ASLT法在青稞固体饮料货架期预测中的应用研究  

Application of ASLT Method in Predicting the Shelf Life of Barley Solid Beverage

作　　者：赵芸 白术群 王宝 赵抒娜 ZHAO Yun;BAI Shuqun;WANG Bao;ZHAO Shu'na(COFCO Nutrition and Health Research Institute,Beijing 102209,China;Beijing Key Laboratory of Nutrition&Health and Food Safet,Beijing 102209,China;Beijing Engineering Laboratory of Geriatric Nutrition&Food,Beijing 102209,China)

机构地区：[1]中粮营养健康研究院有限公司,北京102209 [2]营养健康与食品安全北京市重点实验室(北京市科委),北京102209 [3]老年营养食品研究北京市工程实验室(北京市发改委),北京102209

出　　处：《农产品加工》2021年第20期37-40,共4页Farm Products Processing

摘　　要：对以青稞为主要原料的固体饮料采用ASLT法预测货架期。将样品分别放置于25,35,45℃条件下,以感官、水分含量、过氧化值为评价指标,通过品质衰变动力学与贮藏温度的关系获得关联方程。结果表明,在贮藏温度25℃时,青稞固体饮料产品保质期达到6个月,由此建立了通过不同的贮藏温度对应不同的衰变速率的货架期关系模型,为产品品质控制与销售策略提供了重要的参考价值。Using the method of accelerated shelf-life testing(ASLT)predicted the shelf-life of barley solid beverage.The barley solid beverage which stored at 25,35,45℃,respectively were investigated with sensory evaluation score,water content and peroxide value as test,shelf life models based on food quality deterioration theory and storage temperature.The results showed that the storage temperature was 25℃,the shelf life of barley solid beverage about 6 months,the relationship model of shelf life with different temperature corresponding to different decay rate provides an important reference value for product quality control and sales strategy.

关 键 词：青稞固体饮料 货架期 ASLT预测模型 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]