摘要
以长角豆胶与黄原胶复配为涂膜基质,CMC-Na、柠檬酸和吐温-80等为成膜助剂,配以丁香、艾叶和大黄等抗菌作用成分,配制成复合涂膜保鲜剂,研究低温(均温为-4℃)下该复合涂膜保鲜剂对荔枝品质变化的影响。结果表明:低温下经长角豆胶复合涂膜保鲜剂保鲜的荔枝与对照组相比,果实腐烂率、失重率明显降低,呼吸强度、PPO活性及营养成分的消耗被抑制,延缓了果实的衰老过程。
In the thesis, effects of the compound coating antistaling agent of locust bean gum to litchi quality at low-temperature （ about -4 ℃） were studied, the antistaling agent was composed of locust bean gum with xanthan gum for the coating matrix, and CMC-Na, citric acid and Tween-80 as film forming addition agent, preparing compound coating antistaling agent of Chinese medicinal herb with preparation such as clove, Artemisia leaf, and rhubarb. The results showed, the litchi used as the preservation material compared with control group at low-temperature, rotting rate and weight-lost rate lowed obviously, respiration rate, PPO activity and consumption of nutrient content was inhibited, consenescence process was suspended during storage.
出处
《食品研究与开发》
CAS
北大核心
2009年第12期150-153,共4页
Food Research and Development
基金
广东省科技攻关项目资助(2007B080701046)
国家星火计划项目(2006EA780088)
关键词
长角豆胶
复合涂膜保鲜剂
荔枝
保鲜
低温
locust bean gum
compound coating antistaling agent
litchi
preserve
low-temperature
