| 茶叶粉对川式香肠抗脂肪氧化及调香作用初探 |
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| 引用本文： | 王炜,霍建聪,杨保刚.茶叶粉对川式香肠抗脂肪氧化及调香作用初探[J].中国食品添加剂,2005(2):56-59. |
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| 作者姓名： | 王炜 霍建聪 杨保刚 |
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| 作者单位： | 西南农业大学食品科学学院,重庆,400716 |
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| 摘 要： | 川式香肠是传统中式香肠里的特色产品，深受消费喜爱，但由于产品的脂肪含量较高，不利于贮藏，货架期往往较短，而且口味和营养比较单一。笔以AV值(酸价)和POV值(过氧化值)为评定指标，考察了绿茶、红茶、花茶对川式香肠抗脂肪氧化的能力，并用正交分析得出了茶叶粉添加的最佳配比，同时考察了料茶叶粉作为调香料使用的效果。
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| 关 键 词： | 川式香肠 抗脂肪氧化 调香料 茶叶粉 |
| 文章编号： | 1006-2513(2005)02-0056-04 |
| 修稿时间： | 2004年12月8日 |
Original study on effect of tea powder on fat anti-oxidation and flavor congruity of Sichuan-type sausage |
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| WANG Wei,HUO Jian-cong,YANG Bao-gang.Original study on effect of tea powder on fat anti-oxidation and flavor congruity of Sichuan-type sausage[J].China Food Additives,2005(2):56-59. |
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| Authors: | WANG Wei HUO Jian-cong YANG Bao-gang |
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| Abstract: | Si Chuan-type sausage is accepted by consumers as o ne of characteristic food of Chinese conventional sausages. Yet its shelf-life is not long for high fat content. Moreover, its flavor and nutrition are simple, too. In this article, fat anti-oxidation capability of green tea, red tea and jasmine tea are testd with AV and POV as standards. The best proportion of tea p owder is confirmed by orthogonal test and effect of tea powder as perfume is tes td at the same time . |
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| Keywords: | Si Chuan-type sausage fat anti-oxidation perfu me |
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