Phakathi kwezinto ezibhakiweyo, ezininzi zeepastry kunye neemveliso zecookie ziqulethe ioli eninzi. Ezinye zezi mveliso zinomswakama ophantsi kakhulu, ukuguga kunempembelelo encinci kubomi babo bokugcina, kwaye i-rancidity yeoli iyona nto iphambili echaphazela ukuzinza kwazo.

Ukongeza kwiipropati zeoli ngokwayo, i-rancidity yeoli ihambelana ngokuthe ngqo nobushushu, umswakama, umoya, ukukhanya, i-enzymes kunye ne-ion zetsimbi ezifana nobhedu kunye nentsimbi kwiimeko zokugcina.

Ukonyusa uzinzo lokugcinwa kweemveliso, ezinye i-antioxidants zihlala zongezwa kwi-oyile okanye ukutya okuneoyile eninzi ukulibaziseka okanye ukuthintela ukubola kweoyile, enokuthi yandise kuphela ixesha lokugcinwa kunye nempilo yeshelufu yokutya, izise izibonelelo ezilungileyo zoqoqosho kubavelisi kunye nabasasazi, kodwa zise nemvakalelo engcono yokhuseleko kubathengi.

1.I-antioxidants yendalo

I-antioxidants yendalo ayinabungozi kwaye ikhuselekile ukuyisebenzisa, kwaye ingqalelo engakumbi ihlawulwa kubo. I-Tocopherol, i-guaius resin kunye ne-tea polyphenols ziqhele ukusetyenziswa kwi-pastries.

Umzekelo, iti polyphenols, eyaziwa ngokuba antioxidant, ivithamin polyphenols, antihalin, umthubi oluluthuthu ukuya kwisisombululo samanzi esimdaka kunye nencasa yeti encinci, i-powdery eqinile okanye ikristale, i-astringent, inyibilika ngokulula emanzini, inyibilika kancinane kwioli, ukumelana nobushushu, ukumelana ne-asidi elungileyo, iti i-polyphenols esetyenziswa kwiipastries, inokuwenza nzulu umbala, iphucule iipropati zoluvo kunye nomgangatho we-oxicor kunye ne-anticor. ugcino. Isixa-mali esongezelelweyo yi-0.05%~0.2%.

2.Synthesize antioxidants

Uninzi lwe-antioxidant edibeneyo yi-phenol compounds, kwaye iyancipha inani lamaqela e-hydroxyl kwiringi ye-benzene, ngcono i-antioxidant effect.

Ngokuqhelekileyo isetyenziselwa i-pastry yi-butyl hydroxyanisole (BHA), i-dibutylhydroxytoluene (BHT), i-tert-butylhydroquinone (TBHQ), i-propyl gallate (PG), njl., ngenxa yeengxaki zokhuseleko, umthamo kufuneka ulawulwe ngokungqongqo.

3.Synergists

Xa usebenzisa i-phenolic antioxidants, ukuba ezinye izinto ezine-acidic zongezwa ngaxeshanye, umphumo we-antioxidant uya kuba ngcono, ngakumbi ngenxa yokuba ezi zinto zine-acidic zinokutshiza i-ion zetsimbi ezifana nobhedu kunye nentsimbi, ukuze ezi ion zikwazi ukugqithiswa, kwaye azisayi kukhuthaza i-oxidation yamafutha. Ngokuqhelekileyo isetyenziswe kwi-pastries i-antioxidant corbic acid, i-citric acid, njl., isixa ngokubanzi si-1/4 ukuya kwi-1/2 ye-antioxidants.

Kubalulekile ukuqaphela ukuba isixa se-antioxidants esisetyenziswa kwiintlobo ezahlukeneyo zokutya kunye neendlela zokucubungula nazo zahlukile. Ekusetyenzisweni kwangempela, kufuneka isetyenziswe ngokungqongqo ngokuhambelana nemimiselo esemgangathweni ehambelanayo, kwaye umthamo akufanele unyuswe ngokungaboniyo.