油溶性茶多酚对油炸花生食品抗氧化的研究  

Studies on Antioxidation of Oil-soluble Tea Polyphenol on Frying Peanut

作　　者：李健 

机构地区：[1]开封市质量技术监督检验测试中心,河南开封475002

出　　处：《食品研究与开发》2010年第7期63-65,共3页Food Research and Development

摘　　要：油炸花生是开封传统特色的花生食品,为防止油炸花生在贮藏期发生脂肪氧化,同时针对人们戒备和抗拒人工合成抗氧化剂,考察天然抗氧化剂油溶性茶多酚对有效地延长油炸花生贮藏期的作用。通过Schaal耐热试验法,并结合感官评定法,确定茶多酚的最佳添加量为0.02%。并对普通塑料薄膜包装、真空包装、真空+油炸食品脱氧剂包装等3种包装产品进行常温贮藏试验,确定贮藏期分别为90、165、210d,可满足不同市场需求的包装需要。Frying peanut was a traditionaland special peanut product in Kaifeng. For preventing the fat oxidation of frying peanuts during storage time, and aim peoples to guard against and resist artificia antioxidant, natural antioxidant-oil-soluble tea polyphenols were used to extend frying peanuts storage time were studied. By using Schaal thermal-resisting test and sensory evaluation method, the best amount of the tea polyphenols was 0.02 %. The long-time room temperature trials were used to elvate the shelf life of frying peanuts with common plastic film package,vacuum package and vacuum package with fried food deoxidizer. The shelf life was 90,165 and 210 d respectively, which could various kinds market demand.

关 键 词：油溶性茶多酚 油炸花生 抗氧化 包装 

分 类 号：R151[医药卫生—营养与食品卫生学]