| 储藏条件对炒制原香味葵花籽酸败的影响 |
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| 引用本文： | 谢慧明,赵华锋,杨毅,朱霖,俞俊. 储藏条件对炒制原香味葵花籽酸败的影响[J]. 食品科学, 2007, 28(7): 515-518 |
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| 作者姓名： | 谢慧明 赵华锋 杨毅 朱霖 俞俊 |
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| 作者单位： | 合肥工业大学农产品生物化工教育部工程研究中心； 合肥工业大学农产品生物化工教育部工程研究中心 安徽合肥230009； 安徽合肥230009； |
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| 摘 要： | 本实验以炒制原香味葵花籽为研究对象,考察温度、避光、充氮等不同储藏条件对葵花籽贮存中酸价、过氧化值和TBA值的影响。结果表明:葵花籽的酸败速度随温度升高而加快;采用充氮和避光包装均可明显延缓葵花籽的酸败;采用充氮包装的葵花籽,在30℃避光储藏时可以延长30d的货架期。
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| 关 键 词： | 炒制葵花籽 酸败 避光储藏 充氮包装 温度 |
| 文章编号： | 1002-6630（2007）07-0515-04 |
| 修稿时间： | 2007-06-13 |
Effects of Storage Conditions on Rancidity in Stir-fried Sunflower Seed |
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| XIE Hui-ming,ZHAO Hua-feng,YANG Yi,ZHU Lin,YU Jun. Effects of Storage Conditions on Rancidity in Stir-fried Sunflower Seed[J]. Food Science, 2007, 28(7): 515-518 |
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| Authors: | XIE Hui-ming ZHAO Hua-feng YANG Yi ZHU Lin YU Jun |
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| Affiliation: | Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China |
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| Abstract: | The effects of storage conditions such as temperature, storing in the dark and package of nitrogen on acid values, peroxide values and TBA values of stir-fried sunflower seed during storage were studied in this paper. Results showed that rate of rancidity with higher temperature. Package of nitrogen and storing in the dark both can inhibit rancidity of stir-fried sunflower seed obviously. Shelf-life of stir-fried sunflower seed with package of nitrogen at 30 ℃ condition can be prolonged 30 days during storage in the dark. |
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| Keywords: | stir-fried sunflower seed rancidity storing in the dark package of nitrogen temperature |
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