发布时间：2015-03-29 来源：人大经济论坛

食品科学与工程论文范文 目录 1 绪论1 1.1研究背景和意义1 1.2 研究的主要内容4 2. 实验部分5 2.1 抗氧化光亮保鲜剂的配方研究5 2.2 酸价的测定7 2.3 过氧化值的测定9 3 结果与讨论11 3.1感官指标11 3.2 涂膜工艺的确定12 3.3 结果与讨论16 致谢17 参考资料17 摘要: 本论文以普通山核桃为研究对象，主要论述新型高分子复合抗氧化光亮保鲜剂的合成以及通过对涂膜核桃坚果在储藏过程中酸价、过氧化值感官评价等方面的分析，研究涂膜对核桃哈败变质的抑制效果，以便延长其保质期。对核桃进行涂膜，研究发现，核桃坚果在储藏过程中，采用抽真空的新型高分子复合抗氧化光亮保鲜剂涂膜，可以在一定程度上抑制核桃坚果的哈败。 在新型高分子复合抗氧化光亮保鲜剂的复合配方研究方面，本实验主要采用速溶淀粉、天然茶叶提取物茶红素、抗氧化增效剂Vc和柠檬酸为主要研究原料。研究做为核桃坚果的抗氧化光亮保鲜剂的最佳配比以及其试用方法。通过实验得到，涂膜对核桃坚果的最佳配方为：速溶淀粉5％+Vc0.015％+柠檬酸0.02%+茶红素0.005％。 关键词：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