| 油辣椒制品保鲜及菜籽油氧化因素的研究 |
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| 引用本文： | 张伟,杨瑞,杨蓉,张其圣. 油辣椒制品保鲜及菜籽油氧化因素的研究[J]. 食品科学, 2007, 28(2): 219-222 |
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| 作者姓名： | 张伟 杨瑞 杨蓉 张其圣 |
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| 作者单位： | 四川大学食品工程系； 四川大学食品工程系 四川成都610065； 四川成都610065； |
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| 摘 要： | 本实验对油辣椒制品采用常规加热、化学试剂与常规加热相结合以及微波加热三种不同方法进行保鲜处理,研究得到不同的保鲜方法中过氧化值和菌落总数随加热时间、存放时间的变化规律。同时研究发现,辣椒、花椒、桃仁具有抗氧化的作用,可作为制品的天然抗氧化剂。
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| 关 键 词： | 油辣椒制品 保鲜 氧化 |
| 文章编号： | 1002-6630（2007）02-0219-04 |
| 修稿时间： | 2005-12-15 |
Study on Reservation of Oil Cooked Chilli and Factors of Colza Oil Oxidation |
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| ZHANG Wei,YANG Rui,YANG Rong,ZHANG Qi-sheng. Study on Reservation of Oil Cooked Chilli and Factors of Colza Oil Oxidation[J]. Food Science, 2007, 28(2): 219-222 |
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| Authors: | ZHANG Wei YANG Rui YANG Rong ZHANG Qi-sheng |
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| Affiliation: | Deptartment of Food Engineering, Sichuan University, Chengdu 610065, China |
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| Abstract: | The experiment took respectively the three different methods namely: conventional heating, chemical reagent combined with conventional heating and microwave heating to treat oil cooked chilli so as to compare the effects of these methods. With the different methods of treatment, the chang regulations, heating time and stored time, in PV and in CFU counts were obtained. At the same time, some antioxidative effects were found on the peroxide value changes of colza oil cooked chili, bell pepper or peach stones can be used as natural antioxidants. |
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| Keywords: | oil cooked chilli preservation oxidation |
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