摘要
本文报道植酸复配苯甲酸和柠檬酸对荔枝果实的保鲜效果。新鲜荔枝经复配植酸保鲜剂处理5～10min,3±1℃贮藏40d,根据果皮褐变,感官指标,腐烂程度和营养成分的变化评定保鲜效果。结果表明:复配植酸保鲜剂可使荔枝果实保鲜期达到40d左右,果肉品质、风味、果皮色泽保持良好。
Fresh-keeping effect of mixed phytic acid fresh-keeping agent on litchi fruit was reported in this paper. Fresh litchifruits were treated with mixed phytic acid fresh-keeping agent for 5～10min, followed by 3±1℃ preservation for 40d, Baseon litchi pericap browning, sensational indexes, rotten level and chang of nutrient ingredients during storage, fresh-keepingefficienty of the method was judged. The results shown litchi fruits could preserve for about 40d treated with Mixed phytic acidfresh-keeping agent, was the quality and flavour of the litchi pulp, the color of litchi pericap maintains intact.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第2期190-192,共3页
Food Science
关键词
复配植酸保鲜剂
荔枝
保鲜效果
贮藏
litchi
storage
mixed phytic acid fresh-keeping agent
