芹菜、大蒜、胡萝卜、抹茶粉对油炸丸子品质的影响
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摘要
将芹菜、胡萝卜、大蒜和抹茶粉应用于丸子的制作,通过感官评定确定其在油炸丸子中的最佳添加量,并对油炸丸子的过氧化值、酸价、碘值和TBA值进行测定,得到最佳抗氧化方法.结果表明:油炸丸子(按100 g面粉计)中添加12 g大蒜,在保藏10 d时测得的过氧化值、碘值和TBA值均低于其他原料的丸子,添加3 g抹茶粉测得的酸价最低.综合考虑以添加12 g大蒜为宜,能有效防止油炸丸子氧化,提高品质.
In this experiment,celery,carrot,garlic and matcha powder were applied to the production of balls,and the optimal amount of additives in the deep-fried balls was determined through sensory evaluation.Combined with the optimal amount of additives,the peroxide value,acid value,iodine value and TBA value in the deep-fried balls were determined,and the optimal antioxidant method was obtained.The results showed that 12 g garlic was added to the fried balls,and the peroxide value,iodine value and TBA value were lower than those of other raw materials when stored for 10 days.3 g matcha powder had the lowest acid value.
In this experiment,celery,carrot,garlic and matcha powder were applied to the production of balls,and the optimal amount of additives in the deep-fried balls was determined through sensory evaluation.Combined with the optimal amount of additives,the peroxide value,acid value,iodine value and TBA value in the deep-fried balls were determined,and the optimal antioxidant method was obtained.The results showed that 12 g garlic was added to the fried balls,and the peroxide value,iodine value and TBA value were lower than those of other raw materials when stored for 10 days.3 g matcha powder had the lowest acid value.
引文
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[21]聂继云,吕德国,李静,等.长富2号苹果果实类黄酮组成和含量研究[J].园艺学报,2010,37(10):1559-1566.
[22] SHIH-CHUAN LIU,JAU-TIEN LIN,CHAO-CHIN HU,et al.Phenolic compositions and antioxidant attributes of leaves and stems from three inbred varieties of Lycium chinense Miller harvested at various times[J].Food Chemistry,2017,215:284-291.
[23]李颖畅,张笑,仪淑敏,等.茶多酚对水产品的保鲜机理及其应用研究进展[J].食品工业技,2013,34(8):365-368.
[24] STASZEWSKI M,PILOSOF A M R,JAGU R J.Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins[J].Food Chemistry,2011,125(1):186-192.
[25]杨融辉,吴晗,张宁.大蒜素抗氧化活性及其生物效应的研究进展[J].东南大学学报,2015,34(6):1037-1040.
[26]陈双莉,张清清,江元汝.食用油的碘值、酸值、皂化值的测定及健康评价[J].辽宁化工,2011,40(5):529-531,537.
[2] DUEIK V,ROBERT P,BOUCHON P.Vacuum frying reduces oil uptake and improves the quality parameters of carrot chips[J].Food Chemistry,2010,119(3):1143-1149.
[3] MARISCAL M,BOUCHON P.Comparison between atmospheric and vacuum frying of apple slices[J].Food Chemistry,2008,107(4):1561-1569.
[4] HOSSEINI H,GHORBANI M,MESHGINFAR N,et al.A review on frying:procedure,fat,deterioration progress and health hazards[J].Journal of the American Oil Chemists'Society,2016,93(4):445-466.
[5]王绪英,王婉婷.茶多酚与类胡萝卜素的协同抗氧化作用[J].食品研究与开发,2015,36(17):44-47.
[6]李颖畅,张笑,仪淑敏,等.茶多酚对水产品的保鲜机理及其应用研究进展[J].食品工业科技,2013,34(8):365-368.
[7]李铁纯,侯冬岩,回瑞华,等.芹菜不同部位黄酮含量与抗氧化性量效关系的分析[J].鞍山师范学院学报,2017,19(6):47-50.
[8]李琨,张学杰,张德纯,等.不同芹菜品种叶与叶柄黄酮含量及其与抗氧化能力的关系[J].园艺学报,2011,38(1):69-76.
[9]刘明研,杨光红,陈兰昕,等.大蒜抗油脂氧化效果的研究[J].食品工业,2012,33(12):121-124.
[10] YANG Y,AN Y,WANG W,et al.Nine compounds from the root bark of Lycium chinense and their anti-inflammatory activities lammatory activitiesretain[J].Acta Pharmaceutica Sinica B,2017,7(4):491-495.
[11] RAO PS,KALVA S,YERRAMILLI A,et al.Free radical and tissue damage:role of antioxidants[J].Free Radical and Antioxidants,2011,4:2-7.
[12]王蒙,张丽霞,黄纪念,等.高温下芝麻林素对大豆油的抗氧化活性研究[J].中国粮油学报,2016,31(6):112-116,122.
[13]杜红霞,李洪军,李小勇,等.国内外香辛料抗氧化效果最新研究进展[J].食品科学,2008,29(1):359-363.
[14]黄现青,徐凤娟,海丹,等.油炸牛肉丸子配方优化研究[J].肉类工业,2016(3):5-7.
[15]王笛,迟玉杰.大豆组织蛋白丸子配方的优化研究[J].食品工业科技,2011,32(9):110-115.
[16]食品中过氧化值的测定:GB/T 5009.227—2016[S].北京:中国标准出版社,2016.
[17]林泽庆.不同提取方法对新疆薄皮核桃油酸价和过氧化值的影响[J].现代食品,2018(5):110-112.
[18]动植物油脂碘值的测定:GB/T 5009.5532—2008[S].北京:中国标准出版社,2008.
[19]食品中丙二醛的测定:GB/T 5009.181—2016[S].北京:中国标准出版社,2016.
[20]高媛,王宁,于修烛,等.基于傅里叶近红外光谱的食用油过氧化值间接检测研究[J].中国粮油学报,2015,30(5):138-142.
[21]聂继云,吕德国,李静,等.长富2号苹果果实类黄酮组成和含量研究[J].园艺学报,2010,37(10):1559-1566.
[22] SHIH-CHUAN LIU,JAU-TIEN LIN,CHAO-CHIN HU,et al.Phenolic compositions and antioxidant attributes of leaves and stems from three inbred varieties of Lycium chinense Miller harvested at various times[J].Food Chemistry,2017,215:284-291.
[23]李颖畅,张笑,仪淑敏,等.茶多酚对水产品的保鲜机理及其应用研究进展[J].食品工业技,2013,34(8):365-368.
[24] STASZEWSKI M,PILOSOF A M R,JAGU R J.Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins[J].Food Chemistry,2011,125(1):186-192.
[25]杨融辉,吴晗,张宁.大蒜素抗氧化活性及其生物效应的研究进展[J].东南大学学报,2015,34(6):1037-1040.
[26]陈双莉,张清清,江元汝.食用油的碘值、酸值、皂化值的测定及健康评价[J].辽宁化工,2011,40(5):529-531,537.