| In order to improve the quality and extend the shelf life of bahali,this paper took bahali as the research object,carried out the influence of compound preservative on the bacteriostatic effect of bahali,studied the influence of water retaining agent on bahali quality by response surface method,analyzed the change characteristics of jaw Harry quality in different packaging methods and different temperature conditions,and constructed the product shelf life prediction model.The main conclusions are as follows:Bacteriostatic experiments were carried out with preservatives such as potassium sorbate,sodium dehydroacetate and sodium diacetate respectively,and the optimal formulation ratio of compound preservatives was finally established.The results of single factor test at room temperature showed that potassium sorbate had the best bacteriostatic effect,followed by sodium dehydroacetate and sodium diacetate.The optimal dosage of three preservatives:potassium sorbate 0.8 g/kg,sodium diacetate 2 g/kg,sodium dehydroacetate 0.4 g/kg.At the same time according to the national regulations have the same function of food additives(the same color colorant,preservative,antioxidant)in the mixture of use,its respective dosage of the largest proportion of its use should not exceed 1.In this experiment,potassium sorbate,sodium diacetate and sodium dehydroacetate were used as raw materials and compounded according to national standards,the optimal formula proportion of potassium sorbate 0.25 g/kg,sodium diacetate 1 g/kg,dehydroacetic acid 0.25 g/kg can improve the shelf life of bahali from 5days to18days.On the basis of single factor test and according to the design principle of box-behnken center combined experiment,the three-factor three-level response surface analysis method was adopted to optimize the bahali anti-aging test with glycerin,propylene glycol,isomaltose and other additives as water retention agents.Compared with the blank test,room temperature storage during the colour and lustre and appearance,aroma and taste,has good sensory evaluation,texture,hardness value,flexibility value gradually into a rising trend,irreversible decline slowly,the moisture content,hardness of harry during storage,sensory score,microbial indicators are lower than the blank test,shows that through the response surface method distribution of processing while maintaining the physical stability harry show some effect.The results showed that under the conditions of glycerin 1%,propylene glycol 0.75%and isomalt oligosaccharide 2%,the highest sensory score of bahali was 90.55,the hardness was 486.23g,and the storage time was prolonged for 5 days.By analyzing the different packaging methods,the optimal packaging method is determined.According to the changes in the quality of the temperature of the different storage temperature,the variation of the total number of the bacteria and the acid price was studied,and the data of the first dynamic equation and the formula of the henius formula were studied,and the results were determined by the mathematical simulation of the obtained data,and the 3335,28.62,127.74 kj/mol,and the previous factor,was 50.71,8.85,22.81 in the previous factor.The results show that the model shelf prediction value of the model shelf of the model of the quality factor of the quality factor of the acid price is verified by the result,and the shelf equation is:t????=0.3345×exp(-2.1803)xexp(-28.62/T)t??=3.43×exp(3.127)xexp(127.74/T)According to this calculation,the shelf life of chin harry at 4,25 and 37? is 35,26 and 15 days respectively,with the peroxide value as the index.The shelf life of bahali at 4,25 and 37? was 38,30 and 21 days respectively.The accuracy is determined within ± 10%,which can quickly and accurately predict the shelf life of bahali at 4-37?. |
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