摘要
研究了添加DHA藻油及其微胶囊粉剂对吐司面包感官、DHA含量、酸价、过氧化值的影响。结果表明,DHA净添加量为0.10～2.20mg/g原料,在7d保质期内,所添加的DHA藻油及其微胶囊粉剂对吐司面包的外观、滋气味、口感无明显影响;添加DHA藻油的样品中DHA损失率最高,添加微胶囊粉剂的样品中DHA的稳定性比DHA藻油好,在两种DHA藻油微胶囊粉剂中,添加WP-2的样品中的DHA损失率最小;在吐司面包中添加WP-2(DHA净添加量为2.20mg/g原料),在其7d的保质期内,不会对产品的酸价和过氧化值造成显著影响。由此可见,在吐司面包中添加DHA藻油微胶囊粉剂WP-2具有良好的可行性。
Effect of the application of DHA algal oil and its microencapsulation powders in the toast on the sensory properties, DHA content,acid value and peroxide value of the toast were studied in the paper. Results showed that during the 7d storage,adding microalgae DHA with net DHA content from 0.10 to 2.20 mg/g weight of raw materials had no obvious effect on the appearance,aroma and flavor,taste of the toast.The loss rate of DHA of the toast added with DHA algal oil was highest,and that of the toast added with DHA algal oil microcapsule powder WP-2 was the lowest. During the 7 days storage,adding WP-2 with net DHA content 2.20mg/g weight of raw materials also had no very apparent effect on the acid value and peroxide value of the toast. It suggested that adding DHA algal oil microcapsule powder WP-2 in the toast had good feasibility.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第14期292-295,共4页
Science and Technology of Food Industry
