文章摘要
杜运鹏,杨福馨,陈基玉,王海丽,魏丽娟.鲜切山药保鲜护色研究[J].包装工程,2017,38(1):87-91.
DU Yun-Peng,YANG Fu-Xin,CHEN Ji-Yu,WANG Hai-Li,WEI Li-Juan.Preservation and Color-Protection of Fresh-Cut Yam[J].Packaging Engineering,2017,38(1):87-91.
鲜切山药保鲜护色研究
Preservation and Color-Protection of Fresh-Cut Yam
投稿时间:2016-08-31  修订日期:2017-01-10
DOI:
中文关键词: 鲜切山药  家用调味剂  护色
英文关键词: fresh-cut yam, domestic flavoring agents, color protection
基金项目:国家高技术研究发展计划(863计划)(2012AA0992301);上海市科委工程中心建设项目(11DZ2280300);上海市助推计划(2013CL1312HY);上海高校一流学科项目
作者单位
杜运鹏 上海海洋大学上海 201306 
杨福馨 上海海洋大学上海 201306 
陈基玉 上海海洋大学上海 201306 
王海丽 上海海洋大学上海 201306 
魏丽娟 上海海洋大学上海 201306 
摘要点击次数:
全文下载次数:
中文摘要:
      目的 利用家用调味剂(蔗糖、食盐、白醋)对鲜切山药保鲜护色进行研究。方法 利用L9(34)正交试验配置一定浓度的蔗糖、食盐、食醋复合浸渍液,并用聚乙烯薄膜进行包装,得出比较理想的鲜切山药贮藏方法。结果 蔗糖、食盐、白醋都有很好的保鲜护色效果,单因素试验表明,当采用蔗糖、食盐、食醋(质量浓度分别为3, 1, 3 g/L)浸泡鲜切山药10 min后,其褐变度的减缓和PPO活性的抑制最为明显。正交试验结果表明,采用蔗糖、食盐、白醋质量浓度分别为4, 2, 3 g/L混合处理液浸泡10 min后,护色保鲜效果最好。结论 经过特定浓度复配的蔗糖、食盐、白醋溶液能有效抑制鲜切山药的酶促褐变,起到保鲜护色的作用。
英文摘要:
      The work aims to research the preservation and color protection of fresh-cut yams with domestic favoring agents (cane sugar, salt and white vinegar). L9(34) orthogonal test was used to prepare the composite impregnation liquid of cane sugar, salt and while vinegar of a certain concentration. Polyethylene films were used to wrap yams to find an ideal way of preserving fresh-cut yams. The cane sugar, salt and white vinegar had a good preservation and color-protection effect. The single-factor experiment showed that after the fresh-cut yams were soaked by the compound of cane sugar, salt and white vinegar (respective mass concentrations were 3, 1 and 3 g/L), the browning degree slowed down and the PPO activity was inhibited dramatically. Results from orthogonal test showed that preservation and color-protection effect would be the best after being soaked by the compound treating fluid of cane sugar, salt and white vinegar with the respective mass concentrations of 4, 2 and 3 g/L. The composite impregnation liquid composed of the cane sugar, salt and white vinegar of a certain concentration can prevent fresh-cut yams from enzymatic browning effectively; and as a result, it can preserve and protect the color of yams.
查看全文   查看/发表评论  下载PDF阅读器
关闭

关于我们 | 联系我们 | 投诉建议 | 隐私保护 | 用户协议

您是第20808186位访问者    渝ICP备15012534号-2

版权所有:《包装工程》编辑部 2014 All Rights Reserved

邮编:400039 电话:023-68795652 Email: designartj@126.com

    

渝公网安备 50010702501716号