涂膜协同低温冷藏对去皮大蒜保鲜效果的研究  

Study on the Preservation Effect of Coating and Low Temperature Refrigeration on Peeled Garlic

作　　者：黄浩楠 陈思蔚 孙月娥[1] 张黎明 李茹 HUANG Haonan;CHEN Siwei;SUN Yue'e;ZHANG Liming;LI Ru(School of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou,Jiangsu 221018,China;Xuzhou Guangming Biotechnology Co.,Ltd.,Xuzhou,Jiangsu 221000,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018 [2]徐州光明生物科技有限公司,江苏徐州221000

出　　处：《农产品加工》2024年第13期33-36,40,共5页Farm Products Processing

基　　金：江苏省政策引导类计划(苏北科技专项)项目(XZ-SZ202130);徐州工程学院大学生创新训练计划项目(XCX2022166)。

摘　　要：为探究低温协同不同涂膜剂对去皮大蒜保鲜效果的影响,以新鲜的山东金乡大蒜为材料,制备大豆分离蛋白、壳聚糖、海藻酸钠和魔芋葡甘聚糖涂膜剂,使用低温冷藏结合不同涂膜剂的方法对去皮大蒜进行25 d保鲜贮藏。以失重率、外观、可溶性固形物、硬度、维C、大蒜素和总糖含量为指标进行测量。结果表明,低温冷藏协同不同涂膜剂对去皮大蒜的保鲜效果好于低温冷藏无涂膜处理的去皮大蒜。其中,经过海藻酸钠涂膜剂处理的样品在失重率、外观、可溶性固形物、硬度、维C、大蒜素、总糖等指标上与对照组差异显著,贮藏前后各指标含量变化最小,保鲜效果最好。To investigate the effect of low temperature in combination with different coating agents on the freshness of peeled garlic,soybean isolate,chitosan,sodium alginate and konjac dextran coating agents were prepared from fresh garlic from Jinxiang,Shandong Province,and the peeled garlic was stored for 25 d using low temperature refrigeration in combination with different coating agents.Weight loss,appearance,soluble solids,hardness,Vitamin C,allicin and total sugar content were measured.The results showed that low-temperature refrigeration with different coating agents preserved the peeled garlic better than low-temperature refrigeration without coating treatment.The samples treated with sodium alginate coating agent were significantly different from the control group in terms of weight loss,appearance,soluble solids,hardness,Vitamin C,allicin and total sugars,with minimal changes in the content of each index before and after storage.

关 键 词：大蒜 涂膜剂 低温 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]