摘要
采用漂白紫胶溶液和SiO2溶液涂膜对核桃仁进行抑制氧化酸败的研究。结果表明:漂白紫胶涂膜对核桃仁氧化酸败具有抑制效果,漂白紫胶涂膜可以显著抑制核桃仁的氧化酸败过程。真空包装对抑制核桃仁的氧化酸败也有一定的作用。
Bleached lac and SiO2 solution were applied on walnut kernel respectively to inhibit oxidative rancidity.The results showed that bleached lac coating had the effect on inhibiting oxidative rancidity of walnut kernel,which could significantly inhibit the process of oxidative rancidity.Vacuum packaging also played a certain role on inhibiting oxidative rancidity of walnut kernel.
出处
《粮油食品科技》
北大核心
2013年第3期39-41,共3页
Science and Technology of Cereals,Oils and Foods
基金
云南省科技厅应用基础项目(2009ZC080M)
关键词
漂白紫胶
核桃仁
氧化酸败
抑制
bleached lac
walnut kernel
oxidative rancidity
inhibit
