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投稿时间：2020-11-13
投稿时间：2020-11-13
中文摘要: 该研究在大豆营养棒中添加3种不同质量分数的小麦低聚肽，在55℃恒温箱存放42 d，每隔7 d取出样品进行检测，通过测定过氧化值、酸价、水分活度、硬度、色差，评价大豆营养棒的储藏品质的变化。研究表明，在55℃的储藏过程中，小麦低聚肽对大豆营养棒的油脂过氧化反应产生一定的抑制作用，并且降低其硬度。小麦低聚肽与还原糖发生美拉德反应，使大豆营养棒颜色加深，降低大豆营养棒的水分活度。
Abstract:Three different mass fractions of wheat oligopeptides were added to soybean nutrition bar，stored at 55℃for 42 d，and taken out for analysis every 7 d.The storage quality of soybean nutrition bar was evaluated by determining its peroxide value，acid value，water activity，hardness，chromatic aberration and from the results obtained，conclusions were drawn.The results showed that during storage at 55 ℃，wheat oligopeptides inhibited lipid peroxidation of soybean nutrition bar and decreased its hardness.Maillard reaction between wheat oligopeptide and reducing sugar deepened the color of soybean nutrition bar and reduced its water activity.
keywords: wheat oligopeptides soybean nutrition bar peroxide value quality acid value water activity hardness chromatic aberration storage quality
文章编号：202121002 中图分类号： 文献标志码：
基金项目:“AB”类野战食品研究（BX119C001）；国家重点研发项目：应急救灾高效即食食品工程化技术研究与产品创制（2017YFD0400505-1）
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