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作 者:谢琳 周宇东 蓝小飞 施文婷 管佳丽 孙少杰 李建国 XIE Lin;ZHOU Yudong;LAN Xiaofei;SHI Wenting;GUAN Jiali;SUN Shaojie;LI Jianguo(Jiaxing Institute for Food,Drug and Product Quality Control,Jiaxing 314050,China;Zhejiang Shangkouxin Food Co.,Ltd.,Haining 314400,China)
机构地区:[1]嘉兴市食品药品与产品质量检验检测院,浙江嘉兴314050 [2]浙江上口心食品股份有限公司,浙江海宁314400
出 处:《食品科技》2023年第10期148-155,共8页Food Science and Technology
基 金:嘉兴市科技局公益性研究计划项目-民生科技创新研究专项(2022AY300100)。
摘 要:针对烘烤类花生产品抽检的酸价、过氧化值不合格的问题,探究不同储存条件下烘烤类花生的品质,并进行货架期评估。设置不同包装材质、光照、脱氧剂和干燥剂的放置、储存温度条件,以酸价、过氧化值为烘炒类花生品质评价指标,比较它们在不同储藏时间内的变化趋势。结果表明,储存温度对酸价、过氧化值影响均较为明显,在温度、时间相同的储存条件下,以氧化铝涂层复合膜袋包装、袋内放置脱氧剂为最优储存方案,能有效地延缓烘烤类花生酸败过程。采用最优储存方案进行长期稳定性试验和比对试验,样品的感官、理化、微生物指标均符合食品安全国家标准,常温储存可达预计的8个月货架期。Aiming at the problem of unqualified acid value and peroxide value in the sampling inspection of roasted peanut products,exploring the quality of roasted peanuts under different storage conditions,and conduct shelf life assessment.Under different packaging materials,lighting conditions,placement of deoxidizers and desiccants,and storage temperature conditions,the acid value and peroxide value were used as quality evaluation indicators for roasted peanuts to compare their change trends during different storage times.The results showed that storage temperature had a significant impact on acid value and peroxide value.Under the same storage conditions of temperature and time,from the perspective of packaging effect,using aluminum oxide coated composite film bags and placing deoxidizers in the bags as the optimal storage plan can effectively delaying the rancidity process of roasted peanuts,the longterm stability test and comparison experiments were conducted using the optimal storage scheme.The sensory,physicochemical,and microbiological indicators of the samples meet the national food safety standards.Storage at room temperature can reach the expected shelf life of 8 months.
分 类 号:TS255.6[轻工技术与工程—农产品加工及贮藏工程]
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