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投稿时间：2023-02-25
投稿时间：2023-02-25
中文摘要: 生鲜湿面因爽滑筋道的口感深受消费者喜爱，但其因微生物的生长繁殖造成的货架期短的问题制约了生鲜面规模化发展。非热杀菌技术具有安全、无污染等特点，广泛应用于食品杀菌保鲜中。该文主要阐述包括微波、辐照、臭氧在内的非热杀菌技术对生鲜面中微生物的杀菌效果及对生鲜面的保鲜效果，以及其他非热杀菌技术，例如低温等离子、紫外、脉冲强光对生鲜面中微生物的杀菌效果，并对微波、辐照、臭氧这3 种非热杀菌技术在生鲜面中的应用进行分析对比，对非热杀菌技术在生鲜面中的应用进行展望，以期对延长生鲜面的货架期提供有利的参考。
Abstract:Fresh wet noodles are loved by consumers for their smooth and gluten taste.However，the problem of short shelf life caused by the growth and reproduction of microorganisms restricts the large-scale development of fresh noodles.Non -thermal sterilization technology has the characteristics of safety and no pollution，and is widely used in food sterilization and preservation.Therefore，this paper mainly expounds the sterilization effect of non-thermal sterilization technologies including microwave，irradiation and ozone on microorganisms in fresh noodles and the preservation effect on fresh noodles，as well as other non-thermal sterilization technologies，such as low-temperature plasma，ultraviolet rays，pulsed strong light on the sterilization effect of microorganisms in fresh noodles，and analyzes and compares the application of microwave，irradiation and ozone in the application of three non-thermal sterilization technologies in fresh noodles，and finally prospects the application of nonthermal sterilization technology in fresh noodles.In order to provide a favorable reference for extending the shelf life of fresh noodles.
文章编号：202321028 中图分类号： 文献标志码：
基金项目:河南省科技攻关项目（202102110133）
| 作者 | 单位 |
| 贾花婷1，安艳霞1，2，赵阳1，2，温娅晴1，任秀娟1，张剑1，2* | 1.河南农业大学 食品科学技术学院，河南 郑州 450002；2.农业农村部大宗粮食加工重点实验室，河南 郑州 450002 |
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