粮油食品科技
糧油食品科技
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SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2012年
6期
27-29
,共3页
可食膜%裹衣花生%过氧化值%贮藏期
可食膜%裹衣花生%過氧化值%貯藏期
가식막%과의화생%과양화치%저장기
edible film%coated peanut%peroxide value%storage period
采用大豆分离蛋白、壳聚糖和豌豆淀粉为成膜基材，制备出不同的可食膜。测定了涂抹不同可食膜对衰衣花生贮藏期间过氧化值含量的影响。研究表明，可食膜有较强的抑制裹衣花生贮藏周期内发生氧化的能力。65℃下贮藏25d后，与对照组相比，可食膜液处理的裹衣花生过氧化值含量均降低到0．2g／100g以下，可有效延长裹衣花生的贮藏期。
採用大豆分離蛋白、殼聚糖和豌豆澱粉為成膜基材，製備齣不同的可食膜。測定瞭塗抹不同可食膜對衰衣花生貯藏期間過氧化值含量的影響。研究錶明，可食膜有較彊的抑製裹衣花生貯藏週期內髮生氧化的能力。65℃下貯藏25d後，與對照組相比，可食膜液處理的裹衣花生過氧化值含量均降低到0．2g／100g以下，可有效延長裹衣花生的貯藏期。
채용대두분리단백、각취당화완두정분위성막기재，제비출불동적가식막。측정료도말불동가식막대쇠의화생저장기간과양화치함량적영향。연구표명，가식막유교강적억제과의화생저장주기내발생양화적능력。65℃하저장25d후，여대조조상비，가식막액처리적과의화생과양화치함량균강저도0．2g／100g이하，가유효연장과의화생적저장기。
The edible films were made from soy protein isolate, chitosan and pea starch. The effect of the different edible films on the peroxide value of the coated peanuts during storage was studied. The result showed that the edible films had strong ability to inhibit oxidation for coated peanuts during storage. At the storage temperature of 65 ℃ for 25 days, the peroxide value of the coated peanuts been applied by the edible films were decreased to less then 0.2 g/100 g compared with the control group. Therefore, ed- ible films can prolong the storage period of the coated peanuts efficiently.
