Weibull危害分析法研究压缩饼干的主要劣变指标

Study on the deterioration indexes of compressed biscuits by Weibull hazard analysis

对压缩饼干贮藏过程中主要劣变指标进行了研究。测定了压缩饼干常温(25℃)贮藏下色泽、酸价、过氧化值及菌落总数的变化,选取45℃进行加速实验,测定了加速贮藏过程中压缩饼干感官指标(硬度和色泽)及理化指标(酸价、过氧化值、水分含量)的变化,确定压缩饼干的主要品质劣变指标,同时采用感官可接受性评价和Weibull危害分析法确定出压缩饼干酸价可接受终点值。结果表明:压缩饼干贮藏过程中主要的品质劣变指标为酸价和硬度,酸价可接受终点值为3.28mg/g。

The main deterioration indexes of compressed biscuits were studied. The accelerated experiments were conducted at 45℃. The changes of chromatic aberration,acid value,peroxide value,and total number of colonies at 25℃ during storage were determined. The sensory indexes（hardness and chromatic aberration） and the physical and chemical indexes at accelerated temperatures （acid value, peroxide value and water content） were all determined. Weibull hazard analysis was used to determine the acceptable terminal point of compressed biscuits at 45℃ in term of sensory evaluation. The results showed that acid value and hardness were the major factors during quality deterioration and the sensory acceptance limit of acid value was at 3.28mg/g.