摘要
本文主要是研究湿面条在农贸市场的常温存放条件下,使用不同保鲜剂来达到保鲜的目的。实验证 明,在pH值为6.2,使用0.05％脱氢醋酸钠防腐防霉剂,结合使用3％乳酸钠抑菌剂一起加工生产出来的湿面 条,在室温30℃能保鲜24小时,达到预期的目的。
Keeping fresh of the wet noodle with two preservatives at the ambient temperature in the market was studied in the paper. The results indicate that the wet noodle keep in PH value 6.2, combine with anti- mould agent, 0. 05% Sodium Dehydroacetate , and anti - bacterium agent, 3% Sodium Lactate, the noodle can keep fresh for 24 hours in room temperature 30℃. We achieve the goal.
出处
《中国食品添加剂》
CAS
2002年第5期4-7,共4页
China Food Additives
