安徽农业科学2017，Vol.45Issue(16)：94-96,3.
BHA-PG-CA复配抗氧化剂对黄山烧饼保质期的影响
Effects of BHA-PG-CA Combined Antioxidant on Shelf Life of Huangshan Biscuits
摘要
Abstract
[Objective] To extend the shelf life of Huangshan biscuits.[Method] Antioxidants BHA,PG and CA were studied to decrease the peroxide value of lard in Huangshan biscuits during storage.[Result] BHA and PG could significantly decrease peroxide value of lard,and among PG was better.when BHA and PG mixed with different ratio(which total antioxidant was 0.02％ of the sample) were used,BHA and PG 1 ∶ 3 had the best antioxidant effect.When 0.015％ PG +0.005％ BHA +0.010％ citric acid were used,the antioxidant effect was the best,and the shelf life of Huangshan biscuits increased from 21 d to 56 d.[Conclusion] The study can provide reference for extending the shelf life of Huangshan biscuits and other foods.关键词
黄山烧饼/复配抗氧化剂/动物油脂/保质期/过氧化值Key words
Huangshan biscuits/Combined antioxidant/Animal oil/Shelf life/POV分类
轻工纺织引用本文复制引用
吴酉芝,王园,刘英语..BHA-PG-CA复配抗氧化剂对黄山烧饼保质期的影响[J].安徽农业科学,2017,45(16):94-96,3.基金项目
上海市教委、上海市教育发展基金会“晨光计划”项目(15CGB22) （15CGB22）
上海市民办高校重点科研项目(2016-SHNGE-22ZD). （2016-SHNGE-22ZD）
