蛋白棒的储存期加速试验研究  

Accelerated Shelf Test of Protein Bar

作　　者：罗丽华[1] 杨昌林[1] 张可[1] 穆慧玲[1] 杜鹏[1] 李彤[1] 

机构地区：[1]空军航空医学研究所,北京100142

出　　处：《农产品加工（下）》2010年第10期60-62,共3页Farm Products Processing

摘　　要：以飞行远航食品蛋白棒为研究对象,采用食品储存期加速试验方法,预测蛋白棒的储存期。分别在37,50℃下恒温储存蛋白棒,并定期随机抽样测定酸价和过氧化值。结果表明,蛋白棒在37℃下储存178d,50℃下储存42d后,其酸价和过氧化值均未超过GB7009—1998《糕点、面包卫生标准》规定的指标。推断蛋白棒在常温下的储存期不低于24个月。This study applies accelerated shelf life testing（ASLT）to determined shelf life,with protein bar for long duration flight as experimental object.The protein bars are stored at 37℃and 50℃respectively,analyzed the changes of acid and peroxide value of protein bars at stated intervals.The results show that the acid and peroxide values of protein bars do not exceed the GB 7009-1998 pastries,bread and health standards,which stored at 37℃for 178 d and 50℃for 42 d.It deduces that the shelf life of protein bar at normal temperature is 24 months at least.

关 键 词：蛋白棒 储存期 加速试验 

分 类 号：TS205[轻工技术与工程—食品科学]