单一香辛料浸提液预处理黄花菜保质效果  

Effect of single spice extraction 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,长沙410128

出　　处：《食品科技》2012年第10期39-42,共4页Food Science and Technology

基　　金：科技部科技人员服务企业行动项目(2009GJD20034)

摘　　要：为探索新鲜黄花菜日光干制前预处理方法,以高良姜、甘草、丁香和小茴香等香辛料水提取液浸泡黄花菜1min,PVC塑料袋密封包装,室温下贮存,测定黄花菜的开花根数、腐烂根数和褐变根数。结果表明,小茴香和丁香处理黄花菜保质效果不明显,高良姜抑制黄花菜腐烂达到4d,甘草和高良姜抑制黄花菜褐变达到6d,4种香辛料对黄花菜开花均没有抑制作用。In order to explore the method for pretreatment of fresh day lily before it is dried in sun shine, the single extraction from galangal, licorice, cloves and cumin were developed respectively. Day lily was immersed in extraction for one minute, and was packed in PVC plastic bag for storage at room temperature, then the number of decay, blossom and browning were determined during storage. The results showed that there is not obvious effect of cloves and cumin extraction on quality of day lily, and the galangal can prevented day lily from decaying up to four days, licorice and galangal can prevented day lily from browning up to six days, and four kinds of spice extraction had no inhibitory effect.

关 键 词：黄花菜 香辛料 保质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]