塑膜包装拌面酱保质期内品质稳定性实验研究
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摘要
选取拌面酱分别在5℃RH 40%冷藏、25℃RH 50%常温、45℃RH 75%极端条件下观察保质期内的品质变化及其稳定性。结果表明:拌面酱的色泽、风味口感、体态等感官品质,在不同的储存条件下有着不同程度的劣变,极端条件下的变化差异性最大。黏度和乳化稳定性的检测指标同感官评价的结果基本一致,能够用于预测拌面酱在保质期内感官品质的劣变趋势及程度。菌落总数的检测值均在相关标准的控制范围内,不是拌面酱品质不稳定的主要原因。由此能够初步认定其保质期:冷藏条件下可达1年以上,常温条件下可确保6个月,高温高湿的极端条件下只能达到3个月。
The quality changes and stability of noodles paste during shelf life are observed under extreme conditions of RH 40% refrigerated at 5 ℃, RH 50% at room temperature of 25 ℃ and RH 75% at 45 ℃ respectively. The results show that the sensory quality of paste, such as color, flavor and taste and texture, deteriorated in varying degrees under different storage conditions, with the greatest difference under the extreme conditions. The results of viscosity and emulsifying stability are basically consistent with those of sensory evaluation, which can be used to predict the deterioration trend and degree of sensory quality of noodles paste during its shelf life. The detection values of the total number of bacterial colony are within the control range of relevant standards, which is not the main reason for the unstable quality of noodles paste. Therefore, the shelf life of the product can be preliminarily determined as follows: refrigeration conditions can reach more than 1 year, room temperature can ensure 6 months, and extreme conditions of high temperature and high humidity can only be 3 months.
The quality changes and stability of noodles paste during shelf life are observed under extreme conditions of RH 40% refrigerated at 5 ℃, RH 50% at room temperature of 25 ℃ and RH 75% at 45 ℃ respectively. The results show that the sensory quality of paste, such as color, flavor and taste and texture, deteriorated in varying degrees under different storage conditions, with the greatest difference under the extreme conditions. The results of viscosity and emulsifying stability are basically consistent with those of sensory evaluation, which can be used to predict the deterioration trend and degree of sensory quality of noodles paste during its shelf life. The detection values of the total number of bacterial colony are within the control range of relevant standards, which is not the main reason for the unstable quality of noodles paste. Therefore, the shelf life of the product can be preliminarily determined as follows: refrigeration conditions can reach more than 1 year, room temperature can ensure 6 months, and extreme conditions of high temperature and high humidity can only be 3 months.
引文
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[2]赵文华,于清华,毛传福.一种香菇拌面酱及其制备方法:中国,CN201410853327.3[P].2015.
[3]余亚英,袁唯.食品货架期概述及其预测[J].中国食品添加剂,2007(5):77-79.
[4]任亚妮,车振明,靳学敏,等.应用ASLT法预测软面包的货架期[J].食品研究与开发,2011,32(2):156-158.
[5]孙楚楠,楚炎沛.正确认识食品的保质期[J].现代面粉工业,2018,31(4):28-30.
[6]孙楚楠,楚炎沛.食品保质期的影响因素分析[J].现代面粉工业,2018,32(5):23-27.
[7]徐吉祥,楚炎沛.米糠多糖对芝士酱品质稳定性的优化研究[J].中国调味品,2017,42(7):156-159.
[8]徐吉祥,楚炎沛.用Cream Cheese 生产芝士酱的工艺条件研究[J].中国调味品,2015,40(9):90-93.
[9]徐贞,卢立新.真空软包装香辣蟹储藏品质变化及货架期预测[J].包装工程,2017,38(11):6-10.
[10]GB 47892-2010,食品微生物学检验菌落总数测定[S].
[11]江英,陈龙,王陈强,等.不同温度储藏条件下番茄酱色泽变化及其动力学研究[J].食品科技,2014(12):281-284.
[12]毕海燕,邵悦,马勇,等.乳化剂对芝麻酱稳定性的影响[J].食品研究与开发,2016,37(1):5-8.
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