乳酸钙处理对速冻草莓品质的影响研究  

Effects of Calcium Lactate on the Quality of Quick-frozen Strawberry

作　　者：鞠国泉[1] 鞠临子 赵士豪[1] 吕会丽 陈国芳 张新房 冯书奇 

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050061 [2]河北明光食品有限公司,河北石家庄050061

出　　处：《农产品加工》2015年第7期5-7,共3页Farm Products Processing

基　　金：河北省科技支撑计划项目(14227105D)

摘　　要：研究不同质量分数乳酸钙在草莓速冻前的渗透处理,经快速冻结并冻藏20 d后,测定草莓硬度、失质量率。研究上述乳酸钙对速冻草莓的可溶性固形物、p H值、花色苷和VC含量等参数随冻藏期变化的影响,并与未经渗透处理对照组比较。结果表明,1.0%乳酸钙减少失质量率效果最好;1.5%乳酸钙抑制可溶性固形物和VC含量下降速度作用最显著;而2.0%乳酸钙可显著增强硬度,抑制p H值上升,延缓冻藏期花色苷变化。In this paper, the strawberries are osmotic treats with different concentrations of calcium lactate before quick-frozen processing. The hardness and weight loss of the strawberries are determined after 20 days frozen storage. The effects with frozen storage time changes of the above calcium lactates on the total soluble solid, pH, anthocyanin and vitamin C content of quick-frozen strawberries are measured after thawing and compared to that in the control group. The results show that the 1.0% calcium lactate can reduce weight-loss greatly, the 1.5% calcium lactate can inhibit total soluble solid and vitamin C decreased obviously, while 2.0% calcium lactate has the significantly effects of improving hardness, inhibiting pH increased and delaying anthocyanins discoloration for quick-frozen strawberries.

关 键 词：速冻草莓 乳酸钙 渗透 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]