山梨糖醇黄桃桃酥工艺优化及其货架期预测

Process optimization and shelf life prediction of sorbitol yellow peach crisp

为提高山梨糖醇黄桃桃酥品质,采用模糊数学感官评价研究山梨糖醇、玉米油和黄桃粉的不同添加量对桃酥品质的影响,结合正交试验优化桃酥工艺配方,并应用食品加速货架期法对其货架期进行预测。结果表明:以100 g混合粉(黄桃粉与低筋面粉)为基准,山梨糖醇黄桃桃酥最佳工艺为黄桃粉27 g、玉米油51 g、山梨糖醇25 g,产品的感官评分为79.78。以过氧化值为品质指标,得出本产品在20℃贮藏温度下货架期预测值为85 d。

In order to improve the quality of sorbitol yellow peach crisp,fuzzy mathematics sensory evaluation,was used to study the effects of different added amount of sorbitol,corn oil and yellow peach powder on the quality of sorbitol yellow peach crisp,and the orthogonal test was used to optimize the sorbitol yellow peach crisp process formula,and the accelerated shelf life(ASLT)method was used to predict its shelf life.The results showed that based on 100 g of mixed powder(yellow peach powder and low-gluten flour),the best process of sorbitol yellow peach crisp was yellow peach fruit powder 27 g,corn oil 51 g,sorbitol 25 g,and the sensory score was 79.78.Based on the peroxide value as the quality index,the shelf life prediction value of this product at 20℃storage temperature was 85 d.