◆ Experimental Purpose: To test the preservation effect of Buffered Vinegar Powder A64 in fresh noodles.
◆ Experimental Conditions: 37℃ for 8 days
◆ Experimental Groups:
Blank Group (no preservatives added)
Experimental Group 1 (adding 0.1% A64)
Experimental Group 2 (adding 0.25% A64)
The three groups of samples were compared, and the results are as follows:
Total Plate Count (CFU/g)
| Group/Time | Day 2 | Day 3 | Day 4 | Day 6 | Day 8 |
| 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 | 3.82×104 | ＞4.0×104 |
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 |
Conclusion:
★ The total plate count of the blank group exceeded 4000 CFU/g on the second day at 37°C, and mold began to grow on the second day.
★ The experimental group 1 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 experimental group 2 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 buffered vinegar powder A64 has a good inhibitory effect on mold. Buffered vinegar powder A64 has a good inhibitory effect on both bacteria and mold, which meets the antiseptic requirements of fresh noodle products and the development trend of clean labels.
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