棕榈油复合火锅底料不同贮藏温度品质变化及货架期预测  

Quality Change and Shelf Life Prediction of Palm Oil Compound Hotpot Seasoning with Different Storage Temperatures

作　　者：曾朝懿[1] 史颖[1] 张丽珠[1] 赵文静[1] 唐洁[1] 车振明[1] 

机构地区：[1]西华大学食品与生物工程学院,成都610039

出　　处：《中国调味品》2016年第4期32-37,共6页China Condiment

基　　金：西华大学食品生物技术省高校重点实验室资助项目(SZjj2012-005);西华大学食品科学重点学科建设项目(SZD0831-09-1)

摘　　要：以新研发的棕榈油复合火锅底料为研究对象,对5,25,37℃贮藏条件下复合火锅底料的感官品质、过氧化值、酸价、色差、细菌总数、大肠菌群、主要风味物质的变化规律进行分析,并在Arrhenius动力学方程基础上,建立了感官品质、过氧化值和酸价与贮藏温度之间的动力学模型。研究结果表明:以酸价作为指标建立动力学模型预测复合火锅底料的货架期,模型的活化能(E)和回归系数(K_0)分别为15.06kJ/mol和2.08。由此推导出酸价变化速率常数与贮藏温度(T)之间的方程K=2.08exp(-15060/RT),通过该方程及酸价判断终点值4.0mg/g,即可预测一定贮藏温度下棕榈油复合火锅底料的货架期。Take palm oil compound hotpot seasoning as research object to deal with the change of sensory quality,peroxide value,acid value,chromatic aberration,total bacteria,coliform bacteria and variation of main flavor substances during storage at different temperatures（5,25,37 ℃）.Kinetic models are developed for sensory quality,peroxide value and acid value as a function of storage time and temperature based on Arrhenius equation.The results show that a kinetic model of acid value for predicting the shelf life of compound hotpot seasoning is developed with activation energy（E）and regression coefficient（K0）of 15.06kJ/mol and 2.08.According to the Arrhenius equation,the equation（K =2.08exp（-15060/RT））between constant rate of acid value change and storage temperature（T）is deduced.By the equation and acid value judgments of end value 4.0 mg/g to predict the shelf life of compound hotpot seasoning at certain storage temperature.The experiment proves that kinetic model established by the acid value can be more to accurately to predict the shelf life of hotpot seasoning.

关 键 词：棕榈油复合火锅底料 贮藏温度 品质变化 货架期 动力模型 

分 类 号：TS264.9[轻工技术与工程—发酵工程]