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延长香榧坚果保藏期的工艺研究 |
Research on the Extension of Shelf Life for Torreya grandis Nuts |
投稿时间:2018-09-11 修订日期:2018-09-11 |
DOI: |
中文关键词: 香榧坚果 抗氧化 保藏期 |
英文关键词: Torreya grandis nuts antioxidant shelf life |
基金项目:合肥工业大学企业博士后项目(W2017JSKF0044);安徽省高校自然科学研究重点项目(KJ2017A783)。 |
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中文摘要: |
为了延长香榧坚果的保藏期,分别考察了添加抗氧化剂、脱氧剂以及不同包装材料对香榧贮藏期间品质的影响。研究了贮藏期间酸价、过氧化值、p-茴香胺值和碘值的变化规律,以期探寻延缓香榧氧化酸败的方法。结果表明:添加抗氧化剂、脱氧剂以及复合材料包装均能不同程度减轻香榧氧化酸败进程,提高产品贮藏稳定性;复合抗氧化剂的抗氧化性能优于单一抗氧化剂,最优复配方案为:0.015g/100g TBHQ + 0.010g/100g BHT;相对于其他包装材料,采用铝膜牛皮纸复合材料包装的香榧坚果更能维持其贮藏期间的品质;加入脱氧剂可有效抑制香榧酸败劣变,提高其贮藏性能。 |
英文摘要: |
In order to extend the shelf life of torreya grandis nuts, effects of antioxidant,deoxidant and different packaging materials on the quality properties of torreya grandis nuts were investigated during storage.Changes in acid value, peroxide value, p-anisidine value and iodine value were monitored for discussing the methods of inhibiting oxidation. Results indicated that antioxidant, deoxidant and composite packaging could all reduced the oxidation and rancidity process in varying degrees, and improve the storage stability of products. The combined antioxidant had obvious synergistic effect, and the antioxidant combined with 0.015g/100g TBHQ, 0.015g/100g BHT. Torreya grandis nuts packaging with kraft/aluminium foil maintained the quality during storage, when compared with other packaging materials. Adding deoxidant could effectively inhibit oil rancidity, and improve the storageSproperties。 |
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