摘要
采用普通包装、一次真空包装、2次真空包装、一次真空包装加干燥剂、2次真空包装加吸氧剂、2次充氮包装等不同包装方式对开口带壳澳洲坚果产品进行包装,研究产品在不同储存期间的质量变化。结果表明：加工的开口带壳澳洲坚果产品的质量指标符合澳洲坚果果仁Q/RZJ 001—2007标准要求。不同包装方式产品在0~12个月的储存期内,酸值和过氧化值逐步增加,其中普通包装的产品在储存12个月后酸值和过氧化值为1.332 5 mg/g与2.351 9 mmol/kg,储存效果最差,2次真空加脱氧剂包装的产品的酸值和过氧化值最低,为0.837 5 mg/g与0.822 5mmol/kg,储存效果最好,表明添加脱氧剂可以吸收储存过程中的氧气,明显提高开口带壳澳洲坚果产品的保质期。
Macadamia nut-in-shell were packed by the common packing, once vacuum packing, twice vacuum packing, once vacuum packing adding drying agent, twice vacuum packing adding deoxidizing agent, twice nitrogen filled packaging, quality changes during storage were studied. Results showed that quality index of macadamia nut-in-shell could meet the requirement of manufacturer＇s standard of macadamia nut （Q/RZJ 001--2007）. Acid value and peroxide value of macadamia nut-in-shell had been gradually increasing during 0~12 month storage. Acid value and peroxide value of products by the common packing in the twelfth months were 1.332 5 mg/g and 2.351 9 mmol/kg, storage effect was worst, acid value and peroxide value of products by twice vacuum packing adding deoxidizing agent in the twelfth months were 0.837 5 mg/g and 0.822 5 mmol/kg, storage effect was best, its showed that deoxidizing agent could absorb the oxygen during storage and obviously raise the quality guarantee period of products.
出处
《食品工业》
北大核心
2014年第8期152-155,共4页
The Food Industry
基金
云南省科研院所技术开发专项(No.2010CF011)
