黄瓜冰温保鲜的研究  

Storage of Cucumber Controlled Freezing-point

作　　者：常志娟[1] 张培旗[1] 刘尚倩[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2013年第8期95-98,共4页The Food Industry

摘　　要：试验研究了新鲜黄瓜在室温、低温、冰温、以及经冰点调节剂处理后的冰温贮藏过程中的生理生化变化,探讨了黄瓜在贮藏过程中水分含量、总糖含量、酸含量、VC含量及感官品质的变化。结果表明:黄瓜的冰点为-0.5℃;在冰温下水分含量、VC含量呈缓慢平稳的下降趋势,酸含量上升的幅度很小,糖含量缓慢平稳的增加,感官品质较好,具有良好的商品性,保鲜效果较佳,尤其是经冰点调节剂乳糖处理的黄瓜贮藏效果更好,在感官上与新鲜产品无明显差别。The characters of cucumber are studied when they are stored at room temperature, at low temperature, at freezing-point temperature, and freezing-point temperature after treated with freezing-point regulator respectively. The changes of moisture content, total sugar, acid content, VC content and sensory quality are discussed. Results indicate that the cucumber of freezing is -0.5 ℃. Under the ice-temperature condition, moisture content and VC content show gentle downward trend; acid content increase only slightly; sugar content increase slowly and steadily; has better sensory quality and preservation effect. Especially by the freezing-point regulator, the cucumber has better storage effect, and has no differences on sensory compared with fresh products.

关 键 词：黄瓜 冰温 冰点调节剂 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]