| 半干面货架期问题研究现状及展望 |
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| 引用本文： | 张国强,张学阁,王超,李世岩,贾甲,王崇,梁晓军.半干面货架期问题研究现状及展望[J].农业工程,2022,12(4):69-74. |
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| 作者姓名： | 张国强 张学阁 王超 李世岩 贾甲 王崇 梁晓军 |
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| 作者单位： | 1.中国农业机械化科学研究院集团有限公司，北京 100083 |
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| 摘 要： | 根据半干面主要特点，阐述了半干面变质的主要原因和半干面中微生物的主要来源，包括原料、工艺、水分等方面。重点阐述了国内现有半干面生产加工过程中延长货架期的方法，探讨了现有杀菌工艺存在的问题，提出了高温高湿杀菌的解决方案，并对于半干面延长货架期的方法做出了展望。
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| 关 键 词： | 半干面 货架期 杀菌技术 保鲜 |
| 收稿时间： | 2022/2/21 0:00:00 |
| 修稿时间： | 2022/4/8 0:00:00 |
Research Status and Prospect of Extending Shelf Life of Semi-dry Noodles |
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| zhangguoqiang,zhangxuege,wangchao,lishiyan,jiiaji,wangchong and liangxiaojun.Research Status and Prospect of Extending Shelf Life of Semi-dry Noodles[J].Agricultural Engineering,2022,12(4):69-74. |
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| Authors: | zhangguoqiang zhangxuege wangchao lishiyan jiiaji wangchong and liangxiaojun |
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| Institution: | 1.Chinese Academy of Agricultural Mechanization Sciences Group Co.，Ltd.，Beijing 100083，China2.State Key Laboratory of Soil Plant Machinery System Technology，Beijing 100083，China3.China Packaging and Food Machinery Co.，Ltd.，Beijing 100083，China |
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| Abstract: | According to the main characteristics of semi-dry noodles, the main reasons for the deterioration of semi-dry noodles and the main sources of microorganisms in semi-dry noodles were expounded, including raw materials, technology, moisture and other aspects. This paper focuses on the methods of extending the shelf life in the production and processing of existing semi-dry noodles in China, discusses the existing problems of the existing sterilization process, proposes a solution for high temperature and high humidity sterilization, and makes suggestions for the future extension of the shelf life of semi-dry noodles. out of outlook. |
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| Keywords: | semi-dry noodles shelf life sterilization technology preservation |
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