壳聚糖涂膜对鲜食玉米保鲜的技术研究  

Technology study of chitosan coating on preservation of fresh corn

作　　者：何余堂[1] 何婉莺 刘贺[1] 马涛[1] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]华中农业大学食品科学技术学院,武汉430070

出　　处：《沈阳师范大学学报（自然科学版）》2015年第4期498-501,共4页Journal of Shenyang Normal University:Natural Science Edition

基　　金：国家自然科学基金青年科学基金资助项目(31201385);辽宁省教育厅科学研究一般项目(L2012399)

摘　　要：鲜食玉米营养丰富、风味独特,采收后品质下降迅速,需要进行保鲜才可以延长货架期。以壳聚糖为主研制复合保鲜剂,对鲜食玉米进行保鲜。采用L9(34)正交试验设计进行优化,分析贮藏过程中鲜食玉米的水分含量、硬度与感官品质,比较保鲜效果。结果表明,保鲜剂最佳配比为∶壳聚糖浓度1.5%、斯潘80∶吐温80为1∶2、食用油浓度为0.8%;A、B、D三因素在水分含量、硬度与与感官品质上均达到极显著差异。壳聚糖复合保鲜剂可在鲜食玉米表面形成均匀的保护层,有助于抑制呼吸作用,减少水分散失,保持感官品质,对鲜食玉米的保鲜效果明显。Fresh corn is rich in nutrition and has unique flavor. Quality of fresh corn dropped rapidly after harvest. Therefore, it is necessary for fresh corn to preserve its freshness, in order to extend its shelf life. In this paper, chitosan was employed mainly to develop composite antistaling agent to preserve fresh corn. The L9 （3^4） orthogonat experiment was applied to carry out technology optimization. The moisture content, hardness and sensory quality were analyzed to compare preservation effects during storage. The results show that the optimized formula of antisaling agent is ehitosan concentration 1.5G, span -80 to tween -80 with the ratio 1 ： 2 and edible oil concentration 0. 8%. There existed extremely significant difference on moisture content, hardness and sensory quality in factor A.B and C. A protective layer of chitosan composite antistaling agent, with uniform texture, occurs on the surface of fresh food corn, which help to reduce water loss and maintain sensory quality with perfect effects for fresh corn.

关 键 词：鲜食玉米 保鲜 涂膜 壳聚糖 

分 类 号：TS205.9[轻工技术与工程—食品科学]