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| 植物甾醇对压缩饼干货架寿命的影响 |
| Effect of phytosterol on shelf life of compressed biscuits |
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| DOI： |
| 中文关键词: 植物甾醇 加速实验 压缩饼干 货架寿命 |
| 英文关键词:phytosterol accelerated test compressed biscuit shelf life |
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| 中文摘要: |
| 运用加速实验研究植物甾醇对压缩饼干货架寿命的影响。将植物甾醇添加到压缩饼干中，通过分析测试60、70?℃和80?℃下压缩饼干酸值的变化，利用Arrhenius方程建立储藏温度与酸值的反应关系，验证植物甾醇对压缩饼干货架寿命的影响。结果表明：25?℃时，甾醇组的压缩饼干货架寿命为1 594.7 d，空白组压缩饼干货架寿命为1 337.8 d，货架寿命延长了19.2%。植物甾醇能够在一定程度上延长压缩饼干的货架寿命。 |
| 英文摘要: |
| The effect of phytosterol on shelf life of compressed biscuits was investigated by accelerated test. Phytosterol was added to compressed biscuits, then stored at 60, 70?℃ and 80?℃, the acid values of compressed biscuits were tested during the storage, and the relationship between storage temperature and acid value was established by Arrhenius equation to validate the effect of phytosterol on shelf life of compressed biscuits. The results showed that the shelf life at 25?℃ of compressed biscuits added with phytosterol was 1 594.7 d, while it was 1 337.8 d for compressed biscuits without phytosterol, so the shelf life was prolonged by 19.2%. Phytosterol could help to extend the shelf life of compressed biscuits. |
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