Rice wafer is a new kind of food which is easy to be oxidized. To investigate the effect of oxygen concentration in package on shelf life of rice wafer, the influence of different oxygen concentration in package on the accelerated shelf life of rice wafer was studied. In addition, by testing the peroxide value (POV), chromatic aberration and organoleptic changes of the product, a rice wafer shelf life prediction model indicated by POV was established. The results showed that the POV of rice wafer increased with time, and the lower the oxygen concentration in the package the slower the rise of POV. At 50 ℃, the POV of the product under normal oxygen exceeded the national standard (0.25 g/100g) on the 37th day, while the POV of the product under vacuum packaging was only 0.088 g/100g on the 42nd day and the shelf life was predicted to be 83 days according to the national standard. The oxygen concentration had a significant impact on the shelf life of rice wafer. The chromatic aberration fluctuated and increased, and the sensory indexes decreased with the extension of time. The predicted shelf life of this product is 107 days under normal oxygen at 23 ℃. The shelf life prediction model of rice wafer was established under the condition of atmospheric components and the prediction accuracy was within ±10%. This study provides a theoretical basis for the antioxidant packaging design of the product.
QIAN Yihan
,
LU Lixin
,
PAN Liao
,
LU Lijing
. Effect of initial oxygen in package on shelf life of rice wafer[J]. Food and Fermentation Industries, 2020
, 46(8)
: 136
-141
.
DOI: 10.13995/j.cnki.11-1802/ts.023185
[1] 白卫东, 钱敏, 蔡培钿,等. 威化饼干饼皮工艺的研究[J]. 现代食品科技, 2008, 24(11):1 148-1 150;1 163.
[2] 王瑞,施莉莉,张欣,等.几个稻米品种(系)中脂肪酸含量的研究[J].安徽农业科学,2011,39(14):8 592-8 593.
[3] CHANG S, LIU L I H C. Retrogradation of rice starches studied by differential scanning calorimetry and influence of sugars, nacl and lipids[J]. Journal of Food Science, 2010, 56(2):564-566.
[4] 蔺毅峰, 杨萍芳, 晁文. 焙烤食品加工工艺与配方[M]. 北京:化学工业出版社, 2006.
[5] CARTIER P.Accelerated shelf-life testing[J]. Manufacturing Confectioner, 2009,89(8):53-61.
[6] 任亚敏,罗双群,方爱丽,等.玛咖曲奇饼干生产配方优化及货架期预测[J].食品工业科技,2019,40(19):164-169;174.
[7] ROMEO F V, DE LUCA S, PISCOPO A, et al. Shelf-life of almond pastry cookies with different types of packaging and levels of temperature[J]. Food Science and Technology International, 2010, 16(3):233-240.
[8] SAKAĆ M, PESTORIĆ M, MANDIĆ A, et al. Shelf-life prediction of gluten-free rice-buckwheat cookies[J]. Journal of Cereal Science, 2016, 69:336-343.
[9] CHEN X M, TIAN Q, ZHAI J, et al. Research on prediction model of shelf life of compressed biscuit rich in anthocyanin during the storage[J]. Modern Food Science and Technology, 2018, 34(2):89-96;74.
[10] 张逸珍. 动力学方法在谷物食品贮存期预测上的应用[J]. 食品科学,1996, 17(7): 60-62.
[11] GB 5009.227—2016 食品安全国家标准 食品中 POV 的测定[S]. 北京:中国标准出版社,2016.
[12] 潘广坤, 吉宏武, 刘书成,等. 真空油炸面包虾的货架期预测模型[J]. 食品与发酵工业, 2014,40(3):118-124.
[13] GB 7100-2015, 食品安全国家标准 饼干[S]. 北京:中国标准出版社,2015.
[14] 徐芳, 卢立新. 油脂氧化机理及含油脂食品抗氧化包装研究进展[J]. 包装工程, 2008, 29(6):23-26.
[15] LU Lixin , XU Fang. Effect of light-barrier property of packaging film on the photo-oxidation and shelf life of cookies based on accelerated tests[J]. Packaging Technology and Science, 2009, 22(2):107-113.
[16] 于修烛,宋丽娟,张建新,等.薯片在油炸过程中品质变化及其货架期预测[J].食品科学,2012,33(18):102-107.
[17] PATRIGNANI M, CONFORTI P A, LUPANO C E. The role of lipid oxidation on biscuit texture during storage[J]. International Journal of Food Science & Technology, 2014, 49(8):1 925-1 931.
[18] SKIBSTED L H,RISBOJ,ANDERSEN M L. Chemical Deterioration and Physical Instability of Food and Beverages [M]. Sawston Cambridge: Woodhead Publishing,2010:3-32.
[19] GÁMEZ-ALONSO S, MANCEBO-CAMPOS V, DESAMPARADOA S M, et al. Oxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing [J]. European Journal of Lipid Science & Technology, 2004, 106(6):369-375.
[20] PELEG M, NORMAND M D, CORRADINI M G. The Arrhenius equation revisited[J]. Critical Reviews in Food Science and Nutrition, 2012, 52(9):830-851.
