西藏开菲尔粒发酵乳清粉贮藏稳定性及货架期预测  

Shelf life prediction and storage stability of Tibetan Kefi r whey powder

作　　者：冯沸 郭琪祯 梅俊[1] 李云飞[1,2] 

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]上海交通大学陆伯勋食品安全研究中心,上海200240

出　　处：《食品科技》2016年第6期38-42,共5页Food Science and Technology

基　　金：十三五"国家科技支撑计划"项目中子项目(2013BAD18B02)

摘　　要：为了掌握一种通过真空冷冻干燥技术制备的西藏开菲尔粒发酵乳清粉的贮藏稳定性,对其120 d贮藏期理化指标、生化指标进行研究,并通过货架期预测方程来估计其在25℃、50%相对湿度(RH)条件下聚对苯二甲酸乙二醇酯(PET)包装的货架期。研究结果表明:在120 d的储藏期中,乳清粉中的水分含量、羟甲基糠醛(HMF)含量及硫代巴比妥酸(TBA)值均随着贮藏时间的延长而显著增加(p<0.01),乳糖含量和粗蛋白含量随贮藏时间的延长而显著降低(p<0.01),色差随时间的变化有轻微波动,但总体呈现增长的状态。实验测定西藏开菲尔粒乳清粉的货架期为105 d,与根据贮藏期公式得到的112.1 d接近,相对误差为6.76%,相对常见的乳清粉具有较长的货架期。The present study aimed at understanding the storage stability of Tibetan Kefir whey powder made by vacuum-freeze-drying technology, the evolution of some physicochemical and biochemical parameters was studied over a storage period of 120 days. Moreover, a predictive equation to estimate its shelf life under the conditions of ambient temperature（25 ℃）, 50% relative humidity（RH） and packaging in polyethylene terephthalate（PET） bags was presented. During the 120 days storage period, the moisture, HMF, sulfur content of barbituric acid values significantly increased with the extension of storage time（p〈0.01）, and lactose and protein content with the extension of storage time and significantly reduced（p〈0.01）. The color difference changed a little and had a slight fluctuation, but the general state was growth. The shelf life which was determinated in this experience is 105 days and the one which was calculated by the formula of the storage period is 112.1 days, relative error is just 6.76%, longer than the common kinds of whey powders.

关 键 词：乳清粉 西藏开菲尔粒 货架期 贮藏稳定性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]