切片马铃薯护色及涂膜保鲜  

Browning control and film preservative technology of potato slice

作　　者：陈海光[1] 姚青 

机构地区：[1]仲恺农业技术学院食品科学系,广东广州510225 [2]长沙市轻工研究所,湖南长沙410077

出　　处：《食品与机械》2004年第3期20-22,共3页Food and Machinery

摘　　要：研究了不同护色处理对去皮切片马铃薯护色效果的影响 ,并采用可食性膜对马铃薯切片进行涂膜保鲜。研究结果表明 :护色效果最理想的护色液为 1.5 %柠檬酸 +1.0 %抗坏血酸 +0 .15 %氯化钙。采用低功率微波辐射对抑制马铃薯多酚氧化酶活性也有明显的效果。护色的马铃薯后再经1.5 %的壳聚糖或 1.5 %的海藻酸钠涂膜处理 ,在冷藏条件下贮藏 1周 ,其外观色泽基本保持良好。The browning control technology and coating preservation effects on potato slices were studied. The result showed that dipped in color protected solution (1.5%citric+1.0%Vitc+ 0.15% CaCl 2 ),the browning of potato slice was effectively controlled. The activity of phenol oxidases in potato slice was inhibited by irradiating with the microwave. Then coated with edible film of 1.5% chitosan or 1.5% alginate, the potato slices could be stored for one week under refrigerated condition.

关 键 词：切片马铃薯 涂膜保鲜 护色处理 可食性膜 

分 类 号：S532.092[农业科学—作物学]