包装材料对大豆贮藏品质影响的研究  

Effects of Packaging Materials on Soybean Storage Quality

作　　者：董文丽[1] 

机构地区：[1]哈尔滨商业大学,哈尔滨150028

出　　处：《包装工程》2014年第3期39-42,共4页Packaging Engineering

基　　金：黑龙江省教育厅科学技术研究项目(12521139)

摘　　要：目的研究大豆在贮藏过程中包装材料对其品质变化的影响。方法采用3种包装材料(PE,PA/PE,BOPP/PA/PE)对大豆进行真空保鲜包装,监测常规储藏和不同材料包装大豆存储期间品质指标的变化,研究包装材料对大豆保鲜效果的影响。结果用薄膜包装大豆的重要品质指标均明显优于对照组,储藏至18个月时,3种包装大豆的脂肪酸值分别为20.2 mg/100 g,15.5 mg/100 g,13.7mg/100 g,而对照组大豆的脂肪酸值达到28.6 mg/100 g,已开始陈化;3种薄膜包装大豆的蛋白质溶解比率分别为71%,75.8%,74.2%,对照组的大豆蛋白质溶解比率为61.8%,高于国家规定不易存储的临界值。结论包装材料能够明显改善大豆的储藏品质,其中材料的阻隔性对大豆保鲜效果影响最显著,3种薄膜中BOPP/PA/PE的保鲜效果最优。Objective To study the effects of the packaging materials on its quality changes during soybean storage. Methods Three kinds of packaging materials （ PE, PA/PE, BOPP/PA/PE, PET/Al/PA/PE） were used for vacuum packaging of soybeans, changes of quality index were monitored during the storage of soybeans using the conventional method and different packaging materials, and the influence of packaging materials on soybean preservation was studied. Results The results showed that the important quality indexes of soybeans with film packaging were better than those of the control group. After 18 months of storage, the fatty acid values of soybeans with three kinds of packagings were 20.2 mg/100 g, 15.5 mg/100 g and 13.7 mg/100 g, respectively, while the fatty acid value of the control group was 28.6 mg/100 g, showing signs of aging. The protein dissolution rates of soybeans with three different film packagings were 71%, 75.8% and 74.2% , respectively, while the the soybean protein dissolution rate of the control was 61.8%, which was higher than the critical value defined by the na- tional standard. Conclusion That packaging materials can significantly improve the storage quality of soybeans, and the barrier property of the material had most significant effect on the preservation of soybeans. Among the three kinds of thin films, BOPP/PA/PE showed the optimal preservation effect.

关 键 词：大豆 包装材料 储藏时间 储藏品质 保鲜 

分 类 号：TB484[一般工业技术—包装工程] TB487