【摘要】 对实验室制作的新鲜精酥油,采用真空、薄膜和普通塑料进行包装,并分别置于4℃和室温下进行贮存,依据相关检测方法及标准,定期测定水分含量、酸价、过氧化值、菌落总数及感官指标,研究精酥油在不同贮存条件下的品质变化。结果表明,在4℃冷藏条件下,真空包装相对于其他两种包装可以更好保持精酥油的水分含量;真空包装能够有效的抑制精酥油在贮存期间内的酸价增加,其次是薄膜包装和普通塑料包装;薄膜包装在抗氧化方面与真空包装效果相差不大,并且在4℃冷藏条件下相较于真空包装可以更好的防止精酥油的氧化;相比于其他两种包装,精酥油在薄膜包装下的菌落总数较低;依据感官评定标准,室温下贮存的精酥油保质期只有61d,而4℃冷藏条件下的精酥油保质期超过76d。更多还原

【Abstract】 The fresh pure butter made in the laboratory were packaged with vacuum packaging,film packaging and common plastic packing respectively,and they were stored in the 4℃ and room temperature.In order to study the changes of the quality of pure butter during storage,the assessment of moisture content,acid value,peroxide value,the total bacteria count and the sense organ were measured every other day according to the relevant test methods and standards.The result showed that under the 4℃ storage conditions,vacuum packaging could keep the moisture content of the pure butter better than the other two packages.Vacuum packaging could inhibit the increase of the acid value effectively during the storage period,followed by film packaging and common plastic packing.In the aspect of oxidation resistance,the film packaging was similar to the vacuum packaging,and was better under the 4℃ storage condition.Under the film packaging,the total bacteria count of the pure butter was lower compared with the other two packages,according to the sensory evaluation standard,the shelf life of pure butter was 61d under the room temperature,however,that of pure butter was over 76d under the 4℃ storage condition.更多还原