软包装材料阻隔性对鲜湿米粉常温储藏品质特性的影响  

Effect of barrier properties of flexible packaging materials on the quality of fresh and wet rice noodles stored at room temperature

作　　者：于中玉[1] 黄佳琪 周凤霞 YU Zhongyu;HUANG Jiaqi;ZHOU Fengxia(Jilin Province Economic Management Cadre College,Changchun 130012;Jilin Province Product Quality Supervision and Inspection Institute,Changchun 130012;Jilin Anxin Food Technology Service Co.,Ltd.,Changchun 130012)

机构地区：[1]吉林省经济管理干部学院,长春130012 [2]吉林省产品质量监督检验院,长春130012 [3]吉林省安信食品技术服务股份有限公司,长春130012

出　　处：《中国食品添加剂》2022年第9期159-166,共8页China Food Additives

基　　金：吉林省教育厅职业教育与成人教育重点课题(2019ZCZ058);吉林省经济管理干部学院食药监测分析科研平台基金KYPT202102。

摘　　要：为延长鲜湿米粉的常温保质期,以鲜湿米粉为研究对象,采用Q10(温差10℃保质期比率)模型加速试验方法,探究不同软包装材料的阻隔性对鲜湿米粉品质(食用品质、质构特性、感官评分及色泽)的影响。结果显示:通过考察不同软包装包材材质的鲜湿米粉储藏期内菌落总数、水分含量、断条率、吐浆值、质构特性、色泽、感官评分等货架期核心特征指标,综合对比鲜湿米粉品质为PA/PE(高阻隔)>PET/PE(中阻隔)>PA/RCPP(低阻隔),筛选出PA/PE(高阻隔)材质软包装更适合鲜湿米粉货架期的包装材料。为鲜湿米粉常温保质期的研究提供新的思路,以期为延长鲜湿米粉保质期提供实践指导。In order to prolong the shelf life of wet rice noodles at room temperature,Q10(temperature difference 10℃ shelf life ratio)model accelerated test method was used to study the effects of barrier properties of different flexible packaging materials on the quality of wet rice noodles(edible quality,texture characteristics,sensory score and color). The results showed that the quality of wet rice noodles was PA/PE(high barrier)> PET/PE(medium barrier)> PA/RCPP(low barrier). Effects of different flexible packaging materials on the total number of colonies,moisture content,breaking rate,pulp spitting value,texture characteristics,color and sensory score during the storage period were tested. PA/PE(high barrier)flexible packaging was more suitable for wet rice noodles. The research provides a reference for the research on extending shelf life of wet rice noodles at room temperature.

关 键 词：鲜湿米粉 加速试验 包装材质 阻隔性 品质特性 

分 类 号：TS206.4[轻工技术与工程—食品科学]