摘要
Abstract
In order to reasonably evaluate the shelf-life of traditional creamy candy,the samples packaging in OPP/CPP were stored for 32 months at 25 ℃ and 65% RH environment.During testing,hygiene index,texture,microscope image analysis and sensory evaluation were determined regularly.Results showed that no significant changes of moisture content and reducing sugar were found in the samples during the 28 months under the specified storage conditions and the microorganism index and sensory evaluation could meet the demands of national standard SB/T 10022-2008.Duing first 3 months,few initial micro-crystals were seen in the sample by microscope,candy had a higher hardness.Since fourth months,the hardness of the candy was improved and the number and size of crystals increased slowly.Based on the existing process including mixing,dissolved,boiling,whipping,cooling and molding,semi-finished products machine packaging and finished products packaging,the traditional creamy candy samples under test conditions could meet the quality and food safety requirements of SB/T 10022-2008 within 24 months.关键词
奶糖/质构/显微镜/感官评价/保质期Key words
creamy candy/texture/microscope/sensory evaluation/shelf life
