鲜技术 |
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| 引用本文： | 马小明,林煜. 鲜湿方便米粉生产工艺及保鲜技术[J]. 中国食品添加剂, 2003, 0(6): 96-99 |
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| 作者姓名： | 马小明 林煜 |
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| 作者单位： | 南昌市泰康食品科技有限公司,南昌,330029 |
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| 摘 要： | 本研究了鲜湿方便米粉的生产工艺及操作要点，并研究和探讨了几种天然防腐保鲜剂；乳酸链球菌素、钠他霉素、溶菌酶等在鲜湿方便米粉中应用及其防腐效果，根据多种保鲜剂及辅助剂的互补增效作用，研制出了一种非常高效的复合天然鲜湿米粉保鲜剂(TK B07)。它可以大大延缓鲜湿米粉的微生物腐败变质，基本解决鲜湿米粉在偏中性的环境中保质期问题，从而提高鲜湿米粉品质。
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| 关 键 词： | 鲜湿方便米粉 生产工艺 保鲜技术 天然防腐保鲜剂 乳酸链球菌素 钠他霉素 |
Study on the Technology of Productional and Function to Fresh and Wet Rice Line |
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| Ma Xiaoming,Lin Yu. Study on the Technology of Productional and Function to Fresh and Wet Rice Line[J]. China Food Additives, 2003, 0(6): 96-99 |
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| Authors: | Ma Xiaoming Lin Yu |
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| Abstract: | The productional technology and operate point of fresh and wet rice line were studied, and the effects of several natural preservation agents: Nisin,Natamycin and Lysozme to extent shelf_life of fresh and wet rice line were studied. 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 rice line. Basic resolve to exfert shelf_life of the neutal fresh and wet rice line, and gain better quality. |
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| Keywords: | Preservation agent Fresh and wet rice line Nisin |
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