复合V_E对延长月饼保质期的影响

为了延长月饼的保质期 ,研究了VE、VC、柠檬酸对月饼油脂氧化酸败的抑制作用。通过跟踪样品中过氧化值 (POV)的变化来检测月饼油脂的氧化酸败程度。结果表明VE、VC、柠檬酸对月饼油脂氧化酸败均有明显的抑制作用。VC、柠檬酸对VE 的抗氧化作用有协同增效作用。直接添加适当比例的VE、VC、柠檬酸到月饼馅中可以延长月饼的保质期。抗月饼油脂氧化复合维生素最佳配方为 :VE0 0 2 0 % ,VC0。 0 0 5 % ,柠檬酸 0 0 10 %。     

茶多酚对干果类食品抗氧化作用的研究

为了延长言含油脂的干果类食品的保质期，研究了茶多酚、维生素C（Vc）对炒熟花生仁、核桃仁油脂氧化酸败的抑制作用。通过测定常温贮存两个月的样品中过氧化值（POV）的变化来检测炒熟花生仁和核桃仁油脂的氧化酸败程度。结果表明，茶多酚、Vc对炒熟花生仁和核桃仁油脂氧化酸败确实有抑制作用。     

蜂胶抗氧化作用研究

本文以猪油、核桃仁和色拉酱等富含油脂食品为底物研究了蜂胶的抗氧化作用。结果表明蜂胶能明显延缓这些氧化酸败,其抗氧化活性优于同剂量的BHT和PG,且维生素C、维生素E和柠檬酸能增强蜂胶的抗氧化作用。     

粉末油脂过氧化值测定方法的研究

油脂被微胶囊化后,由于囊壁的保护作用,其氧化变质的速度大大减缓,保质期大大延长。但油脂,尤其是含多不饱和脂肪酸的油脂,其氧化、酸败现象仍是客观存在的,所以用于衡量油脂氧化和酸败的指标非常重要。对于普通油脂POV的测定有成熟的国家标准GB/T5009.37-2003。由于微胶囊粉末油脂有一层较好的壁材包埋,直接用国家标准方法GB/T5009.37-2003测出的只是     

葡萄籽油的添加对山核桃油抗氧化能力改善的研究

以山核桃油为主体,通过抗氧化剂BHT、VE、Vc及葡萄籽油的,对山核桃油的氧化稳定性进行研究.研究表明:当葡萄籽油的添加量为6％时,油脂的OSI值最大,相比较0.02％Vc、0.02％ VE及0.02％BHT的抗氧化剂添加对山核桃油抗氧化性影响要大,因此,葡萄籽油可以作为一种新型的天然抗氧化剂,对延长山核桃的货架保质期...     

延长癞皮花生保质期的研究

研究了非微胶囊化抗氧化剂BHT、BHA、PG和新型抗氧化剂—微胶囊抗氧化剂对油炸食品癞皮花生保质期的影响。结果显示,非微胶囊抗氧化剂的耐热稳定性较差,不能抑制癞皮花生氧化酸败,而微胶囊抗氧化剂的耐热稳定性好于普通的抗氧化剂,对癞皮花生的氧化酸败具有良好的抑制作用。实践证明,在普通塑料袋包装、室温贮存的条件下,微胶囊抗氧化剂能够延长癞皮花生的保质期达6个月。     

日本开发出新型添加剂及配料

抑制油脂氧化变质的抗氧化剂。日本SIH公司开发出能防止油脂类食品氧化变质的抗氧化剂，该制剂取名为“超级EG”。它以无水酒精为基质，配以VE、α-抗坏血酸等抗氧化物质，有很强的抗氧化效果，能抑制油脂类食品及低水分食品、干燥食品的氧化及变质，还能大大提高食品的保存性，延长保质期。该抗氧化剂的成分是：无水酒精99．1％，VE 0．5％，α-抗坏血酸棕榈酸乙酯0．05％，植物性油脂0．35％。抗氧化剂中的高浓度酒精还有抑制微生物生长繁殖、防止食品腐变的效果。     

葡萄籽提取物对葵花籽油抗氧化活性的研究

研究葡萄籽提取物对葵花籽油的抗氧化性能,实验证实葡萄籽提取物对油脂氧化有很好的抑制作用。在油脂中葡萄籽提取物的抗氧化性强于Vc、VE,预示其在粮油食品中具有广阔的应用前景。     

浅论食用油脂的氧化酸败

食用油脂在贮藏过程中,由于氧化酸败作用使其丧失风味、营养价值降低,缩短了货架寿命,并且造成有毒物质的蓄积。近年来,国内外有关油脂及油基食品(oil bastd foods以油品为基础原料的食品)氧化酸败所造成的中毒现象的报道屡见不鲜,因此从油脂安全贮存及营养与卫生这个角度出发,作者认为有必要对油脂氧化酸败进行深入细致的研究。     

氢气对油脂过氧化值的影响研究

用对比实验的方法,在包装袋内充氢气及改变袋内氢气存留时间,研究了氢气对几种主要食用油脂及火腿肥膘在室内环境和紫外灯光照射下过氧化值(POV)的变化,发现氢气对油脂及其含油脂产品有较好的防止氧化酸败作用,能有效保证食品的质量品质,延长油脂及含油脂食品的保质时间。     

Oxidative stability of fried dough from rice flour containing rice bran powder during storage

The aim of this study was to evaluate the efficiency of rice bran powder on lipid peroxidation inhibition of fried dough from rice flour during storage. Rice flour dough containing rice bran powder at 5, 10 and 15 g rice bran powder/100 g mixed rice flour were fried in soybean oil at 160 °C for 1 min and stored in dark at 60 °C for 10 days. Lipid peroxidation of fried dough was determined by change of fatty acid compositions, oxygen absorption in vial headspace, lipid hydroperoxides, TBA values including decreasing tocopherol and gamma-oryzanol contents during storage. Polyunsaturated fatty acid decreased rapidly in fried dough without rice bran powder, while an increase of oxygen absorption in vial headspace, lipid hydroperoxide and TBA values were significantly lower (p?0.05) in fried dough containing rice bran powder. In addition, tocopherol degradation was significantly lower in fried dough containing rice bran powder during storage (p?0.05). However, there was no significant difference in gamma-oryzanol contents among fried dough during storage (p>0.05). These results demonstrated that rice bran powder shows the antioxidative effects on fried dough during storage.     

Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the Dark

ABSTRACT: Lipid oxidation and carotene content changes in fried dough containing carrot powder during storage at 60°C in the dark were studied. Flour dough containing carrot powder at 0%, 10%, 20%, or 30% was fried in 160°C soybean oil and stored in a 60°C incubator in the dark for 12 d. As storage time of the fried dough increased, conjugated dienoic acids and β-anisidine values of the fried dough increased. Addition of carrot to the dough lowered CDA and PAV of fried dough during storage and improved the lipid oxidative stability of the fried dough in the dark. Carotenes in the fried dough containing carrot powder were decomposed during storage, and faster decomposition rate was found in the dough containing less carrot powder.     

Frying Oil Deterioration and Vitamin Loss During Foodservice Operation

Oxidation and vitamin E loss in four frying oils (two partially hydrogenated soybean oils, one with methyl silicone, the other with tertiary butyl hydroquinone, citric acid and dimethyl siloxane added; a semi-solid hydrogenated soybean and palm oil shortening with mono and diglycerides added; and 100% corn oil) were studied under experimental and ‘actual’ operational conditions. Vitamin E loss in the frying oil increased significantly with increasing fatty acid oxidation. Added antioxidants, vitamin E and hydrogenation of fat decreased the rate of vitamin E loss. No significant change in vitamin E of the French fries occurred during 4 days of commercial frying; a significant increase in French fry fat uptake improved the 40% reduction in vitamin E of the frying oil. Vitamin C in the French fries (a major source of the vitamin in fast food meals) decreased significantly as the vitamin E content of the oils was reduced.     

地下储油对提升浓香花生油风味稳定性及综合品质的作用

浓香花生油储存期间的风味稳定性是评价其保质保鲜储存效果的重要指标。实验将浓香花生油分别储存于室外地上油罐和地下室油罐,储期18个月,期间自动检测和记录储油温度,定期取油样,采用顶空固相微萃取-气相色谱-质谱联用仪(SPME-GC-MS)及气相-嗅闻仪(GC-O)对油样中挥发性风味成分进行检测和风味嗅闻评价,并对酸价和过氧化值及维生素E和甾醇含量进行检测,分析比较地下储存和地上储存对浓香花生油风味稳定性及综合品质影响的差异。结果表明：初始浓香花生油中共分离鉴定出9类64种挥发性风味成分,其中吡嗪类和醛类是含量最高也是对浓香花生油特征风味有重要影响的挥发性风味成分,经18个月储存,地下储油和地上储油中吡嗪类物质质量分数从初始的36.42%分别降低至29.08%、16.33%,醛类物质中苯乙醛质量分数从9.23%分别减少至1.29%、0.83%,而作为表征油脂氧化程度的己醛含量分别升高至初始值的2.10、6.40倍,地下储油能明显提高浓香花生油中正面属性挥发性风味成分的保留率、减少负面属性挥发性风味成分的生成,同时维生素E和甾醇损失率分别降低13.12%和9.06%,储油保质期延长8个月。与...     

微波炒籽对花生油品质及风味的影响

旨在促进微波技术在花生油生产中的应用,比较了3种炒籽方式(微波、电磁、燃气)压榨花生油的色泽、酸值、风味物质含量、VE含量以及感官评价的差异,并考察了微波物料输送频率对花生油色泽、酸值和风味物质组成的影响。结果表明：微波炒籽压榨花生油的酸值和风味物质含量明显高于燃气炒籽和电磁炒籽,色泽也更深,VE含量更高（430.87 mg/kg）,且消费者喜爱度最高;随着微波物料输送频率的降低,花生油的色泽逐渐加深,酸值略有升高,风味物质数量和含量均逐渐增加,其中吡嗪类物质占比最高（39.54%～46.55%）。微波作为一种高效、快速、绿色的新型产香技术在浓香花生油的加工中具有明显的优势和良好的应用前景。     

贮藏条件对油炸苔菜花生米品质的影响

研究油炸油种类、抗氧化剂、脱氧剂和包装材料对油炸苔菜花生米贮藏品质的影响。结果表明:影响产品品质程度由大到小的因子依次为抗氧化剂>脱氧剂>包装材料。最佳的工艺条件为:用添加0.02%TBHQ菜油油炸,应用脱氧剂,产品用铝箔袋包装。产品贮藏6个月后,苔菜绿色程度a-值为3.23,过氧化值和酸价分别为9.53meq/kg和1.319mgKOH/g,仍有产品特有的清香味。产品的过氧化值、酸价与其感官品质之间有极显著的负相关关系(p<0.01)。     

高压静电油炸对花生油及鸡胸肉食用品质的影响

为了研究高压静电油炸对花生油及鸡胸肉食用品质的影响,将鸡胸肉进行高压静电油炸(处理组:4 kV电压条件下,加入1 L花生油,油炸鸡胸肉120 s)和普通油炸(对照组:普通油炸锅,加入1 L花生油,油炸鸡胸肉120 s),测定花生油的过氧化值、酸价、丙二醛含量、色差以及鸡胸肉油炸失重率、质构和感官评定分值等指标。结果表明,高压静电油炸与普通油炸鸡胸肉后,花生油的酸价没有明显差异,但是高压静电油炸后的花生油过氧化值、丙二醛含量均比普通油炸的显著降低(p<0.05),油炸8批次鸡胸肉后,高压静电油炸鸡胸后的花生油亮度值为29.91,显著低于普通油炸鸡胸后花生油的亮度值(p<0.05);高压静电油炸的鸡胸肉失重率明显低于普通油炸后鸡胸肉的失重率(p<0.05),高压静电油炸鸡胸肉的感官评定分值较好。高压静电处理能提高油炸鸡胸肉的食用品质和产率,延缓花生油劣化。     

Effect of Pretreatments and Air‐Frying,a Novel Technology,on Acrylamide Generation in Fried Potatoes

This paper investigated the effect of air‐frying technology, in combination with a pretreatment based of soaking the samples in different chemical agent solutions (citric acid, glycine, calcium lactate, sodium chloride, or nicotinic acid [vitamin B3]), on the generation of acrylamide in fried potatoes. The influence of reducing sugars on the development of surface's color was also analyzed. The experiments were conducted at 180 °C by means of air‐frying and deep‐oil‐frying, as a reference technology. Based on the evolution of color crust with frying time, it could be concluded that the rate of Maillard reaction decreased as the initial reducing sugars content increased in the raw material, and was also lower for deep‐oil‐frying than for air‐frying regardless of pretreatments applied. Air‐frying reduced acrylamide content by about 90% compared with conventional deep‐oil‐frying without being necessary the application of a pretreatment. However, deep‐oil fried potatoes pretreated with solutions of nicotinic acid, citric acid, glycine at 1%, and NaCl at 2% presented much lower acrylamide levels (up to 80% to 90% reduction) than nonpretreated samples.     

Effects of methyl cellulose-based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage

Coating has been used as a practical method to ensure the physiochemical properties and reduce the chemical hazard of fried foods. Methyl cellulose (MC) was used as a coating material to pretreat Chinese fried dough cake (CFDC) before frying. The results showed that the water content, hardness and L* value of the 1% MC coated sample were 31.67%, 848.54 g and 51.62, respectively, at the seventh day at 25 °C. Coating contents 1% MC could reduce the oil content, hardness, and extent of browning and improve the physiochemical properties of CFDC on 7 days of storage. Coating contents 1% MC also reduced the acid value, peroxide value, p-anisidine value, malondialdehyde content, 4-hydroxy-2-(E)-hexenal content, 4-hydroxy-2-(E)-nonenal content, acrylamide content and glycidyl ester content in CFDC on 7 days of storage. Our work contributes to the control of the oil content and chemical hazards for fried food during storage by applying an edible coating.