◆Purpose of the experiment: To detect the preservation effect of different concentrations of cultured sugar powder APN-F2 in wet noodles (26% moisture)
◆Experimental grouping:
Different concentrations of cultured sugar powder APN-F2 were added to the wet noodles (based on the mass of flour)
0.5% potassium sorbate was added to the positive control group
The blank group did not add vinegar powder
| Sample | Project Evaluation | Day 1 | Day 2 | Day 3 | Day 4 |
| Blank Group | Color | White, uniform | White, uniform | White to gray, uneven | White to gray, uneven |
| Organizational form | Uniform structure, no sticking | Uniform structure, no sticking | Uniform structure with a small amount of adhesion | Uniform structure with a small amount of adhesion | |
| Impurities | No foreign body visible to normal vision | No foreign body visible to normal vision | No foreign body visible to normal vision | There are sporadic black spots on the surface | |
| Odor | Normal, no sour taste | Normal, no sour taste | Sour | Sour and musty , unacceptable | |
| 0.5% | Color | White, uniform | White, uniform | White to gray, uneven | White to gray, uneven |
| Organizational form | Uniform structure, no sticking | Uniform structure, no sticking | Uniform structure with a small amount of adhesion | Uniform structure with a small amount of adhesion | |
| Impurities | No foreign body visible to normal vision | No foreign body visible to normal vision | No foreign body visible to normal vision | There are sporadic black spots on the surface | |
| Odor | Normal, no sour taste | Normal, no sour taste | Slightly sour | Musty , unacceptable | |
| 0.7% | Color | White, uniform | White, uniform | White to gray, uneven | White to gray, uneven |
| Organizational form | Uniform structure, no sticking | Uniform structure, no sticking | Uneven structure, with a small amount of adhesion | Uneven structure, with a small amount of adhesion | |
| Impurities | No foreign body visible to normal vision | No foreign body visible to normal vision | No foreign body visible to normal vision | There are sporadic black spots on the surface | |
| Odor | Normal, no sour taste | Normal, no sour taste | A little sour, acceptable | Sour but acceptable | |
| 0.9% | Color | White, uniform | White, uniform | White to gray, uneven | White to gray, uneven |
| Organizational form | Uniform structure, no sticking | Uniform structure, no sticking | Uneven structure, with a small amount of adhesion | Uneven structure, with a small amount of adhesion | |
| Impurities | No foreign body visible to normal vision | No foreign body visible to normal vision | No foreign body visible to normal vision | No foreign body visible to normal vision | |
| Odor | Normal, no sour taste | Normal, no sour taste | The smell is acceptable | Slightly sour, acceptable | |
| Control Group | Color | White, uniform | White, uniform | White to gray, uneven | White to gray, uneven |
| Organizational form | Uniform structure, no sticking | Uniform structure, no sticking | Uneven structure, with a small amount of adhesion | Uneven structure, with a small amount of adhesion | |
| Impurities | No foreign body visible to normal vision | No foreign body visible to normal vision | No foreign body visible to normal vision | There are sporadic black spots on the surface | |
| Odor | Normal, no sour taste | Normal, no sour taste | Sour | Musty, unacceptable |
★ On the third day of storage, the noodles with 26% moisture content had a slight sour taste in the 0.5% and 0.7% addition groups, and impurities appeared on the fourth day.
★The 0.9% vinegar powder addition group had a slight sour taste on the fourth day, and the rest was normal.
Table 1 Total Bacteria and Mold Test Results
| Group |
Total colony count (Day 4) colony count (CFU/mL) |
Total colony count (Day 4) lgCFU/mL) |
Mold (Day 4) colony count (CFU/mL) |
| Blank group | 6.67×106±1.52 | 6.82 | Uncountable |
| 0.5% | 8.05×105±2.45 | 5.90 | Uncountable |
| 0.7% | 2.19×105±0.96 | 5.34 | Uncountable |
| 0.9% | 7.69×104±1.25 | 4.88 | 45±3.56 |
| Control group | 7.97×105±3.86 | 5.90 | Uncountable |
In summary, the experimental results show that a certain concentration of vinegar powder is effective in controlling the growth of bacteria and mold in food, and is higher than the preservative potassium sorbate.
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