Study On Preservation Technology Of Sesame Naan

The formulation of antioxidants was optimized by D-optimal mixture design,and the optimal combination of preservatives was obtained by response surface optimization method.The effects of different packaging methods on the storage quality of sesame naan were investigated by principal component analysis,and the effects of comprehensive preservation technology on the storage quality and shelf life of sesame naan were explored.The main test results are as follows:(1)The acid value and peroxide value of sesame naan during storage(60 ?±1 ?)were determined by accelerated oxidation method.The effects of different oils,antioxidants and synergists on the antioxidant effect of sesame naan were studied.and the compound antioxidant formula was designed by D-optimal mixture.The results showed that at 60 ?,compared with butter,rapeseed oil and sunflower oil,the addition of palm oil could effectively delay the oxidative rancidity of sesame naan.The formula of the selected antioxidant was optimized by D-optimal mixture design.The results showed when the formula is TBHQ(tert butyl hydroquinone)0.007%,BHA(butyl hydroxyanisole)0.005% and ascorbic acid 0.008%,the model predicted that the acid value of sesame naan was 0.6 mg / g and the peroxide value was 0.005g/100 g.the antioxidant effect of sesame naan was the best.Under the condition of 30 ?,the acid value of sesame naan in the experimental group was 1.320 mg/g and the peroxide value was 0.031 g/100 g,which effectively inhibited the oxidative rancidity of sesame naan oil.(2)Taking the total number of colonies and pH value as indexes,a compound antibacterial agent was developed to prolong the storage period of sesame naan.Six kinds of bacteriostatic agents were selected,and three kinds of bacteriostatic agents with good bacteriostatic effect on Sesame naan were sodium dehydroacetate,potassium sorbate and sodium diacetate.Based on the results and single factor test,the optimal combination of compound antimicrobial agents was determined by pairwise compound test and response surface methodology.The results showed that 0.025% sodium dehydroacetate + 0.2% sodium diacetate had the best antibacterial effect.(3)The effects of six packaging methods on acid value,peroxide value,microbial quantity,color difference,sensory evaluation and texture characteristics of sesame naan during storage at 30 ? were studied,and 15 indexes were reduced by principal component analysis,Establish a comprehensive evaluation model.The results showed that four principal components were extracted by principal component analysis,and their cumulative variance contribution rate was 78.151%,which could reflect most of the information of the index.Through principal component analysis,it was found that the comprehensive quality of sesame naan after storage was deoxidation packaging > alcohol sustained-release agent packaging > Vacuum + alcohol sustained-release agent packaging > Vacuum + deoxidizer packaging,The comprehensive quality of sesame naan stored in deoxygenated packaging was the best.(4)The effect of comprehensive preservation technology on the storage quality of sesame naan was studied.On this basis,a pilot test was carried out in naan Industrial Park,and the process conditions were adjusted in combination with the actual production.The results showed that the shelf life of sesame naan could be extended to more than 30 days under laboratory conditions and good quality could be maintained;In the factory,the shelf life of sesame naan can be extended to more than 21 days under the conditions of0.01% TBHQ + 0.3% compound preservative + 100 mg/L natamycin + alcohol slow-release packaging.