热包装对蒲城椽头馍保鲜作用的研究-现代食品科技.pdfVIP

现代食品科技 Modern Food Science and Technology 2017, Vol.33, No.11 热包装对蒲城椽头馍保鲜作用的研究 周文利，张建新，曹志勇，李赛杰，李春花 （西北农林科技大学食品科学与工程学院，陕西杨凌 712100） 摘要：为延长蒲城椽头馍货架期，研究热包装对椽头馍的保鲜效果，以常温包装作为对照，测定椽头馍在25 ℃储藏过程中微生 物、理化及感官评价指标的变化。研究显示，热包装椽头馍在储藏过程中的细菌菌落总数变化幅度小于对照组，对照组椽头馍第 6 d 发霉变质，热包装椽头馍 15 d 内未被霉菌污染。储藏过程中椽头馍的硬度、黏着性、咀嚼性上升，水分含量、持水力和内聚力下降， 与对照组相比，储藏前 6 d，热包装椽头馍的水分含量、持水力、内聚性较高，硬度和黏着性较低。新鲜椽头馍中共有26 种挥发性物 质，储藏过程中酸类、酯类、醇类含量下降，醛类、酮类和烃类含量增加。热包装椽头馍在储藏 6~15 d 内，细菌总数增多，感官品 质逐渐下降，到第 13 d 时，感官总分65.19，综合微生物、理化指标和感官评价，热包装技术可将椽头馍的保质期延长到 13 d。 关键词：椽头馍；热包装；保鲜；货架期 文章篇号：1673-9078(2017)11-180-190 DOI: 10.13982/j.mfst.1673-9078.2017.11.026 Effect of the Thermal Packaging on Preservation of PuCheng ChuanToumo ZHOU Wen-li, ZHANG Jian-xin, CAO Zhi-yong, LI Sai-jie, LI Chun-hua (College of Food Science and Engineering, Northwest AF University, Yangling 712100, China) Abstract: The effect of thermal packaging on the quality of Chuan Toumo was studied for prolonging the shelf-life of Pu cheng Chuan Toumo. . The changes of microorganism, physicochemical indexes and sensory evaluation indexes were measured at 25°C using the product packaged at room temperature as a control. The results showed that the total number of bacterial colony changes in thermal packaging was smaller than that in the control group during the storage. The control group got mouldy in 6 days, and no mould was detected in the experimental group within 15 days. The hardness, adhesiveness and chewiness of Chuan Toumo increased during the storage, while the moisture content, water holding capacity and cohesiveness decreased. Compared with the control group, the moisture content, water holdi