Establishment and Evaluation of the Shelf Life Prediction Model of Blue Mandarin Flavor Syrup

YAO Yuchen; WU Simin; SU Xiaoxia; YANG Zhao; WANG Bao; BIAN Qi; XU Guanghui; ZHONG Shaoqiang; MENG Jun

doi:10.13386/j.issn1002-0306.2021040230

Volume 43 Issue 2

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(2): 255-262. > DOI: 10.13386/j.issn1002-0306.2021040230

YAO Yuchen, WU Simin, SU Xiaoxia, et al. Establishment and Evaluation of the Shelf Life Prediction Model of Blue Mandarin Flavor Syrup[J]. Science and Technology of Food Industry, 2022, 43(2): 255−262. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040230.

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Establishment and Evaluation of the Shelf Life Prediction Model of Blue Mandarin Flavor Syrup

YAO Yuchen^1,,
WU Simin^1,,
SU Xiaoxia¹,
YANG Zhao^{1, 2, 3},
WANG Bao^{1, 3},
BIAN Qi¹,
XU Guanghui^{2, 3},
ZHONG Shaoqiang²,
MENG Jun^{2, 3, ,}

1.
COFCO Nutrition and Health Research Institute Co., Ltd., Beijing Engineering Laboratory of Geriatric Nutrition & Foods, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
2.
COFCO Chongzuo Sugar Co., Ltd., Chongzuo 532200, China
3.
COFCO Sugar Co., Ltd., Key Laboratory of Quality & Safety Control for Sugar Crops and Tomato, Ministry of Agriculture of the PRC, National Sugar Processing Technology Research and Development Center, Post-Doctoral Research Center of COFCO Sugar Co., Ltd., Changji 831100, China

More Information

Received Date: April 25, 2021
Accepted Date: November 04, 2021
Available Online: November 17, 2021

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Abstract

Abstract

The research process and methods of the blue mandarin flavor syrup shelf life prediction model were mainly described and the multi-dimensional quality changes and shelf life of the blue mandarin flavor syrup during storage were evaluated and predicted by this article. Through the analysis of sensory indicators, soluble solid content, pH, reducing sugar content, 5-hydroxymethyl-furfural (HMF) content and other indicators, combined with the kinetic model and the arrhenius equation, the shelf life prediction model was completed at 4, 27 and 37 ℃. The results showed that the sensory score of 80 points, the soluble solid content of 85%, the pH of 2, the reducing sugar content of 100%, and HMF content of 35 mg/kg were taken as the end of the shelf life of blue mandarin flavor syrup. Under 4 ℃ refrigeration conditions, the theoretical shelf life of blue mandarin flavor syrup was about 48 months. Under 20 ℃ room temperature, the theoretical shelf life of blue mandarin flavor syrup was about 24 months, and unacceptable loss of the quality of blue mandarin flavor syrup was appeared at the end of the shelf life. A new idea for the prediction and modeling of the shelf life of syrup products was provided by the establishment of the prediction model for the shelf life of blue mandarin flavor syrup.
- blue mandarin flavored syrup,
- shelf life,
- Arrhenius equation,
- kinetic model,
- stability

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References (30)

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