摘要:
采用电子眼、电子鼻、电子舌等感官评价技术,结合货架期加速实验(ASLT)的阿伦尼乌斯公式(Arrhenius)模型,建立无乳糖超高温灭菌乳(UHT乳)的货架期预测模型。将无乳糖UHT乳分别贮存于37、27、4℃下,以色泽、气味、滋味为主要指标,在不同的贮存温度下,综合分析无乳糖UHT乳品质与贮存时间之间的变化,并应用Arrhenius公式建立货架期模型。结果表明:37、27℃下贮存的无乳糖UHT乳色泽的发生显著性变化(P<0.05)的时间为24、33 d;苦味发生显著性变化(P<0.05)的时间为24、27 d;而贮存60 d气味无显著性变化(P>0.05)。4℃下贮存60 d的无乳糖UHT乳色泽、气味、滋味均无显著性差异(P>0.05)。以苦味为指标,利用Arrhenius公式拟合的货架期模型为:t=0.109×e-5.1882。选取37、27℃验证模型准确性,与实际货架期之间的误差分别为9.5%、12.5%,误差较小。用此公式计算4℃下无乳糖UHT乳货架期为71 d。因此,以感官指标为依据建立货架期预测模型可预测无乳糖UHT乳的货架期。
Abstract:
The objective of this work was to predict shelf life of lactose-free ultra-heat treated(UHT)milk using modern sensory evaluation techniques such as electronic eye,electronic nose and electronic tongue,combined with Arrhenius model of accelerated food storage life test(ASLT). Lactose-free UHT milk was stored at 37,27 and 4℃,color and smell and taste were taken as the main indicators to comprehensively analyze the changes between quality and storage time of lactose-free UHT milk at different storage temperatures,and Arrhenius formula was t=0.109×e-5.1882 applied to establish shelf life model. The results showed that,lactose-free UHT milk stored at 37℃ and 27℃,the color of had changed significantly(P<0.05)for 24 days and 33 days,respectively;The bitter had changed significantly(P<0.05)for 24 days and 27 days,and there was no significant change in odor(P>0.05)for 60 day. Lactose-free UHT milk stored at 4℃,there was no significant change in color,odor,and taste(P>0.05)for 60 day. Taking bitter as one evaluation indicator,the shelf life model fitted with Arrhenius formula was and the errors between the model and the actual shelf life were 9.5% and 12.5% at 37℃ and 27℃,respectively,with small errors. The predicted value of shelf life of lactose-free UHT milk at 4℃ was 71 days based on this model. Therefore,the shelf life prediction model based on sensory indicators can be used to predict the shelf life of lactose free UHT milk.
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