摘要
文章介绍了生湿面贮藏期间主要存在的保鲜问题,并全面地概述了化学保鲜剂、气调、辐照等保鲜技术在生湿面应用中的国内外研究现状及发展趋势。
In this review,the main preservation problems of fresh wet noodles during storage were introduced.Moreover,a comprehensive overview of the domestic and international research status and development trendancy of some preservation technologies,including chemical preservatives,atmosphere controlling,and the usage of irradiation in fresh wet noodles,were described.
作者
孙子钦
王燕
吴卫国
欧阳梦云
赵传文
SUN Zi-qin;WANG Yau;WU Wei-guo;OU-YANG Meng-yun;ZHAO Chuan-wen(College of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan 110128,China;Changsha Kaijcue Grain and Oil Food Co.,Ltd.,Changsha,Hunan 410008,China)
出处
《食品与机械》
北大核心
2019年第2期226-230,共5页
Food and Machinery
基金
长沙市科技计划项目(编号:kq1703004
kc1701046)
关键词
生湿面
方便食品
保鲜技术
fresh wet noodles
instant food
preservation technology
作者简介
孙子钦,女,湖南农业大学在读硕士研究生;通信作者:王燕(1968-),湖南农业大学教授,博士。E-mail:693675748@qq.com.
