摘要
为研究在贮藏过程中不同质量分数和不同种类的护色剂对水煮花生壳的护色效果,通过色差仪测定比较了在贮藏期间水煮花生壳色度指数L^(*)值、a^(*)值、b^(*)值的变化,并探究了不同包装材料及包装方式对水煮花生贮藏期的影响.结果表明:质量分数2.00%的D-异抗坏血酸钠对水煮花生的护色效果最好,利用铝箔袋抽真空包装水煮花生,能使其在高温高湿环境下的贮藏期达到9 d.
The changes of L^(*),a^(*)and b^(*)of boiled peanut shell during storage were measured and compared by colorimeter,in order to study the effects of different mass fraction and types of color protectants on the color protection of boiled peanut shell during storage.The effects of different packaging materials and technology on the storage period of boiled peanut were also studied.The results showed that the 2.00%mass fraction of D-isoascorbate sodium had the best color protection effect on boiled peanut,the storage period of boiled peanut under high temperature and high humidity could reach 9 d by vacuum packaging boiied peanut in aluminum foil bags.
作者
艾静汶
李建强
程三红
刘功德
罗朝丹
任二芳
AI Jing-wen;LI Jian-qiang;CHENG San-hong;LIU Gong-de;LUO Chao-dan;REN Er-fang(Guangxi Subtropical Crops Research Institute,Nanning 530002,Guangxi,China;Guangxi Subtropical Fruits Processing Research Center of Engineering Technology,Nanning 530002,Guangxi,China)
出处
《粮食与油脂》
北大核心
2021年第7期70-73,81,共5页
Cereals & Oils
基金
广西农业科学院基本科研业务专项资助项目(桂农科2021YT1443)
广西工程技术研究中心(2015GCZX13)。
关键词
水煮花生
护色
包装
贮藏
boiled peanut
color protection
packaging
storage
