| 几种多酚类物质用于延长花生牛轧糖货架期的对比研究 |
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| 引用本文： | 裴亚萍,成少宁,许先猛,柴义,张宁. 几种多酚类物质用于延长花生牛轧糖货架期的对比研究[J]. 食品工程, 2021, 0(1): 34-37 |
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| 作者姓名： | 裴亚萍 成少宁 许先猛 柴义 张宁 |
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| 作者单位： | 运城职业技术大学健康学院;运城三木商贸有限公司 |
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| 基金项目： | 山西省教育厅科技创新项目(201804043);运城职业技术大学技术服务项目。 |
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| 摘 要： | 通过测定55 ℃和45 ℃2个加速破坏温度条件下花生牛轧糖的过氧化值、酸价、菌落总数、大肠菌群4个指标,对比研究苹果多酚、葡萄籽多酚、茶多酚3种天然酚类物质对花生牛轧糖货架期的影响.结果 表明,添加0.04％的3种酚类物质都具有减缓花生牛轧糖过氧化值升高,抑制花生牛轧糖酸价增高,抑制菌落总数和大肠菌群增加的作用;在花生...
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| 关 键 词： | 苹果多酚 葡萄籽多酚 茶多酚 花生牛轧糖 延长货架期 |
A comparative study of several polyphenols used to prolong the shelf life of peanut nougat |
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| PEI Yaping,CHENG Shaoning,XU Xianmeng,CHAI Yi,ZHANG Ning. A comparative study of several polyphenols used to prolong the shelf life of peanut nougat[J]. Food Engineering, 2021, 0(1): 34-37 |
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| Authors: | PEI Yaping CHENG Shaoning XU Xianmeng CHAI Yi ZHANG Ning |
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| Affiliation: | (Public health college,Yuncheng vocational and technical university,Shanxi Yuncheng 044000,China;Yuncheng sanmu trading Co.,Ltd,Shanxi Yuncheng 044000,China) |
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| Abstract: | The effects of apple polyphenols,grape seed polyphenols and tea polyphenols on the shelf life of peanut nougat were studied by measuring the peroxide value,acid value,total bacterial colony and coliform group of peanut nougat under the conditions of 55℃and 45℃for accelerated destruction.The results showed that the addition of 0.04%of the three phenolic substances could slow down the increase of peroxide value of nougat,inhibit the increase of acid value of nougat,inhibit the total number of colonies and the increase of coliform.The antioxidant effect of apple polyphenols added to peanut nougat was more obvious than that of grape seed polyphenols and tea polyphenols.The three polyphenols had similar inhibitory effect on bacterial proliferation and could prolong the shelf life of peanut nougat. |
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| Keywords: | apple polyphenols grape seed polyphenols tea polyphenols peanut nougat extended shelf life |
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