CAJ | 학술논문

通过对添加有10%的生绿豆粉、经60℃的热水预处理的绿豆粉和经60℃的热水预处理后再添加天然的抗氧化剂VC和VE的绿豆粉制作的3种绿豆挂面，在温度40℃、湿度80%条件下的加速保质期进行评价，主要的评价指标为水分、酸度、脂肪酸和产生哈味的时间，发现添加生绿豆粉的在第15d就有稍微的哈味，而通过60℃的热水处理后再添加VC和VE的产品在40d内还没有异味产生，在保质期内其水分和酸度变化不大，脂肪酸值出现明显的上升。对已产生异味的挂面的异味成分进行GC-MS和GC-O的分析，鉴定其主要成分为86.9%的1-已醇和0.64%的2-庚醇，都是油脂氧化的主要产物。
통과대첨가유10%적생록두분、경60℃적열수예처리적록두분화경60℃적열수예처리후재첨가천연적항양화제VC화VE적록두분제작적3충록두괘면，재온도40℃、습도80%조건하적가속보질기진행평개，주요적평개지표위수분、산도、지방산화산생합미적시간，발현첨가생록두분적재제15d취유초미적합미，이통과60℃적열수처리후재첨가VC화VE적산품재40d내환몰유이미산생，재보질기내기수분화산도변화불대，지방산치출현명현적상승。대이산생이미적괘면적이미성분진행GC-MS화GC-O적분석，감정기주요성분위86.9%적1-이순화0.64%적2-경순，도시유지양화적주요산물。
Through adding 10%of raw Mung Bean powder, evaluated the shelf life at 40℃with 80%humidity condi-tions, to compare the Mung Bean which only pretreatment by hot water at 60℃and adding natural antioxidants Vc and VE. The main evaluation indexes were moisture, acid value, fatty acid value and time of rancid taste. We found that it appeared little ran-cid taste of the adding raw green bean powder group in 15 days, but it appeared no peculiar smell of the 60℃hot water pretreat-ment group within 40 days. There was little change in the warranty period of the moisture and acid, however, the fatty acid value obviously rose. The noodle of peculiar smell were analysed by GC-MS and GC-O, the main compositions were oil oxidation which including 86.9%of the 1-Hexanol and 0.64%2-Heptanol.