【摘要】 本文研究了鲜湿方便米粉的生产工艺及操作要点 ,并研究和探讨了几种天然防腐保鲜剂 ;乳酸链球菌素、钠他霉素、溶菌酶等在鲜湿方便米粉中应用及其防腐效果 ,根据多种保鲜剂及辅助剂的互补增效作用 ,研制出了一种非常高效的复合天然鲜湿米粉保鲜剂 (TKB0 7)。它可以大大延缓鲜湿米粉的微生物腐败变质 ,基本解决鲜湿米粉在偏中性的环境中保质期问题 ,从而提高鲜湿米粉品质更多还原

【Abstract】 The productional technology and operate point of fresh and wet rice line were studied, and the effects of several natural preservation agents: Nisin,Natamycin and Lysozme to extent shelf_life of fresh and wet rice line were studied. Based on the synergism of preservation agents and auxiliary agents, a high effect complex preservation agent was obtained. It could significantly inhibit microbiological contamination of fresh and wet rice line. Basic resolve to exfert shelf_life of the neutal fresh and wet rice line, and gain better quality.更多还原