抹茶蛋卷贮藏品质与货架期预测模型研究

A study on storage quality and shelf life prediction model of matcha egg roll

当前抹茶烘焙食品广受消费者青睐,对抹茶烘焙食品贮藏品质进行研究具有重要的实际应用意义。本文以抹茶蛋卷作为研究对象,采用食品保质期加速测试法,研究其贮藏过程中水分含量、过氧化值、酸价和色差的变化,并基于Arrhenius模型构建抹茶蛋卷的货架期预测模型。结果表明:抹茶蛋卷在贮藏过程中随着时间的延长水分含量、色差L值和b值较为稳定,色差a值呈上升趋势,过氧化值逐渐增加,酸价呈现先增加后减少的趋势。以色差a值作为主要品质劣变指标,进行零级反应动力学方程拟合,建立抹茶蛋卷货架期预测模型,25℃条件下预测货架期为325.39 d。

At present,matcha baked foods are widely favored by consumers.It is of great significance to study the storage quality of matcha baked foods.In this paper,the changes of moisture content,peroxide value,acid value and color of matcha egg roll during storage were studied using the accelerated food shelf life test method.The shelf life prediction model of matcha egg roll was built based on the Arrhenius model.The results showed that the moisture content,colorimetry indicators L value and b value of matcha egg roll were stable,while indicator a showed an increasing trend during storage period tested.Peroxide value gradually increased and acid value showed a trend of increasing first and then decreasing.When colorimetry indicator a value was used as a main quality degradation index,a shelf life prediction model of matcha egg roll was constructed using zero-order reaction kinetics equation.The shelf life of matcha egg roll was predicted to be 325.39 d at 25℃.