该文分别对半封闭纸包装、全封闭纸包装、全封闭PE包装的薏米添加量为10%和50%(质量分数)的挂面进行贮藏实验,分析自然贮藏条件下其食用品质和理化指标的变化。结果表明,各处理组的食用品质随着贮藏时间的延长均逐渐劣变。当贮藏期超过6个月时,薏米挂面失去食用和商品价值。此外,薏米挂面贮藏期间过氧化值、丙二醛含量与各食用品质均呈现极显著相关性(P & lt;0.01),说明薏米挂面中脂肪的酸败氧化程度对面条食用品质具有重要的影响。与半封闭纸包装和全封闭纸包装贮藏的薏米挂面相比,以全封闭PE包装贮藏的薏米挂面酸败氧化速度较慢,可以有效地减缓挂面食用品质的劣变。因此,最好以全封闭PE包装贮藏薏米挂面,且贮藏期(保质期)不得超过6个月。
This study aims to determine the optimal packaging methods for adlay noodles under natural storage. Adlay powder was used to substitute 10% and 50% wheat flour to make fine dry noodles. The changes of edible quality and the basic physiochemical indexes of adlay noodles packed with semi-closed paper, fully-closed paper and fully-closed PE were investigated. Results showed that the edible quality of adlay noodles gradually deteriorated with the extension of storage time under three types of packing. When the storage period exceeded six months, adlay noodles lost their edible and commercial value. In addition, a significant correlation existed between the various edible quality indexes and peroxide value, malondialdehyde content (P & lt;0.01), which indicated that the deterioration of edible quality of adlay noodles during storage was mainly caused by lipid oxidation. However, the lipid oxidation rate of adlay noodles with fully-closed PE packaging was slower than semi-closed paper packaging and fully-closed paper packaging, indicating that fully-closed PE packaging could effectively delay the adlay noodles deterioration. Hence the optimum condition for adlay noodles storage was fully-closed PE packaging, and the storage period (shelf life) should not exceed six months.
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