石长波,梁昌谋,赵钜阳,孙昕萌,徐朔.儿茶素对面包贮藏期内氧化性质和感官品质的影响[J].包装工程,2023,44(13):120-131.
SHI Chang-bo,LIANG Chang-mou,ZHAO Ju-yang,SUN Xin-meng,XU Shuo.Effects of Catechin Concentration on Oxidative Property and Sensory Quality of Bread During Storage[J].Packaging Engineering,2023,44(13):120-131. |
| 儿茶素对面包贮藏期内氧化性质和感官品质的影响 |
| Effects of Catechin Concentration on Oxidative Property and Sensory Quality of Bread During Storage |
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| DOI：10.19554/j.cnki.1001-3563.2023.13.015 |
| 中文关键词: 面包 儿茶素 贮藏品质 抗氧化能力 |
| 英文关键词: bread catechin storage quality antioxidant capacity |
| 基金项目:哈尔滨商业大学校级教学改革与教学研究项目（HSDJY202127Z）；黑龙江省普通本科高等学校青年创新人才培养计划（UNPYSCT?2020213）。 |
| 作者 | 单位 | | 石长波 | College of Tourism and Cooking, Harbin University of Commerce, Harbin 150028, China | | 梁昌谋 | College of Tourism and Cooking, Harbin University of Commerce, Harbin 150028, China | | 赵钜阳 | College of Tourism and Cooking, Harbin University of Commerce, Harbin 150028, China | | 孙昕萌 | College of Tourism and Cooking, Harbin University of Commerce, Harbin 150028, China
Institute of Culinary Technology, Jiangsu Vocational College of Tourism, Jiangsu Yangzhou 225000, China | | 徐朔 | College of Tourism and Cooking, Harbin University of Commerce, Harbin 150028, China |
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| 中文摘要: |
| 目的 研究儿茶素对面包贮藏品质的影响。方法 将儿茶素（质量分数为0%、0.025%、0.05%、0.1%、0.2%、0.4%）添加到面团中，研究不同添加量儿茶素对面包的热性质、比容、感官质量、巯基、氧化稳定性、自由基清除能力、色泽、质构特性的影响。结果 随着儿茶素添加量的提高，面包的比容先增大后减小；添加质量分数0.05%儿茶素的面包的比容最大（P＜0.05）。在贮藏1~5 d内，面包的巯基含量、过氧化值和硫代巴比妥酸值随着儿茶素添加量的增加逐渐降低，DPPH自由基清除率和ABTS自由基清除率总体上逐渐升高。结论 将儿茶素加入面包中起到了抗氧化作用，儿茶素可用于功能型面包的制作。 |
| 英文摘要: |
| The work aims to study the effect of catechin concentration on the storage quality of bread. The effects of different concentrations of catechin (0%, 0.025%, 0.05%, 0.1%, 0.2%, 0.4%) on the thermal property, specific volume, sensory quality, sulfhydryl group, oxidation stability, free radical scavenging ability, color and texture of bread were investigated. With the increase of catechin content, the specific volume of bread first increased and then decreased. The specific volume of bread with 0.05% catechin was the largest (P<0.05). During the storage of 1-5 d, the sulfhydryl content, peroxide value and thiobarbiturate value of bread gradually decreased with the addition of catechin, while the DPPH free radical scavenging rate and the ABTS free radical scavenging rate gradually increased. The addition of catechin improved the antioxidant activity of the bread. Catechin can be used in functional breads. |
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