摘要
对当前鲜切荸荠生理变化及加工技术进行了系统的研究,研究表明,荸荠经鲜切处理后发生的生理变化主要表现在呼吸加强、组织衰老加速、表面色泽加深等方面;鲜切荸荠在放置过程中的颜色变化机理尚待进一步的深入研究;目前,鲜切荸荠加工技术的研究主要集中在复合保鲜剂技术方面,对热处理技术、氮气处理技术和乙醛熏蒸技术的研究较少;热处理技术和氮气处理技术具有成本低廉、操作简便、绿色环保等优点,其应用前景让人期待。
This paper means to systematically analyze phsiological changes and production technology of freshcut Chinese water chestnut. The results are listed as following： first, the main phsiological water chestnut after being fresh-cut are strengthening breath, accelerating organization changes of Chinese fading, deepening external colour, and so on. Secondly, the reason of colourful change of fresh-cut Chinese water chestnut during its shelf life is needed to be researched deeply. Thirdly, studies on production technology of fresh-cut Chinese water chestnut focus on compound preservatives presently, and few studies are made on heat treatment, nitrogen treatment and acetaldehyde fumigation. The applied prospect of heat treatment and nitrogen treatment are expected because of their advantages such as low cost, simple operation and environmental protection.
出处
《食品研究与开发》
CAS
北大核心
2012年第1期197-200,共4页
Food Research and Development
基金
广西教育厅资助的面上研究项目"鲜切马蹄加工技术研究与开发"(200808MS027)
广西教育厅科研立项项目(201010LX548)
广西科学研究与技术开发计划项目"鲜切马蹄产品加工技术中试研究"(桂科攻10123005-6)
关键词
鲜切荸荠
生理变化
加工技术
fresh-cut Chinese water chestnut
phsiological changes
production technology
