全燕麦香酥饼包装货架期预测研究

将全燕麦香酥饼采用PE袋、PE袋+脱氧剂、真空包装袋+抽真空3种方式进行包装,研究其常温储藏条件下对感官品质的影响,并对真空包装的全燕麦香酥饼储藏期间脂肪酸价和过氧化值进行测定,建立数学模型,结合感官品质评价对该产品进行货架期预测。结果表明,全燕麦香酥饼采用真空包装方式的保质期较长,综合酸价、过氧化值和感官品质评定结果,常温下全燕麦香酥饼的货架期为10个月。

Study on Shelf Life Prediction of Packed Whole Oat Cereal Crispy Flat Cakes

The whole oat cereal crispy flat cakes were packed by three packaging ways: PE polybag, PE polybag combined with deoxidizer and vacuumed bag, the effect of storage conditions on sensory quality of the cakes at room temperature was investigated, and the fatty acid value and peroxide value of the cakes in vacuumed bag during storage were measured, and mathematical equations were built, the shelf life of the products was predicted combined with sensory evaluation. The results suggested the shelf life of whole oat cereal crispy flat cakes using vacuumed packaging was the longest. Combined with the acid value, peroxide value and sensory evaluation, the shelf life of the products reached to 10 months at room temperature.