磨盘柿脱涩优化条件筛选  

Screen the de-astringent optimal condition of Mopan persimmon

作　　者：张鹏[1,2] 李江阔[2] 陈绍慧[2] 张平[2] 周志江[1] 

机构地区：[1]天津大学化工学院,天津300072 [2]国家农产品保鲜工程技术研究中心,天津农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品科技》2012年第10期53-57,共5页Food Science and Technology

基　　金："十二五"国家科技支撑资助项目(2012BAD38B01);天津市自然科学基金项目(11JCYBJC08500);天津市农业科技成果转化与推广项目(201002020);天津市农业科学院院长基金项目(12004)

摘　　要：为了探讨磨盘柿最佳的脱涩条件,通过正交试验对CO2全脱涩、CO2二段法脱涩和真空包装脱涩条件进行优化。结果表明,CO2全脱涩条件:环境温度为25℃、CO2浓度为90%、脱涩时间24h;CO2二段法脱涩条件:环境温度为18～20℃、网套包装、90%CO2脱涩24h后再放置24h;真空包装脱涩条件:环境温度为18～20℃、真空度0.08MPa、脱涩时间10d。In order to explore the optimal de-astringent condition of Mopan persimmon, the optimal condition of CO2 complete de-astringency, CO2 two segment de-astringency and vacuum packaging de- astringency were studied by orthogonal test. The result showed that C02 complete de-astringent condition was ambient temperature of 25 ℃, CO2 concentration of 90% and de-astringent time of 24 h, CO2 de- astringent of two stage method was ambient temperature from 18 ℃ to 20 %, packaging of plastic net andplacement 24 h after 90% CO2 de-astringent 24 h, and vacuum packaging de-astringent condition was ambient temperature from 18 % to 20 %, vacuum degree of 0.08 MPa and de-astringent time of 10 d.

关 键 词：磨盘柿 脱涩 CO2浓度 真空包装 网套包装 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]