为筛选出脱水马铃薯片最佳包装形式和贮藏方式,探究不同的包装形式和贮藏环境对脱水马铃薯片品质的影响。采用了7种包装材料(散装食品袋、自封袋、牛皮袋、铝箔袋、编织袋、塑料盒、纸盒)、真空包装、充氮包装和3种贮藏方式:高温高湿、冷藏和冻藏,以水分含量、色差、硬度、破碎力和菌落总数为测定指标,分析不同处理对脱水马铃薯片的保藏效果。结果表明,贮藏期内脱水马铃薯片的品质均发生不同程度的劣变。其中,充氮包装和真空包装对脱水马铃薯片的水分含量、色度、硬度和脆度的保持效果最好,贮藏1年后其菌落总数与贮藏初期基本一致;冷藏和冻藏条件下能较好地保持产品品质。因此,脱水马铃薯的长期贮藏可采用真空或充氮包装结合冷藏方式。
To screen the best packaging methods and storage environments of dehydrated potato chips, the effects of different packaging methods and storage environments on quality of dehydrated potato chips were studied. The preservation effects of bulk bag, ziplock bag, kraft paper, foil bag, woven bag, plastic box, carton, vacuum packaging, nitrogen filling packaging, high temperature and humidity, refrigeration and frozen storage were compared. Moisture content, chroma-differentiation, firmness, crushing force and a total number of bacterial colonies were determined as indexes. The results showed that vacuum packaging and nitrogen filling packaging had the best preserve effect on the moisture content, chroma-differentiation, firmness crushing force of dehydrated potato chips, total number of bacterial colonies after storage for one year were basically the same as that at the beginning of storage. The dehydrated potato chips can be protected better under refrigeration and frozen storage conditions. Hence, vacuum or nitrogen filling packaging combined with refrigeration is the best way to preserve the dehydrated potato chips for a long time.
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