| Due to the rich in unsaturated fatty acid，sunflower seed was very vulnerable tobecome rancidity and deterioration in the storage and consumption in the process whichendangers the consumer’s health deeply, and also brings big economic loss to enterprisesand countries, so this problems needs to be solved urgently.Tea was a good choice among natural antioxidants, for its high quality, such asexcellent oxidation resistance and bacteriostasis, extensive sources, high stability and manykinds of health care function, meanwhile, tea and its extracts had wildly used as additivesin baked food, fried food and meat preservation also, it performances good in antioxidant,color protection and health care.Sunflower seed is uesd as raw materials in this paper, we adopted the tea andsunflower seed cooked together so as to study its antioxidant effect tp explore a new addingmethod of tea used in food, and to provide certain theoretical basis for tea appiled. Theresults were as follows:1. The basic components of raw and sunflower seed were treated not quite different,The results showed that: kilo-seed weight was121.70g and117.20g respectively,ratio ofseed capsule and nutlet was0.96and1.08respectively, water content was7.84%and3.86%respectively, crude fat content was7.84%and3.86%respectively,crude proteincontent was20.03%and20.04%respectively.2. By using tea and water(mass ratio of tea to water was1:5) together with4.0%teadust (mass ratio of tea to water was1:5) cooked for120min, the oxidation inhibition rate ofthis riped sunflower seed was improved almost50%compared with the original tastemelon seed. Both citric acid and tartaric acid could have antioxidation synergistic effect onsunflower seed, and citric acid was slightly better among two of these.Adding0.020%citric acid and tartaric acid (mass ratio was3:1) could have the best antioxidation effect,and the peroxide value of the group selected was decreased by119.75%and79.78%respectively compared with the blank control group, after stored for2and4days by usingschaal oven method at63±1℃.3. Results indicated that the optimal baking condition for drying sunflower seed was120℃of the oven,4.0kg/m2of material density,120min of baking time, under thisoptimal condition we could have the best sensory quality and storage properties, and theseeds tasted good and full of tea fragrance also.By the way, the peroxide value of the groupselected was decreased by128.85%and105.82%respectively compared with the lowest group(baking under160℃), after stored for2and4days by using schaal oven method at63±1℃.4.Volatile components of original taste and tea taste sunflower seed were extracted bysimultaneous distillation and solvent extraction (SDE), qualitative and quantitative analysiswere analyzed by GC-MS. The results showed that:45compounds and69compouds wereidentified respectively from the two samples, and there was44compouds common in twoof these.The main content were terpenes and aldehydes, and pyrazine and furan weredetected from the tea samples too, so its fragrance was better than the original samplewithout question.5. It’s better to use polyethyene/Al(PE/Al) package than PE package in antioxidationof sunflower seed. In the same material, the deoxidizer package was more efftctive thanvacuum package only.Therefore, the most effective package among the six was usingPE/Al as material and then packed with vacuum and deoxidizer, followed by deoxidizerpackage in PE/Al material, as a result, the oxidation rate decreased two times than theworst which was packed only with PE. |
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