摘要
本试验研究挂面空调控温保鲜储藏技术.试验结果表明;挂面生产按照规定质量标准,用清洁卫生的硬纸箱包装,保证入库质量,入库时脂肪酸值最好在20mgKOH/1009以下,水分在13.5%以下;粮温控制在20℃以下,可以从夏到冬安全储藏6个月,其感官质量,理化指标和食用卫生品质均符合商业部颁挂面质量标准规定要求.
This experiment studies the technique about keeping noodles fresh and safe on the condition of the temperature controlled by an air conditioner in store. The result of the experiment shows that the noodles must be produced according to the decided quality-standard, packed with sanitary paperboard box and must be ensured in quality when they are put into the store.When noodles dried put into the store, the fatty acid value and moisture content should be lower than 20mgKOH/100g, 13.5% respectively and the temperature of the noodles must be controlled below 20℃. If so, the noodles can be stored safely for six months from summer to winter.And their feeling quality, physicochemical quota and food hygiene factors accord with the noodle quality standard issued by the Commerce Ministry.
关键词
挂面
安全
储藏
空调
控温
storing noodles safely
controlling temperature by air condition
