摘要
一定温湿度条件下,分析不同阻隔性包装材料对月饼品质变化的影响。通过测定袋内月饼的干燥失重、酸价、过氧化值、菌落总数、总糖、脂肪等指标,得出高阻隔性包装材料能够保证存放期间月饼的品质。
Different barrier properties packaging materials under certain temperature and humidity conditions impact the moon cake quality. The law of moon cake quality changement was obtained. By test the loss on drying, acid value, peroxide value, the total number of colonies, total sugar, fat and other indicators, that the high barrier packaging materials can ensure the moon cake quality during store is conclued.
出处
《上海计量测试》
2012年第5期22-24,共3页
Shanghai Measurement and Testing
关键词
月饼:阻隔性
包装材料
moon cake
barrier properties： food packaging material
