Accelerated Testing Method for the Shelf Life of Seasonings

Abstract

The present invention relates to an accelerated test method for the shelf life of seasonings, comprising: using temperature and oxygen as acceleration conditions to test the accelerated shelf lives T1, T2 and T3 of seasonings at temperatures t1, t2 and t3 respectively; wherein, t1 is 22°C to 27°C, t2 - t1 = t3 - t2 = Δt, and both t2 and t3 are less than 60°C; under the shelf storage atmosphere of the seasonings, testing the control shelf life T0 of the seasonings at temperature t1; calculating the oxygen influence factor Y according to T0 and T1; calculating the shelf life T of the seasonings according to Y, T2 and T3. By using temperature and oxygen as acceleration and destruction conditions, testing the accelerated shelf lives at different temperatures, and calculating the oxygen influence factor Y to obtain the shelf life of the seasonings, the above accelerated test method can significantly shorten the time for the seasonings to reach the test end point, the shelf life evaluation time is short, and the shelf life evaluation accuracy is high.

Description

Technical Field

[0001] The present invention relates to the technical field of seasoning shelf life testing, and particularly relates to an accelerated testing method for the shelf life of seasonings. Background Art

[0002] The shelf-life of food is the period during which food can be stored under recommended conditions to remain safe, ensure ideal sensory, physical and chemical, and microbiological properties, and retain any nutritional values declared on the label. As consumers' quality requirements for food are increasing day by day, ensuring the quality and relative stability of the food shelf-life has become the core competitiveness of products. When evaluating the shelf life of seasonings, developers are often affected by the long and inaccurate evaluation time, which affects the product development efficiency and evaluation reliability.

[0003] Compared with other foods, the shelf life of seasonings is generally relatively long. Using the traditional high-temperature accelerated shelf life evaluation method, the evaluation time takes at least more than 4 months to reach the end point, and there is no effective mathematical model to predict the normal temperature shelf life time, which affects the shelf life evaluation efficiency and accuracy of seasonings. Summary of the Invention

[0004] Based on this, it is necessary to provide an accelerated testing method for the shelf life of seasonings with a shorter testing time and higher accuracy.

[0005] The present invention provides an accelerated testing method for the shelf life of seasonings, including the following steps:

[0006] Under the condition that the volume concentration of oxygen is 80% - 90%, test the accelerated shelf lives T1, T2, and T3 of the seasoning at temperatures t1, t2, and t3 respectively; where t1 is 22°C - 27°C, t2 - t1 = t3 - t2, and both t2 and t3 are less than 60°C;

[0007] Under the shelf storage atmosphere of the seasoning, test the control shelf life T0 of the seasoning at temperature t1;

[0008] Calculate the oxygen influence factor Y according to T0 and T1;

[0009] Calculate the shelf life T of the seasoning according to Y, T2, and T3.

[0010] In some embodiments, the step of testing the accelerated shelf lives T1, T2, and T3 includes:

[0011] Cool the seasoning sterilized at high temperature to 60°C - 90°C and sub-pack it in a high-temperature resistant container;

[0012] Introduce oxygen into the high-temperature resistant container to make the volume concentration of oxygen in the high-temperature resistant container 80% - 90%;

[0013] Seal the high-temperature resistant container into which oxygen is introduced, and randomly divide it into 4 groups, which are respectively placed in environments with temperatures of 4°C, t1, t2, and t3;

[0014] Taking the group placed in the 4°C environment as a control, sensory evaluations are respectively carried out on the groups placed in the t1, t2, and t3 environments to obtain the accelerated shelf lives T1, T2, and T3.

[0015] In some embodiments, after the step of sealing the high-temperature resistant container into which oxygen is introduced, it further includes:

[0016] Ultrasonically treat the sealed high-temperature resistant container to fully mix oxygen with the seasoning.

[0017] In some embodiments, the step of respectively carrying out sensory evaluations on the groups placed in the t1, t2, and t3 environments to obtain the accelerated shelf lives T1, T2, and T3 includes:

[0018] At the same time interval, carry out sensory evaluations on the groups placed in the t1, t2, and t3 environments to obtain sensory evaluation scores;

[0019] Respectively perform linear regression analysis on the sensory evaluation scores of the groups placed in the t1, t2, and t3 environments at different times, and take the time corresponding to the sensory evaluation scores of the groups placed in the t1, t2, and t3 environments reaching the shelf life critical value as the accelerated shelf lives T1, T2, and T3.

[0020] In some embodiments, the time interval is 10 days to 30 days.

[0021] In some embodiments, the heat-sterilized seasoning satisfies at least one of the conditions (i) to (iii):

[0022] (i) The total number of colonies of the heat-sterilized seasoning < 10 cfu / g;

[0023] (ii) The mass percentage of sodium chloride in the heat-sterilized seasoning is 7% to 13%;

[0024] (iii) The pH value of the heat-sterilized seasoning is 4.0 to 5.5.

[0025] In some embodiments, the step of testing the control shelf life T0 includes:

[0026] Cool the heat-sterilized seasoning to 60°C to 90°C and sub-pack it into a high-temperature resistant container;

[0027] Introduce nitrogen or evacuate the high-temperature resistant container to make the atmosphere inside the high-temperature resistant container the shelf storage atmosphere;

[0028] Seal the high-temperature resistant container under the shelf storage atmosphere, randomly divide it into 2 groups, and place them in environments with temperatures of 4°C and t1 respectively;

[0029] Taking the group placed in the 4°C environment as a control, conduct a sensory evaluation on the group placed in the t1 environment to obtain the control shelf life T0.

[0030] In some embodiments, the oxygen influence factor Y is calculated according to formula (1):

[0031] Y = T0 / T1 Formula (1).

[0032] In some embodiments, the step of calculating the shelf life T of the seasoning according to Y, T2, and T3 includes:

[0033] Calculate the temperature influence factor Q according to T2 and T3; the temperature influence factor Q is calculated according to formula (2):

[0034] Q = T2 / T3 Formula (2);

[0035] Calculate the shelf life T of the seasoning according to Y, Q, and T2; the shelf life T is calculated according to formula (3):

[0036] T = Y×Q×T2 Formula (3).

[0037] In some embodiments, the accelerated test method for the shelf life of the seasoning satisfies at least one of the conditions (i) to (ii):

[0038] (i) t1 = 25°C;

[0039] (ii) 10°C ≤ t2 - t1 = t3 - t2 ≤ 15°C.

[0040] The above accelerated test method for the shelf life of the seasoning, by using temperature and oxygen as accelerated destruction conditions, can significantly shorten the time for the seasoning to reach the test end point, and the shelf life evaluation time is shorter. By testing the accelerated shelf life at different temperatures and calculating the oxygen influence factor Y, the shelf life of the seasoning is obtained, and the evaluation accuracy of the above accelerated test method is relatively high. Brief Description of the Drawings

[0041] Figure 1 Sensory evaluation scores of the seasoning of Comparative Example 1 of the present invention at different times at 25°C, 40°C, and 55°C;

[0042] Figure 2Sensory evaluation scores of the seasoning in Example 1 of the present invention at different times at 25°C, 40°C, and 55°C. Detailed implementation manners

[0043] To facilitate the understanding of the present invention, the present invention will be described more comprehensively below with reference to the relevant drawings. Preferred embodiments of the present invention are shown in the drawings. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, these embodiments are provided so that the understanding of the disclosure of the present invention is more thorough and comprehensive.

[0044] In this article, regarding numerical ranges, unless otherwise specified, the above numerical ranges are considered continuous and include the minimum and maximum values of the range, as well as each value between such minimum and maximum values. Further, when the range refers to integers, it includes each integer between the minimum and maximum values of the range. In addition, when multiple ranges are provided to describe features or characteristics, the ranges can be combined. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all sub-ranges subsumed therein.

[0045] The temperature parameters in this article, unless otherwise specified, allow both constant temperature treatment and treatment within a certain temperature range. The constant temperature treatment allows the temperature to fluctuate within the accuracy range controlled by the instrument. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the technical field to which the present invention belongs. The terms used in the description of the present invention in this article are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used herein includes any and all combinations of one or more of the related listed items.

[0046] An embodiment of the present invention provides an accelerated test method for the shelf life of a seasoning, including the following steps S100 to S400:

[0047] Step S100: Under the condition that the oxygen volume concentration is 80% to 90%, test the accelerated shelf lives T1, T2, and T3 of the seasoning at temperatures t1, t2, and t3 respectively; where t1 is 22°C to 27°C, t2 - t1 = t3 - t2 = Δt, and both t2 and t3 are less than 60°C. Optionally, t1 can be 22°C, 23°C, 24°C, 25°C, 26°C, or 27°C. In some embodiments, t1 = 25°C.

[0048] In some embodiments, 10°C ≤ Δt ≤ 15°C. Optionally, Δt can be 10°C, 11°C, 12°C, 13°C, 14°C, or 15°C. In some embodiments, Δt = 15°C.

[0049] In some of these embodiments, t1 = 25°C, t2 = 40°C, and t3 = 55°C.

[0050] Step S200: Under the shelf storage atmosphere of the seasoning, test the control shelf life T0 of the seasoning at temperature t1.

[0051] In some of these embodiments, the shelf storage atmosphere of the seasoning is a nitrogen atmosphere or a vacuum. Generally, the shelf storage conditions of the seasoning are storage at room temperature under dry conditions and without direct sunlight. The inside of the packaging of the seasoning product is a nitrogen or vacuum environment.

[0052] Step S300: Calculate the oxygen influence factor Y based on T0 and T1. Calculating the oxygen influence factor Y based on T0 and T1 can reflect the situation where oxygen, as an acceleration condition, accelerates the quality change of the seasoning.

[0053] Step S400: Calculate the shelf life T of the seasoning based on Y, T2, and T3.

[0054] The above accelerated test method for the shelf life of the seasoning can significantly shorten the time for the seasoning to reach the test end point by using temperature and oxygen as acceleration and destruction conditions, and the shelf life evaluation time is relatively short. By testing the accelerated shelf life at different temperatures and calculating the oxygen influence factor Y to obtain the shelf life of the seasoning, the evaluation accuracy of the above accelerated test method is relatively high.

[0055] In some of these embodiments, step S100 includes:

[0056] Step S110: Cool the seasoning sterilized at high temperature to 60°C - 90°C and subpackage it in a high-temperature resistant container. By subpackaging the seasoning sterilized at high temperature when it is cooled to 60°C - 90°C, it is possible to avoid microbial contamination of the seasoning, thereby avoiding inaccurate shelf life evaluation data later. Optionally, the subpackaging temperature is 60°C, 65°C, 70°C, 75°C, 80°C, 85°C, or 90°C.

[0057] It can be understood that a high-temperature resistant container refers to a container that does not undergo physical or chemical changes at a temperature of 150°C. The high-temperature resistant container can be a common seasoning packaging container in the art, such as a glass bottle, a high-temperature resistant plastic bottle, a high-temperature resistant plastic bag, etc. In the embodiment of the present invention, the high-temperature resistant container uses a high-temperature resistant PET plastic bag.

[0058] It can be understood that high-temperature sterilization is a commonly used sterilization method in the food field. In the embodiment of the present invention, the temperature of high-temperature sterilization is 80°C - 105°C.

[0059] In some of these embodiments, the total number of colonies of the sterilized seasoning is < 10 cfu / g. Meeting the requirement of < 10 cfu / g for the total number of colonies can prevent the seasoning to be tested from being contaminated by microorganisms, which may affect the progress of the test method and the test results.

[0060] In some of these embodiments, the mass percentage of sodium chloride in the sterilized seasoning is 7% - 13%. When the sodium chloride content of the seasoning is within the above range, the seasoning has basic anti-corrosion ability and is not prone to corruption and deterioration under conventional shelf storage conditions.

[0061] In some of these embodiments, the pH value of the sterilized seasoning is 4.0 - 5.5. When the pH value of the seasoning is within the above range, the seasoning has basic anti-corrosion ability and is not prone to corruption and deterioration under conventional shelf storage conditions.

[0062] In some embodiments, a method for preparing a seasoning is provided, including the following steps:

[0063] (1) By mass percentage, mix 15% of brewed soy sauce, 4% of granulated sugar, 8% of edible salt, 5% of monosodium glutamate, 4% of edible starch, 0.5% of disodium 5'-ribonucleotide, 1% of minced garlic, 0.5% of rapeseed oil, 0.1% of potassium sorbate, 0.05% of spices and others in a pot to obtain a mixed solution.

[0064] (2) Heat the mixed solution to boiling and boil it for 30 min - 50 min at 80°C - 105°C for sterilization.

[0065] Step S120: Introduce oxygen into the high-temperature resistant container so that the volume concentration of oxygen in the high-temperature resistant container is 80% - 90%. Optionally, the volume concentration of oxygen in the high-temperature resistant container is 80%, 82%, 84%, 85%, 86%, 88% or 90%. The presence of oxygen accelerates the oxidation reaction of the seasoning and also promotes the Maillard reaction or other amino chemical reactions, etc., resulting in the deterioration of the seasoning quality.

[0066] In some of these embodiments, the time for introducing oxygen into the high-temperature resistant container is 5 min - 15 min. Specifically, the time for introducing oxygen is 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, 11 min, 12 min, 13 min, 14 min or 15 min.

[0067] Step S130: Seal the high-temperature resistant container into which oxygen has been introduced and randomly divide it into 4 groups, and place them in environments at temperatures of 4°C, t1, t2 and t3 respectively.

[0068] In some of these embodiments, after the step of sealing the high-temperature resistant container into which oxygen has been introduced, it further includes:

[0069] Ultrasonically process the sealed high-temperature resistant container to fully mix oxygen with the seasoning. By ultrasonically assisting in the full mixing and uniform contact of oxygen molecules with the seasoning, the time for the seasoning to reach the end of the shelf life can be significantly shortened.

[0070] In some embodiments, the ultrasonication time is 10 min to 50 min; the ultrasonication frequency is 25 kHz to 50 kHz. Optionally, the ultrasonication time is 10 min, 20 min, 30 min, 40 min or 50 min. The ultrasonication frequency is 25 kHz, 30 kHz, 35 kHz, 40 kHz, 45 kHz or 50 kHz.

[0071] Step S140: Using the group placed in the 4°C environment as a control, perform sensory evaluations on the groups placed in the environments of t1, t2 and t3 respectively to obtain the accelerated shelf lives T1, T2 and T3.

[0072] In some embodiments, step S140 includes:

[0073] Step S141: At the same time interval, perform sensory evaluations on the groups placed in the environments of t1, t2 and t3 to obtain sensory evaluation scores.

[0074] In some embodiments, the time interval is 10 days to 30 days. Optionally, the time interval can be any number of days within 10 days to 30 days, such as 10 days, 15 days, 20 days, 25 days or 30 days.

[0075] In some embodiments, the criteria for sensory evaluation can refer to Table 1.

[0076] Table 1

[0077]

[0078] Step S142: While performing sensory evaluations on the groups placed in the environments of t1, t2 and t3, test the physical and chemical properties and total bacterial count of each group respectively. By testing the physical and chemical properties and total bacterial count of each group, determine whether the physical and chemical properties and total number of microorganisms of the seasoning are qualified during the testing process.

[0079] It should be noted that in the embodiments of the present invention, the physical and chemical properties of the seasoning are mainly to test its pH value, and the pH value of the seasoning can reflect the quality of the seasoning to a certain extent.

[0080] Step S143: Perform linear regression analysis on the sensory evaluation scores of the groups placed in the environments of t1, t2 and t3 at different times, and use the time corresponding to the sensory evaluation scores of the groups placed in the environments of t1, t2 and t3 reaching the shelf life critical value as the accelerated shelf lives T1, T2 and T3.

[0081] It should be noted that the "shelf life critical value" refers to the sensory evaluation score of the seasoning when reaching the end of the shelf life as defined in this method. In some embodiments, referring to the sensory evaluation criteria in Table 1, the sensory evaluation score of 2 is the shelf life critical value. If the sensory evaluation score is greater than or equal to 2, the product quality is considered acceptable and the product is within the shelf life; if the sensory evaluation score is less than 2, the product quality is unacceptable and it is defined as an expired product.

[0082] In some of these embodiments, step S143 includes: performing linear regression analysis on the sensory evaluation scores of the groups placed in the environments of t1, t2, and t3 at different times to obtain a linear regression curve, and calculating the corresponding time when the sensory evaluation score is the shelf life critical value according to the linear regression curve, which is used as the accelerated shelf lives T1, T2, and T3.

[0083] In some of these embodiments, step S200 includes:

[0084] Step S210: Cooling the heat-sterilized seasoning to 60°C - 90°C and packaging it in a high-temperature resistant container.

[0085] Step S220: Introducing nitrogen or evacuating the air into the high-temperature resistant container to make the atmosphere in the high-temperature resistant container the shelf storage atmosphere.

[0086] Step S230: Sealing the high-temperature resistant container under the shelf storage atmosphere, randomly dividing it into 2 groups, and placing them in environments at 4°C and t1 respectively.

[0087] Step S240: Using the group placed in the 4°C environment as a control, performing sensory evaluation on the group placed in the t1 environment to obtain the control shelf life T0.

[0088] In some of these embodiments, step S240 includes:

[0089] Step S241: Performing sensory evaluation on the group placed in the t1 environment at the same time interval to obtain the sensory evaluation score.

[0090] In some of these embodiments, the time interval is 10 days - 30 days. Optionally, the time interval can be any number of days within 10 days - 30 days, such as 10 days, 15 days, 20 days, 25 days, or 30 days. Further, the time interval in step S241 is the same as the time interval in step S141.

[0091] Step S242: While performing sensory evaluation on the group placed in the t1 environment, testing the physicochemical properties and total bacterial count of the group. By testing the physicochemical properties and total bacterial count of the group to determine whether the physicochemical properties and total microbial count of the seasoning are qualified during the testing process.

[0092] Step S243: Perform a linear regression analysis on the sensory evaluation scores of the group placed in the environment of t1 at different times, and use the time corresponding to the sensory evaluation score of the group placed in the environment of t1 reaching the shelf-life critical value as the control shelf-life T0.

[0093] In some embodiments, the criteria for sensory evaluation can refer to Table 1.

[0094] In some embodiments, Step S243 includes: performing a linear regression analysis on the sensory evaluation scores of the group placed in the environment of t1 at different times to obtain a linear regression curve, and calculating the time corresponding to the sensory evaluation score being the shelf-life critical value according to the linear regression curve as the control shelf-life T0.

[0095] In some embodiments, the oxygen influence factor Y is calculated according to Equation (1):

[0096] Y = T0 / T1 Equation (1).

[0097] In some embodiments, Step S400 includes:

[0098] Step S410: Calculate the temperature influence factor Q according to T2 and T3; the temperature influence factor Q is calculated according to Equation (2):

[0099] Q = T2 / T3 Equation (2).

[0100] The temperature influence factor Q calculated according to T2 and T3 can reflect the situation of the temperature as an acceleration condition accelerating the quality change of the seasoning.

[0101] Step S420: Calculate the shelf-life T of the seasoning according to Y, Q and T2; the shelf-life T is calculated according to Equation (3):

[0102] T = Y×Q×T2 Equation (3).

[0103] In some embodiments, the seasoning is a semi-fluid compound seasoning. The semi-fluid compound seasoning can be selected from but not limited to oyster sauce, compound sauce and sauce.

[0104] The accelerated test method for the shelf-life of the seasoning of the present invention is described below through specific embodiments.

[0105] The seasonings in the following examples and comparative examples are prepared according to the following steps:

[0106] (1) Prepare raw materials: By mass percentage, the raw materials consist of: 15% brewing soy sauce, 4% granulated sugar, 8% edible salt, 5% monosodium glutamate, 4% edible starch, 0.5% 5'-inosinic acid disodium, 1% garlic puree, 0.5% rapeseed oil, 0.1% potassium sorbate, 0.05% spices and others.

[0107] (2) Mix the raw materials, adjust the mass percentage of sodium chloride in the mixture to 10% and the pH value to 5.0, then heat to boiling, and then boil for 40 min at 100 °C for sterilization.

[0108] (3) Cool the freshly cooked material to 60 °C to obtain the finished seasoning product.

[0109] Comparative Example 1:

[0110] Comparative Example 1-1:

[0111] Pack 300 g of the finished seasoning product into heat-resistant PET plastic bags, introduce nitrogen and seal them, and hang them in a 4 °C refrigerator. Physicochemical and microbiological tests and analyses are carried out on the stored products every 20 days to detect the pH value and total number of colonies of the stored products.

[0112] Comparative Example 1-2:

[0113] Pack 300 g of the finished seasoning product into heat-resistant PET plastic bags, introduce nitrogen and seal them, and hang them in a 25 °C normal temperature sample storage room. Using the 4 °C stored sample of Comparative Example 1-1 as a control sample, physicochemical and microbiological tests and analyses are carried out on the product every 20 days to detect the pH value and total number of colonies of the stored products; and 8-10 parallel samples are taken for sensory evaluation by a sensory evaluation group from dimensions such as aroma, taste, texture, and overall liking degree, and the average score is taken as the sensory evaluation score. The sensory evaluation criteria refer to Table 1.

[0114] Comparative Example 1-3:

[0115] Pack 300 g of the finished seasoning product into heat-resistant PET plastic bags, introduce nitrogen and seal them, and hang them in a 40 °C normal temperature sample storage room. Using the 4 °C stored sample of Comparative Example 1-1 as a control sample, physicochemical and microbiological tests and analyses are carried out on the product every 20 days to detect the pH value and total number of colonies of the stored products; and 8-10 parallel samples are taken for sensory evaluation by a sensory evaluation group from dimensions such as aroma, taste, texture, and overall liking degree, and the average score is taken as the sensory evaluation score. The sensory evaluation criteria refer to Table 1.

[0116] Comparative Example 1-4:

[0117] The finished seasoning product with a mass of 300 g was packaged in a heat-resistant PET plastic bag, filled with nitrogen and sealed, and then hung in a normal temperature sample storage room at 55 °C. Using the 4 °C storage sample of Comparative Example 1-1 as a control sample, the physical and chemical properties and microbiological analysis of the product were carried out every 20 days to detect the pH value and total number of colonies of the stored product; and 8-10 parallel samples were taken for sensory evaluation by a sensory evaluation group from dimensions such as aroma, taste, body, and overall liking degree, and the average score was taken as the sensory evaluation score. The sensory evaluation criteria refer to Table 1.

[0118] Example 1:

[0119] Example 1-1:

[0120] The finished seasoning product with a mass of 300 g was packaged in a heat-resistant PET plastic bag, evenly filled with oxygen in the bag for 5 min using a multi-functional oxygen generator, the oxygen concentration was kept constant at 90%, quickly sealed the bag mouth with a sealing machine, and then placed it in an ultrasonic cleaner for static 40 kHz ultrasonic treatment for 20 min, and then hung it in a 4 °C cold storage room. The physical and chemical properties and microbiological analysis of the stored product were carried out every 20 days to detect the pH value and total number of colonies of the stored product.

[0121] Example 1-2:

[0122] The finished seasoning product with a mass of 300 g was packaged in a heat-resistant PET plastic bag, evenly filled with oxygen in the bag for 5 min using a multi-functional oxygen generator, the oxygen concentration was kept constant at 90%, quickly sealed the bag mouth with a sealing machine, and then placed it in an ultrasonic cleaner for static 40 kHz ultrasonic treatment for 20 min, and then hung it in a 25 °C normal temperature sample storage room. The physical and chemical properties and microbiological analysis of the stored product were carried out every 20 days to detect the pH value and total number of colonies of the stored product; and 8-10 parallel samples were taken for sensory evaluation by a sensory evaluation group from dimensions such as aroma, taste, body, and overall liking degree, and the average score was taken as the sensory evaluation score. The sensory evaluation criteria refer to Table 1.

[0123] Example 1-3:

[0124] The finished seasoning product with a mass of 300 g was packaged in a heat-resistant PET plastic bag, evenly filled with oxygen in the bag for 5 min using a multi-functional oxygen generator, the oxygen concentration was kept constant at 90%, quickly sealed the bag mouth with a sealing machine, and then placed it in an ultrasonic cleaner for static 40 kHz ultrasonic treatment for 20 min, and then hung it in a 40 °C normal temperature sample storage room. The physical and chemical properties and microbiological analysis of the stored product were carried out every 20 days to detect the pH value and total number of colonies of the stored product; and 8-10 parallel samples were taken for sensory evaluation by a sensory evaluation group from dimensions such as aroma, taste, body, and overall liking degree, and the average score was taken as the sensory evaluation score. The sensory evaluation criteria refer to Table 1.

[0125] Embodiment 1-4:

[0126] The finished seasoning with a mass of 300g was packed into high-temperature resistant PET plastic bags, and the bags were evenly oxygenated for 5 minutes using a multifunctional oxygen generator, and the oxygen concentration was kept constant at 90%. The bag was quickly sealed with a film sealing machine, and then placed in an ultrasonic cleaner for 40kHz ultrasonic treatment for 20 minutes, and then hung in a 55℃ room. Physical, chemical and microbiological tests and analyses were conducted on the stored products every 20 days, and the pH value and total colony count of the stored products were tested; and 8 to 10 parallel samples were taken by the sensory evaluation team for sensory evaluation from the dimensions of aroma, taste, body and comprehensive favorability, and the average score was taken as the sensory evaluation score. The sensory evaluation standard refers to Table 1.

[0127] The changes in pH value and total bacterial count of the comparative example and the embodiment are recorded in Table 2 and Table 3, respectively.

[0128] Table 2

[0129]

[0130] Table 3

[0131]

[0132] It can be seen from the relevant data in Table 2 and Table 3 that the pH values ​​of the physical and chemical indicators of the embodiments and comparative examples under different storage temperature conditions all decreased slightly, and the pH value of the embodiments decreased slightly more than that of the comparative example, but there was no large fluctuation; the total colony counts in the samples under different storage temperature conditions were all less than 10 cfu / g, indicating that there was no interference from microorganisms.

[0133] See also Figure 1 , is the linear regression curve of the sensory evaluation scores of the samples at 25°C, 40°C, and 55°C in Comparative Example 1 at different times. Taking the sensory evaluation score of 2 points as the critical value of the shelf life, it can be determined according to the linear regression curve: 25°C product shelf life = (5.1179-2) / 0.0077 = 405d. 40°C product shelf life = (5.15-2) / 0.0132 = 239d. 55°C product shelf life = (4.9536-2) / 0.0173 = 171d. Calculate the temperature influence factor Q of the comparative example = 40°C product shelf life / 55°C product shelf life = 239 / 171 = 1.40. The product shelf life T = 1.40 × 239 = 335d is calculated by the 40°C product shelf life and the temperature influence factor Q, and the product shelf life in Comparative Example 1 is 335 days, about 11 to 12 months.

[0134] See also Figure 2, is the linear regression curve of the sensory evaluation scores of the samples at 25°C, 40°C, and 55°C in Example 1 at different times. Taking the sensory evaluation score of 2 points as the shelf life critical value, it can be determined according to the linear regression curve: 25°C product shelf life = (5.0786-2) / 0.00104 = 296d. 40°C product shelf life = (5.1179-2) / 0.0198 = 157d. 55°C product shelf life = (4.725-2) / 0.0295 = 92d. Calculation of the temperature influence factor Q of the embodiment = 40°C product shelf life / 55°C product shelf life = 157 / 92 = 1.71. Calculation of the oxygen influence factor Y = 25°C product shelf life of comparative example 1 / 25°C product shelf life of example 1 = 405 / 296 = 1.37. The product shelf life T = 1.37 × 1.71 × 157 = 368 d is calculated based on the product shelf life at 40°C, the oxygen influence factor Y and the temperature influence factor Q, and the product shelf life calculated in Example 1 is 368 days, about 12 months.

[0135] In addition, in order to verify the accuracy of the test methods of the embodiments and comparative examples in predicting the shelf life, four groups of near-expiry samples of the above-mentioned seasoning finished products were randomly collected from the market, and 8 to 10 parallel samples were taken from the four groups of near-expiry products at 10 months, 11 months, 12 months, 13 months and 14 months after the production date for sensory evaluation, and the average value was calculated as the sensory evaluation score. The results of the sensory evaluation are recorded in Table 4.

[0136] Table 4

[0137]

[0138]

[0139] From the data in Table 4, it can be seen that the sensory evaluation scores of the products on the market within 12 months are all above 2 points, which is higher than the critical value of the shelf life, and the product quality is acceptable. According to the sensory evaluation results, the actual shelf life of the above seasoning is 12 to 13 months, which is basically consistent with the shelf life results obtained in the test of Example 1.

[0140] Also, see again Figure 1 and Figure 2 It can be seen that in Comparative Example 1, under the conditions of 25°C, 40°C and 55°C, the seasoning has not reached the critical value of the shelf life after 120 days; while in Example 1, under the environment of 55°C, the seasoning reaches the critical value of the shelf life after 80 days. Therefore, the testing method of Example 1 is conducive to shortening the shelf life tracking time, and in a shorter tracking time, the linear regression curve obtained in Example 1 has a high degree of fit, and the correlation coefficient R 2 It is above 0.98, so the predicted shelf life results are more accurate and reliable.

[0141] The technical features of the above-described embodiments may be combined arbitrarily. For the sake of brevity of description, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, it should be considered as falling within the scope described in this specification.

[0142] The above-described embodiments merely represent several implementation manners of the present invention and are convenient for understanding the technical solutions of the present invention specifically and in detail. However, it should not be construed as a limitation on the protection scope of the invention patent. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, several modifications and improvements can still be made, and these all belong to the protection scope of the present invention. It should be understood that the technical solutions obtained by those skilled in the art based on the technical solutions provided by the present invention through logical analysis, reasoning or limited experiments are all within the protection scope of the appended claims of the present invention. Therefore, the protection scope of this invention patent shall be subject to the content of the appended claims, and the specification and drawings can be used to explain the content of the claims.

Claims

1. An accelerated test method for the shelf life of seasonings, characterized in that, it includes the following steps: Under the condition that the volume concentration of oxygen is 80% - 90%, test the accelerated shelf lives T1, T2, and T3 of the seasonings at temperatures t1, t2, and t3 respectively; where t1 is 22°C - 27°C, 10°C ≤ t2 - t1 = t3 - t2 ≤ 15°C, and both t2 and t3 are less than 60°C; Under the shelf storage atmosphere of the seasonings, test the control shelf life T0 of the seasonings at temperature t1; Calculate the oxygen influence factor Y based on T0 and T1; the oxygen influence factor Y is calculated according to formula (1): Y = T0 / T1 Formula (1); Calculate the temperature influence factor Q based on T2 and T3; the temperature influence factor Q is calculated according to formula (2): Q = T2 / T3 Formula (2); Calculate the shelf life T of the seasonings based on Y, Q, and T2; the shelf life T is calculated according to formula (3): T = Y × Q × T2 Formula (3).

2. The accelerated test method for the shelf life of seasonings according to claim 1, characterized in that, the steps of testing the accelerated shelf lives T1, T2, and T3 include: Cool the seasonings that have been sterilized at high temperature to 60°C - 90°C and subpackage them in high-temperature resistant containers; Introduce oxygen into the high-temperature resistant containers so that the volume concentration of oxygen in the high-temperature resistant containers is 80% - 90%; Seal the high-temperature resistant containers into which oxygen has been introduced, randomly divide them into 4 groups, and place them in environments with temperatures of 4°C, t1, t2, and t3 respectively; Taking the group placed in the 4°C environment as a control, conduct sensory evaluations on the groups placed in the environments of t1, t2, and t3 respectively to obtain the accelerated shelf lives T1, T2, and T3.

3. The accelerated test method for the shelf life of seasonings according to claim 2, characterized in that, after the step of sealing the high-temperature resistant containers into which oxygen has been introduced, it further includes: Ultrasonically process the sealed high-temperature resistant containers to make the oxygen fully mixed with the seasonings.

4. The accelerated test method for the shelf life of seasonings according to claim 2, characterized in that, the steps of respectively conducting sensory evaluations on the groups placed in the environments of t1, t2, and t3 to obtain the accelerated shelf lives T1, T2, and T3 include: Conduct sensory evaluations on the groups placed in the environments of t1, t2, and t3 at the same time interval to obtain sensory evaluation scores; Respectively conduct linear regression analysis on the sensory evaluation scores of the groups placed in the environments of t1, t2, and t3 at different times, and take the time corresponding to the sensory evaluation scores of the groups placed in the environments of t1, t2, and t3 reaching the shelf life critical value as the accelerated shelf lives T1, T2, and T3.

5. The accelerated test method for the shelf life of seasonings according to claim 4, characterized in that, the time interval is 10 days - 30 days.

6. The accelerated test method for the shelf life of seasonings according to claim 2, characterized in that, the seasonings sterilized at high temperature meet at least one of the conditions (i) - (iii): (i) The total number of colonies of the heat-sterilized seasoning is < 10 cfu / g; (ii) The mass percentage of sodium chloride in the heat-sterilized seasoning is 7% - 13%; (iii) The pH value of the heat-sterilized seasoning is 4.0 - 5.

5.

7. The accelerated test method for the shelf life of the seasoning according to any one of claims 1 to 6, characterized in that, the steps for testing the control shelf life T0 include: cooling the heat-sterilized seasoning to 60°C - 90°C and sub-packaging it in a high-temperature resistant container; introducing nitrogen or evacuating the air in the high-temperature resistant container to make the atmosphere in the high-temperature resistant container the shelf storage atmosphere; sealing the high-temperature resistant container in the shelf storage atmosphere, randomly dividing it into 2 groups, and placing them in environments at 4°C and t1 respectively; using the group placed in the 4°C environment as a control, conducting a sensory evaluation on the group placed in the t1 environment to obtain the control shelf life T0.

8. The accelerated test method for the shelf life of the seasoning according to any one of claims 1 to 6, characterized in that, t1＝25℃。

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