Effects Of Shelf Life Of JiangzhongHongu(?) Biscuits Packed With Different Packaging Materials Under Special Conditions

JiangzhongHougu Biscuits,a biscuit made from Hericiumerinaceus,is the first biscuit on the market to focus on“stomach-raising”,which was launched by Jiangzhong Group in September 2013.Once JiangzhongHougu Biscuits is available in market,it was accepted by the public and became the top one in the field of biscuits and the annual sales reached several hundred million yuan.Due to the long period of time from the production to the consumption of biscuits,it is easy to get wet and deteriorate when the packaging of biscuits is improper,and itwill cause the taste of the taste to deteriorate or even the microorganisms to exceed the standard,which seriously affects the edible value and commercial value of the biscuit.However,there are few reports on the changes in texture and shelf life prediction of Hougu Biscuits.Therefore,it is necessary to study the influence of different packaging materials with barrierproperties on the shelf life of biscuits and predict the shelf life of biscuits.The hygroscopicity of the biscuits and the texture changes of the biscuits after damp were studied.Besides,the effects of packagingmaterials on the shelf life of the monkey biscuits were also studied.The main research results are as follows:1.Study on the hygroscopicity of monkey biscuitsThe moisture absorption curve of the Hougu biscuits at different humidity levels was tested at 50°C and the equilibrium water content of the monkey biscuits was obtained.The GAB model was used to fit and analyze the moisture absorption model.2.Study on texture characteristics of Hougu biscuits under accelerated storage conditions.Hougu biscuits were stored at 50°C and 80%RH to accelerate the process of moisture absorption,and the texture changes during the moisture exposure of the biscuits and their correlation with sensory changes were studied.The study found that the hardness,chewiness,tissue structure,flavor and texture parameters of the Hougu biscuits are closely related.Based on linear regression analysis,it was found thatthe hardness and sensory flavor were positively correlated with the texture hardness;the chewiness was positively correlated with the texture cohesion,the sensory tissue structure was positively correlated with the texture elasticity.And negatively correlated with texture hardness.3.Study on shelf life of biscuits packed with different packaging materials under accelerated storage conditionsThree kinds of biscuitspacked with different packaging materials(BOPP/PE composite film,aluminized composite film,pure aluminum composite film)were tested at 40~°C(80%RH),50~°C(80%RH),60~°C(80%RH),respectively.It was found that thetexture springiness,cohesiveness,resilience and chewiness showed an upward trend,and the texture hardness showed a downward trend,the higher the temperature,the greater the change of texture parameters,and the Hougu biscuitspacked withpure aluminum composite film have the longest shelf life.