俄色发糕的贮藏品质分析及货架期预测模型的建立

Establishment of the Shelf Life Prediction Model of Ese Steamed Sponge Cake

为探究俄色发糕在贮藏过程中品质变化以及预测其货架期,将添加1.5 g/kg蔗糖脂肪酸酯和0.4 g/kg脱氢醋酸钠的俄色发糕,采用高阻隔BOPP/PVDC/PA/CPP复合袋充100%氮气包装后分别放置在4、15、25℃条件下储存,在储存期内对俄色发糕的菌落总数、大肠菌群总数、pH值、感官指标进行测定,联合Arrhenius方程完成俄色发糕的货架期模型构建。结果表明:俄色发糕在4、15、25℃下储藏,其菌落总数、大肠菌群总数、pH值、感官评分随时间的变化而产生变动,各指标的模型预测准确度较高,决定系数R2均在0.9以上,实测值与预测值的相对误差均低于10%,可以有效预测俄色发糕的货架期。

In order to explore the quality change and predict the shelf life of Ese(the leaves of Malus toringoides(Rehder)Hughes)steamed sponge cake during storage,the cake added with 1.5 g/kg sucrose fatty acid ester and 0.4 g/kg sodium dehydroacetate was packed in a high barrier BOPP/PVDC/PA/CPP composite bag filled with 100%nitrogen and stored at 4℃,15℃and 25℃respectively.During the storage period,the total bacterial count,total coliform count,pH and sensory index of the cake were measured.Combined with Arrhenius equation,the shelf life model of cake was constructed.The results showed that when the cake was stored at 4℃,15℃and 25℃,the total number of colonies,the total number of coliforms,pH and sensory score changed with time.The model prediction accuracy of each index was high,the determination coefficient R2 was above 0.9,and the relative error between the measured value and the predicted value was less than 10%,which could effectively predict the shelf life of the cake.