包装方式对糌粑粉贮藏品质及货架期的影响  

Influence of Packaging Method on the Storage Quality and Shelf Life of Zanba

作　　者：徐婧婷 张菀坤 陈辰 郭顺堂[1] XU Jingting;ZHANG Wankun;CHEN Chen;GUO Shuntang(Beijing Key Laboratory of Plant Protein and Cereal Processing,College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China;Beijing Kangdeli Intelligent Technology Co.,Ltd.,Beijing 100074,China)

机构地区：[1]中国农业大学食品科学营养工程学院,植物蛋白与谷物加工北京市重点实验室,北京100083 [2]北京康得利智能科技有限公司,北京100074

出　　处：《食品工业科技》2021年第22期321-328,共8页Science and Technology of Food Industry

基　　金：国家重点研发计划(2018YFD0400103);西藏科技计划项目(XZ201901NA04)。

摘　　要：为明确糌粑粉的货架期品质变化情况,本文分别对糌粑粉进行普通包装、铝箔包装、添加抗氧化物的普通包装、添加抗氧化物的铝箔包装、添加脱氧剂的普通包装和添加脱氧剂的铝箔包装这六种方式的处理,通过采用50℃条件下进行货架期加速实验,对不同包装方式的糌粑粉的感官评价、氧化品质和挥发性成分进行分析。结果表明:随着贮藏时间延长,糌粑粉品质发生氧化劣变,哈败味增加,脂肪酸值和丙二醛值分别从初始的14.17 mg KOH/100 g和0.402 mg/kg增长至20 d后的39.86 mg KOH/100 g和1.388 mg/kg;在风味组成中,烷烃类物质随贮藏时间延长而减少,酸类物质的含量升高。对比包装方式和添加剂效果发现,铝箔包装均优于普通包装,脱氧剂效果优于抗氧化物,其脂肪酸值、丙二醛值的增长速率均有所减缓。进一步预测常温条件下6种糌粑粉货架期从长到短依次为:添加脱氧剂的铝箔包装(208 d)、添加抗氧化物的铝箔包装(172 d)、铝箔包装(160 d)、添加脱氧剂的普通包装(148 d)、添加抗氧化物的普通包装(136 d)、普通包装(116 d)。这一研究明确了糌粑粉的货架期品质变化情况,为实现糌粑的工业化生产提供技术支持。To illustrate the quality changes of Zanba powder during storage,accelerated shelf-life test was conducted at 50℃and Zanba powder properties such as sensory attributes,oxidative quality and volatile components were analyzed.The Zanba powder was packaged into the following six ways separately:Ordinary packaging,aluminum foil packaging,ordinary packaging with antioxidants,aluminum foil packaging with antioxidants,ordinary packaging with deoxidizer and aluminum foil packaging with deoxidizer.The results showed that with the extension of storage time,the quality of Zanba powder was deteriorated by oxidation.The fatty acid value and malondialdehyde content also increased from the initial 14.17 mg KOH/100 g and 0.402 mg/kg to 39.86 mg KOH/100 g and 1.388 mg/kg(20 d),respectively.In terms of flavor compounds composition,the contents of alkanes decreased with the extension of storage time,while the content of aldehydes increased.After comparative evaluations of packaging and active substances effects on Zanba powder shelf-life,it could be concluded that aluminum foil packaging was better than ordinary packaging,and deoxidant was better than antioxidants.Under the normal temperature conditions,the shelf life of Zanba powder from long to short sorted order were:Aluminum foil packaging with deoxidizer(208 d),aluminum foil packaging with antioxidants(172 d),aluminum foil packaging(160 d),ordinary packaging with deoxidizer(148 d),ordinary packaging with antioxidants(136 d),ordinary packaging(116 d). This study clarified the quality and shelf life of Zanba powder, provided guiding significance for the reservoir of the powder and technical support for industrial production of the powder.

关 键 词：糌粑粉 贮藏品质 哈败味 包装方式 货架期 铝箔包装 抗氧化物 脱氧剂 

分 类 号：TS201.1[轻工技术与工程—食品科学]