习水特色苕丝糖货架期研究  

Study on Shelf Life of Shaosi Sugar in Xishui

作　　者：宋珊珊[1] 覃麟[1] 高毅 方念 熊富 Song Shanshan(Zunyi Medical College,Zunyi 563000,China)

机构地区：[1]遵义医药高等专科学校,贵州遵义563000 [2]遵义医科大学,贵州遵义563000

出　　处：《安徽农学通报》2019年第18期16-19,共4页Anhui Agricultural Science Bulletin

基　　金：贵州省省市科技合作专项资金项目“贵州省习水县金桥食品有限公司专家工作站”[省市科合(2015)46号];《食品理化检测》课程实践项目调查研究[遵医专教科字(2017)003号]

摘　　要：以甜味苕丝糖、椒盐味苕丝糖为实验材料,应用ASLT法和Arrhenius方程相关模型,以酸价、过氧化值为实验指标,预测2种口味苕丝糖的货架期。结果表明:温度升高会加快游离脂肪酸和氢过氧化物的生成,苕丝糖的酸价和过氧化值显著增加;50℃、60℃储存条件下,苕丝糖中的游离脂肪酸和氢过氧化物生成遵循0级反应动力学模型;20℃储存条件下,甜味苕丝糖的保质期为265d,椒盐味苕丝糖的保质期为216d。This study takes Shaosi sugar with sweet and salt-pepper taste as the experimental material,the acid val?ue and peroxide value as the experimental indexes in order to predict the shelf life of two kinds of Shaosi sugar by us?ing the correlation model of ASLT method and Arrhenius equation.The results show that:Higher temperatures accel?erate the formation of free fatty acids and hydroperoxides.Meanwhile,the acid value and peroxide value of Shaosi sug?ar increased significantly.The free fatty acids and hydroperoxides in Shaosi sugar would generate a kinetic model that followed the 0-level reaction under the storage condition of 50℃,60℃,while the shelf life of Shaosi sugar with sweet is 265 day and the shelf life of shaosi sugar with salt-pepper is 216 days s under the storage condition of 20℃.

关 键 词：苕丝糖 货架期 ASLT法 

分 类 号：TS244[轻工技术与工程—制糖工程]