定西宽粉鲜粉包延长保质期的微生物防控技术优化

打开文本图片集

中图分类号：TS201.3 文献标志码：A 文章编号：1674-0270（2025）36-0146-03

Optimization of Microbial Control Technology for Extending the ShelfLife of Fresh Dingxi Wide Potato Noodle Packet

CHEN Xinyan (MarketSupervisionand Administration Bureau of Anding District,Dingxi City,Dingxi 743ooo,China)

Abstract: In viewof theperishable characteristics causedbyhigh wateractivityoffresh Dingxi wide potato noodle packet, athree-stage freezing-microwave sterlization—highbarrer vacuumpackaging system is constructed inthis paper.The total number of colonies is reduced by 1.12logCFU/g and the breaking rate is reduced to 8.5% by using the three-stage freezing process of 4°C pre deep freezing for 1h⟶4 C rewarming.The Box Behnken design is used to optimize the microwave sterilization, and the parameters of 8Oo W,75 s and 150g are determined. The sterilization logarithm decreases by 2.26logCFU/g .With PA/EVOH/PE high resistance diaphragm combined with vacuum packaging, stored at 4Y for 25 days, the total number of colonies is only (3.2±0.4)×103 CFU/g, TVB-N is 8.6mg/100g. and the sensory score is 86 points, which stillreaches the"excellent"level,providing areplicable technicalparadigmforcleanlabel,coldchaine-commereand supermarket freezer circulation.

Key Words: Dingxi wide potato noodle; fresh noodle packet; freezing

传统热力杀菌易导致产品糊化断条，亟须探索一条兼顾微生物安全、质构保持与清洁标签的全新保鲜路径。（剩余6373字）