鲜切山药的抗菌处理及保鲜包装研究  

Antibacterial Pretreatment and Fresh-Keeping Packaging of Fresh Cut Yam

作　　者：杨福馨[1] 王金鑫[1] 朱惠 司婉芳 YANG Fuxin;WANG Jinxin;ZHU Hui;SI Wanfang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《包装学报》2018年第2期62-67,共6页Packaging Journal

基　　金：国家863计划基金资助项目(2012AA0992301);上海市产学研基金资助项目(15cxy69);上海市科学技术委员会工程中心建设基金资助项目(11DZ2280300);上海高校一流学科基金资助项目(A2-2019-14-0003)

摘　　要：针对鲜切山药在包装储存过程中容易褐变变质的缺点,用实验室中的食盐、白糖、白醋对鲜切山药进行浸泡处理,采用单因素试验和正交试验的方法寻找一种最优配比的复合浸渍液处理山药;同时用3种改性PE膜对鲜切山药进行包装,研究不同改性PE膜对鲜切山药的保鲜效果。研究表明:采用食盐、白糖、白醋质量分数分别为0.6%,0.4%,0.4%的复合浸渍液浸泡山药15 min,并用PP/PE膜包装,山药的保鲜效果最好。Aimed at the defect of likely deterioration of browning in packaging and storing process of fresh cut yam, by adopting single factor test and orthogonal test, an optimal ratio of composite yam was researched by soaking liquid treatment with laboratory salt, white sugar and white vinegar. Three kinds of modified PE film were used in freshcut yam packaging to study the preservation effects of different modified PE film. The results showed that the yam preservation effect was optimal when packed with PP/PE film and soaked 15 min in the compound impregnated solution containing salt, sugar and white vinegar with mass fraction of 0.6%, 0.4% and 0.4% respectively.

关 键 词：鲜切山药 食盐 白糖 白醋 PP/PE膜 保鲜 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]