壳聚糖涂膜藕带的冷藏保鲜变化研究  

Cold storage technology and quality changes of Lotus sprout coating with chitosan

作　　者：李珊[1] 朱毅[1] 傅达奇[1] 朱本忠[1] 左进华[2] 罗云波[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]国家蔬菜工程技术研究中心,北京100097

出　　处：《食品科技》2013年第2期14-17,21,共5页Food Science and Technology

基　　金："十二五"农村领域国家科技计划课题(2012BAD38B02-04)

摘　　要：以藕带为试验材料,将壳聚糖涂膜的藕带与未涂膜的藕带进行对比,发现涂膜藕带在贮藏期间能较好地保持品质特性。研究壳聚糖涂膜的藕带在梯度冷藏温度的环境下品质变化情况,得出涂膜藕带品质变化的关键控制因素,为研究涂膜藕带冷藏条件提供指导。结果表明:壳聚糖涂膜藕带,在0～5℃的环境下品质较好;色度、脆度、硬度、Vc、PPO酶活性随时间延长,整体呈下降趋势;可溶性糖含量呈现出波动变化;粗纤维和木质素的含量小幅度上升。藕带的色度和脆度是关键控制因素,用2%涂膜的藕带在0～5℃环境下冷藏,品质保持较好。By contrast, better quality of Louts sprout could be kept during storage by coating with chitosan than not coating ones. Quality changes of Lotus sprout coating with chitosan under gradient temperature was researched, the results showed that Lotus sprout coating with chitosan could keep a better quality stored under 0-5 %. The chroma value, friability value, hardness, content of Vc and PPO enzyme activity dropped all the time. The content of soluble sugar showed fluctuations. The content of crude fiber and lignin increased at a modest level. The chroma value and friability value was critical control factors of Lotus sprout quality. Lotus sprout coating with 2% chitosan could keep a good quality under 0-5 ℃ environment.

关 键 词：藕带 壳聚糖涂膜 冷藏 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]