【摘要】 本实验以炒制原香味葵花籽为研究对象,考察温度、避光、充氮等不同储藏条件对葵花籽贮存中酸价、过氧化值和TBA值的影响。结果表明:葵花籽的酸败速度随温度升高而加快;采用充氮和避光包装均可明显延缓葵花籽的酸败;采用充氮包装的葵花籽,在30℃避光储藏时可以延长30d的货架期。更多还原

【Abstract】 The effects of storage conditions such as temperature, storing in the dark and package of nitrogen on acid values, peroxide values and TBA values of stir-fried sunflower seed during storage were studied in this paper. Results showed that rate of rancidity with higher temperature. Package of nitrogen and storing in the dark both can inhibit rancidity of stir-fried sunflower seed obviously. Shelf-life of stir-fried sunflower seed with package of nitrogen at 30 ℃ condition can be prolonged 30 days during storage in the dark.更多还原