食品与发酵工业 >

2025 , Vol. 51 >Issue 3: 298 - 308

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039153

研究报告

不同包装的杏与玫瑰花酱复合果丹皮贮藏品质的研究及货架期模型的建立

  • 古丽米热·努尔麦麦提 ,
  • 冯作山 ,
  • 白羽嘉
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  • 1(新疆农业大学 食品科学与药学学院, 新疆 乌鲁木齐, 830052)
    2(新疆果品采后科学与技术重点实验室, 新疆 乌鲁木齐, 830052)
第一作者:硕士研究生(冯作山教授和白羽嘉副教授为共同通信作者,E-mail:Fengzuoshan@126.com;saintbyj@126.com)

收稿日期: 2024-03-08

  修回日期: 2024-04-19

  网络出版日期: 2025-02-21

基金资助

新疆维吾尔自治区杏产业技术体系项目(XJCYTX-03-05-2021)

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Effect of packing method on storage quality of apricot and rose paste composite fruit peel and establishment of shelf life model

  • GULMIRA Nurmamat ,
  • FENG Zuoshan ,
  • BAI Yujia
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  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Xinjiang Key Laboratory of Postharvest Science and Technology of Fruit, Urumqi 830052, China)

Received date: 2024-03-08

  Revised date: 2024-04-19

  Online published: 2025-02-21

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摘要

该文旨在研究不同包装方式对杏与玫瑰花酱复合果丹皮在贮藏过程中品质变化的影响,并通过品质变化规律预测其货架期。首先采用糖纸包装(candy paper packaging,CW)、真空包装(vacuum packaging,VP)、保鲜袋包装(storage bag packaging,WPB)和铝箔袋包装(aluminum foil bag packaging,ABP)4种包装方式对复合果丹皮进行包装,并在常温下贮藏180 d测定其在贮藏期间品质指标的变化值,以水分含量、可溶性糖含量、硬度和菌落总数为表征指标建立化学动力学模型以预测复合果丹皮的货架期。结果表明,采用VP方式能有效延缓复合果丹皮中可溶性糖、维生素C、活性成分等营养成分的降解、抑制复合果丹皮在贮藏期间被微生物的污染。可溶性糖和菌落总数的变化规律符合零级动力学模型、水分含量与硬度的变化规律符合一级动力学模型,验证结果表明,VP方式下复合果丹皮以4种表征指标建立的预测模型准确度较高,预测值与实测值相对误差较小,Arrhenius方程具有较好的拟合性。因此,VP方式的应用将会为复合果丹皮的包装和贮藏提供理论基础。

关键词： 关杏与玫瑰花酱复合果丹皮; 包装方式; 贮藏品质; 货架期模型的建立

本文引用格式

古丽米热·努尔麦麦提 , 冯作山 , 白羽嘉 . 不同包装的杏与玫瑰花酱复合果丹皮贮藏品质的研究及货架期模型的建立[J]. 食品与发酵工业, 2025 , 51(3) : 298 -308 . DOI: 10.13995/j.cnki.11-1802/ts.039153

Abstract

The purpose of this paper was to study the effect of different packaging methods on the quality changes of apricot and rose paste composite peel during storage, and to predict its shelf life by quality changes.Firstly, the composite fruit peel was packaged in four packaging methods:candy paper packaging (CW), vacuum packaging (VP), storage bag packaging (WPB) and aluminum foil bag packaging (ABP), and stored at room temperature for 180 days to determine the change value of the quality index during storage.A chemical kinetics model was established with water content, soluble sugar content, hardness and total number of colonies as characterization indexes to predict the shelf life of composite fruit peel.The results showed that VP method could effectively delay the degradation of soluble sugar, vitamin C, active ingredients and other nutrients in complex fruit peel, and inhibit the microbial contamination during storage.The changes of soluble sugar and total number of colonies were consistent with the zero-order kinetic model, and the changes of water content and hardness were consistent with the first-order kinetic model.The verification results showed that the prediction model established with four characterization indexes under VP mode had high accuracy, and the relative error between the predicted value and the measured value was small, and the Arrhenius equation had a good fit.Therefore, the application of VP method will provide a theoretical basis for the packaging and storage of composite fruit peel.

Key words： apricot and rose paste compound fruit peel; packing method; storage quality; establishment of shelf life model

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