Study on the anti- corrosion formula and the shelf- life prediction of thousand- layer cake
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摘要: 为了延长千层蛋糕的货架寿命,开展产品防腐配方实验及保质期预测研究。通过单一和复合配方实验,结果表明:脱氢乙酸钠对千层蛋糕霉菌的抑制效果比丙酸钙好,在复合配方中随着脱氢乙酸钠比例的增加,效果也不断增强;脱氢乙酸钠与丙酸钙复配具有增效作用,在实验条件下以0.75E脱∶0.25E丙（即脱氢乙酸钠0.375 g/kg,丙酸钙0.625 g/kg）复配效果最佳。在保质期预测实验中,运用Svante Arrhenius模型预估最优配方千层蛋糕在温度20℃、湿度60%保藏条件下保质期为98117 d。这与常温对照组的保质期（89 d）存在-23.9%-10.1%的误差,但总体来讲,研究不仅提高了传统千层蛋糕的保质期,而且快速而较为有效地预测了千层蛋糕的货架寿命,缩短了产品从研发到上市销售的周期,为厂家节约了研发成本,值得推广应用。Abstract: To extend the shelf life of thousand layer cake,the preservative formula optimization and the shelf-life prediction had been developed. Through single and compound preservative test,the results showed that the inhibitory effect of sodium dehydroacetate on mold of cake was better than the effect of calcium propionate,and the more sodium dehydroacetate was used,the better the effect was. Sodium dehydroacetate and calcium propionate had synergistic effect,and the best formula was sodium dehydroacetate 0.375 g/kg mixed with calcium propionate 0.625 g/kg.The predicted shelf life of thousand layer cake,under the condition of 20 ℃ and humidity60%,was 98 d to 117 d,using Svante Arrhenius model to forecast the shelf life.There was a margin of error of-23.9% ~-10.1% some deviation between ASLT group and the normal control group,which shelf life was 89 d.However,for the generally speaking,the research not only improved the shelf-life of traditional cake,but also rapidly and effectively predicted the shelf life of thousand layer cake. All of these could shorten the cycle of products from R & D to the market,and then save the cost of manufacture,and it was worth popularizing.
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