山核桃復合抗氧化光亮保鮮劑的研究與應用

食品科學論文編號:SP076  論文字數:9421,頁數:22

目錄
1   緒論 1
1.1研究背景和意義 1
1.2 研究的主要內容 4
2.  實驗部分 5
2.1 抗氧化光亮保鮮劑的配方研究 5
2.2 酸價的測定 7
2.3 過氧化值的測定 9
3  結果與討論 11
3.1感官指標 11
3.2   涂膜工藝的確定 12
3.3 結果與討論 16
致謝 17
參考資料 17

摘要: 本論文以普通山核桃為研究對象，主要論述新型高分子復合抗氧化光亮保鮮劑的合成以及通過對涂膜核桃堅果在儲藏過程中酸價、過氧化值感官評價等方面的分析，研究涂膜對核桃哈敗變質的抑制效果，以便延長其保質期。對核桃進行涂膜，研究發現，核桃堅果在儲藏過程中，采用抽真空的新型高分子復合抗氧化光亮保鮮劑涂膜，可以在一定程度上抑制核桃堅果的哈敗。 在新型高分子復合抗氧化光亮保鮮劑的復合配方研究方面，本實驗主要采用速溶淀粉、天然茶葉提取物茶紅素、抗氧化增效劑Vc和檸檬酸為主要研究原料。研究做為核桃堅果的抗氧化光亮保鮮劑的最佳配比以及其試用方法。通過實驗得到，涂膜對核桃堅果的最佳配方為：速溶淀粉5％+Vc0.015％+檸檬酸0.02%+茶紅素0.005％。
關鍵詞：抗氧化； 核桃；涂膜； 抽真空；

Abstract: This article is focuses on new antioxidant polymer composites Synthesis fresh light on the film, as well as walnut nuts in storage during the acid value, peroxide value of sensory eva luation analysis, research film Walnut Kazakhstan on the inhibitory effect of metamorphic failure in order to prolong their shelf life. These study ordinary about  pecan. For coating of walnut, the study found that in the storage of walnut nuts, the use of a new type of vacuum antioxidant polymer composite light preservative coating, can be inhibited to some extent, the Kazakh defeated Walnut nuts. Polymer composites in new antioxidant compound light preservative formulations research, this study mainly instant starch at how to natural tea extracts thearubigins, antioxidant synergist Vc and citric acid as the main raw materials research. Research as a walnut nuts bright antioxidant preservative, as well as the best ratio of its way to trial. Through experiments, coating of walnut nuts for the best formula: instant starch 5% + Vc0.015% + citric acid 0.02% + 0.005% thearubigins.

Key Words:  ant oxidation；walnut；coating ； vacuumize and film coating