| 贮藏条件对油炸苔菜花生米品质的影响 |
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| 引用本文： | 陈柳村,沈文婷,陈祖满,李共国. 贮藏条件对油炸苔菜花生米品质的影响[J]. 食品工业, 2011, 0(6) |
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| 作者姓名： | 陈柳村 沈文婷 陈祖满 李共国 |
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| 作者单位： | 浙江万里学院宁波市农品加工技术重点实验室;宁波天宫庄园果汁果酒有限公司; |
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| 摘 要： | 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)。
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| 关 键 词： | 花生米 过氧化值 酸价 贮藏条件 |
Effects of Storage Condition on Quality of Fired Seaweed Peanut Kernel |
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| Chen Liu-cun,Shen Wen-ting,Chen Zu-man,Li Gong-guo. Effects of Storage Condition on Quality of Fired Seaweed Peanut Kernel[J]. The Food Industry, 2011, 0(6) |
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| Authors: | Chen Liu-cun Shen Wen-ting Chen Zu-man Li Gong-guo |
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| Affiliation: | Chen Liu-cun1,Shen Wen-ting1,Chen Zu-man2,Li Gong-guo1 1.Key Lab of Ningbo Agricultural Product Processing Technology,Zhejiang Wanli University(Ningbo 315100),2.Ningbo Tiangong Fazenda Fruit Juice and Fruit Wine Co.,Ltd.,(Ningbo 315104) |
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| Abstract: | Effect of frying oil,antioxidant,deoxidizer and package materials on quality of fried seaweed peanut kernel was studied.The result showed that influenced of antioxidant on the product quality was more important than deoxidizer and package materials.Optimal process conditions of fried seaweed peanut kernel were 0.02%TBHQ addition into rapeseed oil,using deoxidizer and Aluminum foil.Peroxide value and acid value were 9.53 meq/kg and 1.319 mg KOH /g respectively,after the product storage 6 months.There had sig... |
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| Keywords: | seaweed peanut kernel peroxide value acid value storage condition |
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