葵花籽不同包装方式储存品质的研究

对黑糖味瓜子的主要原料葵花籽进行研究,对熟制后的葵花籽进行6种不同方式包装,研究产品在食品储存期加速试验中的理化指标及感官变化情况。结果表明:熟制后搭配吸氧剂包装的葵花籽产品质量指标符合GB/T 22165与GB 19300标准要求。不同包装方式产品在0~4个月的加速试验期内,酸价值和过氧化值逐步增加,其中新纸袋未投放吸氧剂的产品在加速试验4个月中酸价值和过氧化值峰值为1.92mg KOH/g与0.811g/100g,储存效果最差;新纸袋加吸氧剂包装的产品酸价值和过氧化值最低,为1.47mg KOH/g与0.051g/100g,储存效果最好。

Study on Quality of Sunflower Seeds Stored in Different Packaging Methods

The pecans and brown sugar flavor sunflower seeds are facing all sorts of questions in 2015, when its became popular favorite with explosive sales.Using six different packaging methods,physicochemical index and sensory changes of brown sugar flavor sunflower seeds,which were made from raw sunflower seeds, were researched at accelerated shelf life tests .The results showed that the quality indexes of sunflower seeds packaged with oxygen inhalation were in line with the requirements of GB/T 22165 and GB 19300 standards. Different packaging products in the 0~4 months accelerated test period,the acid value and peroxide value in-creased gradually,which the new bag did not put on the oxygen absorbent products under accelerated test four months of acid value and peroxide value were 0.811 g/100 g,1.92 mg KOH/100g,respectively,storage effect is the worst;new paper bag and oxygen agent packaging products acid value and peroxide value lowest,0.05 1 g/100g,1.47mg KOH/g,storage effect best.