摘要
运用正交试验设计研究了壳聚糖姜蒜提取液复合保鲜剂对鸡腿菇贮藏保鲜过程中品质的影响。通过10项理化、感官指标的测定,证实复合保鲜剂能有效延长鸡腿菇的贮藏期,保鲜效果显著(p<0.05),其最优配比为1.5%壳聚糖、20%大蒜汁、10%生姜汁。
Etlect of composite preservative oi claitosan and extraction trom ginger and garlic on preservatmn of Coprinus comatus was studied with orthogonal experimental designs. By the assaying of 10 physiochemical and sensory indexes, it was testified that composite preservative could prolong effectively the preservation time. And the effect of composite preservative reached the significant level （p〈0.05）. The optimal proportion was 1.5% chitosan, 20% garlic juice, 10% ginger juice.
出处
《食品工业》
北大核心
2012年第4期14-16,共3页
The Food Industry
关键词
鸡腿菇
壳聚糖
姜蒜提取液
保鲜
Coprinus comatus
chitosan
extraction from ginger and garlic
preservation
