复合香辛料提取液预处理黄花菜保质效果  

Effect of Composite Spice Extract on Quality of Day Lily

作　　者：杨大伟[1] 湛奎[1] 原松梅[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙40128

出　　处：《湖北民族学院学报（自然科学版）》2012年第1期53-56,77,共5页Journal of Hubei Minzu University(Natural Science Edition)

基　　金：科技部科技人员服务企业行动(2009GJD20034)

摘　　要：为探索新鲜黄花菜日光干制前预处理方法,本研究以正交试验设计高良姜、甘草、丁香和小茴香等香辛料水提取液的配比,提取液浸泡黄花菜1 min,PVC塑料袋密封包装,室温下贮存,第7天测定其失重率、腐烂率、开花率和褐变率.结果表明,高良姜、甘草、丁香和小茴香在复配提取液中的配比(g/L)分别为30、30、40和40,新鲜黄花菜的保质期可达到6 d,有效解决新鲜黄花菜阴雨天气不能及时干制而引起的变质问题.In order to explore the method for pretreatment of fresh day lily before it is dried in sunshine,the orthogonal test was used to design mixture ratio of mixed spice for spice extract including galangal,licorice,cloves and cumin.Day lily was immersed in extraction for one minute,and was packed in PVC plastic bag for storage at room temperature,then the rates of weight loss,decay,blossom and browning were determined when storage reached six days.The results showed that when the ratio of galangal,licorice,cloves and fennel were 30,30,40 and 40,the shelf life of fresh day lily can reach up to six days.By doing so,the problem of day lily deterioration due to rainy weather can be solved effectively.

关 键 词：黄花菜 香辛料 保质 

分 类 号：S644[农业科学—蔬菜学]