100%梨汁饮品储藏品质的变化及其货架期预测

Storage Quality Changes and Shelf Life Prediction of 100% Pear Juice Beverage

利用加速货架期试验模型确定自制的100%梨汁饮品货架期。分别在不同温度（4、27、37℃）下进行货架期储藏试验,每间隔一段时间对样品的感官、理化、微生物指标进行检测,以感官品质评分低于5分为货架期终点,预测100%梨汁饮品的货架期。结果表明：在试验周期内,样品的感官品质评分随储藏时间的延长而不断降低,色差和褐变度随储藏温度的升高明显增大,可溶性固形物含量、总酸含量、透光率变化均不显著,未检出细菌等微生物;试验判断计算出20℃时梨汁产品货架期为319~382 d,基本达到了无防腐剂果汁饮品的货架期要求。

In this study, an accelerated shelf life testing model was applied to determine the shelf life of 100% pear juice beverage which was produced in laboratory. The shelf life storage test was performed at different temperature（4, 27, 37 ℃）,and the physical and chemical indicators, sensory evaluation, microorganism indicators were detected between every regular intervals. The test of the shelf life for experimental beverage got the terminal point when the score of sensory evaluation below5. Then the shelf life of 100% pear juice beverage was predicted and the changes of quality index for beverage was analyzed during its storage period. The result showed that, with the increase of storage time, the score of sensory evaluation of beverage significantly decreased in the test cycle, the chromatism and browning degree significantly increased with the increase of storage temperature, while the other indicators of soluble solids content, total acid content and transmittance showed indistinctively change and the bacteria was not detected. With the calculating in this experiment, the shelf life of pear juice beverage was 319~382 days at storage temperature of 20 ℃. It meet the requirements of shelf life for no additive beverages.