烘焙食品中天然抗氧化剂的应用及其对保质期的影响  

Application of Natural Antioxidants in Baked Goods and Their Impact on Shelf Life

作　　者：孟庆[1] 孙亚楠 MENG Qing;SUN Yanan(Henan Quality Polytechnic,Pingdingshan 467000,China)

机构地区：[1]河南质量工程职业学院,河南平顶山467000

出　　处：《现代食品》2024年第22期156-158,共3页Modern Food

摘　　要：近年来,随着消费者健康意识的觉醒与持续提升,对食品的安全、营养与天然属性提出了更为严苛的要求。在这一背景下,天然抗氧化剂因其来源广泛、安全性高以及具有多种有益健康的功能特性,逐渐成为烘焙食品领域研究与应用的热点。深入探究天然抗氧化剂在烘焙食品中的应用效果及其对保质期的影响机制,对于推动烘焙食品行业的创新升级、满足消费者日益增长的健康需求以及提升整个行业的经济效益与社会效益,具有极为重要的理论价值与现实意义。In recent years,with the awakening and continuous improvement of consumers'health awareness,more stringent requirements have been put forward for the safety,nutrition and natural properties of food.In this context,natural antioxidants have gradually become the focus of research and application in the field of baked goods because of their wide sources,high safety and a variety of beneficial functional properties.In-depth exploration of the application effect of natural antioxidants in baked goods and its impact on the shelf life mechanism has extremely important theoretical value and practical significance for promoting the innovation and upgrading of baked goods industry,meeting the growing health needs of consumers,and improving the economic and social benefits of the entire industry.

关 键 词：天然抗氧化剂 烘焙食品 保质期 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]