粮油食品科技2012，Vol.20Issue(6)：27-29,3.
可食膜对裹衣花生氧化抑制作用的研究
Study on inhibition of edible films on coated peanuts oxidation
摘要
Abstract
The edible films were made from soy protein isolate, chitosan and pea starch. The effect of the different edible films on the peroxide value of the coated peanuts during storage was studied. The result showed that the edible films had strong ability to inhibit oxidation for coated peanuts during storage. At the storage temperature of 65 ℃ for 25 days, the peroxide value of the coated peanuts been applied by the edible films were decreased to less then 0.2 g/100 g compared with the control group. Therefore, ed- ible films can prolong the storage period of the coated peanuts efficiently.关键词
可食膜/裹衣花生/过氧化值/贮藏期Key words
edible film/coated peanut/peroxide value/storage period分类
轻工纺织引用本文复制引用
夏明涛,熊柳,孙庆杰..可食膜对裹衣花生氧化抑制作用的研究[J].粮油食品科技,2012,20(6):27-29,3.基金项目
青岛市科技支撑计划项目 （）
