天然抗氧化剂茶多酚在食品保鲜上的应用——方便面保鲜试验研究

Study on the application of polyphenolic compounds as a kind of natural antioxidants on instant noodles.

摘要 通过天然抗氧化剂茶多酚对方便面抗氧化保鲜的实验室小试和工厂生产试验,分析了茶多酚的抗氧化特性及优选抗氧化工艺,结果表明:茶多酚对方便面抗氧化效果明显.食品因性质和加工工艺的不同,只有在一定浓度范围内才能起到抗氧化作用.从方便面的加工工艺、质量指标、经济效益等综合考虑,茶多酚的添加量以50ppm为宜.

Plyphenolic compounds is a kind of natural antioxidants in food. The antioxidative activities of polyphenolic compounds in instant noodles are studied through laboratory and industrial scale experiments. Some results show that the antioxidative effect of polyphenolic compounds on instant noodles is good. The antioxidative activities of polyphenolic componds vary with the kinds of food, food processing technology and the addition of polyphenolic compounds. For the good quality of instant noodles and better benefit of instant noodle production, the addition of 50 ppm polyphenolic compounds seems to be feasible.