复配抗氧化剂在油炸类食品贮藏保鲜中的应用研究进展  

Research Progress in the Application of Antioxidants in Deep-fried Food Storage and Preservation

作　　者：郭志芳 马川兰 常甜甜 GUO Zhifang;MA Chuanlan;CHANG Tiantian(Luohe Institute of Technology,He'nan University of Technology,Luohe,He'nan 462002,China)

机构地区：[1]河南工业大学漯河工学院,河南漯河462002

出　　处：《农产品加工》2021年第18期90-92,共3页Farm Products Processing

摘　　要：当前,油炸类食品因其独特的味道和酥脆的口感,已成为消费者生活中不可或缺的消遣品,但油炸食品在货架贮藏期间内很容易发生变质,进而会影响人体健康。因此,抗氧化剂在油炸食品贮藏保鲜过程中的应用与研究是油炸食品安全研究的一个重要方向。主要探究影响油炸食品品质的因素、不同抗氧化剂在油炸食品贮藏保鲜中的作用及应用等。Fried food has become an indispensable pastime in the life of consumers due to its unique taste and crispy taste.However,fried food is easy to deteriorate during shelf storage,which will affect people's health.Therefore,the application and research of antioxidants in the storage and preservation of fried food is an important direction of the research on the safety of fried food.This paper mainly explored the factors affecting the quality of fried food and the role and application of different antioxidants in the storage and preservation of fried food.

关 键 词：油炸食品 贮藏 抗氧化剂 复配 

分 类 号：Q[生物学]