天然抗氧化剂在纯鸡肉粉生产中的使用效果研究

Study on the anti-oxidative effect of natural antioxidants in process of pure chicken powder

摘要: 根据纯鸡肉粉工业化生产工艺特点,研究了单一天然抗氧化剂迷迭香提取物、茶多酚、VE在生产中的使用效果、最佳添加工序与最佳添加浓度;进而研究了三个不同组合的复合天然抗氧化剂的抗氧化效果。实验表明,在纯鸡肉粉生产中,浓度0.005%的迷迭香提取物和浓度0.01%的VE为最佳抗氧化组合。

Abstract: According to the industrial process characteristics of pure chicken powder, the anti-oxidative effect, the best add process and the optimal concentration of rosemary extract, polyphenols and VE in the process were studied.Furthermore, anti-oxidative effect of three different kinds of natural antioxidants'combination were also studied.Experiments showed that the combination of 0.005 percent rosemary extract and 0.01 percent VE was the most effective.