【作者】 赵华锋；

【导师】 谢慧明；

【作者基本信息】 合肥工业大学 ， 农产品加工及贮藏工程， 2007， 硕士

【摘要】 原香味葵瓜子为安徽大宗的炒货食品，深受消费者青睐。但在贮存销售过程中，极易发生酸败，产生哈味，造成营养价值、口味的下降，严重影响了产品的质量。为解决原香味葵瓜子贮存过程中的酸败问题，本文从判别原香味葵瓜子贮存中的酸败类型(水解酸败、氧化酸败)入手，分析了贮存过程原香味葵瓜子的酸败要因，进行了酸败抑制技术的开发。研究结果表明：1原香味葵瓜子贮存过程中，水解酸败和氧化酸败同时进行，但氧化酸败对葵瓜子品质降低的影响远大于水解酸败，氧化酸败为主要的酸败控制类型。2原香味葵瓜子贮存过程中，氧气、光线照射、升高贮存温度均能加速氧化酸败，显著促进酸价、过氧化值、TBA值、羰基价的增高。在30℃贮存到第60d时，亚油酸的含量下降了7.15g／100g，油酸的含量下降了1.56g／100g，硬脂酸和软脂酸的含量基本没发生变化。脂肪酸在氧化酸败过程中分解速度由高到低依次为：亚油酸＞油酸＞饱和脂肪酸(软脂酸、硬脂酸)。3采用BOPP／PET／PVDC／CPP层压复合膜包装袋(包装袋尺寸为21cm×16cm)，添加100型铁系脱氧剂3.5g，充氮包装原香味葵瓜子180g的复合降氧保藏技术，在30℃贮存时，与对照相比可使葵瓜子的货架寿命延长35d，在20℃常温下的货架寿命可以达到10个月以上。更多还原

【Abstract】 Original flavor sunflower seed (OFSS) is a stir-frying food of Anhui province, which is deeply recepted by consumers. But during the storing and marketing period, rancidity was easy to take place which cause the reduction of nutritional value and taste, so these seriously influenced the quality of the sunflower seed.To solve the rancidity problem of OFSS during the storage, firstly the rancidity type (hydrolysis-rancidity、oxidation-rancidity) of OFSS during storing and marketing was distinguished, then the emphases were turned to discuss the causes of the rancidity of OFSS, at last experiment was carried out to develop technologies to control the rancidity of OFSS. The experiments investigation indicates:1. During storage, rancidity degree of the OFSS caused by oxidation rancidity was more severe than that caused by hydrolysis-rancidity, so oxidation-rancidity was the main rancid type during storage.2. During storage of the OFSS, oxygen, illumination and preserving at higher temperature could all accelerate its rancidity, which would effectively promote the acid value, peroxide value, TBA value and carbonyl group value. During storage at 30 degrees centigrade, the linoleic acid content of OFFS decreased by 7.15g/100g, the oleic acid content of OFFS decreased by 1.56g/100g at 60 days storage. During storage at 30 degrees centigrade, The order of decomposition rate from high to low was linoleic acid, oleic acid, saturated fatty acid (hexadecanoic acid, stearic acid).3. Compared with control group, packeted with BOPP/PET/PVDC/CPP, the reservation effect of the package with nitrogen and 3.5g type 100 deoxidant adding to 180g OFSS was better, and the shelf-life at 30℃condition was prolonged 35 days while the shelf-life at 20℃condition was more than 10 months.更多还原