以糌粑为原料的华夫饼干货架期研究

为明确以糌粑为原料的华夫饼干的货架期，将华夫饼分别贮存于50和70℃条件下进行货架期加速实验，对华夫饼进行感官评价、质构测定和过氧化值测定，比较加速实验条件下华夫饼的货架期。并在此基础上，通过添加特丁基对苯二酚（Tertiary butylhydroquinone，TBHQ）比较其对防止糌粑华夫饼干氧化哈败的效果。结果发现，50℃加速条件下存放12 d后，糌粑华夫饼干的品质迅速下降，产品硬度下降49.53%，脆度下降58.02%，过氧化值上升0.84倍；70℃时品质下降更严重。综合过氧化值与感官评价，确定过氧化值达0.086 g/100 g时，华夫饼干开始出现明显哈败味，由此作为贮藏终点预测产品在常温（20℃）下的货架期仅为30 d。当原料中添加TBHQ后，华夫饼过氧化值增速放缓，说明TBHQ对糌粑饼干的氧化反应起到一定的阻止作用。经预测，添加0.2 g/kg TBHQ后糌粑华夫饼干的货架期（常温20℃）可达66 d。

Shelf Life of Waffle Biscuits with Zanba as Raw Material

In order to prolong the shelf life of zanba waffle biscuits,accelerated shelf life testing method was performed at 50 and 70℃respectively.Sensory evaluation,texture and peroxide value of the waffles were determinated to compare the shelf life of the waffles under accelerated experimental conditions.On this basis,tertiary butylhydroquinone(TBHQ)was further added to compare its effect on preventing oxidation and rancidity of zanba waffle biscuits.The results showed that the quality of zanba waffle biscuits decreased rapidly under the conditions of accelerated testing method.After 12 d storage at 50℃,the hardness of zanba waffle biscuits decreased by 49.53%,the brittleness decreased by 58.02%,the peroxide value increased by 0.84 times.There was more serious quality decline when the testing were performed at 70℃.Based on the comprehensive peroxide value and sensory evaluation,when the peroxide value reaches 0.086 g/100 g,the waffle begins to express a clear stale taste.Using this value as the storage end point to predict the shelflife,the shelf life of zanba waffles was only 30 days at room tempterature(20℃).When TBHQ was added to the raw materials,the growth rate of waffle peroxide value slows down.This showed that TBHQ had a certain preventive effect on the oxidation reaction of zanba biscuits.It was predicted that the shelf life of zanba waffle biscuits can reach 66 days(room tempterature 20℃)after adding 0.2 g/kg TBHQ.