摘要
以锥栗为材料,研究锥栗的保鲜工艺。通过将10%的竹叶提取液,0.03%的纳他霉素对不同浓度的紫胶(A),柠檬酸(B),EDTA-2Na(C)进行正交试验,测定锥栗的PPO活性、POD活性、单宁含量和褐变度(BD)指标,筛选优化的涂膜保鲜剂配方组合。结果表明:筛选出的最优化保鲜剂组合为A1B2C2,即紫胶2%、柠檬酸0.2%、EDTA-2Na(0.15%、竹叶提取液10%、纳他霉素0.03%。该保鲜剂在锥栗的贮藏过程中有效地抑制了PPO活性、POD活性,降低了单宁含量和褐变度,减少锥栗褐变的发生,呈现出较好的保鲜效果。
The chestnut was used to study the fresh-keeping technology.10% of the bamboo extract,0.03% natamycin and different concentrations of lac（A）,citric acid（B）,EDTA-2Na（C） were employed to measure PPO activity,POD activity,tannin content and browning degrees（BD） index by orthogonal test,then to screen the optimized film-preservative formulations.The results showed that the most optimal combination of preservation was A_1B_2C_2,which was composed of the Lac 2%,citric acid 0.2%,EDTA-2Na 0.15%,10% bamboo extract and 0.03% natamycin.The preservation during the storage process effectively inhibited PPO activity,POD activity,reducing the tannin content and browning,which reduced the incidence of browning with a good fresh-keeping effect.
出处
《中国林副特产》
2012年第1期21-23,共3页
Forest By-product and Speciality in China
关键词
锥栗
涂膜保鲜剂
保鲜工艺
Chestnut
Film-preservative
Fresh-keeping technology
