摘要
本文主要阐述了蓝柑风味糖浆货架期预测模型的研究过程及方法,对蓝柑风味糖浆储存过程中多维度品质变化、保藏期限等进行评估预测。在4、27、37℃的贮藏条件下,通过对感官指标、可溶性固形物含量、pH、还原糖含量、羟甲基糠醛(5-hydroxymethyl-furfural,HMF)等多项指标变化的逐一分析,结合动力学模型和Arrhenius方程,完成了货架期预测模型的构建。结果表明,以感官得分为80分、可溶性固形物含量为85%、pH为2、还原糖含量为100%、羟甲基糠醛含量为35 mg/kg作为蓝柑风味糖浆货架期的终点,在4℃冷藏条件下,蓝柑风味糖浆的理论货架期约为48个月;20℃室温条件下,蓝柑风味糖浆的理论货架期约为24个月,货架期终点蓝柑风味糖浆的品质出现不可接受的损失。蓝柑风味糖浆货架期预测模型的建立,为糖浆类产品货架期预测建模提供了新思路。
The research process and methods of the blue mandarin flavor syrup shelf life prediction model were mainly described and the multi-dimensional quality changes and shelf life of the blue mandarin flavor syrup during storage were evaluated and predicted by this article. Through the analysis of sensory indicators, soluble solid content, pH, reducing sugar content, 5-hydroxymethyl-furfural(HMF) content and other indicators, combined with the kinetic model and the arrhenius equation, the shelf life prediction model was completed at 4, 27 and 37 ℃. The results showed that the sensory score of 80 points, the soluble solid content of 85%, the pH of 2, the reducing sugar content of 100%, and HMF content of 35 mg/kg were taken as the end of the shelf life of blue mandarin flavor syrup. Under 4 ℃ refrigeration conditions, the theoretical shelf life of blue mandarin flavor syrup was about 48 months. Under 20 ℃ room temperature, the theoretical shelf life of blue mandarin flavor syrup was about 24 months, and unacceptable loss of the quality of blue mandarin flavor syrup was appeared at the end of the shelf life. A new idea for the prediction and modeling of the shelf life of syrup products was provided by the establishment of the prediction model for the shelf life of blue mandarin flavor syrup.
作者
姚宇晨
毋思敏
苏晓霞
杨钊
王宝
卞祺
徐光辉
钟绍强
蒙军
YAO Yuchen;WU Simin;SU Xiaoxia;YANG Zhao;WANG Bao;BIAN Qi;XU Guanghui;ZHONG Shaoqiang;MENG Jun(COFCO Nutrition and Health Research Institute Co.,Ltd.,Beijing Engineering Laboratory of Geriatric Nutrition&Foods,Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing 102209,China;COFCO Chongzuo Sugar Co.,Ltd.,Chongzuo 532200,China;COFCO Sugar Co.,Ltd.,Key Laboratory of Quality&Safety Control for Sugar Crops and Tomato,Ministry of Agriculture of the PRC,National Sugar Processing Technology Research and Development Center,Post-Doctoral Research Center of COFCO Sugar Co.,Ltd.,Changji 831100,China)
出处
《食品工业科技》
CAS
北大核心
2022年第2期255-262,共8页
Science and Technology of Food Industry
基金
2020年广西重点研发计划(桂科AB20297051)
2020年广西科技基地和人才专项(桂科AD21075037)。
