为研究减盐豆酱的品质变化及其货架期预测,以减盐豆酱为研究对象,探讨不同储藏温度对减盐豆酱的氨基酸态氮、总酸、菌落总数指标的影响,并利用零级动力学模型结合Arrhenius方程建立菌落总数随着储藏温度、储藏时间变化的货架期预测模型,预测其货架期.结果表明:减盐豆酱感官整体评分、氨基酸态氮含量随着储藏时间的延长缓慢降低,总酸、菌落总数随着储藏时间的延长缓慢升高;在4、25和37 ℃储藏条件下,减盐豆酱的货架期预测值分别为174、105和81 d,与实测值相对误差均在10%以内,表明构建的数学模型对该产品的货架期预测可靠.
In order to study the quality changes and shelf life predictions of salt-reduced soybean pastes,the effects of different storage temperatures on amino acid nitrogen contents,total acids and total bacterial counts of salt-reduced soybean pastes were studied.The zero order kinetic model and Arrhenius equation were used to establish the shelf-life prediction model of the total numbers of colonies changing in conjunction with storage temperatures and storage times.The results showed that the overall sensory scores and amino acid nitrogen con-tents decreased slowly with the extension of storage times;however,total acids and total bacterial counts in-creased slowly reversely.Through the calculation of the shelf-life prediction model,the shelf life prediction val-ues of salt-reduced soybean pastes under storage conditions of 4,25 and 37 ℃ are 174,105 and 81 days,re-spectively,and the relative errors with the measured values were within 10%in the result that it showed the mathematical model to be able to accurately predict the shelf lives of the products.