延长花生蛋白粉保质期的研究

Extending Shelf Life of Peanut Protein Powder

研究了采用添加抗氧化剂、抗氧化增效剂、充氮包装等方法延长花生蛋白粉的保质期。通过加速储藏试验,测定过氧化值和酸价确定保质期。结果表明,添加TBHQ0.008%+柠檬酸0.04%配合充氮包装,在60℃条件下贮藏24 d时过氧化值为3.15 mmol/kg、酸价为0.604 mg/g,均不超过国家标准,相当于20℃保质期12个月。

Aiming to extend the shelf life of peanut protein powder, the effect of adding antioxidants and antioxidant synergists, coupled with nitrogen gas packing, were studied in this work. Accelerated storage experiment at 60 ℃ for 24 d was adopted, and peroxide value and acid value were test to evaluate the storage state. Results showed that by adding TBHQ 0.008 % ＋ citric acid 0.04 % to the peanut protein powder and combined nitrogen gas packing, stored at 60 ℃ for 24 d, the peroxide value is 3.15 mmol/kg, acid value is 0. 604 mg/g, all indicating a normal state according to the national standard. The corresponding shelf life of the peanut protein powder after the treatments is 12 months at 20 ℃.