CAJ | 학술논문

以山西老陈醋沉淀物为原料，探讨添加不同比例的沙棘果油对产品抗氧化性的影响，并采用冷冻干燥法制成混合粉末进行产品评价。结果表明，添加15％沙棘果油的混合粉末抗氧化活性最佳，制得的混合粉末成品感官优良，且较好地保存了蛋白质、多酚及黄酮等营养成分。
이산서로진작침정물위원료，탐토첨가불동비례적사극과유대산품항양화성적영향，병채용냉동간조법제성혼합분말진행산품평개。결과표명，첨가15％사극과유적혼합분말항양화활성최가，제득적혼합분말성품감관우량，차교호지보존료단백질、다분급황동등영양성분。
With the sediment in the Shanxi super-mature vinegar as raw material preserve, the antioxidant effects of the product is researched when add to the different proportions of buckthorn fruit oil. The experiment adopts the freeze-drying method and the product is be evaluated. The results show that the mixed powder which adding 15%buckthorn fruit oil has best antioxidant activity. The mixed powder obtained has good senses, and preserve nutrients such as protein, polyphenols and flavonoids better.