基于质构仪的食品保鲜方法综合试验设计  

Comprehensive Experimental Design of Food Preservation Methods Based on Texture Analyzer

作　　者：何莉萍 邹于梅 曾小英[1] 司晓棠 HE Liping;ZOU Yumei;ZENG Xiaoying;SI Xiaotang(College of Life Sciences,South-Central Minzu University,Wuhan,Hubei 430070,China;Experimental Teaching and Engineering Training Center,South-Central Minzu University,Wuhan,Hubei 430070,China)

机构地区：[1]中南民族大学生命科学学院,湖北武汉430070 [2]中南民族大学实验教学与工程训练中心,湖北武汉430070

出　　处：《农产品加工》2024年第2期43-46,51,共5页Farm Products Processing

基　　金：中南民族大学实验室研究项目“质构仪测试方法研究及在食品质量与安全专业实验教学中的应用”(SYYJ2021017)。

摘　　要：为提高学生自主能动性,提升其综合素质,充实食品质量与安全专业本科教学试验内容,设计针对该专业本科生的综合检测试验,对试验目的、试验原理、试验步骤、数据采集与处理、试验注意事项、思考题等教学内容进行详细阐述,通过测定不同贮藏温度条件下圣女果的失重率、总酸、固形物含量、还原糖含量、质构指标等的变化,分析圣女果的最优储存条件。该试验与日常生活联系紧密,有利于激发学生学习的积极性,学生在提高动手能力的同时亦增长生活经验。In order to improve students'initiative,enhance their comprehensive quality,and enrich the teaching experiment content of food quality and safety major undergraduate students.This paper designed a comprehensive test experiment for this major undergraduate students,and elaborated the experimental purpose,experimental principle,experimental steps,data collection and processing,experimental matters to be noted,thinking questions and other teaching contents.The optimal storage conditions of cherry tomatoes were analyzed by measuring the change of weight loss rate,total acid,solid content,reducing sugar content,texture index of cherry tomatoes under different storage temperatures.This experiment was closely related to daily life,which was conducive to stimulate students'enthusiasm in learning,and students could improve their practical ability and gain life experience at the same time.

关 键 词：圣女果 保鲜 综合试验 

分 类 号：G421[文化科学—课程与教学论]