Microbial Changes and Fresh-Keeping of Fresh Noodles under Refrigerated Condition

摘要

This research aimed to study on microbe change and fresh-keeping of wet-fresh noodles under refrigerated condition. On the basis of studying on the microbe change of wet-fresh noodles, we studied antimicrobial effect of several food preservatives on wet-fresh noodles under refrigerated condition. The optimize formulation was accquired by single-factor tests and orthogonal tests. Results indicated that the acidity and number of bacterial colony in wet-fresh noodles both showed an incresing trend under refrigerated condition. The optimal antistaling agents were ethylparabe, SDA(Sodium Diacetate) and R-polysaccharide. When 0.04% of ethylparaben, 0.05% of SDA, 0.04% of R-polysaccharide were added to wet-fresh noodles. which can be preserved for at least 14 days under refrigerated condition.