BHA-PG-CA复配抗氧化剂对黄山烧饼保质期的影响
Effects of BHA-PG-CA Combined Antioxidant on Shelf Life of Huangshan Biscuits
吴酉芝 1王园 1刘英语1
作者信息
- 1. 上海中侨职业技术学院食品系,上海201514
- 折叠
摘要
[目的]延长黄山烧饼的保质期.[方法]研究抗氧化剂丁基羟基茴香醚(BHA)、没食子酸丙酯(PG)、柠檬酸(CA)对黄山烧饼中猪油过氧化值的影响.[结果]BHA、PG能够降低猪油过氧化值,PG效果更佳;当BHA与PG以不同配比混合(添加量总量为0.02％)使用时,BHA∶ PG=1∶3的抗氧化效果最好;当0.005％ BHA+0.015％ PG+0.010％ CA复配使用时,抗氧化效果最明显,黄山烧饼保质期从21 d延长至56 d.[结论]该研究为延长黄山烧饼以及其他富含动物油脂食品的保质期提供参考.
Abstract
[Objective] To extend the shelf life of Huangshan biscuits.[Method] Antioxidants BHA,PG and CA were studied to decrease the peroxide value of lard in Huangshan biscuits during storage.[Result] BHA and PG could significantly decrease peroxide value of lard,and among PG was better.when BHA and PG mixed with different ratio(which total antioxidant was 0.02％ of the sample) were used,BHA and PG 1 ∶ 3 had the best antioxidant effect.When 0.015％ PG +0.005％ BHA +0.010％ citric acid were used,the antioxidant effect was the best,and the shelf life of Huangshan biscuits increased from 21 d to 56 d.[Conclusion] The study can provide reference for extending the shelf life of Huangshan biscuits and other foods.
关键词
黄山烧饼/复配抗氧化剂/动物油脂/保质期/过氧化值Key words
Huangshan biscuits/Combined antioxidant/Animal oil/Shelf life/POV引用本文复制引用
基金项目
上海市教委、上海市教育发展基金会“晨光计划”项目(15CGB22)
上海市民办高校重点科研项目(2016-SHNGE-22ZD)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据