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作 者:高雨蒙 葛慧茹 吴凤英 朱其钦 张小玲 段杉[1] GAO Yumeng;GE Huiru;WU Fengying;ZHU Qiqin;ZHANG Xiaoling;DUAN Shan(Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,College of Food Science,South China Agricultural University,Guangzhou,Guangdong 510642,China;Guangdong Lijing Agroforestry Technology Co.,Ltd.,Yangjiang,Guangdong 529900,China;Yangchun Xingbao Nut Development Co.,Ltd.,Yangchun,Guangdong 529600,China)
机构地区:[1]华南农业大学食品学院广东省功能食品活性物重点实验室,广东广州510642 [2]广东立景农林科技有限公司,广东阳江529900 [3]阳春市星宝坚果发展有限公司,广东阳春529600
出 处:《农产品加工》2024年第9期26-31,共6页Farm Products Processing
基 金:2022阳江市科技计划项目“省科技专项资金‘大专项+任务清单’项目”(SDZX2022028)。
摘 要:研究了澳洲坚果的烘烤温度、贮藏温度、包装方式、是否添加TBHQ与亚硫酸钠等条件对烘烤澳洲坚果在贮藏中油脂氧化和颜色变化的影响。结果表明,采用135℃烘烤与145℃烘烤相比、4℃贮藏与35℃贮藏相比、真空包装与散装相比、添加TBHQ与未添加相比,其果仁的酸价、过氧化值、丙二醛含量等油脂氧化指标增长更慢;4℃贮藏比35℃贮藏、添加亚硫酸钠比未添加的果仁色差值增长较慢,褐变较轻。对比不同的贮藏条件可以确定,真空包装贮藏于4℃冰箱的烘烤果仁品质最好,适合长期贮藏,且抑制果仁褐变的效果好。This research investigated the impact of various factors,including roasting temperature,storage temperature,packaging method,and TBHQ and sodium sulfite,on lipid oxidation and color changes of roasted macadamia nuts during storage.The results showed that the acid value,peroxide value,and malondialdehyde content in the roasted macadamia nuts increased slower when the nuts being roasted at 135℃than at 145℃,stored at 4℃than at 35℃,stored in vacuum package than in bulk package,and added with TBHQ than not added,which indicated that the lipid oxidation in the nuts was inhibited.Additionally,the browning and the change of colour of the nuts was slower when the nuts were stored at 4℃than at 35℃and with the addition of sodium sulfite than without the addition.After the comparison of different storage conditions,it could be determined that the quality of roasted nuts stored in vacuum packaging at 4℃is the best,and under such conditions the roasted macadamia nuts can experience long-term storage.
分 类 号:TS255.36[轻工技术与工程—农产品加工及贮藏工程]
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