◆Purpose of the experiment: To test the preservation effect of cultured sugar powder APN-F2 in wet noodles.
◆Experimental conditions: 37℃ for 8 days
◆Experimental groups:
Blank group (no preservatives added)
Experimental group 1 (adding 0.1% cultured sugar powder APN-F2)
Experimental group 2 (adding 0.25% cultured sugar powder APN-F2)
The three groups of samples were compared, and the results are as follows:
Colony count(CFU/mL)
| Group/Time | Total number of bacteria in 2 days | Total number of bacteria in 3 days | Total number of bacteria in 4 days | Total number of bacteria in 6 days | Total number of bacteria in 8 days |
| Blank group | 5.96×104 | ＞4.0×104 | ＞4.0×104 | ＞4.0×104 | ＞4.0×104 |
| Experimental group 1 | 1.32×102 | 3.54×103 | ＞4.0×104 | ＞4.0×104 | ＞4.0×104 |
| Experimental group 2 | 88 | 1.25×102 | 2.98×103 | 3.82 | 4.0 |
Sensory evaluation
| Group/Time | 1 day sensory evaluation | 2-4 days mold growth | 6-8 days mold growth |
| Blank group |
On the first day, the noodles are bright in color; the surface is smooth and the structure is tight; the strength of biting through the noodles is moderate; they are chewy, elastic, refreshing, non-sticky, and have a smooth taste with a fresh floury aroma.
|
Mold | Mold |
| Experimental group 1 | No mold | Mold | |
| Experimental group 2 | No mold | Mold |
Experimental conclusion
★ The total colony count of the blank noodle sample without cultured sugar powder APN-F2 exceeded 4000 CFU/g on the second day at 37°C, and mold began to grow on the second day.
★ The noodle sample with 0.1% cultured sugar powder APN-F2 began to grow mold on the fifth day, and the shelf life was extended to the fourth day compared with the blank group at 37°.
★ The noodle sample with 0.25% cultured sugar powder APN-F2 extended the shelf life to the sixth day at 37° compared with the blank group, and began to grow mold on the eighth day.
In summary, the experimental results show that cultured sugar powder APN-F2 has a good inhibitory effect on mold; corn baking powder APN-F2 has a good inhibitory effect on both bacteria and mold, which meets the antiseptic requirements of wet noodle products and the development trend of clean labels.
Free
sample
