摘要
文章主要研究柠檬金耳羹在不同贮藏条件下的品质变化及货架期。基于数学建模的思想,以柠檬和金耳为研究对象,在5、23、33℃的贮藏条件下,在规定时间内进行感官、理化、微生物检测,以菌落总数和大肠菌群总数作为卫生指标,pH作为理化指标,感官评分、色差分析作为感官指标;运用一级反应动力学模型,结合Arrhenius方程,建立柠檬金耳羹的货架期动力学模型,分析结果表明柠檬抗氧化和抑菌成分对微生物生长繁殖有一定抑制效果。采用模糊权重法对柠檬金耳羹货架期间的多项品质指标不同的加权系数进行综合评定,品质综合评价的加权关联度=感官评分×0.25+p H×0.25+大肠菌群×0.25+菌落总数×0.25。该模型的建立能够有效地预测该类产品的货架期。
This paper mainly studies the quality change and shelf life of lemon Tremella aurantialba soup under different storage conditions.Basing on mathematical modeling,it took lemon and Tremella aurantialba as research objects under being storage at 5,23,33℃.The evaluation of sensory,physical,chemical and microbial were detected within a specified time.The total number of bacterial colony and coli group,pH,sensory evaluation value and color difference analysis were taken as sensory indicators.Using first-order reaction kinetics model and combining arrhenius equation,the shelf life dynamics model of lemon Tremella aurantialba soup was established,in which it analyzed that the antioxidant and antimicrobial component of lemon Tremella aurantialba had a certain inlibition effect on the growth and reproduction of microorganism.The fuzzy weight method was used to comprehensively evaluate the weighting coefficients of multiple quality indicators during the shelf life of lemon Tremella aurantialba soup.Weighted correlation of quality comprehensive evaluation=sensory score×0.25+pH×0.25+coli group×0.25+total number of bacterial colony×0.25.The model can effectively predict the shelf life of this kind of products.
作者
赖路
李燮昕
王宇
罗昊
LAI Lu;LI Xiexin;WANG Yu;LUO Hao(College of Food Science,Sichuan Tourism College,Chengdu 610100,China)
出处
《食品科技》
CAS
北大核心
2020年第1期69-77,共9页
Food Science and Technology
基金
四川省创新创业训练计划项目(S201911552106)。
关键词
金耳
柠檬
微生物
货架期
抗氧化
动力学模型
Tremella aurantialba
lemon
microorganism
self life
antioxidizability
dynamic model
作者简介
赖路(1997—),男,研究方向为食品质量与安全。;通信作者:李燮昕
