摘要
以玫瑰风味红糖为研究对象,采用加速试验(Accelerated shelf-life testing,ASLT)方法加速预测产品货架期。将样品分别放置于35,45℃条件下,以感官指标、理化指标、微生物指标等多维度进行评价,研究品质衰变动力学与贮藏温度关系的关联方程。结果表明,在贮藏温度25℃时,玫瑰风味红糖产品保质期达到50周,由此建立了通过不同贮藏温度对应不同衰变速率的货架期关系模型,为产品品质控制与销售策略提供了重要的参考价值。
Using the method of accelerated shelf-life testing(ASLT)predicted the shelf-life of rose brown sugar.The rose brown sugar which stored at 35℃and 45℃,respectively were investigated with sensory evaluation score,physicochemical indexes and microbiological indexes as test,shelf life models based on food quality deterioration theory and storage temperature.The results showed that the storage temperature was 25℃,the shelf life of rose brown sugar about 50 weeks,the relationship model of shelf life with different temperature corresponding to different decay rate provided an important reference value for product quality control and sales strategy.
作者
赵芸
陆婉瑶
张双虹
王宝
王健
刘孟涛
ZHAO Yun;LU Wanyao;ZHANG Shuanghong;WANG Bao;WANG Jian;LIU Mengtao(COFCO Nutrition and Health Research Institute,Beijing Key Laboratory of Nutrition,Health and Food Safety,Beijing Engineering Laboratory of Geriatric Nutrition&Food,Beijing 102209,China)
出处
《农产品加工》
2025年第24期13-16,24,共5页
Farm Products Processing
关键词
玫瑰风味红糖
货架期
ASLT预测模型
rose brown sugar
shelf-life
accelerated shelf-life testing prdictive model
