温青玉,张康逸,赵迪,孙君庚,高玲玲,郭东旭,金长春.不同贮藏条件下菠菜生鲜面的品质分析[J].,2020,36(6):105-113.
不同贮藏条件下菠菜生鲜面的品质分析
Quality of Spinach-fortified Fresh Noodles under Different Storage Conditions
投稿时间:2019-11-07  
DOI:10.13982/j.mfst.1673-9078.2020.6.1086
中文关键词:  贮藏方式  贮藏时间  菠菜生鲜面  品质
英文关键词:storage method  storage time  spinach-fortified fresh noodles  quality
作者简介:温青玉(1987-),女,助理研究员,研究方向:农副产品加工 通讯作者:张康逸(1981-),男,博士,副研究员,研究方向:农副产品加工
基金项目:河南省重大科技专项(151100111300);河南省农业科学院科研发展专项(2019CY010)
作者单位
温青玉 (1.河南省农业科学院农副产品加工研究中心,河南郑州 450002)(2.河南省全谷物小麦制品加工国际联合实验室,河南郑州 450002)(3.河南省全谷物鲜食加工工程技术研究中心,河南郑州 450002) 
张康逸 (1.河南省农业科学院农副产品加工研究中心,河南郑州 450002)(2.河南省全谷物小麦制品加工国际联合实验室,河南郑州 450002)(3.河南省全谷物鲜食加工工程技术研究中心,河南郑州 450002) 
赵迪 (1.河南省农业科学院农副产品加工研究中心,河南郑州 450002) 
孙君庚 (4.想念食品股份有限公司,河南南阳 473000) 
高玲玲 (1.河南省农业科学院农副产品加工研究中心,河南郑州 450002)(2.河南省全谷物小麦制品加工国际联合实验室,河南郑州 450002)(3.河南省全谷物鲜食加工工程技术研究中心,河南郑州 450002) 
郭东旭 (1.河南省农业科学院农副产品加工研究中心,河南郑州 450002)(2.河南省全谷物小麦制品加工国际联合实验室,河南郑州 450002) 
金长春 (1.河南省农业科学院农副产品加工研究中心,河南郑州 450002) 
AuthorInstitution
WEN Qing-yu (1.Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China) (2.Henan Province International Joint Laboratory for Whole Grain Wheat Processing, Zhengzhou 450002, China) (3.Province Whole Grain Fresh Food Processing Engineering Technology Research Center, Zhengzhou 450002, China) 
ZHANG Kang-yi (1.Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China) (2.Henan Province International Joint Laboratory for Whole Grain Wheat Processing, Zhengzhou 450002, China) (3.Province Whole Grain Fresh Food Processing Engineering Technology Research Center, Zhengzhou 450002, China) 
ZHAO Di (1.Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China) 
SUN Jun-geng (4.Xiangnian Food Co.,Ltd., Nanyang 473000, China) 
GAO Ling-ling (1.Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China) (2.Henan Province International Joint Laboratory for Whole Grain Wheat Processing, Zhengzhou 450002, China) (3.Province Whole Grain Fresh Food Processing Engineering Technology Research Center, Zhengzhou 450002, China) 
GUO Dong-xu (1.Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China) (2.Henan Province International Joint Laboratory for Whole Grain Wheat Processing, Zhengzhou 450002, China) 
JIN Chang-chun (1.Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China) 
摘要点击次数: 17
全文下载次数: 14
中文摘要:
      以菠菜生鲜面为研究对象,以水分含量、水分活度、pH、酸度、色泽、叶绿素含量、感官属性、菌落总数为考核指标,在4 ℃和25 ℃条件下系统研究光照、避光、充CO2等3种贮藏方式对产品品质影响。实验结果:在4 ℃和25 ℃条件下,3种贮藏方式中菠菜生鲜面的水分含量、水分活度、pH、色泽、叶绿素含量、感官属性随贮藏时间的延长逐渐下降,酸度和菌落总数逐渐上升;4 ℃、充CO2的贮藏方式,产品的品质最优;贮藏5 d的感官评分和菌落总数分别为7.1、8.7×104 CFU/g,为产品的品质裂变转折点;菠菜生鲜面感官品质、菌落总数与产品的水分含量、酸度、水分活度、pH、总叶绿素、叶绿素a、叶绿素b、L*、a*、b*具有相关性。本研究通过对贮藏品质的探讨,为产品的货架期延长、突破制约产业化发展的技术瓶颈提供重要的数据支撑。
英文摘要:
      Taking spinach-fortified fresh noodles as the research object, and the water content, water activity, pH, acidity, color, chlorophyll content, sensory attributes, and colony counts as assessment indicators, the effects of three storage methods (lighting, darkness and CO2) on product quality were studied at 4 ℃ and 25 ℃. The experimental results showed that the water content, water activity, pH, color, chlorophyll content and sensory attributes of the spinach-fortified fresh noodles declined gradually, while the acidity and colony count increasing gradually, with the prolongation of storage time at 4 ℃ and 25 ℃ under the three storage conditions. The products quality was the best under the storage at 4 ℃ and with CO2. The sensory score and the total number of colonies were 7.1 and 8.7×104 CFU/g, respectively, after the storage for 5 days (the turning point of product quality). The sensory quality and the total number of colonies of the spinach-fortified fresh noodles were correlated to the moisture content, acidity, water activity, pH, total chlorophyll content, chlorophyll a content, chlorophyll b content, L* value, a* value, b* value of the product. This study provides important data support for extending the shelf life and breakthrough in technical bottleneck restricting industrial development through investigating storage quality under different storage conditions.
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