文章摘要
赵钜阳,孙昕萌,袁惠萍,熊渟.抗氧化型轻食千页豆腐的开发及其贮藏品质研究[J].包装工程,2022,43(9):107-114.
ZHAO Ju-yang,SUN Xin-meng,YUAN Hui-ping,XIONG Ting.Development of Antioxidant Light Food Chiba Tofu and Its Storage Quality[J].Packaging Engineering,2022,43(9):107-114.
抗氧化型轻食千页豆腐的开发及其贮藏品质研究
Development of Antioxidant Light Food Chiba Tofu and Its Storage Quality
投稿时间:2021-08-19  
DOI:10.19554/j.cnki.1001-3563.2022.09.014
中文关键词: 抗氧化  轻食千页豆腐  儿茶素  贮藏品质
英文关键词: antioxidant  light food chiba tofu  catechins  storage quality
基金项目:黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT–2020213);哈尔滨商业大学“青年创新人才”支持计划(2019CX23);哈尔滨商业大学博士科研启动项目(2019DS60);烹饪科学四川省高等学校重点实验室资助项目(PRKX201901)
作者单位
赵钜阳 哈尔滨商业大学 旅游烹饪学院哈尔滨 150030 
孙昕萌 哈尔滨商业大学 旅游烹饪学院哈尔滨 150030 
袁惠萍 哈尔滨商业大学 旅游烹饪学院哈尔滨 150030 
熊渟 哈尔滨商业大学 旅游烹饪学院哈尔滨 150030 
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中文摘要:
      目的 通过研究不同儿茶素添加量对轻食千页豆腐贮藏期间品质的影响,为开发轻食千页豆腐提供实验数据和理论基础。方法 对不同贮藏时间下(0、1、3、5、7 d)轻食千页豆腐的质构特性、色差、硫代巴比妥酸值(TBARS)、过氧化物值(POV)、感官品质进行测定,分析儿茶素添加量对轻食千页豆腐品质和抗氧化效果的影响。结果 随着贮藏时间的增加,轻食千页豆腐的硬度和咀嚼性均呈上升趋势,胶黏性和弹性呈下降趋势;L*a*呈上升趋势,b*值呈下降趋势;添加儿茶素能够减缓POV值和TBARS值的升高,根据理化指标和感官指标的实验结果可知,儿茶素添加量(质量分数)为0.03%时,产品具有较好的抗氧化效果,感官评分较高。结论 儿茶素的添加能有效提高轻食千页豆腐的贮藏期,使其贮藏品质得到一定改善。
英文摘要:
      The effects of different catechins on the quality of light Chiba tofu during storage were studied to provide experimental data and a theoretical basis for the development of light Chiba tofu. The texture characteristics, color difference, thiobarbituric acid value, peroxide value and sensory quality of light Chiba tofu were measured under different storage times (0, 1, 3, 5 and 7 days). The effects of catechin addition on the quality and antioxidant effect of light Chiba tofu were analyzed. The results showed that with the increase of storage time, the hardness and chewability of light eating Chiba tofu increased, and the viscosity and elasticity decreased; L and a showed an upward trend, and b showed a downward trend; The addition of catechin can slow down the increase of POV and TBARS. Based on the experimental results of physical and chemical indexes and sensory indexes, it is concluded that the product has a better antioxidant effect and higher sensory score when the addition of catechin is 0.03%. Therefore, the addition of catechin can effectively improve the storage period of light Chiba tofu and improve its storage quality.
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