广式月饼贮存过程中品质变化的研究
目的 研究不同品种广式月饼在保质期内的细菌总数、霉菌计数以及酸价等微生物和理化指标的变化规律。方法 通过对月饼企业生产的广式月饼进行出厂抽样检测, 分析关键质量指标随贮存期的变化及其与月饼品质间的关系。结果 各批次月饼样品的理化和微生物初始检验结果均达到国家食品卫生质量标准; 且在30 ℃条件下60 d内, 细菌总数、霉菌计数和酸价均随时间延长有明显上升趋势, 其他主要理化指标在保质期内没有明显变。结论 微生物对月饼货架期广式月饼贮存质量的影响最为重要, 酸价次之化。该研究为月饼的产品质量控制提供了理论依据。
Objective In order to analyze the relationship of those key index and time of Cantonese moon cake within expiration date. Methods The quality of fresh moon cake product was investigated by sampling test. The change rules of physical and chemical index, microbiological index, was researched. Results It illu-strated that the total bacteria and mould, and acid value were obviously increased, while the rest index had no obvious changes at temperature 30 ℃ in 60 d. The total count of bacteria and mould, and acid value were three main influencing factors of the shelf life of moon cake. Conclusion The microbiological indicator had a greater influence on the food quality and its expiration than that of acid value. The study provided the theoretical basis for the quality control of moon cake.
标题：广式月饼贮存过程中品质变化的研究
英文标题：Study on changes of quality of cantonese moon cake during the storage
作者：
钟少文 广东海洋大学食品科技学院
叶盛权 广东海洋大学食品科技学院
梁天娇 广东海洋大学食品科技学院
颜大棣 广东海洋大学食品科技学院
中文关键词:广式月饼,贮存过程,品质控制,卫生指标,
英文关键词:cantonese moon cake,storage period,quality control,hygienic indexes,
发表日期：2014-05-19
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