摘要
采用加速货架期试验法,通过提高不同风味烧烤盐的储藏温度,加快其品质变化速度,测定其水分含量、菌落总数和大肠菌群的变化,并运用货架期预测模型来预测其货架期。结果表明,不同辅料和香辛料的添加是造成不同风味烧烤盐货架期长短不同的主要原因,其中,香辣风味烧烤盐的货架期最长(298d),其次为麻辣风味烧烤盐(284d),孜然风味烧烤盐和蒜味烧烤盐的货架期最短,分别为188,174d。
Using accelerated shelf life test method,by improving the different barbecue flavor salt storage temperature and speed up its quality changes,moisture content,total number of colonies,coliform group in different barbecue flavor salt was determined to predict its shelf life through the analysis shelf life model.Results show that the different spices and amount is the main reason that influence the shelf life length,among them,the shelf life of spicy barbecue flavor salt is the longest（298d）,followed is hemp and spicy flavor of barbecue salt（284d）,cumin flavor of barbecue salt and garlic flavor barbecue salt is the shortest,188,174 d,respectively.
出处
《食品与机械》
CSCD
北大核心
2016年第5期127-130,136,共5页
Food and Machinery
关键词
风味
烧烤盐
加速试验
货架期
flavor
barbecue salt
accelerated test
shelf life
