预包装冻干鸡汁茼蒿食品货架期预测模型研究  

Prediction model establishment of shelf life of pre-packaged chrysanthemum in chicken sauce food

作　　者：吴慧媛 臧鹏[1] 杜秉健 董海胜[1] 徐楠 赵伟[1] WU Huiyuan;ZANG Peng;DU Bingjian;DONG Haisheng;XU Nan;ZHAO Wei(Key Laboratory of Space Nutrition and Food Engineering,China Astronaut Research and Training Center,Beijing 100094,China;Forestry College,Beihua University,Jilin 132013,China)

机构地区：[1]中国航天员科研训练中心航天营养与食品工程重点实验室,北京100094 [2]北华大学林学院,吉林吉林518133

出　　处：《包装与食品机械》2022年第5期25-30,共6页Packaging and Food Machinery

基　　金：中国航天员科研训练中心试验技术重点研发项目(2000050019)。

摘　　要：为解决航天食品中复水汤菜类食品的在轨货架期预测难的问题,以预包装冻干鸡汁茼蒿为研究对象,分析其营养、感官和微生物指标在不同温度(22,37,47 ℃)下贮藏的变化情况,建立货架期预测模型。试验表明,水分含量呈现上升趋势,贮藏12周后,22,37,47 ℃贮藏条件下水分含量由初始的(2.03±0.03)g/100g分别增加至(2.45±0.07),(2.87±0.03),(3.77±0.07)g/100g;在47 ℃,叶绿素降解速率最快,硫胺素含量损失率最大;核黄素含量在不同温度间差异不大,菌落总数基本保持不变。将建立的货架期预测模型结果和实测值比较,水分评价相对误差为2.75%,叶绿素评价相对误差为2.30%。基于含水量和叶绿素含量对预包装鸡汁茼蒿货架期进行模型预测,准确率较高。研究对监测储备食品品质,确保食品安全具有重要意义。In order to solve the problem that it is difficult to predict the on-orbit shelf life of rehydrated soup and vegetables in space food,with the prepackaged freeze-dried chrysanthemum in chicken sauce as the research object,the changes of its nutrition,sensory and microbiological indicators under different temperatures(22,37,47 ℃) were analyzed,and further the shelf life predictionmodel was established.The tests show that the moisture content shows a rising trend,and after storage of 12 W,the moisture content under storage conditions of 22,37,47 ℃ increases from the initial (2.03±0.03)g/100g to (2.45±0.07),(2.87±0.03),(3.77±0.07)g/100g,respectively.At 47 ℃,the chlorophyll degradation rate is the fastest and the thiamine content loss rate is the largest;Riboflavin content does not vary much between temperatures,and the total number of colonies remains largely unchanged.By comparing the results of the established shelf life prediction model with the measured values,the relative error of moisture evaluation is 2.75%,and the relative error of chlorophyll evaluation is 2.30%.The result shows that the shelf life of chrysanthemum in chicken sauce can be predicted based on the moisture content and chlorophyll content with a higher accuracy.The study is of important significance for monitoring the quality of stored food and ensuring food safety.

关 键 词：鸡汁茼蒿 含水量 叶绿素 货架期 预测模型 

分 类 号：TS207.3[轻工技术与工程—食品科学]