| 不同包装处理对炒制吊瓜子贮藏保鲜效果的研究 |
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| 引用本文： | 史奎春,张卫明,赵伯涛,钱骅,黄晓德.不同包装处理对炒制吊瓜子贮藏保鲜效果的研究[J].食品科技,2006,31(9):269-272. |
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| 作者姓名： | 史奎春 张卫明 赵伯涛 钱骅 黄晓德 |
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| 作者单位： | 1. 南京师范大学生命科学学院,南京,210097
2. 南京野生植物综合利用研究院,南京,210042 |
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| 摘 要： | 普通包装炒制吊瓜子在贮藏过程中,过氧化值和酸价增加较快,易于变质。采用低透气性的包装材料进行真空包装或添加脱氧剂包装,可明显抑制过氧化值和酸价的增加速度,延缓酸败。同样用PA/PE包装,添加50型脱氧剂和真空包装保质期都可达8个月以上,添加脱氧剂贮藏效果好于真空包装。
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| 关 键 词： | 真空包装 脱氧剂 过氧化值 酸价 保质期 |
| 文章编号： | 1005-9989(2006)09-0269-04 |
| 修稿时间： | 2006年5月26日 |
Study on effects of preserving stir-fried diaoguazi with different packages |
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| SHI Kui-chun,ZHANG Wei-ming,ZHAO Bo-tao,QIAN Hua,HUANG Xiao-de.Study on effects of preserving stir-fried diaoguazi with different packages[J].Food Science and Technology,2006,31(9):269-272. |
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| Authors: | SHI Kui-chun ZHANG Wei-ming ZHAO Bo-tao QIAN Hua HUANG Xiao-de |
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| Abstract: | The peroxide value (PV) and acid value(AV) of stir-fried diaoguazi with common packing material increased quickly and were deteriorated easily in quality during the course of preservation. Compared with the control, the vacuum package or adding deoxidant package with materials of low venting quality can constrain the accelerating speed of PV and AV, and delay rancidity. Packed with PA/PE, the same material, the preservation effect of package with type 50 deoxidant is better than that of vacuum package, and their guarantee period is more than eight months. |
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| Keywords: | vacuum package deoxidant peroxide value acid value guarantee period |
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