降低水分活度和脱氧包装对半干面常温货架期及品质的影响
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摘要
为了延长半干面在常温贮藏条件下的货架期。首先研究了不同水活降低剂降低Aw的效果,优选出了降低半干面Aw的水活降低剂组合(3%的山梨糖醇液、0.10%的丙二醇、2.0%的食盐、0.8%的复合磷酸盐),使半干面的Aw从0.945降低至0.867。然后对比研究了降低Aw组、脱氧包装组和二者联合作用组的半干面在贮藏过程中菌落总数、水分含量、Aw、质构特性和感官品质的变化。结果表明:与对照组半干面相比,降低Aw组和脱氧包装组以及二者联合作用组都有效地延长了半干面的常温货架期,分别延长了3,7,48d。联合作用组协同抑制微生物生长,并且水分散失速度较缓,同时明显地减缓了质构及感官的劣变速度。
In order to prolong the shelf life of semi-dried noodles at normal temperature,In this paper,the effects of different water activity lowering agents on water activities were investigated,A combination of 3% sorbitol solution,0.10% propylene glycol,2% salt,0.8% complex phosphate reduced the water activity of semi-noodles from 0.945 to 0.867.Then changes in total plate count(TPC),water content,water activity,texture and sensory quality of the semi-dried noodles of the reducing the water activity group,the deoxygen packaging group and the combined action group were measured.The results showed that compared with the control group,the three experimental groups effectively prolonged the shelf life of the semi-dried noodles,and extended for 3 days,7 days and 48 days,respectively.The combined action group synergistically inhibited the growth of microorganisms,and the speed of water dispersion was slow,while the speed of deterioration of texture and sensory was obviously slowed down.
In order to prolong the shelf life of semi-dried noodles at normal temperature,In this paper,the effects of different water activity lowering agents on water activities were investigated,A combination of 3% sorbitol solution,0.10% propylene glycol,2% salt,0.8% complex phosphate reduced the water activity of semi-noodles from 0.945 to 0.867.Then changes in total plate count(TPC),water content,water activity,texture and sensory quality of the semi-dried noodles of the reducing the water activity group,the deoxygen packaging group and the combined action group were measured.The results showed that compared with the control group,the three experimental groups effectively prolonged the shelf life of the semi-dried noodles,and extended for 3 days,7 days and 48 days,respectively.The combined action group synergistically inhibited the growth of microorganisms,and the speed of water dispersion was slow,while the speed of deterioration of texture and sensory was obviously slowed down.
引文
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[2]BEUCHAT L R.Microbial stability as affected by water activity[J].Cereal Foods World,1981,26(7):345-349.
[3]林灿煌.脱氧包装原理及脱氧剂的研究和发展状况[J].食品工业科技,2004,25(5):115-116,119.
[4]LI Man,LUO Li-jun,ZHU Ke-xue,et al.Effect of vacuum mixing on the quality characteristics of fresh noodles[J].Journal of Food Engineering,2012,110(4):525-531.
[5]魏晓明,郭晓娜,彭伟,等.谷氨酰胺转氨酶对荞麦面条品质的影响[J].食品与机械,2016,32(3):188-192.
[6]COSTA C,LUCERA A,MASTROMATTEO M,et al.Shelf life extension of durum semolina-based fresh pasta[J].International Journal of Food Science&Technology,2010,45(8):1 545-1 551.
[7]GLIEMMO M F,CAMPOS C A,GERSCHENSON L N.Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii,in model aqueous systems resembling low sugar products[J].Journal of Food Engineering,2006,77(4):761-770.
[8]SYAMALADEVI R,TADAPANENI R K,XU Jie,et al.Water activity change at elevated temperatures and thermal resistance of salmonella in all purpose flour and peanut butter[J].Food Research International,2016,81:163-170.
[9]罗海波,杨性民,刘青梅,等.水分活度降低剂在虾干加工中的应用研究[J].食品科学,2005,26(8):181-184.
[10]CUI Hong-bo,XUE Chang-hu,XUE Yong,et al.Development of shelf-stable,ready-to-eat(RTE)shrimps(Litopenaeus vannamei)using water activity lowering agent by response surface methodology[J].Journal of Food Science&Technology,2013,50(6):1 137-1143.
[11]LOMBARD G E,WEINERT I A G,MINNAAR A,et al.Preservation of south African steamed bread using hurdle technology[J].LWT-Food Science and Technology,2000,33(2):138-143.
[12]严维凌,任莉萍,沈菊泉,等.山梨糖醇添加量对牛肉干等温吸湿线的影响研究[J].食品科学,2007,28(8):82-86.
[13]SAUTOUR M,SOARES M C,DIVIES C,et al.Comparison of the effects of temperature and water activity on growth rate of food spoilage moulds.[J].Journal of Industrial Microbiology&Biotechnology,2002,28(6):311-315.
[14]LI Man,ZHU Ke-xue,GUO Xiao-na,et al.Effect of water activity(aw)and irradiation on the shelf-life of fresh noodles[J].Innovative Food Science&Emerging Technologies,2011,12(4):526-530.
[15]FARAHNAKY A,ANSARI S,MAJZOOBI M.Effect of glycerol on the moisture sorption isotherms of figs[J].Journal of Food Engineering,2009,93(4):468-473.
[16]GIANNUZZI L.Shelf-life of fresh filled pasta.hazard analysis and critical control points of the manufacturing process and household practices[J].Journal of Food Processing&Preservation,1998,22(6):449-461.
[17]陆启玉,章绍兵.蛋白质及其组分对面条品质的影响研究[J].中国粮油学报,2005,20(3):13-17.
[18]陆启玉,尉新颖.小麦淀粉对面条品质的影响[J].食品科技,2009(9):153-156.
[19]隋苗苗,姜秀学,金铁.乙醇处理湿面在贮藏期间TPA质构特性变化[J].延边大学农学学报,2013,35(3):238-242.
[20]CORDELLA C B Y,LEARDI R,RUTLEDGE D N.Threeway principal component analysis applied to noodles sensory data analysis[J].Chemometrics&Intelligent Laboratory Systems,2011,106(1):125-130.