不同包装方式对蓝莓月饼储藏品质的影响

Different Packaging Methods on Storage Quality of Blueberry Mooncake

采用加速破坏性实验模型,分别对经过脱氧包装、真空包装、普通包装的蓝莓月饼和未添加防腐剂的对照组蓝莓月饼进行保质期预测研究,并对储藏期间的基础营养指标进行探究,确定对蓝莓月饼品质保持效果较好的包装方式。结果表明:在常温25℃、相对湿度60%条件下,脱氧包装组保质期最长,为63.00 d;空白对照组保质期最短,为31.50 d;真空包装组和普通包装组保质期分别为50.40 d和43.75 d;并且,真空包装和脱氧包装也能更好地防止蓝莓月饼水分含量增加,减少脂肪、总糖和蛋白质被消耗。结合感官评分结果,脱氧包装是保持蓝莓月饼储藏品质最好的一种包装方式。

Using accelerated shelf-life test model(ASLT model),the shelf life of blueberry mooncakes with deoxidized packaging,vacuum packaging and ordinary packaging and the control group without preservatives were predicted respectively.At the same time,the basic nutritional indicators during storage were also explored,in order to determine the packaging method with better quality maintenance effect.The results showed that,the shelf life of deoxidized packaging group was the longest,which was 63 days;the shelf life of control group was the shortest,which was 31.5 days;the shelf life of vacuum packaging group and ordinary packaging group was 50.4 days and 43.75 days respectively;moreover,vacuum packaging and deoxygenation packaging could prevent the moisture content of blueberry mooncake from increasing and reduce the consumption of fat,total sugar and protein.Combined with sensory evaluation results,deoxidization packaging was the best way to maintain the storage quality of blueberry mooncake.