脂溶性茶多酚延长金华酥饼货架期作用的研究

Effect of fat soluble tea polyphenols on shelf life of jinhua shortcake

筛选脂溶性茶多酚为金华酥饼的抗氧化剂。通过测定过氧化值、酸价,综合评定分析茶多酚延长金华酥饼货架期的效果。在40℃、70%RH条件下,对照组金华酥饼的货架期为14天,添加0.5 g/kg脂溶性茶多酚的金华酥饼货架期为64天,延长了50天。在口感上,对照组在22天已经有明显的油哈味,而试验组第22天的与0天的基本一致。预测在20℃、70%RH条件下,对照组金华酥饼的货架期为56天,而添加0.5 g/kg脂溶性茶多酚的金华酥饼货架期为256天,货架期延长了200天。

lipid soluble tea polyphenols were selected as the antioxidant of jinhua shortcake.By measuring the peroxide value and acid value,the effects of tea polyphenols on prolonging the shelf life of jinhua shortcake were evaluated and analyzed.Under the condition of 40℃,70%RH,the shelf life of control group was 14 days,and shelf life of the group adding 0.5 g/kg of fat soluble tea polyphenols was 64 days,extended 50 days.In terms of taste,the control group had a significant taste of oil on the 22 nd day,while the 22 days of the experimental group was basically the same as the 0 day.Predicted at 20℃,70%RH conditions,the shelf life of the control jinhua crisp cake was 56 days,and jinhua crisp of adding 0.5 g/kg of fat soluble tea polyphenols was 256 days,shelf life was extended by 200 days.