真空包装结合微波处理对低糖、松软、无添加剂红薯脯贮藏品质的影响  

Effect of vacuum packaging with microwave treatment on low sugar, soft, non-added's red sweet potato quality during storage

作　　者：黎英[1] 陈雪梅[1] 石小琼[1] 

机构地区：[1]龙岩学院,龙岩364012

出　　处：《食品科技》2015年第9期354-357,共4页Food Science and Technology

基　　金：福建省教育厅科研项目(JA13310)

摘　　要：以低糖、松软、无添加剂红薯脯为试材,研究了微波处理、真空包装处理及两者结合使用时其对20℃条件下贮藏期间的细菌总数、水分含量、硬度、总糖含量和感官评定的变化情况。结果表明:微波结合真空处理能有效抑制细菌总数的增长,延缓含水量、硬度和总糖含量的变化进程,感官评分值最高,贮藏效果最佳。With low sugar, soft, non-added＇s red sweet potato as materials, The effectiveness of microwave treatment and vacuum packaging treatment used in individually or together in preserving the quality of sweet potato by examining the changes in microbial counts, moisture content, fi rmness, total sugar content and sensory valuation during storage at 20 ℃ were investigated. The results showed that microwave and vacuum packaging treatment were combined could effective inhibition of total bacteria growth, delay the changes of water content and fi rmness and total sugar content, the highest the sensory score, providing the best storage effect.

关 键 词：真空包装 微波处理 贮藏 品质 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]