能量棒贮藏期稳定性及其货架期预测

对能量棒的贮藏稳定性进行了研究。测定了产品常温(25℃)下的水分活度和菌落总数、色差、酸价及过氧化值的变化,选取37、45、55、65℃4个温度进行加速试验,测定了加速贮藏过程中产品色差、酸价及过氧化值的变化,以感官实验确定产品可接受终点,依据颜色亮度L值变化的二级动力学原理,对L值的变化进行回归分析,预测产品货架期。结果表明:能量棒贮藏期间主要的品质劣变为非酶褐变引起的颜色变化,温度越高褐变速度越快,以颜色亮度L为指标建立预测模型,其Lnk-1/T预测方程为Lnk=-15244/T+40.729,对常温25℃反应速率的预测误差为1.1%。

Storage stability and shelf life prediction of energy bar

Storage stability of energy bar was studied.37,45,55,65 ℃ was selected to carry out the accelerated experiments.Water activity and total number of colonies changes during storage at 25 ℃ were determined.The chromatic aberration,acid value,peroxide value changes at accelerated temperatures were all determined and the shelf life prediction model was established in which L value was critical indicator.The results indicated that non-enzyme browning was the most important factor during quality deterioration.The browning rate increased with test temperatures increasing.The prediction Lnk-1/T linear equation was Lnk=-15244/T+40.729,the predictive error was 1.1%.