不同包装方式对山核桃仁贮藏期品质的影响研究  

Study on the Effect of Different Packaging Methods on the Quality of Hickory Kernel During Storage

作　　者：何侃 王春晓 齐福建 邓杨勇 高军龙 HE Kan;WANG Chunxiao;QI Fujian;DENG Yangyong;GAO Junlong(Hangzhou Yaoshengji Food Co.,Ltd.,Hangzhou 311322,China)

机构地区：[1]杭州姚生记食品有限公司,浙江杭州311322

出　　处：《食品安全导刊》2023年第35期109-112,共4页China Food Safety Magazine

基　　金：杭州市农业和社会发展领域重点项目(20231203A03)。

摘　　要：以山核桃仁为研究对象,选择铝箔袋、热封袋、扎口袋3种不同包装方式,研究贮藏期间过氧化值、酸价、感官品质的变化规律。结果表明,包装方式对山核桃仁贮藏期品质劣变有重要的影响,同时可根据产品贮藏周期的要求选用不同的包装方式。研究结果可为山核桃仁产品的贮藏保鲜处理提供参考。This experiment took hickory kernel as the object,and chose three different packaging methods,including aluminum foil bag,heat sealing bag and tied bag,to study the changes of peroxide value,acid value and sensory quality over time during storage.The results showed that packaging methods had an important impact on the quality deterioration of pecans during storage,and different packaging methods could be selected according to the requirements of the product storage cycle.The results could provide reference for the storage and fresh-keeping treatment of hickory kernel.

关 键 词：山核桃仁 包装方式 贮藏期 品质劣变 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程] TS206.6[轻工技术与工程—食品科学与工程]