摘要
以枸杞馅料为研究对象,分析枸杞馅料贮藏期内水分、色泽、质构、微生物等指标的变化,并建立货架期预测模型。结果表明:枸杞馅料在4,25℃和37℃3个温度下,随贮藏时间的延长,其硬度、水分含量、菌落总数、霉菌数均逐渐增大,L^(*)值和a^(*)值则略有降低,枸杞馅料在25℃下贮藏品质劣变速度最慢。通过相关性分析,确定以菌落总数为反映枸杞馅料贮藏货架期的品质因子,建立不同温度条件下菌落总数生长动力学模型及随贮藏温度变化的动力学模型。动力学模型的准确因子、偏差因子和均方根误差分别为0.995~1.099,1.071~1.189和0.03~0.07。在此基础上建立枸杞馅料微生物预测模型并验证,预测值和实际值的相对误差在-1.77%~26.76%范围,模型可有效预测枸杞馅料货架期。本研究结果可为枸杞馅料的贮藏提供技术参考。
In this work,the wolfberry filling was produced as the research object,and the changes of moisture,color,texture,microorganisms and other quality indicators of wolfberry fillings during storage were detected and a shelf-life prediction model was established.The results showed that the hardness,moisture content,total colonies number,and mold number of the wolfberry fillings were increased gradually while the L^(*) value and a^(*) value were decreased gradually with the prolonged storage time no matter under 4,25 or 37 ℃ conditions.In general,the slowest rate of deterioration of the wolfberry fillings was observed under storage 25 ℃.On the basis of correlation analysis,the total number of colonies was chosen as the quality indicator that reflecting the shelf life of wolfberry fillings,the growth kinetic model of the total colonies number under different temperature conditions and the kinetic model that changes with the storage temperature were established.The accuracy factors,deviations,and root mean square error of the kinetic model were 0.995-1.099,1.071-1.189 and 0.03-0.07,respectively.Finally,the microbial prediction model was established and verified.The relative error between the predicted value and the actual value was from -1.77% to 26.76%,which indicated that the model could predict the shelf life of wolfberry fillings effectively.The technical support could be provided for the wolfberry fillings storage according to this research.
作者
王晨祥
彭健
徐玉娟
温靖
李璐
余元善
吴继军
林羡
Wang Chenxiang;Peng Jian;Xu Yujuan;Wen Jing;Li Lu;Yu Yuanshan;Wu Jijun;Lin Xian(Sericultural&Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610;School of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第8期316-328,共13页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2019YFD1002300)
广东省重点领域研发计划项目(2020B020226010)
广东省农业科学院“十四五”农业优势产业学科团队项目(202109TD)
科技创新战略专项资金(高水平农科院建设)-优秀博士(R2019YJ-YB3009)
广州市科技计划项目(201904020012,201909020001)。
关键词
枸杞馅料
水分
贮藏品质
温度
货架期
wolfberry fillings
moisture
storage quality
temperature
shelf life
作者简介
第一作者:王晨祥,男,硕士生;通信作者:彭健,E-mail:pengjian19890807@163.com。
