二氧化氯气体对荞麦挤压预熟面条保鲜技术研究.pdfVIP

07ls1302-13 2013 年第 26 卷第 2 期 粮食与油脂 23 二氧化氯气体对荞麦挤压预熟面条保鲜技术研究 杨　莎 1 ，晋日亚 1 ，陕　方 2 ，郭凯旋 1 ，牛浩刚 1 ，吴卫东 1 （1. 中北大学化工与环境学院，　山西太原　030051； 2. 山西农科院农产品加工研究所，　山西太原　030031 ） 摘　要：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。 关键词：荞麦；挤压预熟面条；二氧化氯气体；面条保鲜 Study on effect of chlorine dioxide on the preservation of extrusion pre-cooked buckwheat noodles YANG Sha ，JIN Ri-ya ，SHAN Fang ，GUO Kai-xuan ，NIU Hao-gang ，WU Wei-dong （1. College of Chemical Environmental Engineering ，North University of China ，Taiyuan 030051，Shanxi ，China ； 2. Academy of Agricultural Sciences Institute of Agricultural Product Processing ，Taiyuan 030031，Shanxi ，China ） Abstract ：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 b