摘要
以“拔地拉”紫皮果蔗为试验材料,对果蔗进行不同的包装和保鲜剂处理,并将果蔗贮藏于15、8和0℃下,通过测定其可溶性总糖、可滴定酸、乙醇的变化及进行感官评定和品尝鉴定,研究去皮果蔗保鲜的最佳工艺。结果表明,去皮果蔗经0.5‰的乳酸链球菌素处理,再经过真空包装,并置于0℃的低温条件下可以保鲜30d。
In order to determine the best preservation technique for peeled sug arcane,'Badila' purple sug arcanes were disposed by using different packag ing methods and added preservatives respectively,and stored at 15℃、8℃or 0℃.By testing the chang es of total sug ar,titrated acid and alcohol ,tog ether with sensitive evaluating and taste identification,the results showed that the peeled sug arcane could be kept for 30days after being treated with0.5‰Nisin and packed vacuum at 0℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第12期79-80,73,共3页
Science and Technology of Food Industry
基金
2001年江西农业大学校青年基金资助项目。
