食品科学 ›› 2008, Vol. 29 ›› Issue (9): 199-202.

• 工艺技术 • 上一篇    下一篇

蜜芝膏生产及其抗氧化保鲜研究

 杨安树, 朱江, 熊新安   

  1. 南昌大学中德联合研究院; 江西省食品工业研究所; 江西省新安食品有限公司
  • 出版日期:2008-09-15 发布日期:2011-12-08

Study on Production of Honey-sesame Composite Ointment and Its Preservation Using Natural Antioxidant

 YANG  An-Shu, ZHU  Jiang, XIONG  Xin-An   

  1. 1. Jiangxi-OAI Joint Research Institute,Nanchang University,Nanchang 330047,China; 2. Jiangxi Food Industrial Research Institute,Nanchang 330047,China;3. Jiangxi Xin`an Food Co. Ltd.,Poyang 333100,China
  • Online:2008-09-15 Published:2011-12-08

摘要: 本研究以芝麻和蜂蜜为原料,将芝麻压榨芝麻油后得到的芝麻粕与一定浓度的蜂蜜复配,以感官品质为指标,通过正交试验得到生产蜜芝膏的原料优化配方;同时添加由茶多酚、β-胡萝卜素和大豆黄酮组成的复合天然抗氧化剂进行抗氧化保鲜,储存过程中测定过氧化值。结果表明,制得的蜜芝膏产品色泽佳,口感好,风味独特,营养丰富,加入复合抗氧化剂能显著降低产品在储存过程中的过氧化值。

关键词: 蜜芝膏, 生产, 保鲜, 天然抗氧化剂

Abstract: In this study, honey-sesame composite ointment was made from the honey and sesame cake. Based on sense quality, the raw material formula was optimized by orthogonal tests. In a preser periment, peroxide value (POV) of honey-sesame composite ointment was measured after the combined natural antioxidants of tea polyphenols (TP), β?carotene with soybean isoflavones were added. The results showed that a kind of flavourous and nutritional honey-sesame composite ointment with good color and mouth-feel is produced, and the combined natural antioxidants significantly inhibit the rise of POV.

Key words: honey-sesame composite ointment, production, preservation