塑膜包装拌面酱保质期内品质稳定性实验研究-《中国调味品》

文章信息/Info

Title:: Experimental Study on the Quality Stability during the Shelf Life of Noodle Sauce with Plastic Film Packaging

摘要:: 选取拌面酱分别在5℃RH40%冷藏，25℃RH50%常温，45℃RH75%极端条件下观察保质期内的品质变化及其稳定性。结果表明：拌面酱的色泽、风味口感、体态等感官品质，在不同的储存条件下有着不同程度的劣变，极端条件下的变化差异性最大。黏度和乳化稳定性的检测指标同感官评价的结果基本一致，能够用于预测拌面酱在保质期内感官品质的劣变趋势及程度。菌落总数的检测值均在相关标准的控制范围内，不是拌面酱品质不稳定的主要原因。由此能够初步认定其保质期：冷藏条件下可达一年以上，常温条件下可确保6个月，高温高湿的极端条件下只能是3个月。

Abstract:: s: The quality change and stability of noodle sauce were observed respectively under the 5 ℃ @ RH40% refrigeration, 25 ℃ @ RH50% normal and 45 ℃ @ RH75% extremely. The results showed that the deterioration of sensory qualities such as color, flavor and taste, texture changed different degree under the different storage conditions. And the largest Variation difference is the extreme conditions. The results of viscosity and emulsification stability were consistent with the results of sensory evaluation, which could be used to indicate the variation of sensory quality during the shelf life of noodle paste. The total number of bacteria was within the control range of relevant standards, and microbes were not the main cause of quality instability. So the shelf life of noodle sauce can be preliminary determined: refrigerated conditions can reach more than one year, Room temperature ensures 6 months, Extreme conditions of high temperature and humidity can only guarantee 3 months