可食性膜液涂抹裹衣花生工艺的优化及抗氧化性研究

Influence of edible film on antioxidant of coated peanut

将3种薄膜液涂抹在裹衣花生表面形成可食性膜来防止裹衣花生的氧化。确定3种可食性膜液:大豆分离蛋白可食性膜液5%、壳聚糖可食性膜液1.5%、豌豆淀粉可食性膜液5%;间隔涂抹2次、干燥温度110℃、干燥时间30 min 4个因素为裹衣花生表面成膜的最优参数。将可食性膜液涂于6类裹衣花生表面,干燥后密封,置于37℃恒温箱中储藏45 d,测定过氧化值。结果表明,经3种可食性膜涂抹的裹衣花生过氧化值均低于对照,也低于0.2%的企业标准。按照37℃条件下储存1 d相当于常温储存10 d计算,保质期达12个月以上。其中豌豆淀粉和壳聚糖可食性膜效果好,大豆分离蛋白可食性膜效果略差。壳聚糖的价格较高,生产中选用豌豆淀粉可食性膜较合适。

The three films was applied on the surface of peanut formation of edible film to prevent the oxidation of the peanut. Determine the edible film solution： 5% of the soy protein isolate edible film solution, 1.5% of chitosan edible film solution, 5% of the pea starch edible film solution; brush twice; drying temperature of 110℃; drying time of 30 min four factors for the optimal parameters of the film on the surface of the coated peanut. Edible film solution applied to the surface of the six categories coated peanut, dried and sealed, placed in storage in a 37 ℃ incubator for 45 days, peroxide value was determined. The results showed that peroxide value were lower than that of the control applied by the three edible film coated peanut, less than 0.2% of the corporate standards. 1 day equivalent of room temperature storage for 10 days in accordance with the 37 ℃ under the conditions of storage, shelf life of 12 months or more. Pea starch and chitosan edible films best, the soy protein isolate edible film is slightly worse. As chitosan higher prices, pea starch was more appropriate for edible film production.