However, due to the delicate texture of noodles and the susceptibility to contamination by bacteria and microorganisms, how to extend the shelf life of noodles has become an urgent problem.
In recent years, the progress of science and technology has provided a new way to solve this problem, and biological preservative technology has come into being.
This technique uses biological means to control the growth of bacteria and microorganisms in the noodles, thereby extending the shelf life of the noodles.
Biopreservative technology uses a good bacterium called lactic acid bacteria to inhibit the growth of harmful bacteria in noodles.
Lactic acid bacteria are characterized by the production of lactic acid, which can reduce the pH value of the biological environment, so that harmful bacteria cannot grow and reproduce.
Lactic acid bacteria can also produce some bacteriostatic substances to further inhibit the growth of harmful bacteria.
By adding an appropriate amount of lactic acid bacteria to the noodles, you can effectively prevent the multiplication of bacteria and microorganisms and extend the shelf life of the product.
Biopreservative technology also uses yeast to facilitate the fermentation process of the noodles.
Yeast is a type of microorganism that prefers to grow in warm and humid environments.
During the fermentation of noodles, the yeast produces a gas called carbon dioxide, which makes the noodles fluffy and tasty.
Yeast also produces some beneficial enzymes and antioxidants that can help fight off the growth of harmful bacteria and the oxidation of noodles.
By adding the right amount of yeast to the noodles, you can not only improve the taste of the noodles but also extend the shelf life of the product.
Biopreservative technology can also use some natural antimicrobial substances to protect the freshness of noodles.
Certain natural plant extracts have good antimicrobial properties and can effectively inhibit the growth of harmful bacteria.
By adding these extracts to the noodles, a natural protective barrier can be formed, delaying the spoilage process of the noodles and extending the shelf life of the product.
To sum up, the biological preservative technology of noodles to extend the shelf life solves the problem of noodle preservation.
By using lactic acid bacteria, yeast, and natural antibacterial substances, it is possible to effectively inhibit the growth of harmful bacteria, improve the taste and freshness of noodles, and prolong the use time of the product.
The application of this technology not only provides consumers with longer-lasting and fresh noodle products, but also provides better sales opportunities for noodle manufacturers.
It is believed that in the future development, biological preservative technology will have a broader application prospect in the field of food preservation.