不同处理方式对鲜切马铃薯条保鲜效果研究  

Preservation Effect of Different Treatments on Fresh Cut Potato Chips

作　　者：季春艳 张云云 贺荣 刘艳红 李双芳 乔勤勤 刘生杰 JI Chun-yan;ZHANG Yun-yun;HE Rong(School of Computer and Information Engineering,Fuyang Normal University,Fuyang,Anhui 236037)

机构地区：[1]阜阳师范大学信息工程学院,安徽阜阳236037 [2]阜阳师范大学生物与食品工程学院,安徽阜阳236037

出　　处：《安徽农业科学》2024年第5期201-203,207,共4页Journal of Anhui Agricultural Sciences

基　　金：安徽省高等学校科学研究(自然科学类)重点项目(2023AH-052855,2023AH052854);安徽省教育教学一般项目(2020jyxm1421);安徽省质量工程项目(2020sjjd089);校级教育教学研究一般项目(2022XGJX04、2021FXJY05);阜阳地方农产品食品工艺开发科研创新团队项目(FX2020KCT02);安徽省大学生创新创业训练计划项目(s20221361913、s20211361910、s20211361904)。

摘　　要：采用鲜切马铃薯条为主要原料,分别对其进行63℃热处理、护色剂浸泡处理、复合涂膜浸泡处理、乳酸链球菌素浸泡处理,以蒸馏水浸泡为对照组,置于4℃冰箱内低温保存3 d,每12 h测定失重率、褐变度、总酚含量、还原糖含量、淀粉含量等指标。结果表明:63℃热处理会加快鲜切马铃薯条褐变并较快失去食用价值,护色剂处理可减少褐变但对失重率影响较小,复合涂膜处理和乳酸链球菌素溶液处理均可抑制鲜切马铃薯条的褐变,减少失重率,降低淀粉向还原糖转变,减少总酚的损失。Fresh cut potato chips were used as the main raw materials.They were heat treated at 63℃,soaked with color fixative,soaked with composite coating,soaked with lactic acid streptococcin,soaked with distilled water as the control group,and stored in a 4℃refrigerator for 3 days.Weight loss rate,browning degree,total phenol content,reducing sugar content,starch content and other indicators were measured every 12 hours.The results showed that heat treatment at 63℃would accelerate browning and quickly lose edible value.Color fixative treatment could reduce browning but had little effect on weight loss rate.Composite coating treatment and nisin solution treatment could inhibit browning of fresh cut potato chips,reduce weight loss rate,reduce the conversion of starch to reducing sugar,and reduce the loss of total phenols.

关 键 词：鲜切马铃薯 保鲜 复合涂膜剂 护色剂 乳酸链球菌素 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]