涂膜处理对板栗仁保鲜影响的研究  

Study on effect of coating treatments on the preservation of chestnut kernel

作　　者：李亚新[1] 张子德[1] 王磊[1] 李夫庆[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《食品工业科技》2010年第10期340-343,共4页Science and Technology of Food Industry

摘　　要：以熟制板栗仁为原材料,采用壳聚糖复合涂膜方法对板栗仁进行研究。结果表明:板栗仁进行涂膜后与未涂膜相比其褐变程度、失重率、老化程度都得到了显著的改善。通过正交实验确定板栗仁涂膜液最佳配方为:壳聚糖1.5%,乙酸1.0%,明胶0.3%,甘油0.4%,单甘酯0.06%。The coating technology on cooked chestnut kernel was studied by using chitosan coating treatments.The result showed that compared with the chestnut kernel without the coating, the degree of browning, ageing and weight loss rate of chestnut kernel with the coating had a remarkable improvement. According to orthogonal design,the best formula was chitosan concentration of 1.5%, acetic acid concentration of 1.0%, the gelatin concentration of 0.3% ,glycerine concentration of 0.4% ,the single glyceride concentration of 0.06%.

关 键 词：壳聚糖 涂膜 褐变 老化 失重率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]