摘要
为了明确保鲜液结合热处理对鲜切荸荠冷藏品质的影响,以鲜切荸荠为试材,通过保鲜液和热水水浴复合处理后,研究不同热处理温度与保鲜液结合对鲜切荸荠冷藏期间品质的影响。结果表明:1.5%的双乙酸钠与55℃热处理结合的复合保鲜对延缓鲜切荸荠的变黄效果较好,而1.5%的双乙酸钠与65℃热处理结合的复合保鲜更容易降低鲜切荸荠的失重率和腐烂率,且能有效维持可溶性固形物和维生素C的含量,但两者对维持可溶性蛋白的含量无明显效果。
In order to clarify the effect of preservation solution combined with heat treatment on the cold storage quality of fresh cut water chestnuts, the fresh cut water chestnut was taken as the test material, through the fresh liquid and hot water bath compound treatment, the effects of different heat- treatment temperature and fresh - keeping solution on the quality of fresh - cut water chestnuts during cold storage were studied. The results show that 1.5 % sodium diacetate and 55℃ heat treatment combined with fresh preservation of fresh cut water chestnuts on the yellowing effect is better; the 1.5% sodium diacetate combined with 65℃ heat treatment combined with fresh preservation is more likely to reduce the weight loss rate of fresh cut water chestnuts and decay rate, and can effectively maintain the soluble solids and Vitamin C content, but both have no significant effect on maintaining the soluble protein content.
作者
肖立志
Xiao Lizhi(Hunan Agricultural University （Changsha 410128)
出处
《粮食与食品工业》
2017年第1期44-47,52,共5页
Cereal & Food Industry
关键词
鲜切荸荠
保鲜液
热处理
冷藏品质
fresh cut water chestnuts
preservation solution
heat treatment
cold storage quality
