Tuersuntuoheti Tuohetisayipu, Wang Zhenhua, Zheng Yanyan, Wang Shuai, Wang Ziyuan, Wu Yan, Liang Shan, Li Xinping, Zhang Min
Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China.
Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China.
Food Sci Nutr. 2019 Jul 30;7(9):2958-2967. doi: 10.1002/fsn3.1151. eCollection 2019 Sep.
In this work, the effect of microwave (MW), ε-poly-L-lysine (ε-PL), calcium propionate (CP), and their combinations on the shelf life and quality characteristics of highland barley fresh noodle (HBFN) was studied. Firstly, the mixed flour was treated by MW (800 W) for different time. Subsequently, HBFN was prepared by mixing flour and sterilized water with addition of 0.04% ε-PL combined with different concentrations of CP (0.025%, 0.020%, 0.015%) and stored at 25 ± 1°C. Changes of total plate count (TPC), moisture content, water state, textural properties, color, and pH in HBFN were monitored during storage. The results indicated that microwave treatment (40 s) provided 30% reduction of initial TPC of the flour without decline of noodle quality. Shelf life of HBFN treated with MW + ε-PL (0.04%) + CP (0.02%/0.025%) reached 80 and 88 hr, respectively, and had good edible qualities during storage.
本研究考察了微波（MW）、ε-聚赖氨酸（ε-PL）、丙酸钙（CP）及其组合对青稞鲜面条（HBFN）货架期和品质特性的影响。首先，将混合面粉用800W微波处理不同时间。随后，将面粉与无菌水混合，并添加0.04%的ε-PL以及不同浓度的CP（0.025%、0.020%、0.015%）来制备HBFN，并在25±1℃下储存。在储存期间监测HBFN中总菌落数（TPC）、水分含量、水状态、质地特性、颜色和pH值的变化。结果表明，微波处理（40s）可使面粉的初始TPC降低30%，且面条品质无下降。经MW + ε-PL（0.04%）+ CP（0.02%/0.025%）处理的HBFN货架期分别达到80小时和88小时，且在储存期间具有良好的食用品质。
