天然抗氧化剂在火锅蘸料中抗氧化效果的研究
首发时间:2019-01-11
摘要:火锅蘸料中的油脂易发生氧化反应,随着时间的推移其品质会发生腐败变质,应用人工合成抗氧化剂可以有效的延缓火锅蘸料的过氧化值的升高,但人工合成抗氧化剂会带来食品安全问题。因此,本文研究单一天然抗氧化剂茶多酚、维生素 E、维生素C在火锅蘸料生产中的抗氧化效果。结果表明,茶多酚抗氧化效果最佳,而茶多酚与抗氧化增效剂柠檬酸复配使用效果优于单独使用茶多酚,因此,0.06g/kg柠檬酸与0.04g/kg茶多酚复配使用最适合作为火锅蘸料的抗氧化剂。
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Study on antioxidant effect of natural antioxidants in hot pot dip
Abstract: The oil in hot pot dip is prone to oxidation reaction, and its quality will deteriorate with the passage of time. The use of synthetic antioxidants can effectively delay the increase of peroxide value of hot pot dip, but the synthetic antioxidants will bring food safety problems. Therefore, this paper studies the antioxidant effect of tea polyphenols, vitamin E and vitamin C, which are natural antioxidants, in the production of hot pot dip. The results showed that the antioxidant effect of tea polyphenols was the best, and the effect of tea polyphenols combined with citric acid, an antioxidant synerge, was better than that of tea polyphenols alone. Therefore, 0.06g/kg citric acid combined with 0.04g/kg tea polyphenols was the most suitable antioxidant for hot pot dipping.
Keywords: antioxidant hot pot dip oxidation value
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天然抗氧化剂在火锅蘸料中抗氧化效果的研究
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