天然抗氧化剂对面包货架期的影响研究

Study on the Effect of Natural Antioxidants on the Shelf Life of Bread

面包作为大众化的便捷食品,以营养丰富、松软易消化著称,但因面包易老化或酸败变质,故而货架期很短。通过在面包中加入一定量的茶多酚、L-抗坏血酸、生育酚等天然抗氧化剂,通过感官评价、质构分析以及酸价、过氧化值的测定来分析其货架期的变化。研究结果表明,添加天然抗氧化剂,特别是茶多酚,使焙烤的面包香味更加浓郁,表皮颜色金黄,面包的硬度、咀嚼性和胶着性能够使面包的质构得到明显的改善,面包的风味增强,抑制面包的酸价和过氧化值的增加,有效地延长面包货架期。

As a popular and convenient food,bread is famous for its rich nutrition,soft and easy to digest.However,the bread is prone to rancid deterioration,so the shelf life is very short.By adding natural antioxidant,such as tea polyphenols,L\|ascorbic acid and tocopherol to bread,changes in the shelf life of the bread were analyzed by sensory evaluation,texture analysis and testing of acid value and peroxide value.The results showed that the addition of natural antioxidants,especially tea polyphenols,could significantly improve the texture of bread,enhance the flavor of bread,inhibit the increase of acid value and peroxide value of bread,and effectively extend the shelf life of bread.