Daga cikin kayan da aka toya, irin kek da kayan kuki da yawa sun ?unshi mai da yawa. Wasu daga cikin wa?annan samfuran suna da ?arancin ?an?ano ka?an, tsufa ba ya da tasiri a rayuwar ajiyar su, kuma ?arancin mai shine babban abin da ke shafar kwanciyar hankalinsu.

Baya ga kaddarorin mai da kansa, rancidity na mai yana da ala?a kai tsaye da yanayin zafi, zafi, iska, haske, enzymes da ions ?arfe kamar jan ?arfe da ?arfe a cikin yanayin ajiya.

Don ha?aka kwanciyar hankali na samfuran, ana ?ara wasu antioxidants a cikin mai ko abincin da ke ?auke da mai mai yawa don jinkirtawa ko hana ?arnawar mai, wanda ba zai iya tsawaita lokacin adanawa da rayuwar abincin ba, yana kawo fa'idodin tattalin arziki mai kyau ga masu samarwa da masu rarrabawa, amma kuma yana kawo kyakkyawan yanayin tsaro ga masu amfani.

1.Natural antioxidants

Abubuwan antioxidants na halitta ba su da ha?ari kuma suna da aminci don amfani, kuma ana ba da ?arin kulawa a gare su. Tocopherol, guaius resin da shayi polyphenols ana amfani da su a cikin irin kek.

Alal misali, shayi polyphenols, kuma aka sani da antioxidant, bitamin polyphenols, antihalin, kodadde rawaya zuwa launin ruwan kasa ruwa bayani tare da kadan shayi dandano, powdery m ko crystal, astringent, sau?i mai narkewa a cikin ruwa, dan kadan mai narkewa a cikin man fetur, mai kyau zafi juriya, mai kyau acid juriya, shayi polyphenols amfani da kek, iya zurfafa da launi, inganta sensosi Properties, anti-server iya yin tsayayya da ingancin kayayyakin, anticorrectro. Adadin kari shine 0.05% ~ 0.2%.

2.Synthesize antioxidants

Yawancin abubuwan da aka ha?a da antioxidants sune mahadi na phenol, kuma ?arancin adadin ?ungiyoyin hydroxyl akan zoben benzene, mafi kyawun tasirin antioxidant.

Yawancin amfani da kek sune butyl hydroxyanisole (BHA), dibutylhydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), propyl gallate (PG), da dai sauransu, saboda matsalolin aminci, yakamata a sarrafa sashi sosai.

3.Masu hada kai

Lokacin amfani da phenolic antioxidants, idan an ?ara wasu abubuwan acidic a lokaci guda, tasirin antioxidant zai fi kyau, musamman saboda wa?annan abubuwan acid na iya lalata ions ?arfe kamar jan ?arfe da ?arfe, ta yadda wa?annan ions za su iya wucewa, kuma ba za su ?ara ha?aka oxidation na fats ba. Yawanci ana amfani dashi a cikin pastries sune antioxidant corbic acid, citric acid, da dai sauransu, adadin shine gaba ?aya 1/4 zuwa 1/2 na antioxidants.

Yana da mahimmanci a lura cewa adadin antioxidants da ake amfani da su a cikin nau'ikan abinci daban-daban da hanyoyin sarrafa su ma sun bambanta. A cikin ainihin amfani, ya kamata a yi amfani da shi daidai da daidaitattun tanadin ma'auni, kuma bai kamata a ?ara yawan adadin a makance ba.