不同包装方式绿茶酒酿馒头的储藏品质分析及货架期预测  

Storage Quality Analysis and Shelf Life Prediction of Steamed Bread with Green Tea and Fermented Glutinous Wine in different Packaging Method

作　　者：刘晓媛 孙鹤 夏南 刘彩丽 LIU Xiaoyuan;SUN He;XIA Nan;LIU Caili(Xinyang Agriculture and Forestry University,Xinyang 464000,China;Anhui Agricultural University,Hefei 230000,China)

机构地区：[1]信阳农林学院,河南信阳464000 [2]安徽农业大学,安徽合肥230000

出　　处：《食品科技》2023年第12期147-154,共8页Food Science and Technology

基　　金：河南省科技攻关项目(232102110163);河南省高等学校重点科研计划项目(22B550016);信阳农林学院科技攻关项目(KJ-2021031);信阳农林学院青年基金项目(QN2021029)。

摘　　要：为探究不同包装绿茶酒酿馒头的储藏稳定性,以绿茶酒酿馒头为研究对象,以密封包装绿茶酒酿馒头为对照,在–18、4、25℃下开展储藏试验,探究储藏期间其水分、p H值、质量损失等储藏品质指标和菌落总数的变化,并引入Arrhenius方程。根据pH值和菌落总数构建货架期预测模型。结果表明:通过验证根据p H值、菌落总数构建的预测模型均可(预测值与实测值相对误差在10%以内)用于样品货架期预测,其中p H值模型预测真空包装绿茶酒酿馒头在–18、4、25℃下的货架期分别为21.95、12.08、10 d,菌落总数模型预测真空包装绿茶酒酿馒头在–18、4、25℃下的货架期分别为21.09、11.13、9.60d。该研究获得了真空包装绿茶酒酿馒头在–18~25℃下的货架期预测模型,为实现绿茶酒酿馒头的长期储运提供了理论基础。In order to explore the storage stability of steamed bread with different packaging of green tea and fermented glutinous wine,it as the research object and the steamed bread with sealed packaging as the control were stored at–18,4 and 25℃,and the changes in storage quality indexes such as moisture,pH and weight loss and the total number of colonies during storage were investigated,and the Arrhenius equation was introduced.Predict that the shelf was constructed according to pH and total number of colonies.The results show that:The prediction model constructed according to pH and total number of colonies can be verified(the relative error between the predicted value and the measured value is within 10%)to predict the shelf life of the sample.Among them,the pH model predicts that the shelf life of vacuum packaged green tea steamed bread with wine is 21.95,12.08 and 10 days at–18,4 and 25℃respectively.The shelf life of vacuum freeze drying green tea steamed bread was 21.09,11.13,9.60 day at–18,4 and 25℃,respectively.In this study,the prediction model of vacuum freeze drying green tea steamed bread at–18–25℃was obtained,which provided a theoretical basis for long-term storage and transportation of green tea steamed bread.

关 键 词：绿茶酒酿馒头 储藏环境 货架期 预测模型 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]