摘要
本论文主要研究在乳状液体系中各种涂膜保鲜成分如成膜剂、保鲜剂、保湿剂和抗氧化剂等对草莓进行涂膜保鲜效果的影响。研究结果发现,涂膜材料采用乳状液体系能在草莓表面形成连续液膜,而且干燥后表面亮泽,对草莓的感官品质无任何影响。低分子量的壳聚糖既有一定成膜效果,又有良好的抗菌效果。山梨醇能起到良好的控制草莓在常温下的失重问题。抗氧化剂维生素C对控制草莓在存放过程中褐变无显著效果。
The paper studied the effects of various ingredients such as film-former, preservatives, moisture-retaining agent and anti-oxidant in the emulsion system on strawberry preservation by edible coatings. The results showed that the film forming materials used in the emulsion system were able to form continuous liquid film in the strawberry surface, with increased sense of shine of the product after drying. The low molecular weight chitosan showed good film-forming effect and ideal anti-bacterium effect as well. Sorbitol took an effect on controlling weight loss of strawberry at normal temperature. Vitamin C as anti-oxidant had no obvious anti-browning effect during storage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期231-235,共5页
Food Science
关键词
草莓
涂膜保鲜
乳状液
strawberry
edible coatings
emulsion
