不同包装方式对蛋糕品质的影响研究  

The Quality Impact Studies of Different Packaging Methods on Cake

作　　者：李娟[1] 张丽萍[1] 

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163319

出　　处：《包装与食品机械》2010年第2期17-20,共4页Packaging and Food Machinery

摘　　要：本文以KONY/CPP复合包装膜为包装材料,采用温度50℃、湿度65%的条件进行加速实验,研究充气包装、普通包装和脱氧包装等三种不同包装方式对蛋糕感官品质和理化指标的影响并分析适合蛋糕的包装方式,最大程度延长蛋糕的货架寿命和扩大销售半径。This paper mainly discusses to KONY/CPP laminated film for packaging materials,using temperature 50 ℃,humidity of 65% of the conditions of accelerated experiments to study the inflatable packaging,general pack- aging and deoxy-packaging cakes in three different packaging methods on sensory quality and physical and chemical indicators of the impact of and analyzed for cake packaging means to maximize the shelf life of cakes and expansion of sales of the radius.

关 键 词：蛋糕 包装方式 脱氧包装 充气包装 

分 类 号：TS206.6[轻工技术与工程—食品科学]