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食品研究与开发:2024,45(10):109-116
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玫瑰辣酱工艺研究及货架期预测
(云南农业大学食品科学技术学院,云南昆明 650201)
Process Research and Shelf Life Prediction of Rose Chilli Sauce
(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China)
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投稿时间:2023-07-21    
中文摘要: 为优化玫瑰辣酱的制作工艺及建立货架期预测模型,以玫瑰花和豆瓣酱为主要原料,通过单因素和响应面试验,以感官评分为评价指标,优化玫瑰辣酱制作工艺;分析玫瑰辣酱在不同贮藏温度(37、47、57 ℃)下酸价和过氧化值随时间的变化规律,并利用阿伦尼乌斯(Arrhenius)方程预测货架期。结果表明,玫瑰辣酱最佳工艺配方为以100 g 豆瓣酱计,玫瑰花瓣添加量70 g、香油添加量64.72 g、玫瑰花酿添加量4.91 g、花椒添加量1.93 g。玫瑰辣酱随贮藏时间延长和贮藏温度升高,酸价和过氧化值均增加,且贮藏温度越高变化速率越快;按照酸价变化得到的玫瑰辣酱货架期预测方程为A = A0e7.702 × 107e- 56 996∕RTt,预测货架期为254 d;按照过氧化值变化得到的玫瑰辣酱货架期预测方程为A = A0e3.108 × 108e- 60 585∕RTt,预测货架期为249 d。综上所述玫瑰辣酱在常温下(25 ℃)货架期为249 d,为玫瑰辣酱的货架期预测提供理论依据。
中文关键词: 玫瑰辣酱  酸价  过氧化值  感官品质  货架期
Abstract:In order to optimize the production process of rose chilli sauce and establish a shelf life prediction model,with rose and bean paste as main raw materials,through single factor and response surface tests,sensory scores were used as evaluation indicators to optimize the production process of rose chilli sauce. The changes of acid value and peroxide value with time at different storage temperatures(37,47,57 ℃)were analyzed,and Arrhenius equation was used to predict the shelf life.The results showed that the optimal technological formula of rose sauce was as follows:for 100 g of bean paste,70 g of rose petals were added,64.72 g of sesame oil was added,4.91 g of rose brew was added,and 1.93 g of prickly ash was added.The acid value and peroxide value of rose sauce increased with the increase of storage time and storage temperature,and the higher the storage temperature,the faster the change rate. The shelf life prediction equation obtained from the change of acid value was A = A0e7.702 × 107e- 56 996∕RTt,and the predicted shelf life was 254 d.The shelf life prediction equation obtained from the change of peroxide value was A = A0e3.108 × 108e- 60 585∕RTt,and the predicted shelf life was 249 d. In summary,the shelf life of rose chilli sauce is 249 d at room temperature(25 ℃),which provides a theoretical basis for the shelf life prediction of rose sauce.
文章编号:202410015     中图分类号:    文献标志码:
基金项目:国家自然科学基金地区科学基金项目(32060573);云南省科技厅科技计划项目重大科技专项计划项目(202202AE090019);云南省科技厅科技计划项目农业联合专项项目(202301BD070001-106)
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