不同贮藏温度对冰淇淋品质及保质期的影响研究  

Effect of Different Storage Temperatures on the Quality and Shelf Life of Ice Cream

作　　者：刘丹[1] 张慜[1] 王丽萍[1] 黄少军[2] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]海通食品集团股份有限公司,浙江慈溪315300

出　　处：《食品与生物技术学报》2014年第4期361-367,共7页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(21176104)

摘　　要：通过测定产品在-12、-15、-18、-22℃及波动温度贮藏时的融化率、水分丢失和体积收缩的变化,对不同贮藏温度对冰淇淋品质的影响进行了研究。在此基础上结合Arrhenius关系式和Q10模型,选取-2、-5、-8℃进行加速试验,测定产品加速贮藏过程中水分丢失的变化,预测产品货架期。结果表明,贮藏期间冰淇淋的抗融性下降,表面水分丢失严重,且在恒温贮藏时出现严重的体积收缩。冰淇淋在-12、-15、-18、-22℃贮藏的货架期分别为45、79、233、601 d。This research studied the impact on the quality of ice cream when stored at -12,-15,- 18,-22℃ and fluctuating temperatures by testing the melting rate,water loss and volume contraction of the ice cream. Applicating the Arrhenius equation combined with the Q10 model with -2,-5,-8 ℃ for accelerated testing,the research predicted the shelf life of ice cream by measuring the water loss during storage. The results show that the melting rates of ice cream increased, water loss and volume contraction occurred seriously during storage. The shelf lives of products at -12,- 15,-18,-22 ℃ were 45,79,233,601 d.

关 键 词：冰淇淋 贮藏温度 品质 货架期 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]