摘要
研究了压缩片状酒花在模拟生产包装条件下储藏期间品质的变化。烘干酒花样品用牛皮纸-纱布-塑料薄膜-纤维袋四层材料由内到外按次序包装,在室温(18～22℃)避光条件下储藏,以无包装室温储藏的酒花作为对照,每5d测定一次水分、α-酸、β-酸、酒花储藏指数(HSI)和酒花油的含量。结果表明:该包装方式使酒花受外界的影响较小,20d内α-酸减少了1.44%,β-酸减少了1.28%,酒花油减少了0.06mL/100g,HSI增加了0.09,酒花保存较为新鲜;与对照相比,20d内α-酸的损失减少了0.71%,β-酸的损失减少了0.61%,酒花油的损失降低了0.06mL/100g,HSI低于对照0.082,说明此种包装方式能有效地减少酒花中有效成分的损失。
The effects of the imitated factory storage condition on the quality of constringent hops were studied.The samples were all packed with kraft paper-gauze-plastic film-fiber bags from inside to outside, and the control unpacked.They were stored at room temperature （18- 22℃） for 20d in the dark. The results showed that the packaging was good for the storage. After 20d, the content of α-acids lost 1.44%, β-acids lost 1.28%, the essential hop oil lost 0.06mL/100g, hop storage index increased by 0.09.Compared with the control, the losses of α-acids reduced 0.71%, β-acids reduced 0.61%, the essential hop oil reduced 0.06mL/100g, the hop storage index reduced 0.082.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第3期149-150,187,共3页
Science and Technology of Food Industry
基金
科技部支撑计划项目(2007BAD52B07)。
关键词
压缩酒花
储藏条件
品质
constringent hops
storage condition
quality
