摘要
以草莓为实验原料,采用魔芋精粉、丁香提取物和氯化钙复合涂膜方法对草莓进行涂膜保鲜实验。选择失重率和Vc含量为指标,以单因素实验和正交实验优化保鲜膜配方,结果表明,常温下,魔芋精粉浓度0.5%、丁香提取物浓度2.0%、氯化钙浓度1.2%的复合涂膜剂对草莓的保鲜效果最好,有效地延长了保质期。该最佳配比的复合涂膜剂在低温下对草莓的保鲜效果比在室温下更显著,相关指标明显优于室温下的涂膜组。
The strawberry as the experimental raw materials, konjac flour, clove extract and calcium chloride complex coating method for coating fresh strawberry experiment. Choose the weight loss and Vc content as indicators to a single factor experiments and orthogonal test of complex coating recipe, the results showed that at room temperature, the concentration of 0.5% konjac flour, 2.0% of clove extract, 1.2% calcium chloride of the complex coating cover film of the best fresh strawberry, effectively extends the shelf life. Further verify the results of orthogonal test showed that the best ratio of the complex coating agent at low temperature preservation of strawberry effect more pronounced than at room temperature, the relevant parameters were significantly better than the coating group at the room temperature.
出处
《食品科技》
CAS
北大核心
2012年第8期52-56,61,共6页
Food Science and Technology
关键词
草莓
魔芋精粉
丁香提取物
氯化钙
复合涂膜
保鲜
strawberries
konjac flour
clove extract
calcium chloride
complex coating
fresh keeping
