| 不同保鲜剂对米花糖保鲜效果的比较研究 |
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| 引用本文： | 冯有胜,张德操,王永安,幸宏伟.不同保鲜剂对米花糖保鲜效果的比较研究[J].重庆工商大学学报(自然科学版),1995(2). |
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| 作者姓名： | 冯有胜 张德操 王永安 幸宏伟 |
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| 作者单位： | 渝州大学生物系 |
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| 摘 要： | 报道了以维生素Ｃ钠为主的ＶＴＰＡ，维生素Ｃ钠和没食子酸丙酯为主的ＶＴＰＰ，活性铁为主的ＴＴＰＣ，亚硫酸钠为主的ＬＴＰＤ四种食品保鲜剂对油酥米花糖的保鲜效果。结果表明：四种食品保鲜剂都能显著地抑制油酥米花糖中油脂物质的氧化酸败，保鲜效果明显。其中以ＬＴＰＤ和ＴＴＰＣ保鲜剂处理效果最好，在９０ｄ保质期范围内保持米花糖的感官质量基本不变，米花糖中油脂的酸败指标显著低于对照组。
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| 关 键 词： | 油酥米花糖，食品保鲜剂，抑制，油脂酸败 |
A Comparative Study of the Effects on Protecting Crunchy Rice Candy from Rancidity by Different Preservatives |
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| Feng Yousheng,Zhang Decao,Zhang Decao,Xin Hongwei.A Comparative Study of the Effects on Protecting Crunchy Rice Candy from Rancidity by Different Preservatives[J].Journal of Chongqing Technology and Business University:Natural Science Edition,1995(2). |
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| Authors: | Feng Yousheng Zhang Decao Zhang Decao Xin Hongwei |
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| Abstract: | The effects of protecting crunchy rice candy from rancidity by different preserva-tives(VTPA,VTPP,and LTPD)were studied. The main component of VTPA is sodium ascorbate,while vitamin C and gallic acid propyl ester are the mojor componests of VTPP,the chief ingredient of TTPC is activated iron and that of LTPD is sedium bisulfate.The results showed thatthe oxides of oil in crunchy rice candy were markedly reduced by treating separately with the preser- vatiVes,and all of these four preseervatives have effects of protecting the candy from rancidity.A-mong them the effects of LTPD and TTPC were better than that of the others.After storing for three months,the rancid index of oil were obviously decreased as compared to that of the control group, and the sense organ index of the candy was changed a little. |
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| Keywords: | crunchy rice candy food preservative inhibition rancidiy of oil |
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