面包保质期试验的验证研究

Validation Study of Bread Shelf Life Test

本文以面包为研究对象,通过加速测定试验验证和确定该食品的保质期。将面包贮藏于37 ℃和47 ℃两个温度下,研究面包在两个温度条件下的品质变化,探索感官评分、水分含量、比容、酸度、菌落总数和大肠菌群随贮藏时间变化的规律。本试验通过验证产品的保质期,分析影响保质期的关键因素,为企业生产提供参考,分析各项指标随时间变化的趋势,以确定该食品的理论保质期。结果显示感官评分、水分、酸度和菌落总数与储存时间有显著相关性。确定感官评分、水分、酸度和菌落总数为影响面包保质期的关键因素。验证结果显示该面包在常温下商业储存180 d可以满足其品质要求。

This paper uses bread to verify and determine the shelf life of the food by using the accelerated measurement test.The bread was stored at 37 ℃ and 47 ℃ to study the quality changes of the bread under two temperature conditions and explore the rules of sensory score,water content,specific capacity,acidity,total colony number and coliform group with storage time.This test verifies the shelf life of the product,analyzes the key factors affecting the shelf life,provides reference for enterprise production,and analyzes the trend of various indicators over time to determine the theoretical shelf life of the food.The results showed a significant correlation between sensory score,moisture,acidity and total colonies and storage time.Identify sensory score,moisture,acidity and total colonies as key factors affecting the shelf life of bread.The validation results show that the bread is commercially stored at room temperature for 180 d to meet its quality requirements.