油辣椒制品保鲜及菜籽油氧化因素的研究

Study on Reservation of Oil Cooked Chilli and Factors of Colza Oil Oxidation

本实验对油辣椒制品采用常规加热、化学试剂与常规加热相结合以及微波加热三种不同方法进行保鲜处理,研究得到不同的保鲜方法中过氧化值和菌落总数随加热时间、存放时间的变化规律。同时研究发现,辣椒、花椒、桃仁具有抗氧化的作用,可作为制品的天然抗氧化剂。

The experiment took respectively the three different methods namely： conventional heating, chemical reagent combined with conventional heating and microwave heating to treat oil cooked chilli so as to compare the effects of these methods. With the different methods of treatment, the chang regulations, heating lime and stored time, in PV and in CFU counts were obtained. At the same time, some antioxidative effects were found on the peroxide value changes of colza oil cooked chili, ben pepper or peach stones can be used as natural antioxidants.