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投稿时间：2021-03-26
投稿时间：2021-03-26
中文摘要: 通过检测贮藏期间蓝莓蛋黄酥的微生物指标和理化指标，采用加速破坏性试验模型法，研究在温度为35℃和45℃、湿度均为60%条件下不同包装方式对蓝莓蛋黄酥保质期的影响。结果表明：不同包装方式下蓝莓蛋黄酥保质期分别为脱氧包装组24 d、普通包装组18 d、真空包装组12.5 d，同时检测发现脱氧包装组蓝莓蛋黄酥的品质指标优于其它包装组，能够有效地保持蓝莓蛋黄酥的贮藏品质。
Abstract:By detecting the microbial and physical and chemical indicators of blueberry yolk pastry during storage，and using the accelerated destructive test model method，the effects of different packaging methods on the shelf life of blueberry yolk pastry under the conditions of temperature of 35℃and 45℃and humidity of 60% were studied.The results showed that the shelf-life of blueberry yolk pastry under different packaging methods was 24 days under deoxygen packaging，18 days under common packaging，and 12.5 days under vacuum packaging.The quality index of blueberry yolk pastry under deoxygen packaging was higher than that packed with other methods.Thus，deoxygen packaging could effectively maintain the storage quality of blueberry yolk pastry.
keywords: blueberry yolk pastry packaging method shelf-life accelerated destructive degradation test
文章编号：202208007 中图分类号： 文献标志码：
基金项目:安徽省重点研究及开发计划项目（1804a07020120）；安徽省重大科技专项（18030701145）；合肥市关键共性技术研发项目（2021GJ083）；合肥学院科学研究发展基金项目（20ZR08ZDB、20ZR09ZDB）
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