琼胶大豆牛奶布丁货架期的研究

Shelf life of konjac gum soybean milk pudding

采用加速试验对琼胶大豆牛奶布丁进行货架期研究,定期进行感官、理化和微生物检测,结果表明,产品储藏期间未发生腐败现象,理化及微生物指标未有明显变化。对储藏在30、35和40℃的琼胶大豆牛奶布丁进行色差分析,试验组A、B、C即琼胶大豆牛奶布丁储藏在30、35和40℃条件下的亮度L*均随着时间的延长而减小。琼胶大豆牛奶布丁中存在着3种不同含量的水分,随着储藏时间的延长,弛豫时间T22、T23都呈现上升趋势,质子密度M22呈下降趋势,而M23呈上升趋势。

We used the acceleration to study the shelf life of konjac gum soybean milk pudding,by sensory,physical and chemical and microbiological tests on a regular basis.The results showed that during the storage,the product was not deteriorated,and physicochemical and microbial index did not change apparently.Color differences of konjac gum soybean milk pudding stored at 30,35 and 40℃were analyzed.The experimental group A,B,C or konjac gum soy milk pudding stored at 30,35 and 40℃,the brightness L*decreased over time.Moreover,for konjac gum soybean milk pudding,there were three different content of water,Furthermore,with the extension of storage time,the relaxation time T 22 and T 23 raised,proton density M 22 was declined and M 23 was raised.