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投稿时间：2021-09-10
投稿时间：2021-09-10
中文摘要: 为探究香菇油辣椒酱在不同贮藏温度下的品质变化，结合Arrhenius动力学方程建立酸价与菌落总数的货架期预测模型。以前期研制的香菇油辣椒酱为样品，分析不同贮藏温度（25、37、49℃）对其品质的影响。结果表明，随着贮藏时间的延长，香菇油辣椒酱的品质逐渐下降，且温度越高，下降速率越快；通过Pearson相关性分析建立以酸价、菌落总数为关键指标的货架期预测模型，其中酸价、菌落总数的活化能（Ea）分别为6.09、88.94 kJ/mol，指前因子（k0）分别为0.290 3、4.99×1013kJ/mol，模型误差在10%左右，表明模型构建较可靠。
Abstract:In order to explore the quality changes of Lentinus edodes oil chilli sauce under different storage temperatures，a shelf-life prediction model of acid value and total viable count was established based on Arrhenius kinetic equation.The effects of different storage temperatures （25，37，49℃）on the quality of Lentinus edodes oil chili sauce were analyzed.The results showed that the quality of Lentinus edodes oil chili sauce gradually decreased with the extension of storage time；the faster the rate of decline as the higher the temperature.Through Pearson correlation analysis，the shelf-life prediction model with acid value and total number of colonies as key indicators was established，in which the activation energy （Ea）of acid value and total number of colonies were 6.09 kJ/mol and 88.94 kJ/mol，and the pre exponential factor（k0）were 0.290 3 kJ/mol and 4.99×1013kJ/mol，respectively，the model error was about 10%，indicating that the model construction is reliable.
keywords: Lentinus edodes oil chili sauce accelerated test acid value total viable count shelf life prediction model
文章编号：202222020 中图分类号： 文献标志码：
基金项目:贵州省科技计划项目（黔科合支撑[2020]1Y161号）；2021年度贵阳学院学科团队建设项目（2021-xk15）
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