ASLT法分析低聚木糖对蒸烤馒头货架期的影响  

Effect of Xylo-oligosaccharides on Shelf Life of Steamed Bread by ASLT Method

作　　者：李竹生[1] 宋娜[1] 

机构地区：[1]郑州职业技术学院生物工程系,河南郑州450121

出　　处：《保鲜与加工》2017年第6期66-70,共5页Storage and Process

基　　金：河南省高等学校青年骨干教师培养资助项目(2016GGJS-292)

摘　　要：以普通蒸烤馒头和添加2.0%低聚木糖的蒸烤馒头为试材,采用加速预测货架期法,将样品分别置于37℃和47℃条件下,以水分含量、微生物和感官品质评分为考察指标,应用Arrhenius相关模型和统计学原理预测两种蒸烤馒头的货架期,分析添加2.0%低聚木糖对于蒸烤馒头货架期的影响。结果表明,随着储藏时间的延长,在37℃和47℃条件下,普通蒸烤馒头和添加2.0%低聚木糖蒸烤馒头的水分含量略有下降,菌落总数、大肠菌群和霉菌生长繁殖加快,感官品质评分降低。根据Arrhenius相关模型和统计学原理得出,储藏温度20℃和相对湿度60%的条件下,普通蒸烤馒头的货架期为6~13 d,添加2.0%低聚木糖蒸烤馒头的货架期为12~19 d,说明低聚木糖可有效延长蒸烤馒头的货架期。The regular steamed bread and steamed bread with 2.0% of xylo-oligosaccharides which stored at 37 ℃and 47 ℃ resepectively were investigated with water content, microbiological indexes and sensory evaluation score as test parameters by the accelerated shelf-life testing（ASLT）. Arrhenius models and statistics principles were used to predict the shelf life of two kinds of steamed breads and analyze the effects of xylo-oligosaccharides on shelf life of steamed bread. The results showed that, the water content of both steamed breads decreased slightly, total bacterial count, coliform bacteria and mould counts increased rapidly, and the sensory evaluation scores declined. According to Arrhenius models and statistics principles, the shelf life of regular steamed bread and steamed bread with2.0% xylo-oligosaccharides was 6 ~13 d and 12 ~19 d respectively at 20 ℃ and 60% of relative humidity, which suggested that xylo-oligosaccharides could effectively prolong the shelf life of steamed bread.

关 键 词：ASLT 低聚木糖 蒸烤馒头 货架期 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]