摘要
为了能合理确定传统奶糖的保质期,将包装材质为OPP/CPP的奶糖样品储存在25℃、65%RH环境中32个月,经定期的卫生指标检测、物性测试、显微镜镜像分析及感官评定,结果表明奶糖在标明的储存条件下保藏28个月中,水分和还原糖等理化指标无明显变化,保存前后微生物指标和感官指标符合SB/T 10022-2008中的要求。保藏过程中前3个月,经显微镜镜像分析,奶糖初始微晶体极少,糖果硬度稍硬。自第4个月,奶糖的软硬度达到较佳状态,之后晶粒数量和晶体大小缓慢增长。根据现有工艺(配料、溶糖、熬糖、搅打、冷却成型、机包半成品、成品包装),在保质期试验条件下的传统奶糖在24个月内能够满足SB/T 10022-2008规定的质量和食品安全要求。
In order to reasonably evaluate the shelf-life of traditional creamy candy,the samples packaging in OPP/CPP were stored for 32 months at 25 ℃ and 65% RH environment. During testing,hygiene index,texture,microscope image analysis and sensory evaluation were determined regularly. Results showed that no significant changes of moisture content and reducing sugar were found in the samples during the 28 months under the specified storage conditions and the microorganism index and sensory evaluation could meet the demands of national standard SB/T 10022-2008. Duing first 3months,few initial micro-crystals were seen in the sample by microscope,candy had a higher hardness. Since fourth months,the hardness of the candy was improved and the number and size of crystals increased slowly. Based on the existing process including mixing,dissolved,boiling,whipping,cooling and molding,semi-finished products machine packaging and finished products packaging,the traditional creamy candy samples under test conditions could meet the quality and food safety requirements of SB/T 10022-2008 within 24 months.
出处
《工业微生物》
CAS
2017年第4期55-60,共6页
Industrial Microbiology
关键词
奶糖
质构
显微镜
感官评价
保质期
creamy candy
texture
microscope
sensory evaluation
shelf life
