鲜湿米粉的保鲜与品质改良研究进展
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摘要
鲜湿米粉具有食用简单方便、韧性口感较好等特点,但是鲜湿米粉储藏期短,大多是小作坊生产,存在产品质量参差不齐、卫生条件差、生产效率较低等问题。因此对鲜湿米粉进行更加深入的探索研究,改良鲜湿米粉的品质,延长其货架期成为重中之重。本文主要综述了保鲜剂和保鲜工艺对鲜湿米粉的保鲜以及原料、生产工艺和添加剂对米粉品质的影响,为鲜湿米粉的储藏保鲜与品质改良提供了一定的参考。
Fresh rice noodles have the characteristics of simple and convenient consumption and good taste and toughness.However, fresh rice noodles have short storage period and are mostly produced in small workshops.There are some problems such as uneven product quality, poor sanitary conditions and low production efficiency.Therefore,it is urgent to conduct more in-depth exploration and study, to improve the quality of fresh rice noodles, and to extend the shelf life of fresh rice noodles.This paper mainly summarized the effect of preservatives and preservation technology on preservation of fresh rice noodles and the effect of raw materials, production technology and additives on the quality of rice noodles.This study provided some references for the storage and preservation, quality improvement of fresh rice noodles.
Fresh rice noodles have the characteristics of simple and convenient consumption and good taste and toughness.However, fresh rice noodles have short storage period and are mostly produced in small workshops.There are some problems such as uneven product quality, poor sanitary conditions and low production efficiency.Therefore,it is urgent to conduct more in-depth exploration and study, to improve the quality of fresh rice noodles, and to extend the shelf life of fresh rice noodles.This paper mainly summarized the effect of preservatives and preservation technology on preservation of fresh rice noodles and the effect of raw materials, production technology and additives on the quality of rice noodles.This study provided some references for the storage and preservation, quality improvement of fresh rice noodles.
引文
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[2]李里特,成明华.米粉的生产与研究现状[J].食品与机械,2000(3):10-12LI L T, CHENG M H. Production and research status of rice noodle[J]. Food and Machinery, 2000(3):10-12
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[4]邓丹雯,郑功源,陈红兵.不同米粉加工技术比较研究[J].西部粮油科技,2000,25(3):28-30DENG D W, DENG G Y, CHEN H B. Comparative study of different rice flour processing technology[J]. Western Cereals and Oil Technology,2000,25(3):28-30
[5]谢定,刘永乐,易翠平,等.杀菌对保鲜方便米粉品质的影响[J].食品与机械,2006(7):32-35XIE D, LIU Y L, YI C P, et al. Effects of sterilization on the quality of fresh instant rice noodles[J]. Food and Machinery, 2006(7):32-35
[6]刘程.食品添加剂实用大全[M].北京:北京工业大学出版社,2004LIU C. Food additives encyclopedia[M]. Beijing:Beijing University of Technology Press, 2004
[7]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(6):96-99MA X M, LIN Y. Study on the technology of production and preservation of fresh rice noodles[J]. China Food Additives, 2003(6):96-99
[8]李凡飞,熊柳,郑燕,等.保鲜剂对湿米粉保鲜效果的研究[J].食品科技,2008(9):251-253LI F F, XIONG L, ZHENG Y, et al. Study on preservation of fresh rice noodle by preservatives[J]. Food Science and Technology, 2008(9):251-253
[9]罗文波.鲜湿米粉的品质评价、原料适应性及保鲜研究[D].长沙:中南林业科技大学,2012LUO W B. Study on the quality evaluation、processing suitability and preservation of fresh rice noodles[D]. Changsha:Central South University of Forestry and Technology, 2012
[10]陈志瑜.鲜湿米粉保质保藏技术的研究[D].长沙:中南林业科技大学,2013CHEN Z Y. Study of the quality preservation technology of the fresh wet rice noodles[D]. Changsha:Central South University of Forestry and Technology, 2013
[11]吴超.ε-聚赖氨酸在湿米粉保鲜中的应用研究[J].食品科技,2015(7):273-275WU C. The antiseptic application ofε-Poly-L-lysine in wet rice noodles[J]. Food Science and Technology, 2015(7):273-275
[12]刘超,汪晓鸣,张福生,等.鲜湿米粉保鲜工艺研究[J].安徽农业科学,2009(11):5113-5114LIU C, WANG X M, ZHANG F S, et al. Study on preservative technology of fresh rice vermicelli[J]. Journal of Anhui Agriculture Science, 2009(11):5113-5114
[13]杨曼璐.食品微波杀菌技术的研究及其应用现状[J].职业,2010(14):116-118YANG M L. Study on the microwave sterilization technology of food and its application status[J],Career, 2010(14):116-118
[14] DIEZ A M, SANTOS E M. Effectiveness of combined preservation methods to extend the shelf life of moricilla de brugos[J].Meat Science,2009(81):171-177
[15]邓丹雯,郑功源,陈红兵.湿米粉保鲜工艺的研究[J].食品科学,2001(4):70-72DENG D W, ZHENG G Y, CHEN H B. Study on the preservation process of wet rice noodles[J]. Food Science,2001(4):70-72
[16]赵丽红,孙亚文,何余堂,等.乳酸钠和单辛酸甘油酯延长鲜湿米粉保质期研究[J].食品研究与开发,2009,30(4):137-139ZHAO L H, SUN Y W, HE Y T, et al. Study on extending shelf-life of wet rice noodles by sodium lactate and glycerol monocaprylate[J]. Food Research and Development,2009,30(4):137-139
[17]袁蕾蕾.鲜湿米粉保鲜储藏的研究[D].南昌:南昌大学,2014YUAN L L. Studies on the preservation of wet-fresh rice noodles[D]. Nanchang:Nanchang University, 2014
[18] RIUDAVETS J. Modified atmosphere packaging(MAP)as an alternative measure for controlling ten pests that attack processed food products[J]. Journal of stored Products Research, 2009(45):91-96
[19] DEL NOBILE M A, DI B N, SURIANO N, et al. Combined effects of chitosan and modified atmosphere packaging to improve the microbial quality of amaranth homemade fresh pasta[J]. Food Microbiology, 2009(26):587-591
[20] ROSS A I, GRIFFITHS M W, et al. Combining nonthermal technologies to control foodborne microorganisms[J].International Journal of Food Microbiology, 2003(89):125-138
[21] LI M, ZHU K, GUO X, et al. Effect of water activity(aw)and irradiation on the shelf-life of fresh noodles[J]. Innovative Food Science and Emerging Technologies, 2011,12(4):526-530
[22]李曼.生鲜面制品的品质劣变机制及调控研究[D].无锡:江南大学,2014Li M. Study on quality deterioration mechanism and regulation of fresh noodles[D]. Wuxi:Jiangnan University, 2014
[23]陈克明,张冬生,赵静彬,等.保鲜半干面及生产方法,中国:106071784[P]. 2016-11-09CHEN P K, ZHANG D S, ZHAO L B, et al. Fresh-keeping semi-dry noodles and production methods CN106071784 A[P]. 2016-11-09
[24] LEISTNER L. Basic aspects of food preservation by hurdle technology[J]. International Journal of Food Microbiology,2000(55):181-186
[25]赵思明,刘友明,熊善柏,等.方便米粉的原料适应性与品质特性研究[J].粮食与饲料工业,2002(6):37-39ZHAO S M, LIU Y M, XIONG S B, et al. Study on the processing suitability and quality properties of instant rice noodles[J]. Cereal and Feed Industry, 2002(6):37-39
[26]成明华,李里特.非发酵型米粉的品质评价体系[J].中国粮油学报,2000(5):14-18CHENG M H, LI L T. The evaluation systems of non-fermented rice noodle[J]. Journal of the Chinese Cereals and Oils Association, 2000(5):14-18
[27]孙庆杰,丁文平,丁霄霖,等.米粉(米线)原料标准的研究[J].中国粮油学报,2004,19(1):12-15SUN Q J, DING W P, DING X L, et al. Studies on the standard for rice noodle material[J]. Journal of the Chinese Cereals and Oils Association, 2004,19(1):12-15
[28]李红斌,李万芬,詹小卉,等.米浆中直链淀粉含量与方便米粉品质关系的研究[J].食品科技,2005(4):29-31LI H B, LI W F, ZHAN X H, et al. The relation of amylose content in rice slurry and quality of instant rice noodles[J], Food Science and Technology, 2005(4):29-31
[29]刘友明,谭汝成,荣建华,等.方便米粉加工原料的选择研究[J].食品科技,2008(3):133-136LIU Y M, TAN R C, RONG J H, et al. Study on raw material selection for instant rice noodles[J]. Food Science and Technology, 2008(3):133-136
[30]蔡永艳.米粉干法生产工艺及品质改良的研究[D].郑州:河南工业大学,2011CAI Y Y. Studies on drying technology and quality improving of rice noodles[D]. Zhengzhou:Henan University of Technology, 2011
[31]HEO S,LEE S M,SHIM J H,et al. Effect of dry-and wet-milled rice flours on the quality attributes of glutenfree dough and noodles[J]. Journal of Food Engineering,2013, 116(1):213-217
[32]佟立涛,高晓旭,王立.调质大米半干法磨粉制备鲜米粉及其品质测定[J].农业工程学报,2014(23):332-338DONG L T, GAO X X, WANG L. Preparation of fresh rice noodles using rice prepared by tempering moisture and semi-dry milling method and determination of its quality[J].Transactions of the Chinese Society of Agricultural Engineering, 2014(23):332-338
[33]HORMDOK R, NOOMHORM A. Hydrothermal treatments of rice starch for improvement of rice noodle quality[J].LWT-Food Science and Technology, 2007, 40(10):1723-1731
[34] CHAM S, SUWANNAPON P. Effect of hydrothermal treatment of rice flour on various rice noodles quality[J]. Journal of Cereal Science, 2010, 51(3):284-291
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