不同可食性淀粉涂膜液配方对鲜切蘑菇贮藏品质的影响  

Effect of Edible Starch-based Coatings Formulated with Glycerol and Carnauba Wax on Storage Quality of Fresh Sliced Mushrooms( Agaricus bisporus)

作　　者：陈守江[1] 王海鸥[1] 王蓉蓉[1] 扶庆权[1] 

机构地区：[1]南京晓庄学院食品科学学院,江苏南京211171

出　　处：《南京晓庄学院学报》2016年第6期32-36,共5页Journal of Nanjing Xiaozhuang University

基　　金：南京晓庄学院资助课题(RC201201)

摘　　要：新鲜蘑菇经切片后用含有不同浓度的甘油(1.51-3.49%)和巴西棕榈蜡(0.16-0.44%)的3%的玉米淀粉乳液涂膜,凉干后置于1℃下冷藏,通过对所制备的淀粉膜的透湿性,以及冷藏7天后的涂膜蘑菇切片的呼吸强度、失重率和色泽变化等指标的测定,采用响应面方法对可食性淀粉涂膜配方进行了优化分析.结果表明,淀粉涂膜配方中甘油和巴西棕榈蜡的添加比例分别为2.65%和0.25%时,能较好地保持涂膜蘑菇切片的贮藏品质.Fresh sliced mushrooms were coated with the cornstarch-based film formulated with different concentra-tions of glycerol （1. 51—3. 49%） and carnauba wax （0. 16—0. 44%）, and air-dried at ambient temperature. The sliced mushrooms were stored at 1 ℃ for 7 days, and the water vapor permeability of edible films and the respira-tion rate, water loss and the color change of sliced mushrooms were measured. The response surface methodology was used to determine the optimal addition of glycerin and carnauba wax in edible starch coating. The response sur-face plots indicated that the formulation of 2 . 65% glycerol and 0 . 25% carnauba wax in 3% cornstarch-based e-mulsion was selected by using the central composite design, resulting in low water loss and color change of sliced mushrooms.

关 键 词：淀粉膜 甘油 巴西棕榈蜡 鲜切蘑菇 响应面 

分 类 号：S646[农业科学—蔬菜学]