柿饼保质期控制技术研究(Ⅱ)

Study on control technology of shelf-life of dried persimmon(Ⅱ)

降低柿饼水分活度来延长柿饼保质期最佳工艺参数为:1%丙二醇、1.5%丙三醇、8h浸渍、柿饼与溶液质量比1∶2。采用响应面分析法研究柿饼复合防腐剂配比,并得出柿饼保质期的回归方程lny=5.312+1776.5z1+300.8z2+217.7z3-2244800z1z2,由失拟检验知方程准确率达到99%,延长柿饼保质期最优点Zmax(0.003%,0.09%,0.03%)。降低柿饼水分活度和添加复合添加剂均能有效延长柿饼的保质期,后者效果更好。

The optimum formulation of lowering the water activity of dried persimmon in order to prolong its shelf-life was：propanediol 1%,glycerol 1.5%,infusion time 8 h,the ratio of the dried persimmon to solution 1∶2 Using response surface analysis methodology studied preservatives composite ratio of the dried persimmon,and concluded a regression equation about its shelf-life that is lny =5.312 ＋1776.5z1 ＋300.8z2 ＋217.7z3 -2244800z1z2. The exact rate of the regression equation reached to 99% by the test for lack of fit. Zmax （0.009%, 0.082%, 0.03%） was the best point to extend the dried persimmon shelf-life. Lowering the Aw or adding compound additive can effectively extend the shelf-life of dried persimmon, the latter is better.