食品保鲜剂协同丁香提取液预处理黄花菜的保鲜效果  

Effect of Extract from Lilac and Food Preservation Agents on Keeping Fresh 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,长沙410128

出　　处：《包装与食品机械》2012年第4期5-9,共5页Packaging and Food Machinery

基　　金：科技部科技人员服务企业行动项目(2009GJD20034)

摘　　要：为探索食品保鲜剂协同丁香提取液预处理黄花菜的保鲜效果,分别以丁香提取液和食品保鲜剂协同丁香提取液浸泡黄花菜1min,PVC塑料袋包装于室温下贮藏,贮藏期间测定黄花菜的开花率、腐烂率、失重率和褐变率。结果表明,单纯的丁香提取液对黄花菜的保鲜效果不显著,食品保鲜剂协同丁香提取液预处理黄花菜的保鲜效果显著,保鲜期达到6天,避免了阴雨天气不能及时日光干燥造成的损失。In order to explore effect of extract from lilac and food preservation agents on keeping fresh of day lily, the day lily was immersed in the extract from lilac and the extract from lilac and food preservation a- gents respectively for one minute, then packed in the PVC plastic bag for determining rate of blooming, rate of being decayed, rate of losing weight and rate of browning. The results showed that effect of extract from lilac on keeping fresh of day lily was not remarkable, and which of extract from lilac and food preservation agents on keeping fresh of day lily was significant, and the shelf life of day lily was up to six days to avoid loss of day lily due to rainy weather.

关 键 词：黄花菜 丁香 保鲜剂 保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]