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| 我国鲜湿粉条加工工艺、食品添加剂和防腐保鲜剂的应用研究进展 |
| Research progress on the application of fresh and wet vermicelli processing technology, food additives and preservatives in China |
| 投稿时间：2025-03-27 修订日期：2025-06-20 |
| DOI： |
| 中文关键词: 鲜湿粉条，加工工艺，食品添加剂，防腐保鲜剂，研究进展 |
| 英文关键词:Fresh and wet vermicelli, frocessing technology, food preservatives, research status, development prospects |
| 基金项目:甘肃省农业科学院院列重点研发项目（2024GAAS14）；甘肃省农业农村厅现代寒旱特色农业发展资金项目（HHNY-MLS-1） |
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| 中文摘要: |
| 鲜湿粉条作为近年来食品加工业发展的新兴产品，因其更具食用方便性和新鲜性，越来越受消费者的青睐。本文综述了我国鲜湿粉条的生产加工工艺、食品添加剂（明矾替代物）和防腐保鲜剂的研究与应用现状，加工工艺涵盖原料筛选（以红薯、马铃薯淀粉为主）、打芡、和面、成型、老化、切分、包装及杀菌等核心步骤；食品添加剂以多糖类、磷酸盐类、蛋白质等作为品质改良剂；防腐保鲜剂研究聚焦于化学（山梨酸钾、柠檬酸等）和生物防腐剂（乳酸链球菌素、纳他霉素等）的应用以及复配技术。并针对当前鲜湿粉条生产中存在的防腐剂限量标准缺失、传统工艺高耗能及绿色保鲜技术不足的问题，提出未来需聚焦天然保鲜剂增效、智能包装及清洁化生产的建议，为我国鲜湿粉条的发展提出更高要求，提升市场竞争力，满足消费者对高品质食品的需求。 |
| 英文摘要: |
| Fresh wet vermicelli, as an emerging product in the development of the food processing industry in recent years, is becoming more and more popular among consumers because of its greater ease of consumption and freshness. This paper summarizes the current status of the production and processing of fresh and wet vermicelli, the research and application of food additives (alum substitutes) and anticorrosive and preservative agents in China. The processing technology covers the core steps of raw material selection (mainly sweet potato and potato starch), thickening, mixing, molding, aging, cutting, packaging and sterilizing. Food additives use polysaccharides, phosphates, proteins, etc. as improved quality. Peservative research focuses on the application of chemical (potassium sorbate, citric acid, etc.) and biological preservatives (streptococcus lactis, natamycin, etc.) as well as compounding technology. And in response to the lack of preservative limit standards, high energy consumption of traditional processes and insufficient green preservation technology in the current production of fresh and wet vermicelli, propose the future need to focus on natural preservatives to increase efficiency, intelligent packaging and cleaner production of the proposal for the development of China's fresh and wet vermicelli to put forward higher requirements to enhance market competitiveness, to meet consumer demand for high-quality food. |
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