食品与发酵工业2024，Vol.50Issue(1)：59-66,8.DOI:10.13995/j.cnki.11-1802/ts.035698
复合酵素的贮藏稳定性及货架期研究
Storage stability and shelf-life of complex Jiaosu
摘要
Abstract
In this study,the co-fermentation of Pichia kluyveri and Lactiplantibacillus plantarum was used to prepare complex Jiaosu,aiming at studying the storage stability of the products after pasteurization and establishing a reliable shelf-life prediction model.In our ex-periment,the complex Jiaosu after sterilization were stored at 4,25,and 37 ℃,respectively.The sensory quality,physicochemical prop-erties and the changes of bioactive components of the complex Jiaosu during storage were determined.In addition,according to the Arrhe-nius equation and zero-order kinetic reaction,the shelf-life model of the complex Jiaosu was established.The shelf life of the complex Jiaosu was predicted through this model.The results showed that the pH and total acid of complex Jiaosu stored at 4 ℃ showed the highest stability,and the pH value was 3.41 after 56 d.The ascorbic acid decreased by 33.10％,52.11％,and 77.93％during storage and su-peroxide dismutase(SOD)activity also showed a downward trend to varying degrees.In addition,ascorbic acid had a certain protective effect on SOD activity.The ΔE and sensory scores decreased most slowly at 4 ℃.Based on the established shelf-life model,the shelf-life of the complex Jiaosu was predicted to be 184 d at room temperature.Besides,the shelf-life model was verified at different temperatures(10,20,and 25 ℃),and the relative errors were all below 5％.Therefore,this shelf-life model is reliable.关键词
复合酵素/贮藏/感官品质/理化性质/活性成分/货架期模型Key words
complex Jiaosu/storage/sensory quality/physicochemical properties/bioactive components/shelf life model引用本文复制引用
刘恒,范柳萍,张涛,潘牧..复合酵素的贮藏稳定性及货架期研究[J].食品与发酵工业,2024,50(1):59-66,8.基金项目
贵州省省级科技计划项目(黔科中引地[2022]4048) （黔科中引地[2022]4048）
崇左市科技计划项目(崇科20210711) （崇科20210711）
