摘要
以马铃薯淀粉为原料,添加不同的辅助剂配制成涂膜保鲜剂,在常温下对黄瓜进行涂膜保鲜,定期检测黄瓜生理生化指标,从而获得马铃薯淀粉对黄瓜涂膜保鲜剂的最佳有效配方,马铃薯的单因素试验结果:对黄瓜保鲜效果最佳的涂膜剂保鲜配比为每100mL水中含氯化钙5g、甘油1mL、马铃薯淀粉量4g、海藻酸钠2g,此时获得的黄瓜失水率最低、硬度保持最好和VC含量最高。
This paper adopts potato starch as the raw material, adding different auxiliary agents made into the film Fresh keeping agent, at normal temperature of cucumber on film preservation, periodically cucumber physiological and biochemical indexes, which can get the potato starch of cucumber Fresh keeping agent film the best effective formula, through to the potato single factor experiment, the results of their study：the effect of cucumber sa fresh preservation ratio for the best in 100mL water calcium chloride 5g, glycerin lmL, potato starch is 4g, sodium alginate 2g, get the cucumber water loss rate lowest, hardness keeps best and Vc content is the highest.
出处
《包装与食品机械》
CAS
2012年第5期16-19,共4页
Packaging and Food Machinery
关键词
涂膜保鲜
马铃薯淀粉
黄瓜
film preservation
potato starch
cucumber
