萝卜干香菇辣酱货架期模型的建立  

Establishment of Shelf Life Model of Dried Radish and Lentinus edodes Spicy Sauce

作　　者：陈刘胤 张馨月 赵凇民 崔方超 俞张富 沈荣虎 李颖畅 CHEN Liu-yin;ZHANG Xin-yue;ZHAO Song-min;CUI Fang-chao;YU Zhang-fu;SHEN Rong-hu;LI Ying-chang(National and Local Joint Engineering Research Center for Storage,Processing and Safety Control Technology of Fresh Agricultural and Aquatic Products,College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Hangzhou Xiaoshan Agricultural Development Co.,Ltd.,Hangzhou 311200,China)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]杭州萧山农业发展有限公司,杭州311200

出　　处：《中国调味品》2025年第3期136-141,共6页China Condiment

基　　金：横向课题(HXL202146)。

摘　　要：萧山萝卜干属于半干态腌制蔬菜,在我国和东南亚地区享有盛誉。为了使萧山萝卜干产品多样化,开发具有萝卜干特色味道的调味酱,以满足消费者的不同需求,增加萝卜干的产品布局和经济价值,该研究优化了萝卜干香菇辣酱的加工工艺,应用Arrhenius方程建立辣酱的货架期模型,预测了萝卜干香菇辣酱的货架期。萝卜干香菇辣酱的加工工艺:以复水后的150 g萝卜干为基准,炒制时间8 min、食用油添加量189 g、炒制温度117℃、鲜辣椒添加量30 g、香菇添加量20 g、黄豆酱添加量40 g、豆瓣酱添加量20 g、干辣椒添加量10 g、洋葱添加量10 g。以菌落总数和酸价作为萝卜干香菇辣酱货架期预测模型的关键因素,建立货架期预测模型。经验证,预测值和实测值的相对误差小于7%,预测模型具有较高的准确度。以菌落总数为参考指标,25℃下萝卜干香菇辣酱的货架期为126 d,为萝卜干香菇辣酱货架期的预测提供了一定的参考。Xiaoshan dried radish is semi-dried pickled vegetable and enjoys a high reputation in China and Southeast Asia.In order to diversify the products of Xiaoshan dried radish and develop seasoning sauce with the characteristic taste of dried radish to meet the different needs of consumers and increase the product layout and economic value of dried radish,in this study,the processing technology of dried radish and Lentinus edodes spicy sauce is optimized,the shelf life model of spicy sauce is established using Arrhenius equation,and the shelf life of dried radish and Lentinus edodes spicy sauce is predicted.The processing technology of dried radish and Lentinus edodes spicy sauce is as follows:on the basis of 150 g dried radish after rehydration,stir-frying time is 8 min,the addition amount of edible oil is 189 g,stir-frying temperature is 117℃,the addition amount of fresh chili is 30 g,the addition amount of Lentinus edodes is 20 g,the addition amount of soybean paste is 40 g,the addition amount of broad bean paste is 20 g,the addition amount of dried chili is 10 g,and the addition amount of onion is 10 g.With total bacterial count and acid value as the key factors for the shelf life prediction model of dried radish and Lentinus edodes spicy sauce,the shelf life prediction model is established.After verification,the relative error between predicted value and measured value is less than 7%,indicating that the prediction model has high accuracy.With total bacterial count as the reference index,the shelf life of dried radish and Lentinus edodes spicy sauce at 25℃is 126 d,which has provided a certain reference for the prediction of shelf life of dried radish and Lentinus edodes spicy sauce.

关 键 词：萝卜干 香菇 辣酱 货架期 

分 类 号：TS264.24[轻工技术与工程—发酵工程]