壳聚糖复合茶粉对广式豆沙月饼的保鲜研究

The Effects of Chitosan and Tea Powder on the Preservation of Cantonese Bean Paste Mooncakes

本文采用壳聚糖和茶粉为保鲜剂,以菌落总数、酸价(AV值)、过氧化值(POV值)作为月饼保鲜评价指标,研究月饼在常温保存时的品质变化规律。结果表明,经过壳聚糖涂膜和茶粉添加处理的广式豆沙月饼菌落总数、AV值、POV值均明显低于对照实验组。壳聚糖和茶粉对广式豆沙月饼的保鲜有协同增效作用,最佳保鲜效果的复配组合为:浓度为1.5%相对分子质量为4 kDa的壳聚糖与浓度为2.0%相对分子质量为200 kDa壳聚糖的混合配比分别为45%、55%,茶粉添加量为3.5%。

The effect of chitosan compound tea powder on the preservation of cantonese bean paste mooncake was studied.Sensory score,total number of colonies,acid value(AV value)and peroxide value(POV value)were used as evaluation indexes of cantonese bean paste mooncake preservation.The results showed that during the storage at room temperature,the sensory scores of the mooncakes treated with chitosan and tea powder changed little,and the total number of colonies,AV value and POV value were significantly lower than those of the control group.The cantonese bean paste mooncakes treated with chitosan composite tea powder had a synergistic preservation effect,and a group of compound combinations with the best preservation effect were obtained:chitosan at concentration of 1.5%with molecular weight of 4 kDa was 45%,chitosan at concentration of 2.0%with molecular weight of 200 kDa was 55%,and tea powder of 3.5%.