摘要
为探究抗氧化剂对薏苡仁桃酥保鲜效果的影响,以POV为考察指标,选用TBHQ、茶多酚、维生素E油和BHA4种抗氧化剂分别做单因素试验,抗氧化效果从高到低依次为维生素E油、茶多酚、BHA、TBHQ。将前3种效果较好的抗氧化剂利用正交设计进行复配,得到最佳复配组合为维生素E油8.75 mg/100 g、茶多酚8.75 mg/100 g、BHA 5 mg/100 g。在此抗氧化剂复配组合处理下,薏苡仁桃酥在(38.5±1)℃下恒温贮藏25 d时POV值最低,说明该复配组合对薏苡仁桃酥保鲜有良好的效果。
In order to explore the effect of antioxidants on coix walnut cake preservation,four antioxidants such as TBHQ,tea polyphenols,Vitamin E oil and BHA were selected to conduct single factor experiment.With POV as index,the antioxidant effects were Vitamin E oil,tea polyphenol,BHA,TBHQ from high to low.The former three antioxidants with better effect were compounded by orthogonal design,and the optimum antioxidants compounds were Vitamin E oil 8.75 mg/100 g,tea polyphenols 8.75 mg/100 g,BHA 5 mg/100 g.Under the antioxidants combination treatment,the POV value of coix walnut cake was the lowest when stored at(38.5±1)℃for 25 d,which showed that the antioxidants combination had a good effect on preservation of coix walnut cake.
作者
李伟岸
徐俐
吴光瑞
LI Wei-an;XU Li;WU Guang-rui(Wine and Food Engineering College,Guizhou University,Guiyang 550025,Guizhou,China)
出处
《粮食与油脂》
北大核心
2019年第2期46-49,共4页
Cereals & Oils
基金
贵州省科技攻关项目(黔科合重大专项字[2014]6023号)
关键词
薏苡仁
桃酥
抗氧化剂
保鲜
coix
walnut cake
antioxidant
preservation
